Cake "Raspberry Champagne"

Category: Confectionery

Ingredients
*Sponge cake with champagne and raspberry puree*
Chicken eggs	5 pieces.
Sugar	140 gr.
Wheat flour	160 g
Baking powder	1.5 tsp.
Raspberry puree (grated raspberries)	60 gr.
Champagne	40 gr.
Butter	60 gr.
*Jelly with raspberries and champagne*
Raspberry puree	300 gr.
Champagne	80 gr.
Sugar	40 gr.
Gelatin	12 gr.
Water for soaking gelatin	50-60 gr.
*Cream*
Cream cheese	400 gr.
Cream 33%	450 gr.
Vanilla	optional
Powdered sugar	170 g

Cooking method

It is most convenient to start preparing such cakes with a layer. In this case, we have raspberry jelly with champagne, for its preparation you need to soak the gelatin in water to swell.
Put raspberry puree, champagne and sugar in a ladle and send it to the fire.
After boiling, boil for 3-4 minutes, remove from heat, cool slightly and add gelatin. We mix everything thoroughly, pour it into two forms (mine is 18 cm, and in the original recipe - 16 cm) and send it to freeze in the freezer.
Let's start baking a biscuit
The author of the recipe suggests the given amount of ingredients for an 18 cm mold.I needed a cake with a diameter of 21 cm, so I baked the cakes twice, each time two cakes in two molds with a diameter of 21 cm.
We divide the eggs into whites and yolks. Melt the butter and cool.
Beat the whites with a pinch of salt and half of the sugar indicated in the recipe.
Beat the yolks with the remaining half of the sugar until fluffy and whitening
Add raspberry puree and champagne to well-beaten yolks and mix gently by hand
At the same time, if desired, you can add a few drops of pink dye.
Then carefully add the proteins, stirring with a spatula using the folding method
Then, in the same way, mix in the sifted flour with baking powder and melted and cooled butter introduced along the sides of the bowl. We get this dough
We pour / put it in two forms (you can bake in one, but then you need to increase the baking time)
And we bake in an oven preheated to 170 degrees until tender, which we check with a dry wooden skewer (I had it for 40 minutes)
This is what our biscuit looks like in a cut.
When the biscuit is resting (I have a night), and the jelly is frozen, we make a cream and collect the cake
For the cream, beat the cream cheese, cream and powdered sugar (in the original recipe, the ratio of these products is somewhat different, I will leave a link to the recipe in the Notes)
I used three of four baked biscuits to assemble the cake, cutting off the top and soaking the biscuits in raspberry syrup and champagne.
I collected the cake in the form in the following sequence:
First biscuit - impregnation - cream - jelly disc - cream - second biscuit - impregnation - cream - jelly disc - cream - third biscuit (also pre-soaked). The author of the recipe did not saturate biscuits, but I proceeded from my own preferences :))
Next, we release the collected, settled and soaked cake (I have a night in the refrigerator) from the mold and decorate at our own request
In my case, the cake is decorated with protein custard and caramel gingerbread
Bon appetit and let someone close tell you that you are priceless :)))

The dish is designed for

2.7 kg.

Time for preparing:

Three days for two hours

Cooking program:

Oven, mixer

Note

My huge gratitude to the author for the recipe that inspired me: Maybe the original recipe, without my changes, you will like it more - in any case you will get a very decent, tasty and joyful cake :)) Successful baking and delicious eating :))