Champagne flake cake

Name: Champagne flake cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 3 Eggs (size M); 175 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 50 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 10 sheets white gelatine; 300 ml Passion fruit nectar; 250 g Schmand; 250 ml Champagne (alternatively sparkling wine); 250 g Whipped cream; 25 g Meringue; 1 TABLESPOON Icing sugar; 7-10 Tbsp starfruit, golden pearls and lemon balm; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

3 Eggs (size M)
175 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
50 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
10 sheets white gelatine
300 ml Passion fruit nectar
250 g Schmand
250 ml Champagne (alternatively sparkling wine)
250 g Whipped cream
25 g Meringue
1 TABLESPOON Icing sugar
7-10 Tbsp starfruit, golden pearls and lemon balm
baking paper

Directions

1
Separate the eggs for the sponge cake. Beat the egg whites, 75 g sugar, 1 packet of vanillin sugar and salt with the whisks of the hand mixer until frothy. Stir in the egg yolk. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in carefully.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture, smooth it down and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes.
3
Remove from the oven, remove the sponge cake from the edge with a knife and let it cool in the mould. Then remove the base from the mould. Cut off the lid (approx. 1/3 of the base) and crumble.
4
Place the bottom cake layer on a cake plate, place the cake ring around it. Soak 4 and 6 gelatine leaves separately in cold water. Heat the nectar in a small pot. Squeeze 4 leaves of gelatine and stir into the warm nectar.
5
Chill for about 15 minutes. In the meantime, mix sour cream, remaining sugar, remaining vanilla sugar and champagne with the whisks of the hand mixer. Squeeze the remaining gelatine and dissolve.
6
Stir droplets into the sour champagne mixture. Place the mixture in a cool place until it begins to draw streets. In the meantime whip cream until stiff. Fold cream in portions into the gelling champagne-mud mixture.
7
Carefully stir the gelatinizing juice into the champagne sour cream mixture in streaks. Pour the mixture dome-shaped onto the bottom cake base. Sprinkle with the dough crumbs. Put the cake in a cool place for about 4 hours.
8
Remove the cake ring from the cake with a sharp knife. Crumble the meringue and sprinkle the cake with it. Dust with icing sugar. Decorate with star fruit, gold pearls and lemon balm as desired.
9
Results in about 12 pieces.