For a 26cm springform pan
POPPY SEED CURRANT CREAM GATEAU_
Spread jam on the shortcrust pastry base and put the chocolate biscuit on top. Whip the cream and sugar until stiff. Soak the gelatine in cold water, dissolve it with white couverture and bitter almond aroma in the milk on the stove and fold into the cream together with the agaDAMPFMOHN®. Fill the poppy seed cream into the pan and smooth the surface. Leave to cool down.