Royal Pie

For the dough: Combine flour, baking powder, sugar and vanilla sugar. Add lemon extract, water and margarine and combine with a pastry cutter. Knead by hand until smooth. Roll out dough and press into a greased springform pan. Prick dough with a fork and bake in an oven preheated to 200°C (approximately 400°F) for about 15 minutes. Remove and release from pan. Let cool on a wire rack. 

For the batter: Separate eggs. Beat egg whites until stiff, add 50 grams (approximately 1.8 ounces) of sugar. Beat egg yolks until fluffy with remaining sugar, water and vanilla sugar. Fold in egg whites. Combine flour, cornstarch and baking powder and fold into egg mixture.

Line the bottom of a springform pan with parchment paper. Pour in batter and smooth out. Bake in an oven preheated to 180°C (approximately 350°F) for 25-30 minutes. Remove and let rest for 10 minutes, then release onto a wire rack lined with parchment paper. 

Place the cooked dough on a pie plate and spread with redcurrant jelly.

Cut cake horizontally 2 times, creating 3 layers. Place a cake ring around the dough. Place a layer of cake on dough.

For the blackcurrant filling: Soak gelatin in water. Combine sparkling wine, liqueur and sugar. Dissolve gelatin in wine mixture and chill until mixture begins to gel. Spread onto cake, top with the middle layer of cake and chill.

For the wine filling: Combine gelatin and water. Combine sparkling wine and sugar. Stir in gelatin, then chill until mixture begins to gel. Beat cream until stiff and fold into gelatin mixture. Spread onto cake, add final layer of cake and chill for 3 hours.