Apricot Champagne Cake

Name: Apricot Champagne Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 50 g Butter or margarine; 5 Eggs (size M); 175 g Sugar; 1 pinch Salt; 100 g Flour; 1 heaped Tsp baking powder; 2 can(s) (425 ml each; separation weight: 250 g) Apricots; 9 sheets Gelatine; 1 (0,2 l) small bottle of dry sparkling wine; 600 g Whipped cream; 75 g white couverture; 1 package Cream stabiliser; 1 package Vanillin sugar; 50 g Baisertuffs; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

50 g Butter or margarine
5 Eggs (size M)
175 g Sugar
1 pinch Salt
100 g Flour
1 heaped Tsp baking powder
2 can(s) (425 ml each; separation weight: 250 g) Apricots
9 sheets Gelatine
1 (0,2 l) small bottle of dry sparkling wine
600 g Whipped cream
75 g white couverture
1 package Cream stabiliser
1 package Vanillin sugar
50 g Baisertuffs
baking paper

Directions

1
Melt the fat in a small pot, let it cool down a little. Separate 3 eggs. Beat the egg white until stiff, add 75 g sugar and salt. Stir in the egg yolks briefly. Mix flour and baking powder, fold in carefully, and finally carefully fold in the fat. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Take out.
2
Remove the base from the edge with a knife and let it cool in the pan. Drain the apricots on a sieve. Soak gelatine in cold water. Remove the Viennese cake base from the pan and cut in half horizontally. Place the cake ring around the lower cake base. Spread about 2/3 of the apricots on the bottom. Separate 2 eggs for the cream. Put the egg whites in a cool place. Beat the egg yolks and 100 g sugar with the whisk of the hand mixer until thick and creamy. Stir in the sparkling wine bit by bit. Squeeze the gelatine, dissolve carefully at low heat, stir some champagne cream into the gelatine. Then stir everything into the rest of the cream. Chill for 5-10 minutes until the cream begins to gel. Beat 400 g cream and egg white separately until stiff. Fold cream first, then beaten egg whites into the gelling cream. Pour the cream onto the base and smooth it down. Place the upper cake base on top. Chill the cake for 4-5 hours.
3
Stir in the sparkling wine bit by bit. Squeeze the gelatine, dissolve carefully at low heat, stir some champagne cream into the gelatine. Then stir everything into the rest of the cream. Chill for 5-10 minutes until the cream begins to gel. Beat 400 g cream and egg white separately until stiff. Fold cream first, then beaten egg whites into the gelling cream. Pour the cream onto the base and smooth it down. Place the upper cake base on top. Chill the cake for 4-5 hours. Chop the chocolate coating and melt carefully over a warm water bath. Place on a marble board and spread thinly. Put it in a cold place. When the chocolate has just solidified, scrape off the chocolate with a spatula. Mix cream setting agent and vanillin sugar. Whip 200 g cream until stiff, allowing the cream setting agent mixture to trickle in. Remove the cake from the ring and spread with the cream. Crumble the meringue. Decorate cake with remaining apricots, meringue and chocolate rolls
4
Chop the chocolate coating and melt carefully over a warm water bath. Place on a marble board and spread thinly. Put it in a cold place. When the chocolate has just solidified, scrape off the chocolate with a spatula. Mix cream setting agent and vanillin sugar. Whip 200 g cream until stiff, allowing the cream setting agent mixture to trickle in. Remove the cake from the ring and spread with the cream. Crumble the meringue. Decorate cake with remaining apricots, meringue and chocolate rolls
5
5 hours waiting time