Champagne cake

Champagne cake

Total: 6 hr 30 Min. | Active: 45 Min.
Nutritional value / piece: 484 kcal
, Fat: 23 g
, Carbohydrate: 55 g
, Protein: 8 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


120 g sugar
4 egg yolks
1 tbsp water, hot
4 egg whites
¼ tsp salt
3 tbsp sugar
150 g white flour
¼ tsp baking powder


½ dl champagne

Champagne cream

2 ½ dl champagne
50 g sugar
4 leaves gelatine, immersed in cold water for approx. 5 mins., drained
2 dl full cream, beaten until stiff

To decorate

1 ½ dl cream
2 tbsp icing sugar
100 g white chocolate, finely chopped
50 g meringue nests
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One springform pan (approx. 20 cm in diameter), base lined with baking paper.

How it's done

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In a bowl, beat the sugar, egg yolks and water using the whisk on a mixer for approx. 5 mins. until the mixture is light and fluffy. Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Mix the flour and baking powder, add to the egg mixture in layers along with the egg whites, carefully fold in using a rubber spatula, transfer to the prepared tin.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C, cover the sponge with foil towards the end of the baking time if necessary. Remove from the oven, allow to cool slightly, remove the tin frame, tip the sponge out onto a cooling rack, remove the baking paper and leave to cool completely.


Cut twice through the sponge. Drizzle the champagne over the sponges. Clean the tin frame, brush with a little oil, line with cling film and place on a cake plate. Place the sponge base inside.

Champagne cream

Bring 50 ml of champagne to the boil with the sugar. Remove the pan from the heat. Stir in the gelatine, pour through a sieve into a bowl. Stir in 200 ml of champagne, chill for approx. 1 hr. until the mixture is just set at the edges. Fold in the whipped cream.


Spread half of the champagne mixture over the sponge base. Place the second sponge on top, cover with the remainder of the mixture, place the final sponge on top. Cover the cake and chill for approx. 4 hrs.

To decorate

Beat the cream with the icing sugar until stiff. Take the cake out of the fridge, remove the tin frame. Spread the whipped cream around the sides of the cake and on top, chill. Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth. Using a spoon, let it flow over the top and sides of the cake. Top with the meringue, serve.

Good to know
Note: Dust with some edible gold glitter.

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