Go All In With This Amazing Prosecco Based Dessert

For the Prosecco obsessives amongst us, what better way could there possibly be to indulge in our favourite taste than by involving Prosecco in our dessert cooking and then enjoying that dessert accompanied by a cool glass of this amazing sparkler? Continuing our theme of cake recipes that include Prosecco, we thought we'd go all out with this one where Prosecco is actually the main ingredient and is the basis of the overall flavour. This recipe is super quick and easy to make and will result in a very light, fluffy sponge cake which won't fail to delight any dessert and Prosecco fan.

Prosecco complements desserts perfectly as its bouquet and flavours enhance the sweetness and provide an indulgent aspect that any wine fan will appreciate and enjoy.

The Ingredients:

For the Cake:

• 350g of unsalted butter, and a little more for greasing the baking tins
• 350g of caster sugar, preferably golden
• 6 eggs
• 350g of self-raising flour
• 100ml of Premier Estates Prosecco
• 100g of strawberry, raspberry or apricot jam

For the Buttercream:

• 300g of unsalted butter slightly warmed to soften
• 600g of icing sugar
• 100ml of Premier Estates Prosecco

To Decorate, you could use:

Sprinkles, coloured icing sugar shapes, mini meringues, Prosecco flavoured gummy sweets, popcorn or sugar lollipops.

The method:

1) Heat your oven to 160C/140C fan or gas mark 3

2. Grease the inside of 2 deep, loose bottomed cake tins (21 cm diameter tins are ideal).

3. Mix the butter and sugar together with an electric whisk until light and fluffy, then add in the beaten eggs a little at a time whilst mixing. The mixture may look a little separated but fold in the flour with a pinch of salt and it will all come together.

4. Add the Prosecco and stir the mixture until smooth. Carefully pour the mixture into the tins, gently shake to level the top and then allow it to bake for 45-50 mins or until the cakes have risen and they are golden in colour. A skewer should come out clean when inserted into the centre of the cake.

5. Remove from the oven, leave it to cool in the tin for 10 minutes and then carefully turn them out onto a cooling rack.

6. Next, make the icing for the cake. Mix the butter and the icing sugar until smooth. Add in the Prosecco and mix together until the icing is fluffy and smooth.

7. Skim the cakes if necessary to level them and spread the jam onto one of the cake halves along with some of the butter cream. Sandwich the other cake on top. Spread the icing all over the cake in a very thin layer with 2 tablespoons of buttercream. This helps all the crumbs to stick to the cake and assists in making the outer layer of icing smooth and clean. Allow a few minutes for this layer of icing to set and then ice the cake all over with the rest of the buttercream. It's fine if it looks a little untidy as you're only going to stick the sweets all over it anyway.

8. Enjoy a slice with a glass of Prosecco!