Caramel Champagne Cake
I have prepared this cake several times and I am always amazed by the taste and aroma. .I prepared it for my husband's birthday. The most important thing about this cake is egg whites, but from experience I note that if the cake is for one day, then it is best to be according to the original recipe with egg whites, but the whisk is very delicate and becomes more airy over time. and the second day it is difficult to cut a piece of cake, so I recommend that instead of sham, you whip the sweet sour cream with caramel syrup. I prepared it with egg whites and you decide the taste is .... a taste to remember !!!!
Preparation steps
- To prepare the crust: beat eggs with sugar and then add ground walnuts, flour and just a little baking powder. Transfer to a mold lined with baking paper and bake in a preheated oven for about 20 minutes at 200c. bake in a 28cm mold. Turn the baked crust over on a tray and remove the paper.
- For the filling: Put ground biscuits in one bowl - I put plasma biscuits and the recipe is petit ber, add ground and chopped walnuts and pour all this with orange juice {or thick juice to your taste}, mix and set aside. Whisk the egg yolk with a mixer {if you prepare it with sour cream then whisk the whole eggs} with the sugar and cook on steam, when the eggs have gained the necessary strength, remove from the heat and leave to cool. In another bowl, mix the butter with powdered sugar and then combine with the egg yolk cream, add the biscuit and walnut mixture and stir a little more with a mixer to combine everything nicely. Divide the filling into two parts, then add the melted chocolate to one and mix to unite.
- Sprinkle the peel a little with orange juice, coat the nutella cream with a very thin layer so that the filling sticks better to the peel, apply the filling to which we added chocolate, flatten and then apply the lighter part of the filling.
- Prepare it from egg whites: Whisk only the egg whites with a mixer, gradually add sugar and stir until you get solid, during this time put 5 teaspoons of sugar in a pan on the fire to melt to a caramel color. slowly add the hot caramel, stirring until you get a firm one that gets a beautiful color and aroma.
- If we work according to the variant with sour cream, then we mix 600 ml of sweet sour cream with 2-3 teaspoons of powdered sugar and by the same procedure we add melted sugar {caramel} and stir to combine but it should not be stirred too much.
- Apply the whipped cream and spread over the entire surface of the cake so that there is no air in the middle. The egg whites themselves do not tolerate additional decoration with icing or similar.
- cross section of the cake
- the other day I made it more airy but the taste was even better
Serving
With coffee, juice, water ... as you wish, it can only be served in a cold room, you don't have to go to the fridge because the filling with the biscuit is softer and juicier. Good appetite !!!!
