Wedding Cake

Ingredients

Directions

1. 1

   Separate 5 eggs, beat egg whites and 2 tablespoons of cold water until stiff, adding salt, 1 packet of vanilla sugar and 125 g of sugar. Add egg yolks and stir in. Mix 100 g flour, 50 g cornstarch and 1 teaspoon baking powder, sieve portions onto the egg mixture and carefully fold in

2. 2

   Pour the mixture into a greased springform pan (26 cm Ø, 6.5 cm high) sprinkled with flour and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Remove from the oven, place on a cake rack and let cool in the tin for about 15 minutes. Remove from the tin and let cool down

3. 3

   Make a second floor in the same way. Cut through both sponge cake bases 2x horizontally. Put jam into a bowl and stir until smooth. Spread the marmalade evenly on the lower and middle bases. Assemble again to 2 cakes

4. 4

   Place the egg whites and lemon juice in a mixing bowl and whisk very stiff with the whisks of the hand mixer. Sift icing sugar on top and stir in. Halve the egg white glaze

5. 5

   Loosely spread half of the egg white icing all around a cake. Leave to rise for about 15 minutes. Now carefully place the second cake on top and also spread the second half of the egg white icing loosely. Leave to dry for about 2 hours. Arrange on a cake plate. Decorate with colourful pompoms

6. 6

   Waiting time approx. 5 hours