Meringue cake with apricot champagne cream

Name: Meringue cake with apricot champagne cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 125 g soft butter or margarine; 225 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 150 g Flour; 2 TEASPOONS Baking Powder; 6 TABLESPOONS Milk; 250 g Icing sugar; 1 can(s) (425 ml; separation weight: 240 g) Apricots; 6 sheets Gelatine; 250 ml Sparkling wine; 3 Egg yolk (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 250 g Whipped cream; 100 g Marzipan raw mass; 7-10 Tbsp green food coloring; 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

125 g soft butter or margarine
225 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
150 g Flour
2 TEASPOONS Baking Powder
6 TABLESPOONS Milk
250 g Icing sugar
1 can(s) (425 ml; separation weight: 240 g) Apricots
6 sheets Gelatine
250 ml Sparkling wine
3 Egg yolk (size M)
7-10 Tbsp grated rind of 1 untreated lemon
250 g Whipped cream
100 g Marzipan raw mass
7-10 Tbsp green food coloring
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar

Directions

1
Cream fat, 125 g sugar and vanillin sugar. Separate 4 eggs. Add the egg yolks one after the other to the fat-sugar mixture and beat until creamy. Mix flour and baking powder and stir in briefly together with the milk. Put half of the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Beat the egg white until stiff, gradually stir in 200 g icing sugar. Spread half of the meringue mixture on the dough so that an approx. 1 cm wide strip of dough remains all around.
2
Chill the rest of the dough and meringue. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Leave the base to cool in the mould for about 10 minutes, then remove from the mould. Wash the mould, grease it again and dust it with flour. Bake a second base from the remaining dough and meringue. Let the base cool down. Drain the apricots well. Soak the gelatine in cold water. Put the sparkling wine with 100 g sugar, 3 egg yolks, 1 egg and lemon zest in a bowl and whisk over a hot water bath until thick and creamy. Squeeze the gelatine well and dissolve in the hot champagne cream. Allow to cool while stirring frequently. Halve the apricots, put some aside for decoration. Whip the cream until stiff and fold into the cream.
3
Soak the gelatine in cold water. Put the sparkling wine with 100 g sugar, 3 egg yolks, 1 egg and lemon zest in a bowl and whisk over a hot water bath until thick and creamy. Squeeze the gelatine well and dissolve in the hot champagne cream. Allow to cool while stirring frequently. Halve the apricots, put some aside for decoration. Whip the cream until stiff and fold into the cream. Finally fold in the apricots. Place a springform pan rim around a base. Add the champagne cream and smooth it down. Place the second cake base on top and chill for at least 3 hours. Knead the marzipan, 50 g icing sugar and food colouring. Roll out marzipan on a work surface dusted with icing sugar to a thickness of approx. 5 mm, cut out butterflies. Remove the cake from the edge and decorate with apricots and butterflies
4
Finally fold in the apricots. Place a springform pan rim around a base. Add the champagne cream and smooth it down. Place the second cake base on top and chill for at least 3 hours. Knead the marzipan, 50 g icing sugar and food colouring. Roll out marzipan on a work surface dusted with icing sugar to a thickness of approx. 5 mm, cut out butterflies. Remove the cake from the edge and decorate with apricots and butterflies