Wedding cake with chocolate and lemon flavor

Ingredients for 12 servings:

• 1 sachet of vanilla pudding powder
• 125 g sugar
• 500 ml milk
• 330 g butter
• 330 g sugar
• 1 pinch of salt
• 6 eggs
• 330 g flour
• 30 g cocoa powder
• 10 g baking powder
• 170 ml yogurt
• 500 g butter
• 350 g raspberries, frozen
• 1 cup cake icing, dark chocolate
• 120 g yogurt
• 200 g sugar
• 3 eggs
• 190 g flour
• 10 g baking powder
• 1 pinch of salt
• 1 organic lemon(s), zest
• 120 ml sunflower oil
• 5 tbsp lemon curd
• 2 fondant sheets
• Fat and flour for the mold

Instructions

Working time approx. 2 hours; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 9 hours 40 minutes

Simply

Mix the pudding powder, 125 g sugar and 100 ml milk. Bring 400 ml milk to a boil. Stir in the pudding powder and simmer for about 1 minute while stirring. Transfer the pudding to a dish and place cling film directly on top of the pudding. Allow the pudding to cool. Grease and flour two springform pans with a diameter of 24 and 18 cm. For the chocolate base, mix 330 g butter, 330 g sugar and a pinch of salt in a large mixing bowl for 6-7 minutes until creamy. Beat in 6 eggs one at a time. Mix together 330 g flour, 3 tbsp cocoa and 10 g baking powder and briefly stir in alternately with 170 ml yogurt. Spread the batter into the large dish. Place on an oven rack and bake in a preheated oven at 175 °C top/bottom heat (fan oven: 150 °C) for about 1 hour. Then let the cake cool for 3 hours. For the lemon cake, mix 120g yogurt, 200g sugar, and 3 eggs in a large bowl. Mix 190g flour, 10g baking powder, salt, and lemon zest together with the other ingredients. Then add the oil to the batter and pour the cake mixture into the small baking tin. Bake the cake for about 45 minutes at 175°C fan-assisted oven. Check with a wooden skewer whether the batter is baked through. Then let this cake cool as well. Beat 500g butter for 12-15 minutes until white and creamy. Stir in the cold custard a spoonful at a time and mash to form a buttercream. Once the cake has cooled, cut it in half horizontally. Spread a thin layer of cake icing over the chocolate base and let it cool again. Arrange the thawed raspberries on top. Spread the lemon cake with lemon curd. Cover the center of the cakes with buttercream. Place the cake halves on top of each other and then cover the outside with buttercream. Roll out the fondant and carefully place it over the cake. Leftover fondant can be colored with food coloring and used to decorate the cake. Refrigerate the cake overnight or for a few hours before cutting.