Champagne Cake

Shortcrust pastry: Quickly knead all ingredients for shortcrust pastry except cornstarch and flour until smooth. Work flour and cornstarch underneath. Rest the dough in the refrigerator for 10 minutes. Then roll out, cut out a ring of about 26 cm and place on a baking sheet lined with parchment paper. (Leftover dough can be frozen without any problem.) Prick the dough a few times with a fork and then bake in a hot oven at 180 °C for 10 min. and cool.

Sponge cake: melt the butter in a saucepan and bring to the boil once, then remove from the heat. Beat sugar, eggs, vanilla sugar, a little bit of salt and lemon peel in a water bath until warm. Next, remove the baking bowl from the water bath and continue beating for 6-8 minutes until cooled. Sift flour and cornstarch on top and fold in. Finally, gently fold in the melted warm butter. Pour the mixture into a 26-cup cake springform pan or a 26-cup ring placed on a baking sheet lined with parchment paper. Bake in the oven set to 180 °C (convection oven) for 2 minutes, then turn down to 165 °C and continue baking for about 18 minutes.

Cool the sponge well and then cut horizontally into 3 slices 1.5 cm thick.

Steeping: Boil the liqueur sugar with the vanilla pod once and then steep until room temperature. Remove vanilla pod and fold in rose water and Marc de Champagne.

Champagne mousse: Beat the yolks, sugar and 250 ml of champagne on a hot plate.

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