Ingredients:

  • 355 ml Dry Champagne or Brut
  • 1 Cinnamon stick
  • 360g Cake flour, sifted
  • 400g Granulated sugar
  • 15g Baking powder
  • 3g Salt
  • 225g Unsalted butter, room temperature
  • 120ml Whole milk, room temperature
  • 5 Large egg whites, room temperature
  • 10ml Pure vanilla bean paste
  • 5 Large egg whites (for buttercream)
  • 300g Granulated sugar (for buttercream)
  • 450g Unsalted butter, cubed and slightly cool
  • 5ml Clear vanilla extract
  • 1 sheet Edible gold leaf

Instructions:

  1. Simmer the champagne and cinnamon stick in a small saucepan over medium-low heat until reduced to 180ml. Let it cool completely to room temperature.
  2. In a stand mixer, combine the sifted cake flour, 400g sugar, baking powder, and salt. Add 225g softened butter one cube at a time while mixing on low until the mixture resembles fine, sandy breadcrumbs.
  3. In a separate bowl, whisk together the cooled champagne reduction, milk, 5 egg whites, and vanilla bean paste. Gradually pour one-third of this liquid into the dry ingredients and beat on medium speed for 2 minutes to build structure.
  4. Add the remaining liquid in two stages on low speed until just combined. Divide the batter equally between three greased 8-inch round pans.
  5. Bake at 175°C (350°F) for 30–35 minutes. Cool the cakes completely before frosting.
  6. Prepare the buttercream by whisking 5 egg whites and 300g sugar over a double boiler until warm and dissolved. Whip to stiff peaks, then gradually add 450g of cool butter cubes. Mix until smooth and add vanilla extract.
  7. Assemble the cake with the buttercream and decorate with gold luster dust and edible gold leaf.