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Title: Champagne Cake
2 3/4 c all-purpose flour
1 T baking powder
1 t salt
2/3 c unsalted butter, softened
1 1/2 c sugar
3/4 c Kluge Estate SP (sparkling wine)
6 egg whites
2 c fresh raspberries
2 c Kluge Estate SP (sparkling wine)
Champagne Syrup (recipe below)
Raspberry Buttercream (recipe below)
Bittersweet chocolate shavings
1/2 c sugar
1/2 c water
1/4 c Kluge Estate SP
6 large egg yolks
3/4 c sugar
1/2 c light corn syrup
1 lb unsalted butter, room temperature
1 /2 c sweetened raspberry puree (3/4 c crushed sieved frozen raspberries with 1/4 c sugar)
2 T Chambord
Chambord is a a raspberry-flavored liqueur
1. Preheat oven to 350°.
2. Butter and flour two 8" round cake pans.
3.With mixer, cream together butter and sugar until it's very light and fluffy.
4. Sift flour, baking powder and salt together, and then blend into creamed mixture, alternating with the SP.
5. In a big bowl, beat the egg whites until stiff peaks form.
6. Fold in 1/3 of the whites into the batter, to lighten it, then fold in remaining egg whites.
7. Pour into pans and bake at 350 degrees for 30-40 minutes (or until toothpick comes out of cake clean).
8. Let cool for 10 minutes, then turn out onto cooling racks. When completely cool, level layers with serrated knife and brush with Champagne Syrup.
9. Mix raspberries and SP together in bowl and let macerate for 30 minutes.
10. Drain well and reserve.
11.Frost bottom layer with raspberry buttercream and cover with macerated raspberries.
12. Gently place top layer over raspberries.
13. Frost top and sides with buttercream and place cake in refrigerator to chill for 10 minutes.
14. Remove from fridge and place a row of fresh raspberries around top edge.
15. Pat bittersweet chocolate shavings around the sides of the cake.
16. Refrigerate for 30 minutes to set up before serving.
1. Place sugar and water in small saucepan and bring to a boil.
2. When sugar is completely dissolved, remove from the heat and let cool.
3. Add SP and Chambord and refrigerate until needed.
1. Beat the yolks in a mixer until light in color.
2. Combine the sugar and corn syrup in a small saucepan and heat, stirring constantly, until it comes to a full boil.
3. Immediately pour into a glass measuring cup to stop the cooking process.
4. With mixer running, carefully and slowly pour sugar syrup into mixer bowl.
5. Don’t let syrup fall onto beaters or it will fly onto sides of bowl.
6. Continue beating until mixture is cool (test by holding hand on bottom of mixer bowl and feeling for heat.)
7. Gradually beat in the butter 1/6th of a pound at a time.
8. Add raspberry puree and Chambord and beat until just combined.
9. Use buttercream immediately or refrigerate until needed.