Champagne cream cake

Name: Champagne cream cake - Ileana L.
Ingredients: Ingredients for the base: 5 eggs; 2 packets of vanilla sugar; 150 g sugar; 200 g flour; 1 packet of baking powder; a pinch of salt. Ingredients for the cream: 3 egg yolks; 400 ml fruit; flavored champagne; 300 ml whipped cream; 100 g powdered sugar; juice + zest of one lemon; 15 g gelatin. Ingredients for the syrup: 200 ml water; sugar to taste; vanilla essence.

Desert - Champagne cream cake by Ileana L. - Recipia

Preparation method for the base: Start by carefully separating the egg whites from the yolks. The egg whites are beaten until frothy, adding salt to stabilize the mixture. Once the egg whites begin to stiffen, gradually add the sugar and vanilla sugar, continuing to mix until the sugar is completely dissolved and you achieve a glossy foam. It is important not to rush this step, as well-beaten egg whites will ensure a fluffy base. When the egg whites are ready, add one yolk at a time and gently mix with a whisk, being careful not to deflate the incorporated air. After all the yolks have been added, it’s time to integrate the flour, which has been previously mixed with the baking powder. Start by gradually adding the flour, gently mixing with a spatula, so that you achieve a homogeneous and airy mixture. Once you have obtained this mixture, pour it into a cake pan lined with parchment paper, ensuring it is evenly distributed. The base is baked in a preheated oven at 180 degrees Celsius, during which it is good to do the toothpick test to check if it is done. Once baked, remove the base from the oven and let it cool on a rack. Preparation method for the syrup: In a saucepan, add water and sugar and place over medium heat to boil. Stir occasionally to ensure the sugar dissolves completely. After the syrup has boiled for a few minutes, remove the saucepan from the heat and let it cool. Once the syrup has cooled, add vanilla essence to give it a tempting aroma. Preparation method for the cream: In a bowl, mix the yolks with the sugar, lemon juice, and grated lemon zest. Transfer the mixture to a saucepan and place it over a bain-marie or directly over low heat, stirring constantly to prevent lumps from forming. Continue stirring until you obtain a homogeneous cream that binds well. After the cream has reached the desired consistency, gradually add the champagne and gelatin, which has been previously hydrated in cold water with a tablespoon of sugar and then melted in a bain-marie. When the mixture is well bound, turn off the heat and let it cool slightly. Meanwhile, whip the cream until it becomes firm. Once the champagne cream has cooled sufficiently but not completely, mix it with the whipped cream, being careful to maintain the airy texture. For assembly, cut the base into two equal parts. Place the first half in the removable mold, soak it to taste, then add a generous layer of cream. Place the second half of the base on top, which you also soak. Let the cake chill in the refrigerator for a few hours before serving, so that the flavors blend perfectly and the cream acquires an even finer texture. With each slice, you will discover a delicious combination of fluffy base, aromatic syrup, and refined cream, perfect for any special occasion.

Ingredients

Ingredients for the base: 5 eggs
2 packets of vanilla sugar
150 g sugar
200 g flour
1 packet of baking powder
a pinch of salt. Ingredients for the cream: 3 egg yolks
400 ml fruit
flavored champagne
300 ml whipped cream
100 g powdered sugar
juice + zest of one lemon
15 g gelatin. Ingredients for the syrup: 200 ml water
sugar to taste
vanilla essence.

Champagne cream cake

Ingredients

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