Champagne cream cake

Sweet-Sour Cake with Champagne Cream and Peach Jam

Introduction

On a lazy Sunday, with no special reasons, do you feel the need to indulge your taste buds with a delicious dessert? I invite you to discover a recipe for a sweet-sour cake, perfect for brightening your day! This cake, with a fluffy texture, complemented by a fine champagne cream and a touch of peach jam, will surely become your favorite.

So, gather your ingredients and let’s get to work! The recipe is designed for an 18 cm cake pan, but if you want to impress even more friends, you can double the ingredients for a larger pan, 26 or 28 cm.

Preparation time:
- Preparation: 30 minutes
- Baking: 35-45 minutes
- Cooling and assembling: 2 hours
- Total: 3 hours
- Servings: 8-10

Necessary ingredients

*For the base:*
- 3 eggs
- 3 tablespoons of sugar
- 3 tablespoons of oil (opt for sunflower oil for a more neutral flavor)
- 3 tablespoons of flour
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla essence
- A pinch of salt

*For the syrup:*
- 100 g sugar (about 3 heaping tablespoons)
- 200 ml water
- 1 tablespoon of rum essence
- Zest from 2-3 oranges (adds an intense and fresh aroma)
- Peach jam (choose a quality jam with whole fruits)

*For the cream:*
- 3 eggs
- 400 ml champagne (you can also use a quality sparkling wine)
- 150 g sugar
- 3 heaping tablespoons of flour
- 1/2 pack of butter or margarine (about 125 g)
- 1 teaspoon of vanilla essence

Steps for preparation

1. Preparing the base:
- Start by separating the egg whites from the yolks. Use a clean bowl for the egg whites, as any trace of fat will prevent them from foaming.
- Whip the egg whites with 2 tablespoons of sugar until you get a firm foam. This step is essential to ensure a fluffy base.
- In another bowl, beat the yolks with 1 tablespoon of sugar, vanilla essence, oil, salt, and baking powder. Mix until you achieve a pale yellow mixture.
- Pour the yolk mixture over the egg whites and, using a spatula, gradually fold in the flour, mixing gently from bottom to top to avoid losing air from the egg whites.
- Prepare the cake pan: line it with parchment paper and grease the edges with oil to prevent sticking.
- Pour the mixture into the prepared pan and place it in a preheated oven at 180 degrees Celsius for 35-45 minutes, depending on your oven. Check if it’s done with a toothpick; if it comes out clean, the base is perfect!

2. Preparing the syrup:
- In a small pot, add the sugar and heat it on low until it turns brown, stirring constantly. Be careful not to burn it.
- Once the sugar has a nice color, carefully add the water and orange zest. Let it boil until all the sugar dissolves, then let the syrup cool. Add the rum essence to intensify the flavors.

3. Preparing the cream:
- In another pot, bring the champagne with the sugar to a boil. Meanwhile, in another bowl, mix the flour with the eggs.
- When the champagne starts to boil, gradually pour it over the flour mixture, stirring continuously to avoid lumps.
- Put everything back on low heat, stirring constantly until the mixture thickens.
- Once thickened, remove from heat and let it cool to room temperature. At this point, beat the butter at room temperature until fluffy. By incorporating a tablespoon of cream into the butter, you will achieve a fine and airy texture. Finally, add the vanilla essence.

4. Assembling the cake:
- Once the base has completely cooled, cut it into 3 equal parts. Don’t be discouraged if they aren’t perfectly equal; every cake is unique!
- Place the first part of the base in the pan you used to bake it. Generously soak it, then spread a thin layer of peach jam.
- Add 1/2 of the cream, then repeat the process: base, syrup, jam, cream. Finally, place the last part of the base, soak it well, and let the cake cool in the fridge for at least 2 hours. If you’re like me and can’t wait, you can cut it after an hour, but the flavor will be more intense if you let it chill.

5. Decorating the cake:
- After the cake has chilled, it’s time to decorate! You can use fresh fruits, grated chocolate, or a dollop of whipped cream. Let your imagination run wild!

PRACTICAL TIPS:
- Make sure all the ingredients are at room temperature before you start. This helps achieve a smooth texture.
- You can also add other flavors to the syrup, like a little ginger for a spicy note.
- If you don’t have champagne, you can opt for sparkling wine or even mineral water.

Nutritional benefits:
This sweet-sour cake is an excellent choice for a special occasion or simply to treat yourself. Fresh ingredients like eggs and oil provide healthy fats and proteins, while peaches add a boost of vitamins and antioxidants.

Frequently asked questions:
- *Can I replace champagne with another type of drink?*
Yes, you can use sparkling wine or even mineral water for a non-alcoholic version.

- *How can I store the cake?*
The cake stores well in the fridge, covered with plastic wrap, for up to 3 days.

Serving suggestions:
Serve the cake alongside a cup of green tea or a refreshing lemonade. The citrus aroma from the syrup will harmonize perfectly with the drinks, providing an unforgettable culinary experience.

So, I invite you to try this sweet-sour cake recipe, personalize it to your tastes, and enjoy every slice! Whether you prepare it for yourself or for loved ones, this cake is the perfect choice to sweeten an ordinary day. Bon appétit!