Take a champagne cake and blow to me. Chantilly cake with champagne and wild berries

Maraschino liqueur can be omitted from the recipe. I substituted Fragolino red Italian champagne.

Cooking jelly:
Gelatin (I have sheet) soak in cold water for 10 min. (or see the instructions for your gelatin). Heat half of the berry puree, add sugar to taste, gelatin, and stir until sugar and gelatin are completely dissolved. Mix with the remaining puree, pour into a mold 2 cm smaller than the one in which you will bake the biscuit and collect the cake (I collected the cake in a 26 cm mold, I made the jelly in a 24 cm mold). Remove to freezer to chill.

* If the form is not silicone, then you can lay it with a film so that it is easy to get the finished jelly.

Preparing a biscuit:
Separate whites from yolks. Proteins begin to beat with a mixer at low speed, then increase the speed and gradually add fine sugar to the proteins (introduce 1 tbsp without stopping beating). Beat until stable peaks.

* If you have coarse sugar, grind it in a coffee grinder or blender, because. coarse sugar dissolves in proteins for too long when whipping.

Beat the yolks lightly and gradually, pouring in a thin stream, add to the proteins in parts, very carefully mixing with a whisk or spatula from the bottom up (no need to stir for a long time, the mass should remain airy).

Sift flour and fold into egg mass, also gently mixing with a whisk from the bottom up so that the dough does not settle.
Transfer the finished dough into a pastry bag with a simple round nozzle. On parchment paper, draw a circle (diameter 24 cm, like berry jelly), turn the paper over with this (drawn) side down (so that a trace is not printed on the dough later), and fill with dough from a pastry bag.
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Bake the cake in a preheated oven at 180 degrees for about 10-15 minutes (depending on your oven). Surface finished cake will spring back slightly when pressed with a finger.

From the remaining dough, put small round "cookies" on a baking sheet (they will increase in size during baking), sprinkle them powdered sugar(I did not sprinkle) bake them for about 8-10 minutes. They will be needed to decorate the sides of the cake.

Cooking Bavarian champagne mousse:
Lightly beat the yolks with fine sugar. 125 g Heat champagne almost to a boil and pour in a thin stream into the yolks, continuing to beat them. Cook this mass in a water bath until lightly thickened.

* If it suddenly seems to you that the mixture does not thicken in any way, then you can put it to cook just on a small fire (without a water bath), but in this case you need to constantly stir it and make sure that it does not heat up too much, and the yolks do not start to curl ( bottom and walls).

The mixture should not become very thick, but only thicken a little as in the photo.
If you dip a spoon into it, then a thin layer will remain on the back of the spoon, run your finger over it - there should be a trace.

Add pre-soaked gelatin, stir until it dissolves. Cool down to 30 degrees. Add the remaining champagne. Whip the cream to soft peaks, gently fold into the mousse, mixing from bottom to top.

* For me, this mousse turned out a little thinner than in the Pearl (this is due to champagne, which is already added to the finished custard base), but still its consistency is airy, not liquid, if you mix the cream very carefully and gradually.

Preparing Chantilly cream with berries:
Soak gelatin in cold water.
Grind the berries in a puree (if desired, rub the puree through a sieve to remove the skin and small seeds of raspberries, blackberries ... I did not wipe anything)
Heat half of the berry puree, add gelatin there, stir until it dissolves. Next, add the remaining mashed potatoes, sugar, and cream whipped to soft peaks (gently, movements from bottom to top). The cream is airy

Cake assembly:
Cover the bottom of the mold with foil (I did not cover the sides). Put the Bavarian mousse in a mold (leave about 1 third), let it "grab" in the freezer for a while.

Lay out the frozen disk berry jelly(We use the remaining Bavarian mousse under the jelly layer and to fill the gaps between the jelly and the sides of the mold.)

If you, like me, periodically happen like this ... They opened champagne, treated or treated themselves, and it remained, then take note of the recipe for a simple and very pleasant taste sponge cake. The alcohol will evaporate during the cooking process, and biscuit cakes will acquire a pleasant aroma and a somewhat moist texture. In addition to semi-sweet champagne, brut and any sparkling wines are also suitable. Depending on the sweetness of the drink, adjust the amount of sugar in the dough (more for brut!)

The test was based on a variety butter biscuits. I think you can do without baking powder, but without it I feel somehow insecure about myself ...

As a cream, I propose a simple one - from butter and condensed milk, which does not require cooking or complex manipulations. If you want to not just smear the layers, but smear the whole cake with cream, then increase the amount of cream by 2 times!

Although the cakes are not dry, they still need to be soaked a little, so I added the composition for impregnation to the list of ingredients. My cake is simply decorated with sweets: grated truffles and sugar-coated cranberries, because I'm not strong at all in beauty, I manage in "Soviet" ways.

For the champagne biscuit cake, prepare the ingredients according to the list for the recipe.

cut into butter into pieces, and when it softens after about 15-20 minutes, grind it with sugar and salt.

Pour in the champagne and whisk.

Add flour with baking powder, mix well and beat lightly.

For the test, only proteins are needed, they need to be whipped into a strong foam and, gently stirring, quickly enter into the dough.

The dough will turn out a little thicker than for the usual classic biscuit.

You can bake either tall biscuit in a small form, or thin - in a large one. It is most convenient to bake a biscuit in a non-stick form or lined with baking paper.

I have a form - 18x24 cm in size, and the baking time in the oven at 170 degrees was 25 minutes.

For cream, beat softened butter room temperature with condensed milk, also at room temperature. If desired, add alcohol to the condensed milk to enrich and enhance the taste of the cream.

Cool the finished biscuit and let it rest, then cut: if the biscuit is high, then into two parts, and thin - into two halves.

Make an impregnation from water and sugar. Bring to a boil and cook for 2-3 minutes over medium heat. If desired, add alcohol to the warm impregnation and cool.

Soak the biscuit aged for at least four hours and immediately collect the cake, spreading the cakes with cream. It is convenient to soak the cakes in the same form in which they were baked, pouring into it all (for a thin biscuit) or half (for each piece of high biscuit).

For decoration, I suggest using just sweets. Just grate truffles or chocolate, and sugar-coated cranberries or some other similar sweets are good whole.

Champagne biscuit cake is ready.

Happy experimenting!

I come to you with New Year's gift! While our New Year holidays and visits are still going on, let's do birthday cake? I'm more than sure - a bottle of champagne, possibly begun, is lying around somewhere, so why not put it into battle? A dense, but melting in the mouth biscuit with the aroma of your favorite sparkling wine (and here it’s better not to save money, add such champagne that you would love to drink yourself - after all, the more aromatic it is in its usual form, the brighter the aroma you will get in the cakes). And if you go according to the classics, then you can add strawberries or raspberries to the filling, but I, from my great love for lingonberries, added it, but this is not for everyone, since it can also be caught with bitterness. I suggest using cheese cream, it is already like a real classic!

Ingredients:

For the biscuit:
4 eggs
1/4 tsp salt
1 cup of sugar
1 sachet (10g) vanillin
150 grams melted butter
1 tablespoon sour cream
1 glass of champagne
1 sachet (10g) baking powder
0.5 tsp soda
3 cups sifted flour

For conf:
10 grams of gelatin
300 grams of berries
80 grams of sugar
40 ml water

1. First, let's deal with the config, because it needs time to solidify:
We take two molds, 1-2 cm in diameter less than the diameter of the cakes, foil and lay the bottom and walls of the molds with it (it’s more convenient to pull it out if the mold is not detachable), make sure that there are no holes and other things, otherwise our conf flow out.
Fill the sheet gelatin with water (sheet gelatin is always more convenient to use, for me personally, but if it is not at hand, we soak it in a ratio of 1 gram of gelatin: 6 ml of water).
We take a saucepan, pour any berry we need into it (in my case it is lingonberries), add sugar and 40 ml of water to it, put it on a small fire and bring the mixture to a boil.
After boiling the berry mixture, add gelatin and mix. Then we take a blender (this step can be skipped) and break through the berries with gelatin. I do not break through all the berries, I like it when they come across and whole. Pour the mass into pre-prepared molds equally, cover cling film in contact and put in the refrigerator until solidified. If you are in a hurry, you can also put it in the freezer.

1. We prepare the forms in which we will bake in advance - I got two cakes of 1 kg each with a diameter of 16 cm.
2. Beat eggs with salt and sugar with a mixer. In a separate bowl mix all dry ingredients. Melt 150 grams of butter and mix with 1 tablespoon of sour cream.
3. Add 1 glass of champagne and beat, then add all the dry ingredients, mix well and divide into two parts. Spread on smeared or laid out parchment paper molds and bake for 20-30 minutes at 180°C. Readiness, as always, check with a skewer.

The festive table is not only a turkey in apples, Olivier salad and bright colors of your favorite vinaigrette. Particular attention has always been paid to New Year's sweets that complete the celebration, because it was these dishes that left the guests with the most pleasant memories of the evening spent. The task is not easy, because in the confectionery kingdom there are so many different desserts with magical flavors and fabulous beauty.

We choose a recipe for a symbolic strawberry cake for an evening feast. In such a dessert there is champagne, and delicate jelly with airy mousse, and a luxurious appearance.

Cooking a biscuit

• granulated sugar - 150 g;
• necessarily sifted flour - 120 g;
• eggs (certainly fresh) - 4 pcs.;
• homemade butter- 150 g;
• the amount of vanillin extract is selected according to preference.

It is best if we make pastries in advance, so that by the time the cake is assembled, it has acquired rich taste. So, in a separate bowl, combine granulated sugar and fresh eggs, carefully beat the composition until a strong foam is obtained.

Add the desired amount of vanillin extract, previously melted and already cooled homemade butter, then gradually sift the flour. Gently mix the ingredients until a homogeneous composition is obtained.

Pour the prepared mass into a special mold with a diameter of up to 40 cm, send it to the oven for 20 minutes (180 ° C).

We check the readiness of baking, after which we take out the biscuit from the heat of the oven, place it on the wire rack.

Mousse

• granulated sugar - 450 g;
• fresh gelatin - 20 g;
• lemon juice;
• chicken eggs - 4 pcs.;
• champagne - 500 ml;
• homemade cream (33%) - 400 g.

In a separate bowl, combine half a portion of sugar, juice of one lemon, champagne. We slowly heat the composition, avoiding boiling, we expect complete dissolution of the white crystalline product.

Gelatin is placed in bottled water, left for 40 minutes, then lightly beat.

Pour the sweet mixture obtained with alcohol into gelatin, continue heating on the quietest fire, constantly stir until a thick mass is obtained. No boiling! We get a composition resembling liquid jelly.

Whip the cream, gently fold into the cooled mousse.

Carefully process the proteins with a mixer, add the rest granulated sugar, continue cooking, waiting for the appearance of the so-called hard peaks. The resulting composition is also combined with the rest of the mousse components. We do this very carefully, not allowing the lush mass to settle.

cooking jelly

• white sugar - 400 g;
• high-quality gelatin - 30 g;
• lemon juice;
• fresh strawberries or pineapples - 1/2 kg.

We combine champagne with a pre-measured amount of granulated sugar, heat the mixture to 80 ° C, avoiding boiling.

We place the gelatin in bottled water, after 40 minutes we squeeze the composition, put it in a hot sweet mass, mix the resulting jelly well.

Impregnation for biscuit

We will need:

• bottled water, granulated sugar, champagne - 100 g of each ingredient;
• a few drops of squeezed lemon juice.

To obtain impregnation, we combine bottled water in a bowl with a pre-measured amount of granulated sugar. For three minutes, heat the mixture over low heat, then mix everything, not forgetting to add lemon juice.

When we notice the initial signs of boiling, set the dishes aside, pour the champagne into the already cooled composition, mix the syrup well.

Cake decoration

We install a special molding ring on the prepared dish. We spread the cake at the bottom of the circle, pour it with syrup in large portions. Squeezing the biscuit with a spoon, soak it well with sweetness.

Place the prepared mousse with the next layer, level it over the entire surface of the dessert base, and then send it to the refrigerator for an hour.

We cut fresh strawberries, remove the cake, lay out the next layer, consisting of halves of bright berries. Pour our composition with prepared jelly, put it in the refrigerator again for 15 minutes.

When the strawberries have become literally glued to the cake, finally fill the berry layer with the remaining part of the jelly, return to cold conditions for complete solidification.

Four hours later luxurious Strawberry cake ready for the ceremony. This charming beauty of a festive dessert deserves the most honorable place on the sweet New Year's table!