Pink Champagne Cake

Ingredients for 16 servings:

• 360 g flour
• 300 g sugar
• 1 packet of baking powder
• Salt
• 350 ml dry rosé sparkling wine
• 220 ml oil, neutral
• 3 eggs, size M
• 1 tsp vanilla flavor
• 2 drops of pink food coloring
• 350 ml dry rosé sparkling wine
• 450 g butter, soft
• 520 g powdered sugar
• 1 tsp meringue powder
• 2 tsp vanilla flavor
• 2 drops of pink food coloring
• Milk, 2 – 4 tsp
• Glitter powder
• Sugar pearls, gold and silver

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 10 minutes

Mix the flour, sugar, baking powder, and a pinch of salt in a mixing bowl. Beat the sparkling wine, oil, eggs, vanilla flavor, and food coloring with the whisks of a hand mixer for 1 minute until creamy. Divide the batter evenly between three springform pans (20 cm diameter) lined with baking paper and greased (or bake in a tall pan and then cut the batter into 3 layers). Bake in a preheated oven at 180 degrees Celsius (160 degrees Celsius fan-assisted) for 20-25 minutes (use a skewer to test if the cake is cooked). Remove the cake from the oven, cover, and let it cool completely on a rack. For the cream, reduce the sparkling wine in a pan over medium heat to approx. 80 ml, then let it cool to room temperature. In a bowl, beat the butter with the whisks of a hand mixer for 1 minute until creamy. Slowly stir in the powdered sugar, meringue powder, vanilla, and a pinch of salt. Add the sparkling wine reduction and food coloring and mix on high for 4–5 minutes until fluffy and smooth. Whisk in the milk while stirring until smooth. Cover the cooled cake layers with buttercream and stack them on top of each other. Spread the cream evenly all over the cake. Fill a piping bag with the remaining cream and pipe dots onto the cake. Chill the cake. Before the cream sets completely, remove the cake and decorate with glitter powder and sugar pearls. Chill for another 3–4 hours, or overnight is better.