Wedding Cake

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg white and 7 tbsp. water in a large bowl until stiff. Add 250 g sugar and 2 packets of vanilla sugar. Beat the egg yolks one after the other, add the flavour. Mix flour, starch and baking powder. Sieve onto the mixture and fold in

2. 2

   Grease a tiered festive cake tin (26 cm Ø; see tip) and sprinkle with breadcrumbs. Line the bottom of the mould with baking paper. Pour in the dough. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) on the 2nd rack from below for approx. 1 hour. Leave to cool in the tin for 15 minutes. Loosen at the edges and turn out onto the cake rack. Cool down

3. 3

   Cut through the floor of each floor in the middle (not in the bend!) once. Warm up the jam and spread it on the lower floor. Place the middle shelf on top

4. 4

   Whip 400 g cream and cream firmer until stiff. Chop 300 g Raffaellos, fold in. Spread 2/3 of the cream on the middle cake layer. Cover with the upper cake base and spread the rest of the cream. Place the top pastry lid on top

5. 5

   Whip 400 g cream, 1 tablespoon sugar and 1 sachet vanilla sugar until stiff. Spread the cake all around, refrigerate briefly

6. 6

   Roast the almonds without fat, let them cool down. Drain apricots and cut into thin slices. Sort raspberries, wash and drain if necessary. Carefully halve 100 g Raffaellos

7. 7

   Press the almonds onto the bottom edge of the cake. Decorate the cake with apricots, raspberries, Raffaellos and pearls. Keep cool until serving

Nutrition Facts

KCAL
250 kcal

CARBS
25 g

FATS
14 g

PROTEINS
4 g