Christmas champagne cake in chocolate cookie rolls

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the shortcrust pastry, add fat, icing sugar, flour and egg yolk to a smooth dough and chill for about 30 minutes. For the sponge cake, beat the eggs, sugar and 2 tablespoons of hot water until thick and creamy.

2. 2

   Sift the rest of the ingredients over it and fold in carefully. Fill the bottom of a springform pan (18 cm Ø) with baking paper and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 12 minutes.

3. 3

   Remove from the mould and let cool on a cake rack, cut through 2 times. Roll out the short pastry to a round about 3 mm thick. Cut out 1 base (20 cm Ø). Cut out stars from the remaining dough.

4. 4

   Bake everything in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 7 minutes. Allow to cool and spread with heated redcurrant jelly. Lay the sponge cake base on the shortcrust pastry base.

5. 5

   Cover it tightly with a springform pan rim. For the filling soak the gelatine in cold water. Beat eggs and sugar until frothy. Stir in lime juice and champagne. Dissolve the gelatine lukewarm, also stir in.

6. 6

   Cool until the mass begins to set. Whip cream and vanilla sugar until stiff, fold in. Layer the mixture alternately with the remaining sponge cake bases, finishing with the cream. Let it set.

7. 7

   Loosen the cake ring. Melt the couverture. Spread the biscuits with it and place around the cake. Mix the cake glaze and sugar, gradually stir in the champagne and bring to the boil. Spread lukewarm over the cream and chill.

8. 8

   Decorate with carambole and short pastry stars. Makes about 9 pieces.