Champagne Lemon Cake with Flowers
- For the cake
- 6 eggs
- 150 grams sugar
- ½ lemon (zest)
- 1 pinch salt
- 100 grams ground almonds
- 140 grams Pastry flour
- For the filling
- 120 milliliters Champagne
- 8 sheets gelatin
- 700 milliliters Whipped cream
- 80 grams sugar
- ½ lemon (juice)
For the cake: Separate the eggs. Beat the yolks with 100 grams of sugar, salt, and lemon zest until fluffy. Beat the egg whites until stiff with the remaining sugar. Sift the flour with the almonds and fold into the egg yolks. Fold in the egg whites. Preheat the oven to 180°C (approximately 350°F). Transfer the batter into a greased and parchment-lined pan. Smooth and bake for about 30-40 minutes. Remove from the oven, turn out on top a wire rack, remove the paper and allow to cool completely.
For the filling: Soak the gelatin in cold water until soft, about 10 minutes.
Heat the champagne with the sugar. Squeeze the excess water from the gelatin and stir into the warm champagne. Allow to cool. Whip the cream until stiff and fold into the champagne.
To assemble: Cut the cake into three layers. Place a cake ring around the bottom layer of cake. Spread half the cream on the bottom layer of cake and lightly press the second layer of cake on the cream. Spread with the remaining cream and top with the third layer. Spread lightly with any remaining filling and chill for at least 3 hours.
To decorate: Whip the remaining cream with the stabilizer and vanilla sugar until stiff.
Remove the cake ring carefully. Spread the cake thinly with cream and transfer the remaining into a piping bag with a small straight tip. Pipe swiss dots on the side of the cake.
Mix the marzipan with the powdered sugar and knead well. color 1/3 of the marzipan green and the rest yellow. Create a yellow rose and green leaves. Decorate the cake with the flowers. Chill until ready to serve. Cut into pieces and serve.