Champagne Cake Ii
Der abyss besitzt nach dem öffnen intensiv mineralische noten von jod und kreide, die sich angenehm mit einem fruchtigen bouquet von pfirsich, apfel und rhabarber verbinden.
Recipe Summary Champagne Cake Ii
This version of champagne cake has a cooked marshmallow-coconut filling and fondant icing. Use the recipe for Champagne Cake and bake it in two 9 inch layers.Ingredients | Champagne Leclerc Briant Abyss¼ cup butter1 tablespoon white wine16 large marshmallows1 cup flaked coconut4 cups confectioners' sugar¼ cup light corn syrup¼ cup water1 ½ teaspoons vanilla extract⅛ teaspoon salt½ teaspoon almond extract2 drops red food coloring6 large marshmallowsDirectionsPrepare Champagne Cake I as directed, but bake in two 9 inch round pans. Allow to cool. When cool, put together with coconut filling.Coconut Filling: Over boiling water in double boiler, melt 16 marshmallows, butter and wine. Remove from heat and add coconut.Fondant Frosting: Sift powdered sugar in top of double boiler. Add corn syrup and water. Stir over boiling water until smooth. Add the vanilla, salt and almond flavoring. For pink champagne effect, add 2 or 3 drops red food coloring.Keep frosting warm so it spreads evenly. With spoon, carefully pour fondant over top and sides of cake. Slice marshmallows into 4 rounds each, dip in fondant and place at random on top of cake.Info | Champagne Leclerc Briant AbyssServings: 12 Yield: 1 - 2 layer cake
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