Mini wedding cakes with poppy seeds

Name: Mini wedding cakes with poppy seeds
Cook time: 6 h 45 min
Total time: 6 h 45 min
Yield: 1
Ingredients: 300 g + 400 g baking marzipan (e.g. from Niederegger); 2 TABLESPOONS + approx. 250 g icing sugar to roll out; 7-10 Tbsp red food colouring; 7-10 Tbsp black sugar pearls; 2 (each 340 g) jars of apricot jam; 2 kg white roll fondant; 7-10 Tbsp some + 675 g soft butter; 7-10 Tbsp some + 750 g flour; 15 Eggs (Gr. M); 300 g Sugar; 7-10 Tbsp Salt; 2 packages Baking Powder; 300 ml Milk; 2 packages (250 g each) ready-to-bake poppy seed filling; 3 packages Vanilla sugar

AUTHOR
Shirley Vincent

DIFFICULTY
not easy

RATING

COOK TIME
405 mins

TOTAL TIME
405 mins

Ingredients

Servings: 1

300 g + 400 g baking marzipan (e.g. from Niederegger)
2 TABLESPOONS + approx. 250 g icing sugar to roll out
7-10 Tbsp red food colouring
7-10 Tbsp black sugar pearls
2 (each 340 g) jars of apricot jam
2 kg white roll fondant
7-10 Tbsp some + 675 g soft butter
7-10 Tbsp some + 750 g flour
15 Eggs (Gr. M)
300 g Sugar
7-10 Tbsp Salt
2 packages Baking Powder
300 ml Milk
2 packages (250 g each) ready-to-bake poppy seed filling
3 packages Vanilla sugar

Directions

1
The day before, knead 300 g of marzipan with 2 tablespoons of icing sugar for the 12 poppies. Colour pink with a little food colouring. Form into 2 long rolls (approx. 2 cm Ø each) on a work surface dusted with icing sugar.
2
Cut each roll into about 33 slices. Halve 6 slices and form them into 12 balls. Roll out the rest of the slices into ovals. Lay 5 slices slightly overlapping to a circle, press in the middle. Remove from the work surface and form into a flower cup, pressing the middle of the back slightly together.
3
Place in e.g. a mini muffin tray. Place 1 marzipan ball as an ovary in each of the flower cups, press lightly. Decorate with sugar pearls. Leave to dry overnight.
4
Also preheat the oven the day before for 3 dough bases (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease one springform pan (26 cm Ø) per dough base and dust with flour. Separate 5 eggs.
5
Cream 225 g butter, 100 g sugar and 1 pinch of salt. Stir in 5 egg yolks one by one. Mix 250 g flour and 2 1⁄2 TL baking powder. Alternate with 100 ml milk and stir in briefly. 1⁄3 Stir in the poppy seed filling.
6
Beat 5 egg whites until stiff, adding 1 vanilla sugar at the end. Fold the beaten egg whites into the dough. Smooth in the form. Bake in a hot oven for about 40 minutes. Take out and let cool in the tin.
7
Remove from the mould and allow to cool. Also bake 2 more bases.
8
The next day, straighten the floors above. Cut out 12 small circles (each approx. 5 cm Ø) and 12 large circles (each approx. 8 cm Ø). Warm up the jam with 4 tablespoons of water and pass through a fine sieve.
9
Coat the cake with it all around. Roll out 400 g marzipan on a work surface dusted with icing sugar to 12 small circles (approx. 13 cm Ø each) and 12 large circles (approx. 18 cm Ø each) approx. 2 mm thin.
10
Cover the small and large cakes with a small or large marzipan circle. Press on all around. Cut off the protruding edge.
11
Roll out the fondant thinly on a work surface dusted with icing sugar in 12 small circles (approx. 14 cm Ø each) and 12 large circles (approx. 19 cm Ø each). Lightly brush all cakes with water.
12
Cover with the matching fondant circles, pressing the fondant all around. Cut off protruding edges. Place small cakes on top of the large ones and press on.
13
To decorate, carve the tartlets into a diamond shape with a sharp knife. Lightly brush with water and press in black pearls at the intersections. Form thin rolls from the rest of the fondant and place them around the tartlets as a border.
14
Place the poppy blossoms on top and press down carefully.