What's better than ringing in the New Year with some Champagne. I bring you some bubbly in form of a gorgeous cake. So, have a piece and a toast to a happy, healthy year full of excitement and joy. And a big thank you to all of you my wonderful readers for your continued support.
Champagne Cream Cake
(makes one 26 cm (10-inch) round cake)
Shortcrust:
100 g flour
40 g powdered sugar
pinch of salt
1/4 tsp. pure vanilla extract
60 g butter, cold and cut in pieces
1 egg yolk
Sponge cake:
4 eggs
150 g sugar
1/4 tsp. pure vanilla extract
125 g flour
50 g corn starch
1/2 tsp. baking powder
50 g butter, melted
Champagne mousse:
6 sheets gelatine
2 eggs --> use very fresh eggs
1 egg white --> use very fresh eggs
50 g sugar
1 organic lemon, zest and juice
125 ml champagne
250 g whipping cream
Cake Assembly:
3-4 tbsp. raspberry jelly
250 g whipping cream
50 g white chocolate
50 g mini-meringues
100 g raspberries
Shortcrust
For the shortcrust put the flour, powdered sugar, salt, vanilla and butter in a food processor. Pulse a few times, then add the egg yolk and pulse until the dough comes together. Form a ball, wrap into cellophane and put in the fridge for about one hour.
Preheat the oven to 180°C (350°F). Line a 26 cm (10-inch) springform pan with parchment paper. Roll out the dough and fit in the form. Poke with a fork and bake for about 10-15 minutes until golden brown. Loosen the rim of the form, but let cool in the form.
Sponge cake
Preheat the oven to 180°C (350°F). Line a 26 cm (10-inch) springform pan with parchment paper.
Separate the eggs. Whip the egg whites until soft peaks form. Add the sugar and vanilla and continue beating. Carefully fold in the egg yolks. Mix the flour, corn starch and baking powder and sieve over the egg mixture and slowly fold together. At the end carefully stir in the butter.
Fill the dough in the prepared springform and bake for about 25-30 minutes. As soon as you take it out from the oven remove the form and take off the parchment paper. Let cool on a wire rack.
Champagne Mousse
Soak the gelatine in cold water. Separate the eggs. Over a water bath over medium heat whisk together the egg yolks with the sugar, lemon zest and juice and the champagne. Slowly bring to almost boiling it while continuing whisking. Take from the heat and whisk in the gelatine until dissolved.
Whisk the egg whites until stiff peaks form, and fold into the slightly cooled champagne mixture. Let cool for about 15 minutes until it starts to thicken. Whip the cream and fold into the cooled champagne mousse.
Assembly of the Cake
Transfer the shortcrust base to your serving plate. Warm up the raspberry jelly and spread on top of the shortcrust. Cut the spongecake lengthwise into two layers. Put one level on top of the shortcrust base then put a cake ring around it.
Fill half of the champagne mousse on top of the first cake layer. Top with the second layer and fill the remaining mousse on top. Let cool in the fridge for at least one hour.
Whip the cream. Take the cake out of the fridge and remove the cake ring. Spread the whipped cream on top and on the sides of the cake. Grate the white chocolate. Decorate the cake with the white chocolate, broken meringue pieces and the fresh raspberries.
Preheat the oven to 180°C (350°F). Line a 26 cm (10-inch) springform pan with parchment paper. Roll out the dough and fit in the form. Poke with a fork and bake for about 10-15 minutes until golden brown. Loosen the rim of the form, but let cool in the form.
Sponge cake
Preheat the oven to 180°C (350°F). Line a 26 cm (10-inch) springform pan with parchment paper.
Separate the eggs. Whip the egg whites until soft peaks form. Add the sugar and vanilla and continue beating. Carefully fold in the egg yolks. Mix the flour, corn starch and baking powder and sieve over the egg mixture and slowly fold together. At the end carefully stir in the butter.
Fill the dough in the prepared springform and bake for about 25-30 minutes. As soon as you take it out from the oven remove the form and take off the parchment paper. Let cool on a wire rack.
Champagne Mousse
Soak the gelatine in cold water. Separate the eggs. Over a water bath over medium heat whisk together the egg yolks with the sugar, lemon zest and juice and the champagne. Slowly bring to almost boiling it while continuing whisking. Take from the heat and whisk in the gelatine until dissolved.
Whisk the egg whites until stiff peaks form, and fold into the slightly cooled champagne mixture. Let cool for about 15 minutes until it starts to thicken. Whip the cream and fold into the cooled champagne mousse.
Assembly of the Cake
Transfer the shortcrust base to your serving plate. Warm up the raspberry jelly and spread on top of the shortcrust. Cut the spongecake lengthwise into two layers. Put one level on top of the shortcrust base then put a cake ring around it.
Fill half of the champagne mousse on top of the first cake layer. Top with the second layer and fill the remaining mousse on top. Let cool in the fridge for at least one hour.
Whip the cream. Take the cake out of the fridge and remove the cake ring. Spread the whipped cream on top and on the sides of the cake. Grate the white chocolate. Decorate the cake with the white chocolate, broken meringue pieces and the fresh raspberries.
Enjoy and Guten Appetit!
