What better way to celebrate than with a sip of champagne as well as a bite of champagne cake with champagne frosting ! The idea came about for France’s national holiday called Bastille Day on July 14th, which is also the reason I used red and blue berries to decorate it like France’s blue, white and red flag, but ideally I would keep the cake and frosting decoration as simple and as white as possible so that the subtle flavour of the champagne is not overwhelmed by additional flavours, but this is up to you ! Gold, silver and white candy pearls or even slivered almonds would be perfect as a decorative touch for other celebrations and events, but as I said, this one was for France ! The recipe can be adapted for smaller or larger versions and using springform pans is obviously easier. The creamy frosting is less buttery and dense than most because i like lighter frosting (in colour and taste) so feel free to frost your cake in steps and refrigerate in between steps to firm up the frosting. Vive la France and friends of France ! Enjoy... ;)

champagne cake and champagne frosting

15.07.2015

2 small 2-layer cakes or 1 regular 2-layer cake

ingredients

for the cake

2 eggs
250 grams sugar (1 ¼ cup)
200 grams almond powder (2 1/3 cup)
100 grams all-purpose flour (3/4 cup)
160 ml champagne (2/3 cup)
60 grams butter (1/4 cup)
1/2 tsp vanilla extract
1/2 tsp baking powder
1/8 tsp or 1 pinch of salt

for the frosting

175 grams cream cheese
175 grams mascarpone cheese
100 grams butter
100 grams icing sugar
37,5 ml champagne (1/8 cup)
optional : 250 grams mixed berries (i used raspberies and blueberries)

instructions

preheat your oven to 150°C
butter and flour your springform cake moulds or cake pans
in a large bowl, beat the softened butter with the sugar until smooth, then add the eggs and beat until well incorporated
add the almond powder, salt, sifted flour and vanilla and mix well, then add the champagne and whip until very smooth and finally add the baking powder
pour your batter into each cake mould, about half-way or two-thirds full and bake in your preheated oven for 35-40 minutes or until slightly golden (the low temperature takes longer but avoids cracking the surface)
remove from oven and let cool 10-15 minutes before removing from cake pans and let cool completely on a rack before refrigerating for several hours
in a mixing bowl, begin by whipping together the cream cheese and mascarpone cheese until fluffy, then add the softened butter and whip again, followed by the icing sugar and finally the champagne
transfer the frosting to an air-tight container and refrigerate several hours until firmer
when ready, place each cake layer onto a smaller base (use a small glass or ramekin or plate) and spread a thin layer of frosting on all sides and tops and refrigerate again
when everything is cold again, add a thick layer of frosting on top (add berries to the middle layer and push them in and place top cake layer on the bottom cake layer
start spreading and smoothing the frosting on the sides and tops and add your final decorations (refrigerate again if necessary if the frosting is not firm enough before adding the berries on top)
refrigerate the cake several hours before serving

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champagne cake and champagne frosting

2 small 2-layer cakes or 1 regular 2-layer cake

ingredients

instructions

champagne cake and champagne frosting

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