Sparkling wine and lime cake

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 4 Eggs (size M)
  • 175 g Sugar
  • 2 packages Vanillin sugar
  • 100 g Flour
  • 50 g crushed almonds
  • 1 coated Tsp Baking Powder
  • 6 sheets Gelatine
  • 200 ml Sparkling wine
  • 7-10 Tbsp Juice and grated zest of 2 untreated limes
  • 4 (200 g each) Cup of whipped cream
  • 100 g white meringue
  • 7-10 Tbsp Lime slices and a lime spiral
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites until stiff, adding 125 g sugar and 1 packet of vanillin sugar. Stir in the egg yolks one after the other. Mix flour, almonds and baking powder and fold into the egg mixture.

  2. 2

    Line a springform pan (26 cm Ø) at the bottom with baking paper, put the dough into it and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Soak the gelatine in cold water.

  3. 3

    Mix champagne, lime juice and 25 g sugar. Squeeze the gelatine and dissolve in a small pot at low heat. Add the champagne-juice mixture while stirring and let it gel in the refrigerator. Whip 3 cups of cream until stiff, pouring in the remaining sugar and vanillin sugar.

  4. 4

    When the champagne mixture begins to gel, fold in the cream and lime zest. Cut the sponge twice horizontally. Place a cake ring around the lower cake base and spread half of the cream mixture on top.

  5. 5

    Place the second base on top and spread with the remaining cream. Place the third base as a lid on top and leave to set in the fridge for about 2 hours. Whip the rest of the cream until stiff. Remove the cake ring and spread the cake with the cream.

  6. 6

    Crumble the meringue and sprinkle it all around the cake. Decorate as desired with slices of lime and a spiral. Makes about 12 pieces.

Nutrition Facts

KCAL
390 kcal
CARBS
30 g
FATS
26 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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