This fruity and delicious cake is packed full of seasonal summer flavor. The cake batter and buttercream are infused with a refreshing champagne, strawberry and rose compote. Champagne and strawberries is a classic flavor pairing and the addition of the delicate rose flavor really enhances the floral notes of the champagne. This decadent cake is sure to be a crowd pleaser!
For the sponge
8 oz AP Flour
1 tsp baking powder
8 oz butter
3 large eggs
10 oz sugar
2 tbs milk
3 tablespoons strawberry, champagne compote
Cream the butter and the sugar together until pale and fluffy (2-3 minutes)
Add the eggs, one at a time, mixing in between, then add the milk and continue to beat until incorporated.
In a clean dry bowl sift the dry ingredients together and then add to the wet ingredients in 2 increments.
Add the strawberry, champagne compote and at a medium speed until just incorporated.
Fill 3 (6-inch) pans or 2 (8-inch) pans and bake at 350 degrees for 25 minutes
For the compote
1lb Fresh Strawberries
2/3 cup of champagne
1/2 cup of sugar
5 dried rose petals
Hull and chop 1lb of fresh strawberries and place in a pot on the stove with 2/3 cup of champagne. Add 1/2 cup of sugar and 4/5 dried rose petals.
Bring to the boil, stir and continue to simmer until reduced (5-7 minutes). The compote should be thickened and slightly syrupy.
Pour into a dish and allow to cool completely.
For the buttercream.
6 large egg whites
1 1/2 cups of sugar
4 sticks (room temperature unsalted butter)
Separate 6 egg whites and place into a clean, dry bowl over a simmering pot of water. Add 1 ½ cups of granulated sugar and stir. Heat over the double boiler, stirring to prevent the egg whites from catching until the temperature reads 145 degrees on a candy thermometer.
Remove from the heat and transfer to a stand mixer, beat at a medium-high speed with the whisk attachment until stiff peaks.
Reduce the speed to medium-low and then add 16 oz. of room temperature butter a little at a time, whisking at a slow speed until fully incorporated. If the mixture separates or looks curdled, continue to mix at a medium speed until the emulsion comes together. Add the remaining strawberry/champagne compote and mix at medium/low speed for 5 minutes until glossy!
Torte the cakes and alternate the layers, finish with a generous heap of the Swiss meringue buttercream. Serve with a chilled glass of champagne and fresh strawberries.