Wedding cake with marshmallow fondant

AUTHOR
Harley Romero
DIFFICULTY
not easy
RATING
3.5 4
COOK TIME
180 mins
TOTAL TIME
180 mins

Ingredients

Servings: 28
  • 8 Eggs (Gr. M)
  • 250 g + approx. 4 tablespoons + 75 g sugar
  • 7-10 Tbsp Salt
  • 1 pack of Raspberry jelly (2 bags of 12.5 g each)
  • 2 TEASPOONS red food colouring
  • 150 g Flour
  • 150 g Cornstarch
  • 2 TEASPOONS Baking Powder
  • 750 g Mascarpone
  • 2-3 TABLESPOONS Milk
  • 3 packages Vanilla sugar
  • 300 g Whipped cream
  • 300 g soft butter
  • 200 g + 300 g + some icing sugar
  • 300 g white marshmallows
  • baking paper

Directions

  1. 1

    The day before for 2 biscuits, line two baking trays (each approx. 35 x 40 cm) with baking paper. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Separate 4 eggs per biscuit. Beat the egg whites and 4 tablespoons of cold water with the whisks of the mixer until stiff. Finally, add 125 g sugar and 1 pinch of salt.

  2. 2

    Stir in the egg yolks one after the other. Stir in 1 bag of jelly powder and approx. 1 teaspoon of food colouring. Mix 75 g flour, 75 g starch and 1 teaspoon baking powder, sieve onto the egg foam and carefully fold in.

  3. 3

    Spread the sponge mixture on a baking tray. Bake in a hot oven for 10-12 minutes. Sprinkle a clean tea towel with about 2 tablespoons of sugar. Loosen the edge of the sponge cake and turn it over onto the tea towel. Carefully remove the paper immediately.

  4. 4

    Let the sponge cool down. Bake another 1 sponge cake and let it cool down.

  5. 5

    For the filling, stir mascarpone, milk, sugar and vanilla sugar until smooth. Whip cream until stiff and fold in. Cut a total of 6 squares from both biscuits (3 pieces of approx. 19 cm edge length; 3 pieces of approx. 12 cm edge length).

  6. 6

    Use the rest of the sponge cake for other purposes (e.g. cut out hearts and use them as decoration of the cake buffet). Spread the cream on 2 sponge squares of the same size each, approx. 1 1⁄2 cm thick and place on top of each other.

  7. 7

    Cover each with the third sponge cake of the same size. Press on lightly. Smooth both layer cakes all around. Chill for about 30 minutes.

  8. 8

    Whisk butter and 200 g icing sugar with the whisk of the mixer for approx. 15 minutes until creamy. Spread both cakes with this mixture all around and chill overnight.

  9. 9

    The next day, sieve 300 g icing sugar for the fondant. Melt the marshmallows with 3 tbsp. water in a microwaveable container at 600 watts for approx. 2 1⁄2 minutes. First gradually stir in the icing sugar with a wooden spoon, then knead with your hands to form a smooth, supple fondant mass.

  10. 10

    Roll out approx. 2⁄3 on a little icing sugar to a square plate (approx. 42 x 42 cm) approx. 2 mm thin. Cover the larger cake with it, pressing it all around. Cut off any excess fondant.

  11. 11

    Knead with the rest of the fondant. Also roll out to a 2 mm thin square (approx. 30 x 30 cm). Cover the smaller cake with it. Press on all around. Cut off any excess fondant. Roll 2 thin strands (each approx. 1⁄2 cm Ø) from the rest of the fondant and twist into a cord.

  12. 12

    Place the small cake in the middle of the large cake. Decorate with the cord.

Nutrition Facts

KCAL
420 kcal
CARBS
41 g
FATS
25 g
PROTEINS
4 g