Sleeping Beauty's wedding cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Beat the fat, sugar and vanilla sugar with the whisk of the hand mixer until thick and creamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Stir in almonds and rose water. Grease two springforms (26 cm Ø/20 cm Ø) and dust with flour. Spread the dough evenly into the two moulds. Place the moulds offset next to each other on the grid of the oven. Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. The small springform pan should be ready approx. 10 minutes earlier (stick test).

2. 2

   Remove the cake from the oven, place it on a cake rack, let it cool down for about 10 minutes and remove it from the edge of the springform pan. Let the cake cool down. Press the surface of the cakes slightly flat. Warm up ##raspberry##jelly slightly and stir until smooth. Halve both cakes horizontally and spread the jelly on them. Put them together. Straighten the surface of the large cake slightly and place the base on a cake rack. Mix egg white, 400 g icing sugar and lemon juice to a slightly thicker glaze. Put 3 tablespoons of icing in the middle of the big cake and place the small cake on top. Cover the cake from top to bottom with about 1/2 of the icing, using a palette or brush. Cover the remaining icing directly on the surface with foil. Let the cake dry for about 1 hour. Knead ##marzipan## and 50 g icing sugar and cut in half. Colour 1/2 of the marzipan green. Halve the other half again and colour in 2 pink shades. Form about 10 leaves of the green marzipan of different sizes, shape the remaining green marzipan into a 40-45 cm long "rose stalk". Coarsely knead the pink marzipan.

3. 3

   Cover the cake from top to bottom with about 1/2 of the icing, using a palette or brush. Cover the remaining icing directly on the surface with foil. Let the cake dry for about 1 hour. Knead ##marzipan## and 50 g icing sugar and cut in half. Colour 1/2 of the marzipan green. Halve the other half again and colour in 2 pink shades. Form about 10 leaves of the green marzipan of different sizes, shape the remaining green marzipan into a 40-45 cm long "rose stalk". Coarsely knead the pink marzipan. Form 2 cones (approx. 3 cm long) from the marzipan. Form the remaining pink marzipan into a roll (1-1 1/2 cm Ø). Cut off even pieces of approx. ##hazelnut## and roll out into wafer-thin sheets on a work surface dusted with icing sugar. Remove from the work surface with a pallet and place around the cones one after the other. Press lightly on the bottom of each cone. Bend the upper edges of the leaves outwards to form rose petals. When some marzipan is left, roll out and shape the extra petals. Stir the rest of the icing until smooth and cover the cake with it again evenly (if the icing has become too firm, dilute with a little lemon juice). Leave the cake to dry for 1-2 hours, then decorate with rose stem, leaves and flowers

4. 4

   Form 2 cones (approx. 3 cm long) from the marzipan. Form the remaining pink marzipan into a roll (1-1 1/2 cm Ø). Cut off even pieces of approx. ##hazelnut## and roll out into wafer-thin sheets on a work surface dusted with icing sugar. Remove from the work surface with a pallet and place around the cones one after the other. Press lightly on the bottom of each cone. Bend the upper edges of the leaves outwards to form rose petals. When some marzipan is left, roll out and shape the extra petals. Stir the rest of the icing until smooth and cover the cake with it again evenly (if the icing has become too firm, dilute with a little lemon juice). Leave the cake to dry for 1-2 hours, then decorate with rose stem, leaves and flowers

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
380 kcal

CARBS
48 g

FATS
18 g

PROTEINS
7 g