Champagnertorte mit Pistaziencreme

Name: Champagnertorte mit Pistaziencreme
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 4 Eggs (size M); 1 pinch Salt; 150 g Sugar; 100 g Flour; 80 g Cornstarch; baking paper; 1/2 glass (125 g) Currant Jelly; 6 sheets white gelatine; 2 Eggs (size M); 1/8 l Champagne or dry sparkling wine; 50 g Sugar; 40 g crushed pistachio kernels; 200 g Whipped cream; 8 Pistachio kernels; 1-2 ripe figs; 2 (200 g each) Mugs; 7-10 Tbsp Whipped cream; 2 TABLESPOONS Icing sugar; 25 g crushed pistachio kernels

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

4 Eggs (size M)
1 pinch Salt
150 g Sugar
100 g Flour
80 g Cornstarch
baking paper
1/2 glass (125 g) Currant Jelly
6 sheets white gelatine
2 Eggs (size M)
1/8 l Champagne or dry sparkling wine
50 g Sugar
40 g crushed pistachio kernels
200 g Whipped cream
8 Pistachio kernels
1-2 ripe figs
2 (200 g each) Mugs
7-10 Tbsp Whipped cream
2 TABLESPOONS Icing sugar
25 g crushed pistachio kernels

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs for the sponge cake. Beat the egg white with salt and 2 tablespoons of sugar until stiff. Beat the egg yolks with 2 tablespoons of lukewarm water and the remaining sugar until light creamy.
2
Slide the beaten egg white onto the egg cream. Sift the flour and starch over it and fold in, fill into the prepared form. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes.
3
Let it cool down. Cut the cake base twice horizontally. Bring the redcurrant jelly to the boil with 2 tablespoons of water, spread lukewarm on the lowest cake base. For the cream, soak gelatine in cold water.
4
Beat the eggs with 2 tablespoons of champagne and sugar until white. Squeeze out the gelatine, dissolve and mix with the egg cream and the rest of the champagne. Chill. As soon as the cream has gelled, whip the cream until stiff.
5
Cream and pistachios and fold in. Spread the two lower bases with cream, place them on top of each other and cover with the 3rd base. Put them in a cold place. Cut through the pistachios to decorate. Peel figs, quarter them lengthwise and cut into slices.
6
Whip cream with icing sugar until stiff. Fill 2/3 into a piping bag with star-shaped spout. Spread the remaining cream on the cake. Sprinkle the edge with chopped pistachios. Mark 16 pieces on the cake.
7
Spray the cream in a zigzag pattern. Decorate with figs and halved pistachios. Keep cool until serving. Makes about 16 pieces.