Champagne cream cake

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Separate eggs. Cream fat, 100 g sugar and lemon peel. Stir in the egg yolks one by one. Mix flour and baking powder and stir in alternately with the milk. Spread the dough into a greased springform pan (26 cm Ø). Beat the egg white and 1 pinch of salt until stiff.

2. 2

   While continuing to beat, add 150 g sugar. Keep beating until the sugar is completely dissolved. Pour approx. 3 tablespoons into a piping bag with a small star-shaped spout and spray Christmas trees onto a baking tray lined with baking paper. Spread the rest of the meringue loosely on the sponge mixture, leaving about 1 cm of sponge rim free. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Take out and let cool down. Dry fir trees in the oven at 50 °C for approx. 2 hours. Soak gelatine in cold water. Whip the cream until stiff, adding 75 g sugar. Squeeze the gelatine. Warm 3 tablespoons of sparkling wine lukewarm, dissolve gelatine in it. Stir the rest of the champagne into the mixture.

3. 3

   Soak gelatine in cold water. Whip the cream until stiff, adding 75 g sugar. Squeeze the gelatine. Warm 3 tablespoons of sparkling wine lukewarm, dissolve gelatine in it. Stir the rest of the champagne into the mixture. Allow to draw a little, fold in the cream. Spread on the meringue cake and let it get completely firm. Serve the cake decorated with meringue fir trees and silver pearls

Nutrition Facts

KCAL
350 kcal

CARBS
36 g

FATS
19 g

PROTEINS
5 g