Ginny,
In addition to Glady's recipe, thought, you might be interested in seeing this recipe I found on the net. Have not made it, however, so it is not tried and true.
CHEF BARNES' STRAWBERRY CHAMPAGNE TORTE
Source: First Coast News
1 cup Champagne
4 egg yolks
1/3 cup granulated sugar
1/2 lemon, juiced
1 cup heavy cream
1/4 oz. gelatine
1/2 cup champagne
1 vanilla bean
4 pints fresh strawberries
1 Eight-inch (8" layer white cake)
In a sauce pan, combine 1 cup champagne, sugar, lemon juice and vanilla bean and bring to a boil. Remove vanilla bean. Mix gelatine in 1/2 cup champagne and set aside to soak. Temper egg yolks into champagne mixture and cook until slightly thickened. Remove from heat, add gelatine and stir until dissolved. Let cool until warm.
With electric mixer, whip heavy cream until soft peaks form. Fold whipped cream into champagne mixture and mix thoroughly. To assemble: Place a thin layer of cake in bottom of cake pan. Slice strawberries in half and place the cut side against the inside rim. Fill the center of the cake with whole berries, standing up. Pour champagne filling over the berries until covered.
Chill for 3-4 hours. Un-mold and serve.
I hope this meets your expectations!
In addition to Glady's recipe, thought, you might be interested in seeing this recipe I found on the net. Have not made it, however, so it is not tried and true.
CHEF BARNES' STRAWBERRY CHAMPAGNE TORTE
Source: First Coast News
1 cup Champagne
4 egg yolks
1/3 cup granulated sugar
1/2 lemon, juiced
1 cup heavy cream
1/4 oz. gelatine
1/2 cup champagne
1 vanilla bean
4 pints fresh strawberries
1 Eight-inch (8" layer white cake)
In a sauce pan, combine 1 cup champagne, sugar, lemon juice and vanilla bean and bring to a boil. Remove vanilla bean. Mix gelatine in 1/2 cup champagne and set aside to soak. Temper egg yolks into champagne mixture and cook until slightly thickened. Remove from heat, add gelatine and stir until dissolved. Let cool until warm.
With electric mixer, whip heavy cream until soft peaks form. Fold whipped cream into champagne mixture and mix thoroughly. To assemble: Place a thin layer of cake in bottom of cake pan. Slice strawberries in half and place the cut side against the inside rim. Fill the center of the cake with whole berries, standing up. Pour champagne filling over the berries until covered.
Chill for 3-4 hours. Un-mold and serve.
I hope this meets your expectations!
MsgID: 0213433
Shared by: Gay R., N.J.
In reply to: Recipe: Pink Champagne Cake for Ginny
Board: All Baking at Recipelink.com
Shared by: Gay R., N.J.
In reply to: Recipe: Pink Champagne Cake for Ginny
Board: All Baking at Recipelink.com
- Read Replies (28)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Honey Almond Squares (using cake mix)
- Rich's Bakery Coconut Cake (Early Version)
- Chocolate-Raspberry Filled Cupcakes (using raspberry preserves)
- Pistachio Layer Cake with Nougat Cream (using apricot jam and Amaretto)
- Baker's Animal Cut-Up Cakes - Hobby Horse Cake
- Chocolate Lover's Favorite Cake with Fudge Icing
- Blueberry Buckle Coffee Cake
- Sour Cream Coffee Cake (using cake mix)
- Red Devil Magic Mayonnaise Cake with Devil's Food Fudge Frosting
- Apple and Honey Cake (using dried apples and orange juice)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute