ケーキ（シャンパンケーキ）｜Les sens cielさんのレシピ書き起こし

Put (A) into a bowl.
Sift in the soft flour.
Mix with a whisk.
Whisk egg whites (for egg white dough) with a hand mixer, add granulated sugar in several portions and whisk each time to make meringue.
Divide the meringue into the bowl containing (A) and flour in two portions and mix with a rubber spatula each time.

Pour 1 onto the baking sheet.
Bake in an oven preheated to 160 degrees for 14 minutes.
Cool on a wire rack and cut out the molds.
Pour into white chocolate cercle.

Put (B) into a container, mix and cool in the refrigerator.
Pour the champagne (for the mousse) into a bowl and heat it in the microwave to about 20 degrees.
Add the softened (B) and heat in the microwave.
Put (C) in a pot, mix with a rubber spatula, and heat.
When the temperature exceeds 110 degrees, start adding egg whites (for the mousse) using a hand mixer.
When the champagne syrup reaches 120 degrees, add it to the egg whites little by little.
Place meringue in a bowl and mix with a whisk.
Add the remaining champagne syrup and mix with a whisk.
Whisk the fresh cream until 70% stiff, then add the remaining champagne syrup and mix.
Add the fresh cream to the meringue and mix with a whisk.
Switch to a rubber spatula and mix.
Narrow it down to 2.
Chill and harden in the freezer.

容器に(D)を入れて混ぜて冷蔵庫で冷やす。
鍋に(E)を入れて火にかける。
火から下ろしてふやかした(D)を入れて混ぜる。
ボウルに入れてシャンパン(ゼリー用)を入れて混ぜる。

3の底の生地を新しい1と交換する。
4を氷水(分量外)にあててハンドミキサーで混ぜ、泡立て器で混ぜる。
ムースの上に乗せる。
花(分量外)を添えて完成。