Champagne Cake

A cake recipe for all foodies:

For the shortcrust, knead together powdered sugar, flour, egg yolks, butter and vanilla pulp until smooth. Wrap in plastic wrap and place in refrigerator for about 30 minutes.

For the sponge, melt butter. Separate eggs. Whip egg whites until stiff. Sift in sugar. Stir in egg yolks and lemon zest. Sift flour and cornstarch onto the beaten egg whites, stir in butter. Pour into a springform pan lined with baking paper. Bake in a heated oven (electric oven:175 °C /gas: level 2) for 20-25 minutes.

Roll out the short pastry on the springform pan base, prick several times with a fork. Bake in the heated oven (electric oven: 200 °C /gas mark 3) for 10-15 minutes.

Heat the jelly and spread it on the short pastry base. Divide cooled sponge cake into 2 layers. Place one cake layer on the short pastry. Place a cake ring around it.

For the champagne cream, soak gelatine. Separate eggs. Beat all egg yolks and sugar until creamy. Fold in champagne, juice of one lemon, and zest. Squeeze the gelatine, let it melt and fold it in. Chill briefly. Whip a quarter of the whipped cream and egg whites separately until stiff, fold in when the cream begins to thicken. Spread half of it on the sponge cake. Place the second sponge cake on top, spread the remaining cream on top. Leave to cool for approx. 1 hour.

Crumble meringue. Cut cooking chocolate into shavings. Whip remaining whipped cream until stiff, spread all around cake. Cover edge with

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