Champagne Cake with Black-Currant Swiss Meringue Buttercream and Red-Currant Swiss Meringue
Raise a glass (or a slice) to our Champagne tower upgrade: a three-tier kir royale cake inspired by the champers and creme de cassis cocktail. Developed by contributing editor and pastry chef Jason Schreiber, the confection involves mixing bubbly into the batter and black-currant jam into the Swiss meringue buttercream. Cheers!
Photography: Linda Pugliese
Trim domes from cakes, then split each cake into two even layers.
Spread about 1 cup of buttercream over the first layer and top with another layer of cake. Repeat with next cake layer, but this time, evenly spread the 1/2 cup of jam on top of the buttercream.
Continue with remaining cake layers and buttercream, then crumb coat. Let cake set in the refrigerator for at least 1 hour, or overnight (well-wrapped).
Use the Swiss meringue frosting to frost with decorative swoops and swirls.