Striped Sparkling Wine Cake with Egg Liqueur Frosting

A great cake recipe for any occasion:

Line a cake springform pan (28 cm ø) and a baking sheet with parchment paper. Preheat the oven to 200 °C (gas 3, convection oven 180 °C ). Finely and evenly chop the cooking chocolate and melt in a medium hot water bath.

In the meantime, whip the egg yolks with 160 g sugar, salt and lukewarm water in a snow kettle over a hot water bath until thick and creamy. Whip the mixture in an ice water bath until cooled, fold in the lemon zest.

Whip the egg whites with the remaining sugar until very stiff, 1/3 of it on the egg yolk mixture form. Combine cornstarch and flour, sift over the top and stir in with a large whisk. Gently fold in the remaining snow with a spatula.

Divide the sponge mixture in half. Mix the melted cooking chocolate into one half. Fill the light and dark dough into a piping chisel with a No. 8 nozzle.

Use the white dough to pipe stripes on the bottom of the springform pan at the same distance as the size of the nozzle. Fill the gaps with the dark pastry. For the edge of the cake, pipe 2 bands 8 cm high and 45 cm long in white and dark stripes on the tray.

Place the cake springform pan in the heated oven on the 1st rack (on the broiler) and the tray on the 2nd rack from the bottom. Bake the sponges for 6 to 8 min and cool on cake mat.

Sparkling wine cream:

For the champagne foam, soften the gelatin in cold water to a

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