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Champagne cake
45 m active | 6 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 484
  • Fat about 23g
  • Carbohydrates about 55g
  • Protein about 8g
This is needed
This is needed for 8 pieces
Sponge
  • 120 g sugar
  • 4 egg yolk
  • 0.25 tsp salt
  • 4 egg white
  • 1 tbsp water, hot
  • 3 tbsp sugar
  • 150 g white flour
  • 0.25 tsp baking powder
Champagne
  • 0.5 dl champagne
Champagne cream
  • 2 dl full cream, beaten until stiff
  • 4 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 50 g sugar
  • 2.5 dl champagne
To decorate
  • 1.5 dl cream
  • 2 tbsp icing sugar
  • 100 g white chocolate, finely chopped
  • 50 g meringue nests
Tools
  • One springform pan (approx. 20 cm in diameter), base lined with baking paper.
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And that's how it's done
And that's how it's done
Sponge
In a bowl, beat the sugar, egg yolks and water using the whisk on a mixer for approx. 5 mins. until the mixture is light and fluffy. Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Mix the flour and baking powder, add to the egg mixture in layers along with the egg whites, carefully fold in using a rubber spatula, transfer to the prepared tin.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C, cover the sponge with foil towards the end of the baking time if necessary. Remove from the oven, allow to cool slightly, remove the tin frame, tip the sponge out onto a cooling rack, remove the baking paper and leave to cool completely.
Champagne
Cut twice through the sponge. Drizzle the champagne over the sponges. Clean the tin frame, brush with a little oil, line with cling film and place on a cake plate. Place the sponge base inside.
Champagne cream
Bring 50 ml of champagne to the boil with the sugar. Remove the pan from the heat. Stir in the gelatine, pour through a sieve into a bowl. Stir in 200 ml of champagne, chill for approx. 1 hr. until the mixture is just set at the edges. Fold in the whipped cream.
Cake
Spread half of the champagne mixture over the sponge base. Place the second sponge on top, cover with the remainder of the mixture, place the final sponge on top. Cover the cake and chill for approx. 4 hrs.
To decorate
Beat the cream with the icing sugar until stiff. Take the cake out of the fridge, remove the tin frame. Spread the whipped cream around the sides of the cake and on top, chill. Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth. Using a spoon, let it flow over the top and sides of the cake. Top with the meringue, serve.

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