Description
Strawberries and champagne - the perfect romantic Union, lemon touch made it perfect! Very delicate and light cake! To prepare the cake needed a lemon curd and sweet champagne.
Ingredients
-
Vanilla
0.5 g
-
Flour
90 g
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Chicken egg
3 piece
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Butter
45 g
-
Sugar
110 g
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Water
50 ml
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Lemon juice
25 ml
-
Sugar
50 g
-
Champagne
50 ml
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Lemon peel
1 piece
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Jam
150 g
-
Strawberry
150 g
-
Gelatin
15 g
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Sugar
100 g
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Champagne
400 ml
-
Lemon juice
30 ml
Cooking
Sponge cake: melt the butter, cool slightly. Eggs with sugar and vanilla beat with a mixer until white, whisking 10 minutes. Pour the cooled butter and mix.
Stir with a spatula the sifted flour.
Bake the cake at 180 ° C for 20 minutes, the form of d= 24 cm, readiness check wooden skewer.
Biscuit cool, cut into 2 Korzh.
Syrup: mix in a saucepan water with the sugar, add the strip of lemon peel. Bring to a boil and the sugar is dissolved. Cool, add lemon juice and champagne.
To assemble the cake in the form of detachable. Put the first Korzh, to impregnate with a syrup.
Oil with lemon Kurd. Cover with the second cake layer, soak with the remaining syrup.
Jelly: soak the gelatin in cold water for 10 minutes to dissolve, do not boil!! Champagne heat with the sugar until it dissolves, do not boil, cool. In warm champagne to put gelatin, stir, pour lemon juice. Jelly to cool to room temperature, then put into the refrigerator. Jelly needs to set, but not harden completely.
Strawberries chopped and spread on the cake.
Put the jelly, smooth spatula, put into the refrigerator overnight. To extract the cake from the form, I went through the sides of the form with hot hair dryer.
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