27 January 2022
This cake, the flavours, the colours, and the sentiment are the epitome of indulgence. A perfect finish to a special evening or party, the stunning temptation is sure to impress your guests. Serve with your favourite fizz for a lovely celebration.
Champagne, Rose & Cherry Layer Cake with Chocolate Torched Meringue
For the Layer Cake:
- 4 large eggs, room temperature
- 270g golden caster sugar
- 110g full fat thick greek yoghurt
- 30ml champagne/prosecco
- 1 ½ tsp rose water
- 245g plain flour
- 4g baking powder
- ½ tsp salt
- 90g unsalted butter
- 4-5 tbsp cherry compote / jam
- Fresh cherries to garnish
For the Chocolate Italian Meringue:
- 300g caster sugar
- 70g water
- 145g egg white (around 5 Eggs)
- 50g dark chocolate, melted
- Begin with the cake. Grease and lightly flour an 8” springform cake tin. Set aside in the fridge to chill.
- Preheat the oven to 160C. Add the eggs and sugar to the base of a stand mixer and whip on medium-high for 5-6 minutes or until pale, light & fluffy. Meanwhile mix the yogurt with the champagne and rose water.
- Take a heaped spoonful of the whipped egg mixture and fold it through the yogurt mixture to lighten. Then add all the yogurt mixture back into the eggs and fold gently until homogenous.
- Add the butter to a small saucepan and melt over a medium heat. Set aside to cool slightly. Meanwhile whisk the flour with the baking powder and salt until incorporated.
- Add the flour mixture in 3 batches to the egg mixture, very gently folding each one without deflating the mix. Finally add the melted butter and fold through until fully incorporated.
- Pour the batter into your prepared tin and bake on the middle shelf for 50-60 minutes, or util a skewer comes out clean.
- Allow to cool in the tin for 5 minutes before turning onto a wire rack to cool completely.
- Once cool, split the cake horizontally into two equal pieces.
- Make the meringue. Add the sugar and water to a small pan and heat over a medium heat until the mixture reads between 118-121C on a sugar thermometer. Whilst it is coming to temperature, whip the egg whites until foamy. Do not use a high speed for this as you will have an unstable foam.
- When the sugar has come to temperature, remove from the heat, and pour in a steady stream down the side of the bowl, avoiding the whisk attachment. Beat on high for 5-8 minutes until you have a thick glossy meringue.
- Gently fold through the melted chocolate using a spatula, leaving nice streaks, and taking care not to deflate the mix.
- Take a little of the meringue and spread on one half of the cake. Top with the jam and sandwich together. Use the remaining meringue to coat the top and sides of the cake, creating peaks and swirls as you go.
- Using a cook's torch, gently burnish parts of the meringue. Serve immediately garnished with fresh cherries. Ta-da!