Pink Champagne Recipe

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Cuisine:

Occasion Recipes

Occasion:

New Year's Eve

Equipments:

use egg beater, bowl, baking dish, and oven

Skill Level:

Intermediate

Pink Champagne Ingredients

Cake flour 2 1/2 cups
Baking powder 1 tablespoon
Salt 1/2 teaspoon
Egg whites 6
Granulated sugar 1 1/2 cups
Champagne 3/4 cups
Unsalted butter 1 1/2 sticks
Milk 1/4 cups
Vanilla a few drops
Red food color 4 drops
For coconut filling
Butter 1/4 cups
White wine 1 tablespoon
Flaked coconuts 1 cup
Marshmallow 16
For frosting
Powdered sugar 1pound
Light corn syrup 1/4 cups
Water 1/4 cups
Vanilla extract 1/2 teaspoon
Almond extracts 3 drops
Red food coloring 3 drops

Pink Champagne Preparation Method

Sieve the flour with salt and baking powder and keep aside.

Cream the butter and granulated sugar till it becomes soft and fluffy, it might take just a few minutes to get the required consistency.

In a bowl, combine milk, champagne, red food color and vanilla extract and slowly blend in the champagne mix and the sieved flour alternating into the creamed butter.

In another bowl whip the egg whites till it starts to form soft peak. Fold in the egg white little by little into the batter mix and stop folding in as soon as the egg white gets just mixed into the batter.

Pour the batter equally in two baking dish of 9 inch diameter which is greased evenly on all the sides.

Bake the cake till the toothpick inserted into the centre of the cake comes out neatly; the cake will take about 30 minutes to be done. Cool the cakes for about 10 to 15 minutes after taking out of the dish.

Coconut filling

Combine the butter, marshmallow and wine on a double boiler and simmer until marshmallow melts completely. After removing the butter marshmallow mix from heat, mix in the flaked coconuts and mix and cook till the filling gets thick and even.

Frosting

Strain sugar into a double boiler and then add the corn syrup and water and simmer over the boiling water till it gets a smooth texture. Now blend in almond extract, vanilla and food color it to it and don’t forget to add a pinch of salt.

Spread the coconut filling in between the cake and frosting all around an over the cake. Remember to spread the frosting while it is warm so that it will spread evenly and easily. Apply a second helping of the frosting all over the cake and enjoy the cake after cooling completely.