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