Cake "Strawberry in Champagne"

Category: Confectionery
Champagne Strawberry Cake

Ingredients

Biscuit:
Eggs 2 pcs.
Flour 8 Art. l.
Milk 6 tbsp. l.
Cocoa 4 tbsp. l.
Odorless vegetable oil 6 tbsp. l.
Sugar 8 Art. l.
Cream:
Egg yolk 4 things.
Sugar 80 g + 50 g
Champagne 100 g
Cream 35% fat 300 g
Gelatin 10 g
Water 15 g
Glaze:
White chocolate (I have a calllebout) 100 g
Cream 80 g
Gelatin 5 g
Water
Filling:
Strawberry 650/700 g
Impregnation:
Champagne 50 g
Maple syrup taste
Cream 50/80 g
--------------------------------------------- ---------------
Silicone baking dish Ø = 22-23 cm
Detachable form for assembly

Cooking method

  • Champagne Strawberry Cake
  • The cake is divinely beautiful! With refined taste, delicate taste and aroma and nobility that champagne gives it. I confess that I haven't posted the recipe for a long time. But not because I was greedy and wanted to eat all the strawberries in champagne myself, but because there was no time, and I really wanted to make it with vanilla biscuit, so that I could understand what goes better with it. What is the difference in taste, etc. But alas ... the strawberries have already gone, and there was still no time for the experiment ... So the continuation will follow
  • Biscuit:
  • We bake the chocolate biscuit that you like. I baked from half the recipe chocolate cake in the microwave from our Valyusha Valvery.
  • Bake a chocolate biscuit, cool.
  • Cream:
  • Beat the yolks with 80 g of sugar until a dense, whitened mass:
  • Champagne Strawberry Cake
  • Champagne Strawberry Cake
  • Champagne Strawberry Cake
  • Mix with champagne (don't be alarmed, as it turned out, I didn't have the usual white champagne in my house. My son brought some maroon from the Crimea:
  • Champagne Strawberry Cake
  • Champagne Strawberry Cake
  • and boil in a water bath until thickened, stirring constantly.
  • Champagne Strawberry Cake
  • Champagne Strawberry Cake
  • Remove and whip a little more, so as not to burn. Put it to cool, you can put it in a basin of cold water.
  • Measure out the cream
  • Champagne Strawberry Cake
  • Add 50 g of sugar and beat until crisp, but do not interrupt.
  • Champagne Strawberry Cake
  • Champagne Strawberry Cake
  • Gently stir in the cooled yolk mixture and whipped cream.
  • Champagne Strawberry Cake
  • It turns out a delicious delicate cream, just dumb.
  • Before assembling the cake, add 10 g of loose gelatin (dissolved in water) into the cream, whisking intensively.
  • Champagne Strawberry Cake
  • Impregnation:
  • Combine champagne, maple syrup and cream.
  • Assembly:
  • We wash the strawberries, dry them and remove the tails.
  • Champagne Strawberry Cake
  • Cut the biscuit into 2 parts, soak.
  • Collect in a ring, lay the walls with parchment or a file, I took a corner folder cut lengthwise into 2 parts.
  • Put a biscuit on the bottom, apply a small layer of cream on it.
  • Place vertically sliced ​​strawberry slices on the side.
  • Lay the whole strawberries in vertically even rows from the center to the edge, that is, lay out the radii with strawberries.
  • Fill everything with cream.
  • Cover with the second biscuit.
  • Prepare the icing and fill the surface of the cake with it.
  • Put it in the refrigerator for a few hours, preferably overnight.
  • Glaze:
  • Dissolve the chocolate in the cream.
  • Champagne Strawberry Cake
  • Champagne Strawberry Cake
  • Pour gelatin with water and melt it in a water bath.
  • Quickly mix the chocolate-cream mixture with the gelatin and pour over the surface of the cake.
  • Champagne Strawberry Cake
  • Pour your morning coffee, cut a slice of cake and bliss!

The dish is designed for

Weight: 2 kg, ↑ = 7 cm, Ø = 21 cm

Time for preparing:

1 hour

Cooking program:

Microwave

Note

This cream is delicious on its own without a cake with fruits and berries, like a dessert. Then gelatin does not need to be added to it.
To create this cake, I was prompted by the eponymous dessert of Yulia Vysotskaya, beloved by my eldest son, from the once very beloved (already me) program "We Eat at Home".

dolcemira
Not a cake, but a fairy tale! I took it to the bookmarks, only when I bake it ... more likely for a spring strawberry
Rada-dms
Yes, this is just a fairy tale, I have long dreamed of making a cream with champagne, but in this recipe everything is so harmonious and aristocratic !! take !!
Ilona
Take it, girls, take it! You will not regret. And don't be angry that the strawberry season is over. By the next season I will try to update the cake with my idea and thereby remind you of the recipe!
Rada-dms
The main thing I like is that you can drink almost everything !! a bottle of champagne, and only 100g for the cream! Cooking will be much more fun !!
Ilona
Rada-dms, the main thing is not to choke on the joys
In general, of course I sometimes indulge in a sip or two)) But only sometimes
Rada-dms
Ilona, yes, we also do not indulge - we do not have time to relax, but this cake will be a good reason!
Ilona
Exactly!
Olga VB
Oh, what a beauty!
And this cake can be made all-season by replacing strawberries with kiwi or pineapple or feijoa ... - they are very organically combined with champagne.
MariS
Ilonahow delicious it should be! The photo is so appetizing - so eye-catching that you can't come off!
Mom Tanya
Uraaaaaaaaaaaa !!!! Done !!!!!!!!!!!! And yesterday I saw strawberries of the second harvest !!! Urgently collect !!! But here's the truth: what to do with the remaining 650g of champagne ??? Girlfriends, what should I call?
Ilona, deliciously boring to read! Photo is a separate song!)
Parallel
oh how you want such a tasty treat !!! Ilona, ​​great cake! do you think you can make it with frozen berries? I have raspberries in the freezer. so want to try with her ...
Rusalca
Wow! This is beautiful! And there is a reason to drink champagne. Well, do not waste the good!
Larissa u
Elon, the beauty is extraordinary !!!! And for me it is sometimes even more important than taste !! Ilon, how does the cream hold its shape? Will not work for cupcakes ???
Ilona
Girls, Olya is right! The cream goes well with pineapple, raspberries and peaches! I can’t say anything about kiwi and feijoa, because I haven’t tried such a combination, I don’t really like kiwi in cakes, because I didn’t put it myself, but it was bitter in the purchased ones. Here, a flight of imagination is already with what someone will combine, but it must be borne in mind that the cream has a delicate taste and a light aftertaste and it is important not to clog it with anything, not to interrupt it.
As for the leftover champagne, I wouldn't worry about that at all)) We bake so often !!! I boldly seal the bottle and go to the refrigerator! Nothing will be there for him. Well, in the most extreme case, it will go to cooking too, very tasty)
Ilona
Larissa, this cream can be eaten with fruit just like that and without a cake. Then gelatin is not needed in it. It goes into cupcakes quite like a filler, but for decoration it is soft, not embossed.
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Maroussia
Ilona, Congratulations! An excellent cake and a worthy victory Thank you for the idea of ​​eating cream with fruit, I need some dessert just by tomorrow, and I'll definitely try the cake too, the recipe is already in the tabs
Rusalca
Ilona, Congratulations on the victory!
Olga VB
Ilonchik, with a start!
I'm sure - not the last!
Congratulations!
Babushka
Ilona, bravo! I am very glad that we noticed such a miracle! Have noticed and noted!
sweetka
Quote: Ilona
I boldly seal the bottle in the fridge! Nothing will be there for him. Well, in the most extreme case, he will go to cooking
holy woman! I couldn't do that ...
As for the replacement, girls, it's the grape season! and aesthetically pleasing, and very much to the comme il faut champagne. kompren wu?
and my congratulations!
Admin

Ilona - WITH AN AWARD! Deserved!
The cake turned out to be a feast for the eyes, so neat as drawn on a ruler
Ilona
Quote: Chef

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Oh!!! Thank you very much for such a high rating !!! I am so glad!!! Didn't even expect !!! This is my first victory at our beloved Bread Maker !!!
Vei
Ilonka, thanks for the recipe, the cake must be delicious! And congratulations on a well-deserved victory !!!
Ilona
Lisa, this cream is the simplest one! Try it, everyone likes it. And customers are indescribable delight !!!
Z. s. Thank you all for your congratulations !!! Thank you my dears !!!
Sonadora
Ilonchik, congratulations! Delicious cake!
Ilona
Girls, I will wait for you all with otchetikami :)))) and I will go to the cream separately in the cream theme. Useful for confectioners. Just don't know how to call him then?
Olga VB
Cream "Splashes of champagne" from Ilona.
katerix
The recipe is gorgeous !!! The truth deserves awards and congratulations !!!
Clever
Ilona
Quote: Olga VB

Cream "Splashes of champagne" from Ilona.
ABOUT! Exactly !!! A splash of champagne and let's call it !!! Not from me ... I didn't think it up. I pointed it out! I just corrected it, and barely noticeable and adapted it for the cake.
Rada-dms
Congratulations! A truly beautiful cake with a great idea and excellent execution !! Let's drink the remaining 600 ml for the fairness of the assessment!
Ilona
Quote: Rada-dms

Congratulations! A truly beautiful cake with a great idea and excellent execution !! Let's drink the remaining 600 ml for the fairness of the assessment!
Girls !!! I'm just lying around))) I never thought that we would create such a problem with a printed bottle of champagne))))) Thanks to you, at least I will know how much of it is in the bottle, otherwise it was useless before)))
Mom Tanya
Ilona, with a victory !!!!!! CONGRATULATIONS !!!!!!!!!!!!!! And why did you keep the recipe for so long ?!
Ilona
Tanya, so I already wrote there why. I wanted to repeat it with vanilla biscuit so that I could understand how tastier it is, but there was no time. And there was still no time to lay out the recipe. I worked seven days a week. I'm on vacation now. And by the way, you and another little man knew the recipe, I threw off a short verbal description.
Ilona
I made a middle tier with such a composition for Gazprom, only the cakes were RedVelvet and the impregnation was slightly different. Very tasty and elegant, but of course there is no cut. And from the remnants they collected a small one. I will find a picture and show it.
Mom Tanya
Quote: Ilona
so I wrote there why
Here I am in the sense that earlier there would have been a victory !!!
Vei
Quote: Ilona

I made a middle tier with such a composition for Gazprom, only the cakes were RedVelvet and the impregnation was slightly different. Very tasty and elegant, but of course there is no cut. And from the remnants they collected a small one. I will find a picture and show it.
Ilona, ​​how did you pack it under mastic, and does it make sense to spread strawberries around the perimeter of the cake if the cake is under mastic?
Ilona
No, well, under the mastic around the perimeter, I certainly did not lay out the slices, and I did not put the berries directly in the butt to the side of the form. But I laid it in rows so that the cut would be beautiful.
Vei
And you insulated it under the mastic with something, a biscuit strip or just a potato?
Ilona
A little potatoes, then butter + chocolate.
Liz, I couldn't match your way. More precisely, it turned out, but the upper tier still swam to the side. That is, my cylinder was not quite vertical - it went up to the side a little. The table was level, but the composition was apparently too delicate. What else to come up with, what to avoid this, and what else would not lose the horizon line?
Vei
Ilona, thanks for the recipe! Here is the result of my labors:

Champagne Strawberry Cake

There is no cut, because the cake is made to order.
Now I am reporting, the diameter of the cake is 21 cm, the height without a strawberry slide is 9 cm, the weight is 2350g. I baked with VNK biscuit for 4 eggs, cut it into 3 high cakes, used only 2 of them. Crema made a double portion, and the weight ended up being only 2 kg, why ???
I collected the cake upside down and in a ring 1 cm larger than the diameter of the biscuit, then I froze the cake and then turned it over.
My husband cut circles around me with a cake and licked all the bowls with the requirement to make such a cake for him in the near future!)))
Unexpectedly, I did not get into the weight, but the cake should be very tasty and, in principle, not difficult, just wash the strawberries for a long time and cut / stack.
Thanks again for the recipe and advice!
Catwoman
Lizaveta! Killed with such beauty!
Vei
Lena, you have no idea what aroma was in the apartment while I was making it!
Mom Tanya
Vei, Lizaaaaaaaaa, to fall - do not get up !!!
Ilona
Vei, Lizka, hello !!! I was just able to free myself and look! My phone, for some reason, seems to require a change to 5 or 6, which is not included in my plans. I can not hear anything.
Your cake turned out to be the most gorgeous! As for the fact that from a bowl of cream for the ears I warned you! ))) Now you definitely hit! Why the cream was not enough, I won't answer you, I don't remember anymore. I'll go see the recipe)) I wrote everything as I did myself. Still depends on the weight of berries? She can be an empty strawberry ... in short xs
I really like how you did the top! And then we were wise with what to fill it with, but you just covered it with berries! Super!
Waist
Ilona, Thanks for the recipe! Everyone liked it very much! The recipe went to the people

Although I replaced the champagne with apple juice, it was still delicious. The cake was made in a mold with a diameter of 26 cm, cakes ShSHB... It turned out to be almost 6 cm high, did not weigh.

I wanted to decorate it according to the principle of Elizabeth's cake - Vei and this is what I got

Champagne Strawberry Cake Champagne Strawberry Cake

Champagne Strawberry Cake

Champagne Strawberry Cake



The cake was for home gatherings, so I didn't do anything else.

I happened with the cream trouble but everything was resolved

PS: I have a question: how to remove the film so that the soufflé surface remains smooth and beautiful?
Vei
Natalia, A wonderful cake turned out, but how did the apple juice taste manifest itself, harmoniously? To be honest, I didn't really like the smell and taste of alcohol. But I didn’t think of taking apple juice, I was thinking of replacing champagne with milk or cream.

and there are no traces of the film if you use not sticky film, but for flowers or a special acetate film for cakes and chocolate. I have a roll of flower film, I cut off the tape, which lined the sides of the form, and covered the bottom with just a square, smooth piece of the same film.
Ilona
Natasha, it's a good homemade cake! And how did it come out with the juice? Well, I understand that somehow it is completely different, because here the whole trick is in champagne, as it were)
Quote: Vei
But I didn’t think of taking apple juice, I was thinking of replacing champagne with milk or cream.
Well, you girls give! ) How can you replace champagne with milk or cream? Then it will be just a charlotte)) Here all the cimus is in champagne, with cream ... eh ...) Gyyy ...
Waist
Elizabeth, I read about replacing champagne with juice on another forum, where they also offered grape or a mixture of grape and apple. I couldn't find a grape and decided to replace it with a sweet apple one. It turned out harmoniously and tasty
There is also a moment of airiness of the soufflé due to the sparkling sparkling wine. They also offered to mix the juice with soda water. I tried it and I didn't like the taste of such a drink, maybe carbonated water itself matters

I chose this juice, it is pleasantly sweet, and not sour as it happens from green apples. The yellow color of the soufflé is due to the juice.

Champagne Strawberry Cake



Thanks for the tape advice! Floral means

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