Wedding Cake

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Line 2 springform pans (24 cm Ø + 18 cm Ø) at the bottom with baking paper. Separate the eggs and put the egg white in a large bowl. Beat the egg whites until stiff and finally add 200 g sugar and 1 packet of vanilla sugar. Add the egg yolks bit by bit and fold in. Mix the flour, starch and baking powder, sieve onto the egg yolks and fold in carefully. Spread the sponge mixture into both moulds and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) (small form approx. 30 minutes, large form approx. 35 minutes). Let the cake cool down in the mould on a cake rack. Then remove from the mould and let the cakes cool down completely, preferably overnight. In the meantime, sieve 50 g icing sugar for the roses onto a work surface and knead with 150 g marzipan raw paste.

2. 2

   Dye pink with red food colouring. Form marzipan into rolls of 1-1 1/2 cm Ø. Cut off even pieces and form some into pointed cones (buds). Form the remaining pieces into balls and roll them 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 from below and brush the upper edges of the leaves outwards. Let the roses dry for a few hours, preferably overnight. Brush the tips of the dried roses with egg white and immediately turn them in sugar. (Cover remaining egg white well and put aside) Let dry briefly and cut the stem ends of the roses smooth. Cut the sponge cake bases twice and sprinkle the bases with liqueur. Grind the walnuts. Whip cream, remaining vanilla sugar and sugar until stiff. Fold the walnuts into the cream. Fill both cake layers with the walnut cream and refrigerate. Warm up the jam, pass through a sieve and spread the cakes with jam all around. Knead the remaining raw marzipan mass with 200 g sieved icing sugar. Cut open a large freezer bag, dust with icing sugar and roll out approx. 2/3 of the mixture to a large circle of 45-50 cm Ø. Place the foil over the large cake, remove the foil and press the marzipan well all around. Cut off any excess marzipan and knead with the rest. Roll out the remaining marzipan to a circle of approx. 40 cm Ø and cover the small cake with it.

3. 3

   Grind the walnuts. Whip cream, remaining vanilla sugar and sugar until stiff. Fold the walnuts into the cream. Fill both cake layers with the walnut cream and refrigerate. Warm up the jam, pass through a sieve and spread the cakes with jam all around. Knead the remaining raw marzipan mass with 200 g sieved icing sugar. Cut open a large freezer bag, dust with icing sugar and roll out approx. 2/3 of the mixture to a large circle of 45-50 cm Ø. Place the foil over the large cake, remove the foil and press the marzipan well all around. Cut off any excess marzipan and knead with the rest. Roll out the remaining marzipan to a circle of approx. 40 cm Ø and cover the small cake with it. Cut off the remaining marzipan and use it for other purposes. Warm up the rest of the jam again and spread it on the middle of the big cake. Place the small cake on top and press down gently. Mix the remaining icing sugar and egg white to a thick glaze. Add some water if the icing is too thick. Pour the icing in portions into a small piping bag (decoration set from Kaiser or a folded piping bag). Decorate the cake with bows, garlands, tuffs and dots as desired. Stick roses on the cake with the remaining icing and let everything dry well. Results in 28-30 pieces

4. 4

   Cut off the remaining marzipan and use it for other purposes. Warm up the rest of the jam again and spread it on the middle of the big cake. Place the small cake on top and press down gently. Mix the remaining icing sugar and egg white to a thick glaze. Add some water if the icing is too thick. Pour the icing in portions into a small piping bag (decoration set from Kaiser or a folded piping bag). Decorate the cake with bows, garlands, tuffs and dots as desired. Stick roses on the cake with the remaining icing and let everything dry well. Results in 28-30 pieces

Nutrition Facts

KCAL
460 kcal

CARBS
44 g

FATS
27 g

PROTEINS
8 g