Festive Sparkling Wine Cake

Name: Festive Sparkling Wine Cake
Prep time: 50 min
Cook time: 155 min
Total time: 205 min
Yield: 12 Servings
Ingredients: 6 piece Egg(s); 180 g Sugar; 1 Pck. Vanilla sugar; 6 tbsp Water hot; 225 g Flour; 3 tsp Baking powder; 1 etwas Fat for the mold; 500 ml Sparkling wine cold; 2 Pck. Cream powder (apricot-passion fruit flavor), or similar product; 4 container Cream; 4 Pck. Cream stiffener; 120 g Almond(s) shaved, optionally roasted in a pan

Cake

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Cook Time

3 h 25 min

Servings

Difficulty

Medium

Prep Time

50 min

This Thermomix® recipe for Festive Sparkling Wine Cake is ready in 3 h 25 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This sparkling wine cake is a real eye-catcher on any festive table! The light sponge base, soaked in fine sparkling wine, harmonizes perfectly with the creamy filling. I especially like to make this cake for birthdays or New Year's Eve. The preparation is a bit more complex, but the result is worth every effort. The shaved almonds provide a nice crunch and round off the taste experience. The cake tastes best when it has been infused for a day. This allows the aromas to develop optimally and the cake becomes particularly juicy. An absolute must for all cake lovers!

Ingredients (12 ingredients)

6 piece Egg(s)
180 g Sugar
1 Pck. Vanilla sugar
6 tbsp Water hot
225 g Flour
3 tsp Baking powder
1 etwas Fat for the mold
500 ml Sparkling wine cold
2 Pck. Cream powder (apricot-passion fruit flavor), or similar product
4 container Cream
4 Pck. Cream stiffener
120 g Almond(s) shaved, optionally roasted in a pan

Preparation (13 steps)

Prepare springform pan and preheat oven

Grease a springform pan with some fat and preheat the oven to 200°C.

Whisk egg whites until stiff

Thermomix® Setting

3 min/Speed 3.5

Insert the butterfly. Add egg white and 80 g sugar to the mixing bowl and whisk until stiff for 3 minutes/speed 3.5. Transfer and set aside.

180

Beat egg yolks until frothy

Thermomix® Setting

3 min/Speed 3

Remove the butterfly. Add egg yolks, 100 g sugar, vanilla sugar and hot water to the mixing bowl and beat until frothy for 3 minutes/speed 3.

180

Mix flour and baking powder

Mix flour and baking powder in a separate bowl.

Prepare dough

Add egg whites to the egg yolk mixture, then sift the flour-baking powder mixture over it. Carefully fold in with a spatula.

Bake cake base

Pour the dough into the prepared springform pan and bake for approx. 35 minutes in the preheated oven.

Let the cake base cool

After baking, carefully loosen the cake base from the edge, remove from the pan and let it cool on a wire rack.

Prepare sparkling wine mixture

Thermomix® Setting

20 sec/Speed 4

Add sparkling wine and cream powder to the mixing bowl and stir for 20 seconds/speed 4. Transfer the mixture to a bowl and refrigerate until firm.

Roast almonds (optional)

Roast the shaved almonds in a pan without fat until golden brown and let them cool.

Whip cream

Thermomix® Setting

2 min/Speed 3.5

Insert the butterfly. Add cream and cream stiffener to the mixing bowl and whip until stiff for 2 minutes/speed 3.5. Transfer.

120

Mix cream and sparkling wine mixture

Carefully fold the whipped cream into the sparkling wine mixture.

Fill and garnish cake

Cut the cooled cake base 1-2 times and fill with approx. 2/3 of the cream mixture. Spread the rest of the cream mixture on the edge and on the cake. Garnish the cake with the roasted almonds as desired.