There's that guy again.
I drizzled on some Champagne sabayon. For my sabayon, I used 14 egg yolks (a few more than the usual amount) and twice the called-for Champagne to make it extra good. Made enough for two four-layer cakes, and still have some left over. The raspberries are glazed with apricot jam.
Each layer has Champagne sabayon and raspberry puree. The outside is whipped cream mixed with a bit of raspberry puree.
I made this Raspberry Champagne Cake for a special birthday celebration.
