Apricot champagne cake
- 3 eggs (size M)
- 120 g Sugar
- 1 pinch salt
- 45 g flour
- 45 g cornstarch
- 1/2 TL baking powder
- Baking paper
- 6 sheets whiteGelatine
- 2 can (s) ( 425 ml each; weight 250 g) Apricots
- 100 ml champagne (substitute for sparkling wine)
- 4 (à 200 g) Cup of whipped cream
- 3 packet Vanillin sugar
- 4 EL hazelnut brittle
- 20 g Meringue
60 minutes
light
- 1.
- Separate eggs. Beat the egg whites and 3 tablespoons of cold water until very stiff. Sprinkle in sugar and salt. egg yolksubdivide. Mix the flour, starch and baking powder and sift into the egg mixture. Fold in carefully. Pour the mixture into a springform pan (26 cm Ø) lined with baking paper and smooth it out. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 15 minutes. Let cool on a wire rack. In the meantime, soak the gelatine in cold water. Drain the apricots well on a colander. Put 4 halves aside. Puree half of the apricots. Cut the remaining apricots into small cubes. Dissolve gelatin over low heat. Let it cool a little, add champagne. Beat 400 g cream and two sachets of vanilla sugar until stiff. Halve the cream. Stir in half of the apricot puree and half of the gelatin and champagne mixture. Stir in the remaining cream pieces of apricot and remaining gelatin mixture. Let something wear. Remove the baking paper from the sponge base. Cut through the bottom twice. Place a cake ring around the bottom. Spread the apricot puree cream on top. Cover with the second floor. Spread the cream with apricot pieces on top and cover with the third base. Let the cake set in the refrigerator for 2-3 hours. To decorate, whip the remaining cream and a packet of vanilla sugar until stiff. Detach the cake ring from the cake. Spread half of the cream all around the cake. Put the rest of the cream in a piping bag with a perforated nozzle and decorate the cake with it. Cover with apricot wedges, sprinkle with brittle and crumbled meringue. Makes 12 pieces
- 2.
- Tip: This cake can be frozen wonderfully. Finish decorating with cream tuffs and apricot wedges. To freeze, stick toothpicks on the cake and wrap in aluminum foil. Either let thaw overnight in the refrigerator or 3-4 hours at room temperature. Decorate with brittle and meringue just before serving
1 serving approx:
- 370 kcal
- 1550 kJ
- 5 g protein
- 23 g fat
- 33 g carbohydrates
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