Recipe: Raspberry Champagne Cream Cake

This cake is so good it was gone before I could get a picture of it. It is great paired with Codorn'iu Pinot Noir Brute Cava

Four parts: Vanilla Genoise Cake, cream filling, raspberry puree and whipped cream

Sabayon Filling:
6 eggs, yolk only
2/3 c. champagne
1/3 c. sugar
3/4 c. heavy cream

Fill large mixing bowl to 1/3 with ice water. Fill a medium saucepan 1/3 full of water and bring to a boil.

In medium mixing bowl, combine the egg yolks, champagne and sugar. Whisk until well blended. Set the bowl into the saucepan of water, making sure the water doesn't touch the bottom of the bowl. Cook the mixture, stirring constantly, until thick, about 3 minutes. Then place the bowl in the bowl of ice water to cool, whisking occasionally. In another bowl, whip the cream until soft peaks form, then fold the cream into the cooled sabayon,

Raspberry Puree:
4 cups frozen raspberries
1 pinch kosher salt
6 tablespoons sugar

Thaw berries and using plastic blade in the food processor add the berries and pulse to knock the seeds out and get the juice from the pulp. Strain the seeds and juice and then add salt and sugar.

Vanilla Genoise Cake
6 egg yolks
1 1/2 cups sugar
1/2 tsp salt
1 tsp pure vanilla
1/4 cup HOT water
1/8 lb unsalted butter
1 cup all purpose flour

Mix together and pour into two round 9-10" cake pans, bake at 350 degrees from 25-35 min, depending upon your altitude. (This is stickier than a regular cake so I'd recommend parchment liner and spray coating in the pan for easier removal.) Cake should chill for at least one hour before assembly.

Whipped Cream
1 1/4 cup heavy cream
2 Tablespoons sugar
1/2 teaspoon vanilla


Assemble by layering cake, puree, and sabayon. Continue layering process ending with a layer of raspberry puree on top.

This is my new favorite cake!!