Festive Easter Champagne Cake

Name: Festive Easter Champagne Cake
Total time: 3 h 40 min
Yield: 1
Ingredients: 0.333 cup butter; 4 eggs; 0.5 cup sugar; 1 tsp vanilla extract; 0.667 cup flour; 0.5 cup Corn starch; 1 tsp Baking powder; 2 Tbsps melted butter (for the pan); 4 egg yolks; 3 Tbsps sugar; 2 Tbsps lemon juice; 0.875 cup dry Champagne; 1.667 cups white Chocolate couverture; 0.5 cup butter; 0.667 cup Raspberries; 0.667 cup marzipan paste; 0.75 cup powdered sugar; 2 Tbsps finely ground Pistachio; 0.667 cup Raspberries; 1 Tbsp powdered sugar; long, white Chocolate curl

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

ready in 3 h. 40 min.

Ready in

Ingredients

for

x 22 cm springform pan

For the cake: 0.333 cup butter; 4 eggs; ½ cup sugar; 1 tsp vanilla extract; ⅔ cup flour; ½ cup Corn starch; 1 tsp Baking powder; 2 Tbsps melted butter (for the pan)

For the filling: 4 egg yolks; 3 Tbsps sugar; 2 Tbsps lemon juice; ⅞ cup dry Champagne; 1 ⅔ cups white Chocolate couverture; ½ cup butter; ⅔ cup Raspberries

To decorate: ⅔ cup marzipan paste; ¾ cup powdered sugar; 2 Tbsps finely ground Pistachio; ⅔ cup Raspberries

In addition: 1 Tbsp powdered sugar; long, white Chocolate curl

How healthy are the main ingredients?

Raspberry sugar sugar Pistachio egg

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Preparation steps

Butter the base of a springform pan. For the cake mixture, melt the butter. Separate the eggs. Beat the egg yolks with the sugar and vanilla extract until foamy. Beat the egg whites until they form stiff peaks and fold into the egg yolk mixture with the flour, cornflour and baking powder. Fold in the melted butter. Turn the mixture into the prepared pan and bake in a preheated oven (180°C, middle shelf) for 30-40 minutes. Turn out onto a cake rack and leave to cool.

For the filling, beat the egg yolks, sugar, lemon juice and champagne over a hot bain-marie until very foamy. Chop the chocolate couverture, melt over the bain-marie and fold into the egg yolk mixture. Chill the cream until semi-firm.

Cream the butter until light and fluffy and stir into the cooled cream, a tablespoonful at a time. Split the sponge cake twice horizontally. Halve the buttercream. Spread the bottom layer of sponge with half of one half of the buttercream and scatter with raspberries, pressing them in. Place the middle layer of sponge on top and spread with the rest of the first half of buttercream. Then put the top layer of sponge on top and coat the cake with the remaining buttercream. Chill for about 2 hours.

To decorate, chop the marzipan, knead in the icing sugar and shape into small Easter eggs. Roll in ground pistachios. Decorate the top of the cake with the Easter eggs and raspberries and the sides with chocolate curls. Dust with icing sugar if you wish.

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