Champagne Cake

Prepare the cake base. To do this, beat the butter with sugar and vanilla sugar until fluffy. Beat the eggs, one at a time, gradually adding them, continuing to beat until fluffy. Sift the baking powder and flour together and fold into the mixture.

Grease and flour a cake springform pan (or alternatively line with baking paper) and pour in the batter.Bake in a preheated oven at 175 °C for about 30 minutes. Test with a chopstick.

Then let the cake cool and remove it from the springform pan. Once the cake is cold, cut it in half horizontally.

For the filling, whip the cream with the cream stiffener until firm.

Prepare the pudding according to package directions, but use champagne instead of milk. Fold in the whipped cream and mix.

Spread half of the filling on the bottom cake layer, place the second layer on top and then spread another layer of filling.

Decorate the champagne cake with chocolate shavings.

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