Ingrédients pour Pink Champagne Cake With Bavarian Cream
- 4 large egg whites
- Cake Flour
- 2 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- Salad Oil
- 4 large egg yolks
- 1/2 cup water
- 1/2 teaspoon cream of tartar
- 1 teaspoon coconut extract
- 2 teaspoons vanilla extract
- Vanilla Instant Pudding Mix
- Half And Half
- Whipping Cream
- Brandy
- Champagne
- Unflavored Gelatin
- Granulated Sugar
- Eggs
- 2 cups heavy cream
- Heavy Cream
- Almond Extract
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Comment préparer Pink Champagne Cake With Bavarian Cream
- Preheat oven to 325°F (160°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, let 4 large egg whites come to room temperature (approximately 1 hour).
- In a separate bowl, sift together 2 cups all-purpose flour, 2 cups granulated sugar, 4 teaspoons baking powder, and 1 teaspoon salt.
- Make a well in the center of the dry ingredients.
- Add the following to the well, in order: 1 cup vegetable oil, 4 large egg yolks, 1/2 cup water, 2 teaspoons vanilla extract, and 1 teaspoon coconut extract.
- Beat with a spoon until smooth.
- In a clean bowl of an electric mixer, beat the room temperature egg whites with 1/2 teaspoon cream of tartar until stiff peaks form.
- Gently fold the egg yolk/flour mixture into the egg whites using a wire whisk or rubber spatula until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, you may split each layer horizontally to create 4 layers.
- **Champagne Icing:** In a bowl, combine 1 cup (2 sticks) unsalted butter, softened; 3 cups powdered sugar; 1/2 cup pink champagne; and 1 teaspoon vanilla extract.
- Beat with a mixer until light and fluffy.
- **Bavarian Cream (prepare the day before or earlier in the day):** In a double boiler, combine 1/4 cup cold water and 2 envelopes unflavored gelatin.
- Add 1/4 teaspoon salt, 2 tablespoons granulated sugar, and 4 large egg yolks.
- Slowly whisk in 2 cups heavy cream.
- Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and strain into a bowl. Refrigerate until slightly thicker than unbeaten egg whites.
- In a separate bowl, beat 2 cups heavy cream with 1/4 cup granulated sugar until stiff peaks form.
- Gently fold the whipped cream and 1 teaspoon vanilla extract into the chilled yolk mixture.
- **Assemble the Cake:** Layer the cake with Bavarian cream and Champagne icing between each layer and on top.
- Garnish with grated pink coconut, chocolate shavings, or other desired toppings.
- Refrigerate for at least 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
251 g
Sugar
1896g
Fat
800g
Carbs
252g
