Christmas champagne cake in chocolate biscuit rolls

  • 200 g Butter or margarine
  • 100 g Icing sugar
  • 300 g Flour
  • 1 egg yolk
  • 2 EL red currant jelly
  • 2 Eggs (size M)
  • 75 g Sugar
  • 30 g flour
  • 30 g cornstarch
  • 1 EL Cocoa powder
  • 1 TL Baking powder
  • 6 sheet white gelatine
  • 2 eggs (size M)
  • 1 00 g Sugar
  • 100 ml lime juice
  • 100 ml champagne
  • 200 g whipped cream
  • 1 packet Vanillin sugar
  • 50 g Couverture
  • 2 packs (100 g each) Cigarette Russes
  • 1 bag of clear cake topping
  • 2 EL Sugar
  • 250 ml Champagne
  • carambola
  • baking paper
90 minutes
easy
1.
For the shortcrust pastry, work the fat, powdered sugar, flour and egg yolk into a smooth dough and chill for about 30 minutes. For the biscuit, beat the eggs, sugar and 2 tablespoons of hot water until thick and creamy.
2.
Sieve the remaining ingredients on top and fold in carefully. Line the bottom of a springform pan (18 cm Ø) with baking paper and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 12 minutes.
3.
Remove from the mold and let cool on a wire rack. Cut 2 times. Roll out the shortcrust pastry around 3 mm thick. Cut out 1 base (20 cm Ø). Cut out stars from the remaining dough.
4.
Bake everything in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 7 minutes. Let cool and brush with heated currant jelly. Place a sponge cake base on the shortcrust pastry base.
5.
Enclose this tightly with the springform pan. For the filling, soak the gelatine in cold water. Beat eggs and sugar until frothy. Stir in the lime juice and champagne. Dissolve the gelatine lukewarm and stir in as well.
6.
Chill until the mixture starts to set. Whip the cream and vanilla sugar until stiff, fold in. Layer the mixture alternately with the remaining sponge cake, ending with the cream. Let it become solid.
7.
Loosen the cake ring. Melt the couverture. Brush cookies with it and place around the cake. Mix the cake icing and sugar, gradually stir in the champagne and bring to the boil. Spread lukewarm over the cream and chill.
8.
Decorate with carambola and shortcrust pastry stars. Makes about 9 pieces.
1 portion approx:
  • 860 kcal
  • 3610 kJ

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