Champagne cake
Champagne cream cake is a refined dessert, perfect for adding a touch of elegance to any celebration. It is characterized by a fluffy sponge cake that is easy to make and a delicate cream that combines the flavor of sparkling wine with the finesse of the ingredients. Here’s how you can prepare it, step by step.
For the sponge, you will need the following ingredients: 6 eggs, 200 g sugar, 150 g flour, 50 g starch, a pinch of salt, and 1 teaspoon of vanilla extract. Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until they form a foam, gradually adding the sugar until you achieve a glossy meringue. In another bowl, beat the yolks with the vanilla extract until they become a smooth cream. Combine the two mixtures, being careful to fold them gently to keep the air in the egg whites. Then add the sifted flour and starch, mixing again carefully. Pour the mixture into a baking tray lined with parchment paper and bake at 180°C for 25-30 minutes. After baking, let the sponge cool in the tray for a few minutes, then turn it out onto a wire rack to cool completely.
Meanwhile, prepare the champagne cream. You will need 250 g of mascarpone, 200 ml of heavy cream, 100 g of powdered sugar, and 100 ml of champagne. In a bowl, whip the cream with the powdered sugar until it forms stiff peaks. In another bowl, mix the mascarpone with the champagne until it becomes a smooth cream. Combine the two mixtures, stirring with a spatula until well blended. The cream should be slightly airy and creamy.
Once the sponge has completely cooled, cut it into two or three layers, depending on your preference. Between each layer, spread a generous layer of champagne cream, and on top of the cake, cover it evenly with the remaining cream. You can decorate the cake with fresh fruits, grated chocolate, or even a little whipped cream, depending on your preferences.
Let the cake sit in the refrigerator for a few hours, ideally overnight, to allow the flavors to meld. Therefore, the champagne cream cake is not just a dessert, but a unique tasting experience that will surely impress everyone who tastes it. Enjoy it with your loved ones on special occasions or simply to celebrate the beautiful moments of life!
Dough for the base: As seen in the picture, lately I have specialized in bases made by others... but if you have the time and pleasure... you can make the cake base yourself, as follows: - preheat the oven to 200 degrees C. A shortcrust pastry is kneaded from flour, powdered sugar, egg yolk, and butter. Chill for 30 minutes. Grease a 26 cm diameter mold and line it with the shortcrust pastry. Prick with a fork, bake for 10-15 minutes. Let it cool. Turn it out onto a plate. Heat the jelly and spread it over the base, respectively the shortcrust pastry: The biscuit base is cut into two layers... the base I bought had three layers. The bottom layer is placed over the jelly-coated base. A ring for cakes is placed all around. Cream: The egg yolks and sugar are beaten until fluffy; champagne, lemon zest, and juice are added one by one. The gelatin is soaked, pressed, dissolved, and mixed in. The egg whites and 100 ml of whipped cream are beaten separately. They are gradually incorporated into the mixture. Half of the cream is spread over the biscuit base, as the recipe states... I put all the cream between the two bases. The last base is placed on top and refrigerated for a few hours. 300 ml of whipped cream is whipped and the cake is decorated. Chocolate strips are placed in the middle and meringue flakes are sprinkled on top. Raspberries are placed here and there, as desired. A little while before serving, the cake is dusted with powdered sugar. Recipe recommended by Sava Laura. Keep the cake with champagne cream cold until serving.
Ingredients: Ingredients for 12 slices For the base: - 100 g flour - 40 g powdered sugar - 1 egg yolk - 50 g butter - 1 biscuit base For the cream and decoration: - 2 tablespoons raspberry jelly - 2 egg yolks - 50 g sugar - 125 ml champagne - grated zest of one lemon - 6 sheets of white gelatin - 2 egg whites - 400 ml whipped cream - 75 g white chocolate shavings - 75 g meringue flakes - 100 g raspberries - 1 teaspoon sifted powdered sugar
