Preparation:
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.

Whip the cream and sugar until stiff. Soak the gelatine in cold water. Warm up the currant nectar with the lemon juice concentrate on the stove. Dissolve the softened gelatine in this mixture and quickly fold into the cream. Apply the currant cream to the cooled poppy seed layer and smooth the surface. Cool for at least 1 hour.

Mix Tortenguss-Fix (red) with black currant nectar according to the packet instructions and put onto the gateau. Again, cool for at least 1 hour. Only then take the gateau out of the springform.