Two-storey wedding cake

Name: Two-storey wedding cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 10 Eggs (Gr. M); 7-10 Tbsp Salt; 2 packages Vanilla sugar; 125 g + 125 g sugar; 100 g + 100 g flour; 50 g + 50 g cornstarch; 2 heaped Tsp baking powder; 2 (each 340 g) Glasses of lime marmalade; 4 fresh protein (Gr. M); 4 TABLESPOONS Lemon juice; 800 g Icing sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
10 Eggs (Gr. M)
7-10 Tbsp Salt
2 packages Vanilla sugar
125 g + 125 g sugar
100 g + 100 g flour
50 g + 50 g cornstarch
2 heaped Tsp baking powder
2 (each 340 g) Glasses of lime marmalade
4 fresh protein (Gr. M)
4 TABLESPOONS Lemon juice
800 g Icing sugar

Directions

1
Grease a springform pan with a high rim (26 cm Ø; 6.5 cm high) at the bottom and dust with flour. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Separate 5 eggs for the 1st base.
2
Beat 5 egg whites and 2 tablespoons of cold water until stiff, adding 1 pinch of salt, 1 vanilla sugar and 125 g sugar. Stir in the egg yolks. Mix 100 g flour, 50 g starch and 1 tsp. baking powder. Sift portions of the mixture onto the egg mixture and fold in.
3
Pour the mixture into the springform pan and smooth it down. Bake in a hot oven for about 25 minutes. Take out and let cool down for about 15 minutes. Remove from the tin and let it cool down. Make a 2nd dough with the remaining ingredients.
4
Prepare the base in the same way, bake and let it cool down.
5
Cut through both sponge cake bases 2 x horizontally. Fill jam into a bowl and stir until smooth. Spread the lower and middle cake base evenly with 1⁄4 jam. Put the matching cake layers back together to make 1 cake each.
6
For the glaze, place 4 egg whites and lemon juice in a mixing bowl and whisk until very stiff. Sift icing sugar on top and stir in. Halve the glaze. Spread half of the egg white icing loosely all around the first cake, let it stand for about 15 minutes.
7
2. carefully place the cake on top and also loosely spread the rest of the egg white icing, also covering the seam between the two cakes Leave to dry for about 2 hours. Decorate the wedding cake with colourful pompoms as desired.