Champite

Name: Champite
Cook time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 10 egg yolks; 10 tablespoons sugar; 10 tablespoons flour; 1 baking powder; 1 small cup of water; 1 teaspoon vanilla paste; 10 egg whites; 20 tablespoons sugar; 10 tablespoons water

(1)

Preparation time: 30 min
Difficulty:
Number of ingredients: 10

BAM vanilla paste will enchant you with its rich vanilla flavour, its intoxicating scent and its real aroma. It is a genuine bourbon vanilla concentrate from Madagascar and completely alcohol-free. Vanilla seeds are also added to the paste to make your dishes look even more attractive. The perfect addition to your cakes and desserts such as panna cotta, creme brulee, custard or vanilla ice cream.

A great recipe for champers. Something light but deceptively sweet.

CHOCO tip: you can also use the vanilla custard mix.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

Ingredients for the sponge cake:

10 egg yolks
10 tablespoons sugar
10 tablespoons flour
1 baking powder
1 small cup of water
1 teaspoon vanilla paste

ingredients for the filling:

10 egg whites
20 tablespoons sugar

Ingredients for the sweet syrup:

10 tablespoons sugar
10 tablespoons water

Nutrition / serving

Energy Value	1569 kJ / 375 kcal
Fats	5,5 g
of which saturated fat	1,7 g
Carbohydrates	74,8 g
of which sugars	59,5 g
Dietary Fiber	0,8 g
Proteins	6,3 g
Salt	0,3 g

Instructions:

preparation procedure:

First, whisk the egg yolks with the sugar. Stir in the flour and baking powder and finally the water.

Pour the smooth mixture into a greased and floured baking tray (30 cm x 20 cm) and bake in the oven for 10 minutes at 200 degrees.

Meanwhile, prepare the filling. Whisk the egg whites with the sugar, then whisk in the hot and thick sweet syrup previously made with water and sugar.

Spread or spread the hot filling evenly on the cooled sponge cake or crust. I also drizzled melted chocolate (150 g of edible chocolate + 4 tbsp oil) over the top of the champagne.

Cool the dessert at room temperature, then place it in the fridge for a few hours or overnight. Once chilled, cut into cubes and serve.

BAM Cake converter

Convert the cake ingredients to the desired cake size

Calculate

BAM Recipe Book

Download our new free e-book of sweet recipes.

Check out

100% peanut spread - 200g

(1 Ratings)

4,90 €

Lactose-free
Vegan
Recommended

-35%

Apricot jam, no added sugar, 200 g

(59 Ratings)

4,90 € 3,19 €

-35%

Recommended
Gluten free

Out of stock

Strawberry chocolate, 250 g

(57 Ratings)

8,90 €

Out of stock

Recommended

-20%

Apron and Baking Glove set

(2 Ratings)

24,80 € 19,90 €

-20%

Become a master pâtissier

Online pâtisserie courses

Your guide to the perfect chocolate experience.

Discover exclusive recipes and expert advice with our free chocolate e-magazine.

News

Recipe

Latest

News

Recipe

Latest

Latest news and recipes

the role of recipe books in baking: a home bakers guide

Confectionery tips

Reading time: 9 minutes

Champite

Preparation time: 30 min

Difficulty: 2

Number of ingredients: 10

Ingredients:

Ingredients for the sponge cake

10 egg yolks
10 tablespoons sugar
10 tablespoons flour
1 baking powder
1 small cup of water
1 teaspoon vanilla paste

ingredients for the filling

10 egg whites
20 tablespoons sugar

Ingredients for the sweet syrup

10 tablespoons sugar
10 tablespoons water

Nutrition / serving:

Energy Value	1569 kJ / 375 kcal
Fats	5,5 g
of which saturated fat	1,7 g
Carbohydrates	74,8 g
of which sugars	59,5 g
Dietary Fiber	0,8 g
Proteins	6,3 g
Salt	0,3 g

Estimated values calculated using artificial intelligence.

Instructions:

preparation procedure

	First, whisk the egg yolks with the sugar. Stir in the flour and baking powder and finally the water.
	Pour the smooth mixture into a greased and floured baking tray (30 cm x 20 cm) and bake in the oven for 10 minutes at 200 degrees.
	Meanwhile, prepare the filling. Whisk the egg whites with the sugar, then whisk in the hot and thick sweet syrup previously made with water and sugar.
	Spread or spread the hot filling evenly on the cooled sponge cake or crust. I also drizzled melted chocolate (150 g of edible chocolate + 4 tbsp oil) over the top of the champagne.
	Cool the dessert at room temperature, then place it in the fridge for a few hours or overnight. Once chilled, cut into cubes and serve.

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Champite