Black Currant Puree

Simply switching the sponges around a little makes this cake interesting and unusual. If you do not already have the sponges on hand, instead of making two separate sponges, make the full almond sponge recipe, divide the batter in half, and add 1½ ounces (40 g) unsweetened cocoa powder to one half.

As a variation, try serving this cake with Bitter Chocolate Sauce instead of the sweeter (but oh-so-good) caramel sauce.