Champagne and meringue cake
Champagne and Meringue Cake: An Elegant Dessert with Refinement in Every Slice
When it comes to special occasions, a champagne and meringue cake is the perfect choice to impress guests or celebrate an important event. This recipe combines the sweetness of meringue with the creaminess of a refined cream, all enriched by the subtle aroma of champagne. The history of the champagne cake is one filled with elegance and refinement, often associated with festivities and celebrations, but there's no need to wait for a special occasion to prepare it. Let's explore this delicious recipe together!
Preparation Time: 30 minutes
Baking Time: 3 hours
Total Time: 3 hours and 30 minutes
Number of Servings: 12
Ingredients
For the Meringue Base:
- 3 egg whites
- 200 g sugar
- A few drops of lemon juice
- Cocoa powder (for decoration)
- Dried fruits (of your choice, for decoration)
For the Cake Base (you can make two layers or one layer cut in half):
- 4 eggs
- 4 tablespoons sugar
- 2 tablespoons oil
- 6 tablespoons flour
- 15 g baking powder
- Vanilla (to taste)
For the Cream:
- 500 g cream cheese (quark is an excellent choice)
- 300 ml whipped cream
- 3 egg yolks
- 150-200 g sugar (according to preference)
- 250 ml champagne (or prosecco, for an alternative)
- 20 g gelatin
Preparation
Step 1: Preparing the Meringue Base
1. Start by preheating the oven to 100°C (low heat).
2. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
3. Gradually add the sugar, continuing to mix until you achieve a shiny and stiff meringue. Finally, add a few drops of lemon juice to stabilize the meringue.
4. Line a 24 cm diameter baking pan with parchment paper and pour in the meringue, forming waves with a spoon.
5. Sprinkle cocoa and dried fruits on top.
6. Bake the meringue for 3 hours at low heat until it becomes slightly crispy.
Step 2: Preparing the Cake Base
1. If you choose to make two layers, you can use half of the above quantities. Preheat the oven to 180°C.
2. In a bowl, beat the eggs with the sugar until the sugar dissolves and the mixture becomes homogeneous.
3. Add the oil and vanilla, continuing to mix.
4. Mix the flour with the baking powder and incorporate it into the mixture.
5. Pour the mixture into the lined baking pan and bake for 25-30 minutes or until the edges turn golden and it passes the toothpick test.
6. Allow the cake base to cool completely.
Step 3: Preparing the Cream
1. In a bowl, mix the egg yolks with the sugar until creamy. Add the vanilla and blend well.
2. Incorporate the cream cheese and mix well.
3. Add the champagne, continuing to mix until you achieve a homogeneous mixture.
4. Whip the cream in another bowl until firm and fold it into the cream cheese.
5. Hydrate the gelatin in a few tablespoons of cold water for 10 minutes, then dissolve it in a water bath (without boiling it).
6. Mix the dissolved gelatin with a few tablespoons of cream, then fold in the rest of the cream.
Step 4: Assembling the Cake
1. Use the baking pan in which you baked the layers, with a removable bottom, and place the first layer on a serving plate.
2. Soak the layer with a little water or syrup, then add half of the champagne cream.
3. Refrigerate for 15 minutes to set.
4. Place the second layer on top, and add the remaining cream on top. Leave in the fridge for another 10 minutes.
5. On top of the cream, place the cooled meringue layer. It is important to let the cake rest overnight in the fridge for it to set well.
Step 5: Finishing Touches
1. Finally, you can dress the edges of the cake with whipped cream, and dust the meringue with sugar for an elegant look.
2. Serve the cake with a glass of champagne or prosecco to complete the experience.
Practical Tips
- Make sure all ingredients are at room temperature to achieve perfect meringue.
- You can experiment with different types of dried fruits for decoration, such as apricots, figs, or raisins.
- If you want a lighter cake, you can reduce the sugar in the cream and replace part of the champagne with fruit juice.
- The cake can be stored in the fridge for up to 3 days, but it is best in the first 24 hours.
Nutritional Benefits
This champagne and meringue cake is not only delicious but also contains nutritious ingredients. Cream cheese is a good source of protein, and dried fruits add fiber and antioxidants. Of course, it is a more decadent dessert, so enjoy it in moderation.
Frequently Asked Questions
1. Can I use another type of alcohol?
- Yes, you can replace champagne with prosecco or other sparkling beverages.
2. How can I prevent the meringue from collapsing?
- Make sure the egg whites are beaten well and that the gelatin is properly hydrated and dissolved.
3. Can the cake be frozen?
- It is not recommended to freeze the cake, as the texture of the meringue and cream may deteriorate.
Serving Suggestions
This cake is wonderful served alongside a glass of champagne, but you can also add a garnish of fresh fruits or vanilla ice cream for a delicious contrast.
In conclusion, the champagne and meringue cake is a refined and delicious recipe, perfect for any special occasion. With a little patience and attention to detail, you will create a dessert that is sure to impress everyone. Enjoy!
Ingredients: Meringue base: 3 egg whites 200 g sugar a few drops of lemon cocoa powder dried fruits Base (2 pieces): 4 eggs 4 tablespoons sugar 2 tablespoons oil 6 tablespoons flour 15 g baking powder vanilla Cream: 500 g cream cheese (I had quark) 300 ml whipped cream 3 egg yolks 150-200 g sugar 250 ml champagne 20 g gelatin
