Currant Kefir Cake

Cream butter and sugar until thick. Lightly crumble corn flakes in a plastic bag with a rolling pin. Stir corn-flakes crumbs into butter. Press into a 24-cup cake springform pan lined with parchment paper. Chill.

Rinse currants, pluck from panicles if necessary, and dry carefully.

Soak gelatin in plenty of cold water. Mix curd with kefir, sugar and vanilla sugar, season with a tiny bit of grated lime zest and a squeeze of lime juice.

Melt gelatin, dripping wet, in a small saucepan over low heat, stir through a few tablespoons of the kefir-curd mixture, and add the whole to the remaining mixture form.

Let the mixture cool until it just starts to gel (about 10 min), then fold in the currants (set a few aside for decoration). Pour the mixture onto the cake base and smooth it out. Leave the cake to cool for about an hour.

For the mirror, soak the gelatin with cold water, wipe it off and let it melt dripping wet in a small saucepan at low temperature. Mix with a small amount of currant juice, add to the remaining juice form. Allow to set in the refrigerator for five to ten minutes, then spread evenly over the top of the cake. Chill again for one hour.

Whip whipped cream, fill in a piping bag with a star-shaped cover. Decorate cake with whipped cream and currants.

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