Champagne Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 3 egg (s)
- 150 grams sugar
- 200 g hazelnuts, round
- 1 pinch baking powder
- 1 can peach (s)
- 1 packet cream powder (Dr Oetker Aranca pudding, apricot and passion fruit)
- 200 ml sparkling wine, dry
- 500 ml cream
- 2 cream stiffener
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Beat the eggs with the sugar until frothy. Add the almonds and baking powder.
- Put the dough in a springform pan and bake at 175 degrees for about 25 minutes.
- Cover the cooled base with peach wedges.
- 1 pack of Dr. Beat the Oetker Aranca Pudding with the apricot and passion fruit flavor and 200 ml of sparkling wine. Beat 1/2 l cream with 2 cream stiffeners and 1 vanilla sugar until stiff and add to the champagne cream. Spread this mixture over the peaches and best put them in a cool place overnight.
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