Sparkling Wine Cake with Chocolate Sponge and Mango Sparkling Wine Jelly

Sponge cake base: Beat two egg yolks with 20 g sugar until very creamy. Beat the 3 egg whites with a pinch of salt, slowly add 25 g sugar and whip until stiff. Sift the flour with the cornstarch and the cocoa powder. Fold the whipped egg whites into the beaten yolks, then fold in the flour, cornstarch and cocoa powder and carefully fold in the melted butter. Pour everything into a buttered cake springform pan of 28 cm ø and bake in a heated oven at 180 °C for about 25 minutes. Then cool the base. Boil the apricot jam, strain it and brush the sponge cake base with it.

Whip the egg yolks with 140 g sugar and 150 ml sparkling wine over a hot water bath. Squeeze the gelatine previously soaked in cold water and let it melt in the cream. Fold in the grated lime zest and the vanilla pulp and whip repeatedly until cooled. Just before the cream begins to set, whisk in 150 ml of sparkling wine until smooth and fold in the whipped cream and egg whites beaten until stiff with sugar. Pour the champagne cream onto the cake base, smooth it out and refrigerate for 3 hours.

Mango champagne jelly: Melt the cooking chocolate in a bain-marie and sprinkle in thin strips about

1 cm apart on the cake, cool briefly. Heat the mango puree and allow 3 sheets of gelatine, previously soaked in cold water, to melt in it. Fill the spaces between the

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