Sparkling wine cream cake with truffle

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Beat the eggs, sugar and 1/2 packet of vanilla sugar with the whisk of the hand mixer in a mixing bowl until thick and frothy. Mix flour, cornstarch and baking powder and fold in with a whisk. Line the bottom of a small springform pan with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 25 minutes. Take out and let cool in the mould.

2. 2

   In the meantime soak the gelatine in cold water. Whip the cream until stiff and stir in the remaining vanillin sugar. Mix the contents of the cream with sugar and champagne. Squeeze the gelatine, dissolve carefully and add to the cream. As soon as the cream begins to gel, stir in the cream. Cut the sponge base twice. Place a rim around the bottom cake base and spread half of the champagne cream on top. Place the second cake base on top, spread the rest of the cream on top and place the third cake base on top as a lid. Refrigerate in the springform pan for about 2 hours. For the garnish, whip the rest of the cream until stiff. Remove the cake from the springform pan, place it on a cake plate and spread half of the cream all around.

3. 3

   Place a rim around the bottom cake base and spread half of the champagne cream on top. Place the second cake base on top, spread the rest of the cream on top and place the third cake base on top as a lid. Refrigerate in the springform pan for about 2 hours. For the garnish, whip the rest of the cream until stiff. Remove the cake from the springform pan, place it on a cake plate and spread half of the cream all around. Fill the rest into a piping bag with a star-shaped spout and squirt 8 small cream patches onto the cake. Alternately place white and dark truffles on the spots. Cut the rest of the truffles with a knife dipped in hot water and place them on the edge of the cake. Wash the lemon hot, dab dry, peel the peel thinly and cut into fine strips. Sprinkle into the middle of the cake. Results in 8 pieces

4. 4

   Fill the rest into a piping bag with a star-shaped spout and squirt 8 small cream patches onto the cake. Alternately place white and dark truffles on the spots. Cut the rest of the truffles with a knife dipped in hot water and place them on the edge of the cake. Wash the lemon hot, dab dry, peel the peel thinly and cut into fine strips. Sprinkle into the middle of the cake. Results in 8 pieces

5. 5

   Per piece approx. 1590 kJ/ 380 kcal