Wednesday, June 30, 2021

A Big One




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.

No comments: