Strawberry Champagne Cake

Name: Strawberry Champagne Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 3 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 50 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; baking paper; 7 sheets Gelatine; 750 g Strawberries; 300 ml dry champagne; 5 TABLESPOONS Strawberry liqueur or strawberry syrup (e.g. Fraise de Bois); 50 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 500 g Whipped cream; 1 package Cream stabiliser

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

3 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
50 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
baking paper
7 sheets Gelatine
750 g Strawberries
300 ml dry champagne
5 TABLESPOONS Strawberry liqueur or strawberry syrup (e.g. Fraise de Bois)
50 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
500 g Whipped cream
1 package Cream stabiliser

Directions

1
Separate eggs, beat egg whites and 2 tablespoons of water until stiff. Add sugar and vanillin sugar. Fold in egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in loosely. Pour the mixture into a springform pan (26 cm Ø) lined with baking paper only at the bottom and smooth it down. Bake in a preheated oven (electric: 175 °C / gas: level 2) for 25-30 minutes.
2
Let cool off. Soak gelatine in cold water. Wash, dab dry and clean the strawberries. Dice 250 g strawberries. Cut remaining strawberries into slices. Mix champagne, strawberry liqueur, sugar and lemon peel. Squeeze out the gelatine, dissolve and mix with some champagne mixture. Then stir into the rest of the mixture. Put in a cool place until the mixture begins to gel. In the meantime, cut the sponge cake horizontally once and place a cake ring around the bottom cake base. Place the strawberry slices close together on the rim.
3
Squeeze out the gelatine, dissolve and mix with some champagne mixture. Then stir into the rest of the mixture. Put in a cool place until the mixture begins to gel. In the meantime, cut the sponge cake horizontally once and place a cake ring around the bottom cake base. Place the strawberry slices close together on the rim. Whip the cream and cream firmer until stiff, stir into the champagne mixture and remove 1/3 to 1/4. Fold the strawberry pieces into the remaining cream and spread on the sponge cake base. Cover with the second cake base and spread the rest of the cream on top. Place the remaining strawberry slices in a flower shape on top of the cream, press down slightly and refrigerate for 5-6 hours. Remove the cake from the cake ring just before serving. Makes about 12 pieces
4
Whip the cream and cream firmer until stiff, stir into the champagne mixture and remove 1/3 to 1/4. Fold the strawberry pieces into the remaining cream and spread on the sponge cake base. Cover with the second cake base and spread the rest of the cream on top. Place the remaining strawberry slices in a flower shape on top of the cream, press down slightly and refrigerate for 5-6 hours. Remove the cake from the cake ring just before serving. Makes about 12 pieces