Slice of Gourmet Fruit Tart

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line the spring-form tin with grease-proof paper.

Whisk the egg whites with a pinch of salt until they form stiff peaks. Beat the egg yolks with the sugar and orange sugar until thick and creamy. Spoon the egg whites on top of the egg yolks and sieve over the flour and cornflour. Fold in to form a loose batter, transfer to the tin and smooth the top flat. Bake in the oven for around 15 minutes until golden brown, then remove and leave to cool.

Remove from the tin and put a torte ring around the base. Gently heat the jam and spread over the base.

For the blackcurrant cream, soak the gelatine in cold water. In a small pan, heat the blackcurrant purée with the sugar until the sugar dissolves. Dissolve the gelatine in the blackcurrant mixture and leave to cool slightly. Transfer to the refrigerator until the mixture starts to set.

Whip the cream into stiff peaks and fold into the blackcurrant mixture, then spread the mixture over the cake base. Chill for around 3 hours.

For the second cream layer, again soak the gelatine in cold water. Melt the cooking chocolate in a bowl over hot water. In a mixing bowl over another pan of hot water, beat the egg with 4 tbsp lukewarm water until fluffy. Squeeze the excess moisture out of the gelatine and add to the egg and dissolve, stirring. Slowly pour in the chocolate and mix. Beat over iced water until cold.

Whip the cream until stiff and fold into the chocolate mixture, together with the poppy seeds. Spread over the blackcurrant cream and chill for at least another 5 hours (ideally overnight).