Wedding cake with berry topping

Name: Wedding cake with berry topping
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 1
Ingredients: 1 untreated dark red and pale pink rose; 1 kg Sugar; 2 Protein (size M); 750 g soft butter; 14 Eggs (size M); 1 TEASPOON Salt; 700 g Flour; 1 package Baking Powder; 200 g crushed almonds; 10 TABLESPOONS Milk; 200 g Raspberries; 100 g red currants; 100 g Blackberries; 50 g Blueberries; 50 g Strawberries; 700 g Double cream cream cheese; 150 g Fresh cream; 100 g + 2 tablespoons icing sugar; 850 g Whipped cream; 3 packages Cream stabiliser; baking paper; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Cling film

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 1

1 untreated dark red and pale pink rose
1 kg Sugar
2 Protein (size M)
750 g soft butter
14 Eggs (size M)
1 TEASPOON Salt
700 g Flour
1 package Baking Powder
200 g crushed almonds
10 TABLESPOONS Milk
200 g Raspberries
100 g red currants
100 g Blackberries
50 g Blueberries
50 g Strawberries
700 g Double cream cream cheese
150 g Fresh cream
100 g + 2 tablespoons icing sugar
850 g Whipped cream
3 packages Cream stabiliser
baking paper
7-10 Tbsp Aluminium foil
7-10 Tbsp Cling film

Directions

1
The day before for decoration: pluck the petals from the roses. Put 250 g sugar in a bowl. Stir egg whites and 1 tbsp. cold water briefly with a whisk. Dip the petals into the egg white, drain well and turn in the sugar or sprinkle with sugar. Let dry overnight on baking paper
2
For the cake bases, whisk 375 g butter, 375 g sugar and 1/2 teaspoon salt until creamy with the whisks of the hand mixer. Stir in 7 eggs one after the other. Mix 350 g flour and 1/2 packet baking powder and stir in briefly. Fold in 100 g almonds alternately with 5 tbsp. milk. Line the bottoms of two springforms (26 cm Ø and 20 cm Ø) with baking paper. Spread the mixture in them at the same height
3
Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes, then cover with aluminium foil if necessary and test with sticks. The small base should be ready about 10 minutes earlier. Remove finished cake bases from the oven, let them cool down for about 15 minutes, remove from the pan and let them cool down on a cake rack. Repeat the process with remaining butter, 375 g sugar, 1/2 teaspoon salt, 7 eggs, the rest flour, baking powder and almonds, bake in greased moulds and let cool off. Wrap cooled cakes in cling film
4
The next day: Wrap floors from the foil. Place 1 large and 1 small cake base on a cake plate and enclose each with a cake ring. Select the berries, or clean, wash and drain them. In a bowl, mix cream cheese, crème fraîche and 100 g icing sugar with the whisk of the hand mixer. Whip 100 g cream until stiff, while pouring in 1 sachet of cream firming agent. Fold the cream into the cream cheese cream
5
Finely puree and stir in 50 g red currants, 50 g blackberries and 100 g raspberries. Spread the cream on the two cake bases and smooth it down. Place each of the other two cake layers on top, press down lightly and chill for approx. 30 minutes
6
Carefully remove the cakes from the rings. Whip 750 g cream until stiff, while pouring in 2 tbsp. icing sugar and 2 sachets of cream firming agent. Spread both cakes with this mixture and chill for about 10 minutes. Carefully place the cakes on top of each other and decorate with dried petals and remaining berries. Put in a cool place
7
At 50 pieces:
8
waiting time approx. 14 3/4 hours