Champagne cake
easy
105 mins
105 mins
Ingredients
- 100 g Flour
- 40 g Icing sugar
- 1 Egg Yolk
- 50 g soft butter or margarine
- 7-10 Tbsp scraped pulp from 1/2 vanilla pod
- 7-10 Tbsp Cling film
- 50 g Butter
- 4 Eggs (size M)
- 150 g Sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 100 g Flour
- 100 g Cornstarch
- baking paper
- 2 heaped Tbsp Raspberry Jelly
- 6 sheets white gelatine
- 2 Eggs (size M)
- 2 Egg yolk (size M)
- 50 g Sugar
- 1/8 l dry champagne
- 7-10 Tbsp juice and grated zest of 1 untreated lemon
- 100 g Whipped cream
- 75 g Meringue (e.g. meringue husks)
- 75 g white couverture
- 1 1/2 (each 200 g) Cup of whipped cream
- 100 g fresh raspberries (alternatively frozen)
- 1 TEASPOON Icing sugar for dusting
Directions
- 1
Put flour, icing sugar, egg yolk, fat and vanilla pulp in a mixing bowl. Knead into a smooth shortcrust pastry. Wrap in foil and refrigerate for at least 30 minutes. For the sponge cake base melt the fat.
- 2
Separate eggs. Beat egg whites until stiff. Let sugar trickle in. Stir in egg yolk and lemon peel. Mix flour and starch and sieve onto the egg foam mixture. Fold in loosely. Finally fold in the fat.
- 3
Line the bottom of a springform pan (24 cm Ø) with baking paper, fill in the sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Let cool down a little.
- 4
Then remove from the mould and allow to cool completely on a cake rack. Roll out the short pastry on the springform pan (24 cm Ø) and prick several times with a fork. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-15 minutes.
- 5
Let it cool down. Warm up the raspberry jelly slightly and spread it evenly on the shortcrust pastry base. Cut the sponge cake base horizontally once. Place one base on the shortcrust pastry. Place a springform pan rim around it.
- 6
For the champagne cream, soak gelatine in cold water. Separate the eggs. Beat egg yolks and sugar until creamy. Stir in champagne, lemon juice and zest. Squeeze the gelatine, dissolve and stir into the champagne cream.
- 7
Cool briefly. In the meantime, whip cream and egg white separately until stiff. When the cream begins to thicken, fold in the cream and egg white. Spread half of the cream on the sponge cake. Place the second sponge cake base on top and spread the rest of the cream evenly.
- 8
Chill for about 1 hour. In the meantime crumble the meringue. Cut shavings from the chocolate coating with a peeler. Remove the cake from the cake ring. Whip the cream until stiff and spread it all around the cake.
- 9
Sprinkle the edge with some chocolate shavings. Spread meringue dome-shaped on the cake. Sprinkle remaining shavings in between and decorate with raspberries. Dust with icing sugar before serving. Makes about 16 pieces.
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