Strawberry, raspberry, and champagne cake
Strawberry, Raspberry, and Champagne Cake
Welcome to the world of sweet delights, where every bite is an explosion of flavors and textures! Today, I will guide you step by step in preparing a splendid cake, perfect for the most special occasions. This strawberry, raspberry, and champagne cake is not just a dessert, but a refined culinary experience that will surely impress everyone.
Preparation time: 30 minutes
Baking time: 25 minutes
Cooling time: 3 hours
Number of servings: 12
A bit about the recipe
Today's recipe is inspired by the star ingredient: champagne. Typically, we think of champagne as a festive drink, but in this recipe, it finds its perfect place in the delicious creams, bringing an elegant touch and a distinct flavor. The strawberries and raspberries, with their sweetness and acidity, perfectly complement the flavor of the champagne, creating an irresistible combination.
Ingredients
For the sponge:
- 2 large eggs
- A pinch of salt
- 180 g superfine sugar
- 100 ml sunflower oil
- 1 tablespoon natural vanilla extract
- 50 ml milk
- 50 ml espresso coffee (or strong coffee)
- 2 heaping tablespoons Dutch dark cocoa
- 250 g flour
- 1 tablespoon baking powder
For the strawberry cream:
- 300 g frozen or fresh strawberries
- 70 g sugar
- 200 ml champagne
- 1 tablespoon gelatin granules
- 100 g mascarpone
For the raspberry cream:
- 300 g raspberries
- 70 g sugar
- 200 ml champagne
- 1 tablespoon gelatin granules
- 100 g mascarpone
For decoration:
- 200 ml whipping cream
- 150 g dark chocolate
- White chocolate hearts, candies (stars, hearts)
Preparation types and techniques
1. Preparing the sponge:
- In a large bowl, beat the eggs with a pinch of salt and sugar using a mixer until the mixture becomes frothy and doubles in volume (about 5-7 minutes).
- Gradually add the oil, mixing continuously to incorporate.
- Pour in the milk, then add the vanilla extract and gently mix with a whisk.
- In another bowl, combine the flour with cocoa and baking powder. Sift the dry ingredients over the egg mixture and gently mix with a whisk until homogeneous.
- Finally, add the hot coffee and mix well.
2. Baking the sponge:
- Line a large baking tray with parchment paper and pour in the batter. Bake in a preheated oven at 170 degrees Celsius for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Let the sponge cool completely, then remove the parchment paper and cut it into slices of 12 cm, 10 cm, 7 cm, and 5 cm, each with a height of 2.5-3 cm.
3. Preparing the creams:
- Strawberry cream: In a saucepan, place the frozen strawberries with 150 ml of champagne. Boil for 10 minutes until the fruit softens. Use a strainer to separate the juice from the pulp, then gently mash the remaining strawberries.
- Put the juice back in the saucepan, add the sugar, and bring back to a boil. Hydrate the gelatin in 50 ml of champagne, dissolve it over low heat, then add it to the cooled strawberry mixture. Incorporate the mascarpone and mix vigorously until homogeneous.
- Raspberry cream: Repeat the same steps as for the strawberry cream, using raspberries instead of strawberries.
4. Preparing the chocolate cream:
- In a saucepan, place the whipping cream and broken chocolate pieces. Heat over low heat, stirring constantly until the chocolate melts completely. Let cool in the fridge for 2 hours, then whip until you achieve an airy consistency.
5. Assembling the cake:
- Place the first slice of sponge (12 cm) on a serving plate. Spread with strawberry cream, then add the next slice (10 cm) and spread with raspberry cream. Repeat this process with all the sponge slices, alternating the creams until all are assembled.
- Cover the cake with chocolate cream, decorating with white chocolate hearts and other ornaments as desired.
6. Cooling and serving:
- Let the cake chill in the fridge for 2 hours to set well. If you want to speed up the process, you can place the cake in the freezer for 30 minutes.
- Slice and serve with a glass of champagne or fresh lemonade for a perfect contrast!
Nutritional information:
This cake is rich in vitamins from the fruits, proteins from mascarpone and eggs, providing a balanced combination of carbohydrates and fats. Although it is a dessert, its ingredients are healthier than many other sweet options, and the champagne adds a touch of refinement without being too caloric.
Practical tips:
- Use fresh strawberries and raspberries if you can find them, but frozen fruits work great and are available year-round.
- For a richer taste and texture, try using high-quality chocolate in the chocolate cream.
- Make sure the cake is well chilled before decorating to avoid the cream melting.
Frequently asked questions:
1. Can I use other fruits instead of strawberries and raspberries?
- Absolutely! You can try peaches, mangoes, or even blueberries, adjusting the amount of sugar to taste.
2. What type of champagne is best?
- Choose a brut or demi-sec champagne, depending on how sweet you want the cake to be.
3. How can I store the cake?
- The cake can be stored in the fridge, covered, for up to 3 days. If you want to keep it longer, consider freezing it.
This strawberry, raspberry, and champagne cake will surely become a favorite at festive meals, bringing joy and a touch of elegance to every occasion! Enjoy every bite and feel free to share this recipe with friends and family!
Ingredients: For the cake base: 2 eggs 1 pinch of salt 180g superfine sugar 100ml sunflower oil 1 tablespoon natural vanilla extract 50ml milk 50ml espresso coffee 2 heaping tablespoons Dutch dark cocoa 250g flour 1 tablespoon baking powder For the strawberry cream: 300g frozen or fresh strawberries 70g sugar 200ml champagne 1 tablespoon gelatin granules 100g mascarpone For the raspberry cream: 300g raspberries 70g sugar 200ml champagne 100g mascarpone 1 tablespoon gelatin granules For decoration: 200ml whipped cream 150g chocolate White chocolate hearts, candies (stars, hearts)
