Strawberry Champagne Laced Cake
Active Time: 40 minutes
Total Time: 80 minutes
8 servings
- 2 Large Round Molds
- Medium Perforated Baking Sheet
- Strawberry Champagne Jam
- Offset Spatula
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Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 6 whole eggs brought to room temperature
- 4 large egg yolks brought to room temperature
- 1 cup granulated sugar
- 2 teaspoons pure vanilla paste or vanilla extract
- 1/2 cup vegetable oil
- Zest of 1 lemon
- 1-pint heavy cream
- 1/2 cup confectioners’ sugar
- 8 oz mascarpone cheese
- 1/2 jar French Pantry Strawberry Champagne Jam
- 1 pint of strawberries
- 1/2 pint of blueberries, raspberries, blackberries, and fresh mint leaves for garnish
Instructions
- Preheat oven to 350°F and place oven rack in center position. Place two Large Round molds on the Perforated Baking Sheet and set aside.
- In a mixing bowl, sift together flour and cornstarch and set aside.
- In the bowl of an electric mixer, combine whole eggs, egg yolks, granulated sugar, salt, and 2 teaspoons vanilla extract. Whisk at high speed for 4 to 5 minutes until thick and pale and a ribbon forms when lifting the whisk. Add flour mixture at low speed.
- Add oil in a steady stream while mixing until combined. Using a Whisk, fold the mixture several times.
- Divide the batter between the molds, using 1/3 of the batter in one mold and the rest in the second mold. Bake for 25 minutes and test the cake with the least batter. Remove when a toothpick inserted in the center of the cake comes out clean. Continue baking the second cake for an additional 20 minutes.
- Remove from the oven and let cool.
- Unmold after cooling for 10 minutes, then re-invert cakes so the topsides are up.
- Place the second cake in the freezer for 30 minutes. Remove it and cut it evenly using a long serrated knife. Start from the edge and slice gently, applying a slight sawing motion. Keep your knife level as you cut toward the center. Once you have cut completely through the cake, use the signature spatula to lift the top half off and set it aside.
- Combine cream, confectioners’ sugar, and remaining vanilla in an electric mixer bowl. If desired, add vanilla beans.
- Starting on low speed and gradually increasing to medium-high, whip for about 2 minutes until stiff peaks form.
- Add room-temperature mascarpone and mix for 3 to 5 seconds.
- Place the first cake on a serving plate. Spread Strawberry Champagne Jam generously over the top of the cake. You can top the jam with a light layer of whipped cream.
- Place the second cake on top and repeat.
- Place the top piece of the remaining cake on top, Spread the whipped cream, and style with berries.
- Garnish with fresh mint leaves and serve immediately.
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