Champagne cake
The delicate filling of champagne, cream and raspberries is perfect for special occasions like New Year’s Eve.
INGREDIENTS
FOR THE SPONGE DOUGH
5 eggs (size M)
200g sugar
1 pinch of salt
130 g flour (Type 405)
50 g ground skinless almonds
1 teaspoon Baking powder
FOR THE RASPBERRY FILLING
300 g frozen raspberries
50g sugar
4 sheets of gelatin
200 g cream
FOR THE CHAMPAGNE FILLING
200 ml champagne (old sparkling wine)
50g powdered sugar
6 sheets of gelatin
500 ml cream
ASIDE FROM THAT
200 g cream
70 g of finished meringue
100 g fresh raspberries
PREPARATION
1st step
Preheat the oven to 180 degrees (fan oven: 160 degrees). Line a springform pan (Ø 20 cm) with baking paper.
2nd step
Beat the eggs, sugar and salt for 5 minutes on the highest setting of the hand mixer until frothy. Briefly stir in the flour, almonds and baking powder.
Pour the dough into the mold (Ø 20 cm). Bake in the lower third of the oven for 45 minutes.
After baking, turn it out directly onto a baking rack lined with baking paper and let it cool.
3rd step
Bring the raspberries and sugar to the boil in a saucepan. Strain fruit through a coarse sieve to remove seeds. Pour the fruit puree into a bowl. Gelatin after.
Soak in cold water according to package instructions. Squeeze out the gelatine and let it dissolve in the hot raspberry puree. Cooling points.
4th step
Mix champagne & powdered sugar. Soak the gelatine, squeeze it out and put it in a pot. Dissolve over medium heat & stir into the champagne mix. Also refrigerate.
5th step
Cut the sponge cake base 3 times horizontally to create 4 bases. Place the bottom layer on a plate and place a cake ring around it. Whip the cream.
Weigh out 200 g of cream and fold it into the cooled raspberry puree. Stir the remaining cream into the champagne mix. Set aside 3-4 tablespoons of the champagne cream.
