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Champagne cream cake

Champagne cream cake

For the top, separate the egg whites from the yolks. Beat the egg whites hard with a pinch of salt. Add the sugar and continue beating until the composition acquires the consistency of a thick cream.

Add the yolks previously mixed with the melted butter, at room temperature, homogenize, then sift on top the flour mixed with cocoa and baking powder. Mix lightly with a spatula or wooden spoon from bottom to top until smooth, then pour the composition into a cake form.


Shape in a preheated oven until the toothpick passes.

When it is ready, take out the top, let it cool, then cut it into two equal parts, horizontally. For the cream, put the yolks together with the sugar in a double-bottomed saucepan and mix until the composition turns white and doubles in volume.

Put the champagne, stirring until smooth, then put the bowl on low heat.


Stir gently until the cream thickens, without boiling. Lower the bowl, let it cool slightly, then put the mascarpone and mix quickly until the composition is homogeneous. Beat the whipped cream hard and add it to the cooled mascarpone cream. Mix until the composition becomes fluffy.

For the syrup, boil the water and sugar. When the sugar has melted, turn off the heat and add the coffee. Let cool.

Between the syrupy tops we put three quarters of the cream, then with the rest of the cream we decorate the cake.

Decorate the cake with instant coffee and mint leaves.


Dessert cake with champagne cream and lemon cream

countertop-mix the egg whites with a pinch of salt, add the sugar and lemon juice, mix until it becomes a glossy meringue, add the yolks, mixing well after each one, the oil and water in a thin thread, mix until smooth.

Sift the flour with the baking powder, add the lemon peel and mix with a spatula until smooth with light movements from bottom to top.

Pour the composition into the tray lined with baking paper, put it in the preheated oven until it passes the toothpick test.

Let it cool and then cut into 4 slices.

jelly-in a bowl add the fruit, add the water mixed with the sugar and starch, put it on the fire until it thickens like a sauce, let it cool.

Champagne cream-mix the yolks with the sugar until it becomes a cream, add the starch, champagne and mix until smooth.

Put the pot on the fire, stirring constantly until it thickens like a pudding, add the broken chocolate pieces, mix until it melts, cover with a foil and let it cool.

Mix the whipped cream until it doubles in volume, add the mascarpone, mix well and add over the champagne pudding, 2-4 tablespoons of raspberry sauce, a drop of red dye, mix until smooth.

Lemon cream-mix the cream until it doubles in volume, add the lemon cream and mix until smooth

Assembly-place the first sheet of countertop-syrup-add 1/2 champagne cream, on top of raspberry sauce (I was wrong) -2 sheet of countertop-syrup -lemon cream -3 pond leaf-syrup-champagne cream- 4-leaf raspberry sauce - syrup and refrigerate for a few hours.

Cover the cake with whipped cream and decorate with raspberry sauce or as desired.


Champagne cake

100 g flour
40 g powdered sugar
1 yolk
50 g butter
1 cookie sheet

2 tablespoons raspberry jelly
2 yolks
50 g sugar
125 ml of champagne
grated peel of a lemon
6 sheets of white gelatin
2 egg whites
400 ml fresh
75 g strips of white chocolate
75 g of meringue flakes
100 g raspberry berries
1 teaspoon sifted powdered sugar

How to prepare
1. For the top, heat the oven to 200 degrees C. Knead a soft dough of flour, powdered sugar, egg yolk and butter. Let cool for 30 minutes. Grease a form with a diameter of 26 cm with fat and cover in the dough. Prick with a fork, bake for 10-15 minutes. Allow to cool. It overturns on a plate. Heat the jelly and spread it over the counter, respectively the tender dough.
2. The cookie sheet is cut on two levels. The countertop I bought had three levels. The bottom layer is placed over the top greased with jelly. A cake ring is placed around it.
3. For the cream, beat the yolks and the powdered sugar, mix, in turn, the champagne, peel and lemon juice. Soften the gelatin, press, dissolve and mix. Beat the egg whites and 100 ml separately. whipped cream. Homogenize one by one in the composition.


Retake to the Miki

A sweet and sour cake, I really like this combination. It is not very "bibilit" because it is made for a Sunday, without any special event, just out of the desire to do something good, good, good :)
The composition is for a small shape (18 cm) of cake. If you want to make in a normal shape (26.28 cm), you will have to double the amount.

  • 3 eggs
  • 3 tablespoons sugar
  • 3 tablespoons oil
  • 3 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla essence
  • a pinch of salt
  • 100g sugar (3 tablespoons tip)
  • 200ml water
  • 1 tablespoon rum free
  • 2-3 pieces of orange peel
  • peach jam
  • 3 eggs
  • 400ml champagne
  • 150g sugar
  • 3 tablespoons flour
  • 1/2 packet of butter or margarine
  • 1 teaspoon vanilla essence

Separate the egg whites from the yolks. Mix the egg whites with 2 tablespoons of sugar until they harden, and mix the yolks together with a tablespoon of sugar, vanilla essence, oil, salt and baking powder until we obtain a yellowish-white composition, which we pour. over the whites.

With a spoon, gradually incorporate the flour, stirring gently from the bottom up.

We put the obtained composition in the shape of a cake, in which we previously put baking paper and greased it with oil. Put the mold in the preheated oven at 180 degrees for 35-45 minutes, depending on the oven. When it is ready, take it out of the mold and put it on a grill to cool.

Put the sugar in a bowl over low heat and leave it until it turns brown, then add water, taking care not to burn, the orange peels and leave until all the sugar melts. Let it cool, then add the rum essence. .

In a bowl we boil the champagne with the sugar, and in another bowl the flour. on low heat, stirring constantly, so as not to stick. When the composition has taken on consistency, add the eggs, mixing very well until smooth, leave for about 1-2 minutes, then turn off the heat and let it cool until it reaches temperature the room. Mix the butter at room temperature until it becomes foam, then take a tablespoon of cream and incorporate it into the butter until you finish the cream, and at the end add the vanilla essence.

We cut the countertop in 3 equal parts or as equal as we can, I never come out perfectly equal. :)


Butterfly Cake with Champagne Cream and Berries

For Countertop:
The eggs must be at room temperature, because otherwise, we risk that the countertop will be left in the middle.
Separate the eggs, beat the egg whites with the salt powder, after a few minutes add the sugar and vanilla sugar, mix well until all the sugar melts. Add the yolks one by one, mixing continuously until smooth.
We stop the mixer and in the dough we add the oil, a little vanilla and rum essence (I use these flavors because I don't really like the intense egg taste on the counter, but you can omit this), we mix a little more, and with the help of a sieve we put flour mixed with baking powder, but be careful, gradually put in 2-3 tranches and mix lightly with a silicone or wooden spatula until you incorporate the flour of the other ingredients.
After we have finished the dough, we pour it into a detachable tray of 26cm lined with baking paper only on the bottom, and we grease the edges with oil and sprinkle a little flour, so that it does not stick, then we put the tray in the preheated oven for 35-40 minutes or most certainly we do the test with the toothpick or the skewer stick (in my case: d)
When the pond is ready, we close the oven and leave the tray there with the door ajar so as not to cool down suddenly, otherwise we risk leaving it.
When it has cooled completely, we take it out of the tray, we use a knife on the edges, then we cut it in 3 horizontally.

Mix the yolks well with the sugar, add the starch and champagne and transfer the kettle to the stove, and with a whisk, mix continuously. Separately take 3 tablespoons of champagne and mix them with agar-agar, and when it has dissolved add it to the cream, along with vanilla. When the cream has thickened, set it aside and let it cool completely, stirring occasionally.

After the champagne cream is cold, mix it for a few minutes with whipped cream and put it in the fridge until we fill the cake.

For berry jelly:
Put the thawed berries in a blender and mix them until you get a paste.

Put the fruit mixture in a pot together with the sugar and agar-agar dissolved in 2-3 tablespoons of syrup or water and leave it on the fire for a few minutes until the puree has thickened a little.

When ready, turn off the heat and pass the resulting paste through a sieve to obtain a fine, seedless jelly.
Allow to cool to room temperature.

For the syrup: Put the water with the sugar on the fire, and when the sugar has melted, turn off the stove and add a little rum essence.

For assembly:
In the tray where I baked the top, place the first sheet on the counter, syrup it, then grease it with a jelly and put a layer of champagne cream, then place the second sheet on the top, do the same, and on the last sheet above before to place it in the tray, we syrup it very little and grease it with jelly and carefully put it in the tray with some jelly down.

We wrap the cake nicely with plastic wrap and put it in the fridge overnight.

For decoration:
With the help of a knife we ​​take the cake out of the tray with a detachable ring and now comes the beautiful part.

To remove the tray from the bottom, I turned the cake with a plate, then to turn it upside down again I placed on top of a cardboard on which he put a baking paper and quickly I managed to bring it to the state in which it was when I took it out of the fridge, but without the tray: d

Good . now to give it the shape of a butterfly I used a sheet of A4 paper and with the pen I drew the middle of the butterfly, I cut it with scissors and the sheet with the empty part in the middle I put it exactly in the center of the countertop, and with a knife I gently cut the center of the butterfly-shaped countertop and also the baking paper with which I helped to turn the wings and transfer them to the tray.

After giving the cake the shape of a butterfly, I covered it with a very thin layer of creamy pomegranate left with half of the whipped cream, I made the contour with a little whipped cream mixed with fruit puree, I decorated the middle with whipped cream mixed with cocoa, and I greased the wings with the remaining fruit puree! I also used some ornaments from star and butterfly candies!
Put the cake in the fridge until the guests come to be devoured!
You're welcome!


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