This week Nate Bakes a champagne parfait for Company, in celebration of the New Year. This dessert consists of a fluffy champagne cake, a light and refreshing vanilla whipped cream, and champagne and balsamic macerated strawberries, topped with whole pistachios. This recipe was inspired by the iconic song from Company, Ladies Who Lunch, most recently sung by the incomparable Patti LuPone. It was a perfect inspiration for a New year's video, inspired by champagne!
Recipe:
Champagne Cake:
Ingredients:
2 eggs, + 2 egg whites
3/4 cup butter
1 1/4 cups sugar
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup Champagne
1/4 cup buttermilk
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350 degrees.
Beat the egg whites until stiff peaks form, set to the side.
Beat the butter and sugar until well combined
Beat in the remaining egg into the butter and sugar mixture, mix until well combined.
Using a spatula, in batches mix in the flour and other dry ingredients, switching off with the remaining wet ingredients, including the buttermilk and Champagne.
Using a spatula, make sure the mixture is well combined. Fold in the egg whites, very careful not to deflate the mixture.
Pour the cake into a greased 9x13 pan, and bake then cake for 30 mins on 350, or until golden brown and no longer wet on the inside.
Whipped Cream:
Ingredients:
1 cup heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
2 teaspoons unflavored gelatin
Optional: 1/2 teaspoon salt, for depth of flavor
Instructions:
Combine all the ingredients in the bowl of a stand mixer and whip on high until stiff peaks form. Be careful not to over mix because if you do you will turn the mixture into a sweetened butter, not what we want here.
Macerated Strawberries:
Ingredients:
1 box strawberries
1/4 cup sugar
1/3 cup Champagne
1 tablespoon balsamic vinegar
1 sprig of thyme
Instructions:
Quarter the strawberries and throw them in a bowl that can go in the fridge.
Add the remaining ingredients to the strawberries and mix well, making sure that the sugar is fully incorporated into the wet ingredients.
Cool the strawberries in the fridge for no less than 30 minutes. This is a very important step that allows the strawberries to really macerate.
Plating:
Cube the cake into big bite size pieces, wait for the cake to cool completely.
Put a couple pieces of cake at the bottom of a glass container. This can be a glass, a mason jar, a big trifle dish, or just whatever you can find around the house. See through is preferable, plastic or glass.
Add a layer of whipped cream, then strawberries. Repeat until the top of the container is reached.
Finish with a dollop of whipped cream and a strawberry. Sprinkle with whole or chopped Pistachios.
Enjoy!!!
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