MY GOODNESS — what a crazy couple of weeks it has been! I can’t believe the response that my cookbook has received and the press tour has been a total whirlwind! I mean, my cookbook was up in lights in Times Square — can you believe it?!
So my apologies for not posting sooner — I’ve been a little overwhelmed and… PREGNANT! Can you believe THAT? I still can’t. I am 3 months in now and that’s been a whole OTHER whirlwind. You would think that evolution would have made this process easier for us ladies, but no. Growing a human is really no joke. My first trimester has been pretty rough — nausea, dizziness, exhaustion, you name it! Fun fact #1: Dizziness and nausea are not the same feeling. I know that now. Fun fact #2: I vomited into a trash can literally seconds before stepping on stage to do my Good Morning America segment. That might be too much information, but I thought it was kind of funny 😉 Apart from feeling ill for the past 90 days, Caleb and I are absolutely thrilled. Just this week my little bump started to pop out, and I never knew you could love someone you’ve never met so much. Also this morning was the second morning in a row I woke up feeling totally like myself again — YIPEE! They say the 2nd trimester is usually when you get your mojo back, so here’s hoping to that!
So to celebrate the success of the cookbook and our little nugget (who is the size of a large ladurée macaron or a hot jalapeno today, according to my pregnancy app!), I wanted to share this cake recipe from the cookbook (which I can’t have for another 6 months). This recipe turns a simple store-bought angel food cake into a delicious champagne strawberry soaked treat. We did a little something special to the whipped cream, as well 😉 Check out the recipe below for all the ingredients and instructions and I hope you enjoy!
Cheers to all my impatient friends, old and new. Thank you so much for your enthusiasm and support – it means the world to me and I am so touched.
Champagne Spritz Cake
1 pound of strawberries
1 cup sugar
2 cups heavy cream
1 vanilla bean, sliced open lengthwise
1/2 cup Aperol
1 orange, juiced
1 store-bought premade angel food cake
1 bottle of champagne, like Moet Chandon, or prosecco
1. In a medium bowl, combine the strawberries and 1/2 cup of the sugar. Cover with plastic wrap and set aside in the fridge.
2. Pour the heavy cream into a bowl and scrape the vanilla seeds into the cream. Using an electric hand mixer, whip the cream until soft peaks form, 5 to 7 minutes. Gradually pour in the remaining 1/2 cup of sugar, a bit at a time, whisking on high speed. Then slowly incorporate the Aperol and orange juice, whipping continuously. The cream can be slightly loose, if that is what you prefer.
3. To serve, slice the angel food cake into individual servings. Spoon about 1/4 cup of the whipped cream over each slice. Pop the champagne and add about 1/2 cup to the macerated strawberries and gently stir. Spoon the strawberry-champagne sauce over the whipped cream. Serve the rest of the champagne to drink with the dessert.