Page 202 - UpperCrust e-Magazine Third Quarter 2024

SWEET ENDINGS
Champagne Toast Cake

Cheers to the Good Stuff!

Ingredients For champagne syrup
For sponge cake Boil sugar and water together and
• 6 eggs • 100 g sugar cool it. Add champagne and mix.
• 100 g refined flour • 1/2 tsp vanilla Adjust consistency and keep chilled
extract • 1/2 tsp baking powder until required.
For champagne syrup For Mascarpone cream
• 30 g sugar • 20 ml water Chop white chocolate and set in a
• 100 ml champagne bowl. Heat fresh cream in a saucepan
For Mascarpone cream and pour in to the chocolate and mix
• 300 g Mascarpone • 200 g whipped to make ganache. While ganache is
cream • 50 g white chocolate cooling, whip the cream and set aside.
• 50 g fresh cream In a separate bowl take Mascarpone,
For strawberry compote white chocolate ganache, whipped
• 200 g strawberries cream and mix to make a smooth Rollin Lasrado
• 40 g sugar cream. Executive Chef
• 40 ml champagne For strawberry compote Smoke House Deli (West Region)
• 1 pc cinnamon stick Cut strawberries into small pieces. In
For frosted fruits a saucepan add all ingredients and
• 100 g fresh grapes • 30 g fresh cook until strawberries are cooked
blueberries • 1/2 orange but still firm.
• 10 g cinnamon sticks For frosted fruits
• 10 g star anise • 10 Make sure all fruits and leaves are clean
g basil leaves • 10 g and free from moisture.
fresh rosemary Take egg white in a bowl and beat
• 1 egg white lightly. Using a paint brush, lightly
brush all the fruits, leaves
Method and whole spices with egg
For sponge white individually, and coat
cake with castor sugar to cover
Pre-heat completely. Keep for drying
the oven outside.
at 180° C To assemble
or 160° C. Take out the vanilla sponge and make
Prepare the baking tins three slices horizontally.
(8”). Grease a cake tin and line the Put one slice on a cake base and
bottom with a parchment paper. sprinkle some champagne syrup
Using a hand mixer or stand mixer, followed by mascarpone cream and
start beating eggs, sugar and vanilla strawberry compote. Repeat the
extract until fluffy. This should be layer again and finish top with
about 3 to 5 minutes. Mascarpone cream and chill
Add the flour and baking powder and in the fridge for at least
fold to incorporate evenly. two hours.
Pour in the prepared tins and Garnish with
bake in the oven for between 25 frosted fruits
to 30 minutes. and serve.

200 | UPPERCRUST | JUL-SEP 2024