Maman: Champagne Cake with Strawberries
Maman (mother in French) is the creation of Benjamin Sormonte and Elisa Marshall. Their food inspirations come from the south of France and North America — but most importantly — as an homage to their families. Their high quality, locally-sourced ingredients are the root of their delicious menu. They are most known for the Nutty Chocolate Chip Cookie which made the list of Oprah’s Favorite Things 2017.
Another delicious option is their Champagne Cake with Creme Fraiche and Strawberries. This unique cake is great for birthdays or any other celebration. The combination of strawberries and Champagne gives off a festive vibe, while also helping to soften the cake. You’ll find this cake to be incredibly tasty and the perfect dessert on a summer night.
Maman’s cakes have a signature naked style. You’ll see that we opted to put the icing all over the cake as a personal preference.
Chefs Note: It’s important to open the Champagne at the last minute to maximize the bubbles. The recipe doesn’t use a whole bottle, which means you can enjoy a couple glasses as you bake. Cheers to all you Cheaters.
Recipe
Creme Fraiche Frosting
9 ounces (252g) creme fraiche
9 ounces (252g) mascarpone
1/2 cup (65g) confectioners’ sugar
Champagne Cake
Vegetable oil spray
2 2/3 cups (380g) all-purpose flour
1 1/2 cups (300g) granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
3 large eggs
1 1/2 stick (6 ounces/170g) unsalted, melted
1 1/2 cups (360 ml) Champagne
Assembly
8 ounces (225g) strawberries, some halved and some sliced
2 ounces (57g) small edible flowers, such as bachelor’s buttons or violas, for garnish (optional)
Directions
1. Make the Champagne Cake: Set a rack in the center of the oven and preheat to 350 degrees F (180 C). Line the bottom of two 6-inch (15 cm) round cake pans with rounds of parchment paper and coat the pans with vegetable oil spray.
2. In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, baking soda, and salt and mix on low for about 30 seconds to combine. With the mixer running on low, add the eggs, 1 at a time, scraping down the sides of the bowl and mixing until the eggs are fully incorporated after each addition, about 4 minutes total. Add the melted butter and mix for about 30 seconds to fully incorporate. Scrape down the sides of the bowl and mix for 30 seconds or more. Add the Champagne and mix on low until a smooth batter forms, about 1 minute.
3. Divide the batter between the prepared pans and bake until a toothpick inserted in the center of each cake comes out mostly clean (a few moist streaks may remain), 45-50 minutes.
4. Set the cakes on a wire rack and let cool in the pan for 30 minutes. Carefully cut around the edges of the cake to loosen them from the pans, then invert them onto the rack, remove the pans, and let cool completely, about 1 1/2 hours.
5. Meanwhile, Make the Creme Fraiche Frosting: Place the creme fraiche and mascarpone in a stand mixer fitted with the whisk attachment. With the mixer running on medium, gradually add the confectioner’s sugar. When it has all been added, increase the speed to high and whip until the frosting is stiff, about 1 minute.
6. Assemble the Cake: Using a serrated knife, slice the rounded tops off each cooled cake, so they are level and both the same height. Gently dust off any crumbs and discard the tops. Slice each cake horizontally in half to create a total of 4 thin layers.
7. Use a dollop of frosting to secure one of the cake layers to a cake stand. Use an offset spatula to spread about one-quarter of the frosting evenly over the entire top surface of the cake layer, spreading it all the way to the edges, but not going over the sides. Repeat to add two more cake layers, using about one-quarter of the frosting each time. Top with the last cake layer, then spread the remaining frosting evenly over the top.
8. Gently push the strawberry halves and slices into the frosting on top of the cake. Sprinkle with edible flowers (if using).
Note: Store the cake refrigerated and covered for up to 3 days.
