CHAMPAGNE
CAKE
Magazine
Dec. | Jan. 05
Photos: Nuno Campos
Chef: Boris Schijvens
Serves: 8
Cook time: 60 minutes
Prep time: 35 minutes
Ingredients
Cake: 9 eggs • 300g flour • 300g sugar • 1 tablespoon lemon zest • 2 18-cm circular cake tins, greased Filling:
150g pink icing sugar • 500ml cream • 400ml water • 5 gelatin sheets • 1 teaspoon rosewater • 1 tablespoon
champagne Icing: 450g white icing sugar • 1 tablespoon lemon juice • 2 egg whites
Extras: 1 handful of raspberries • 4 tablespoons apricot jam
Method
Cake:
Preheat the oven to 180ºC • Whisk the eggs for 2 minutes • Add the sugar and the lemon zest and mix until it
becomes an airy, yellow fluffy mass • Gently fold in to the tins and bake for 30 minutes in the middle of oven •
Remove from the oven and place on a wire rack to cool
Filling:
Soak the gelatin sheets in ice cold water for approximately 10 minutes • Whip the cream with the rosewater and
pink icing sugar • Bring the water and champagne to the boil and stir in the gelatin • Leave to cool • Slowly stir
in the cream and place to one side • Take the cooled cakes and cut lengthways into halves • Spread jam on one
half and cover with filling and raspberries • Repeat this process with the other cake halves, leaving the fourth
and final half bare, piling each half onto the next • Press the cakes together a little
Icing:
Mix the icing sugar with the lemon juice and egg whites • Stir firmly until it reaches a sticky consistency and
spread over the cake • Decorate with candles etc
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