John Myers
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Wedding Cake (Jenny Kühn)
The perfect wedding cake (jenny kühn) recipe with a picture and simple step-by-step instructions.
Bottom cake, bottom:
- 10 piece Eggs
- 1 pinch Salt
- 4 tbsp Desiccated coconut
- 200 g Flour
- 250 g Sugar
- 150 ml Coconut milk
Coconut buttercream:
- 6 tbsp Sugar
- 2 G Custard powder
- 200 ml Milk
- 600 ml Coconut milk
Mango puree:
- 2 Can Mango
- 6 sheet Gelatin
Ganache:
- 200 g Cream
- 400 g White couverture
Top cake, bottom:
- 6 piece Eggs
- 1 pinch Salt
- 50 g Cocoa powder
- 150 g Flour
- 175 g Sugar
- 200 g Dark chocolate couverture
Top cake, filling:
- 0,5 piece Lemon untreated
- 4 piece Bananas
- 6 sheet Gelatin
- 5 tbsp Sugar brown
- 200 g Cream
- 200 g Greek yogurt 10% fat
- 300 g Cream cheese
Top cake, ganache:
- 200 g Cream
- 200 g Dark chocolate couverture
Bottom cake, ganache:
- Bring the cream to the boil in a small top and dissolve the finely chopped couverture in it, stirring constantly, then allow to cool.
Bottom cake, coconut buttercream:
- Boil coconut milk with milk and prepare the pudding according to the instructions on the package. Let the whole thing cool in a bowl and put in the fridge. Beat the softened butter and gradually add the pudding.
Bottom cake, sponge cake:
- Separate the eggs. Beat egg whites with a pinch of salt until stiff and sprinkle with sugar. Also stir in egg yolks and coconut milk. Then mix the flour and desiccated coconut and fold into the egg mixture. Smooth out the biscuit mixture in a mold. Bake in the preheated oven for 15 minutes, allow to cool and carefully remove from the mold.
Bottom cake, mango puree:
- Drain and puree the mango slices. Soak gelatine in cold water for 5 minutes. Squeeze out the gelatine and heat it up in a small saucepan. Add the mango puree spoon by spoon. Then let it cool down.
Composition of the lower cake:
- Brush the biscuit with buttercream, then the mango puree on top of the buttercream. Now another sponge cake, buttercream, mango puree. Then repeat the process a total of four times and finally place a biscuit on top.
- Finally, whip the ganache with a hand mixer until creamy and completely coat the cakes with it.
Top cake, ganache and sponge cake:
- Prepare the ganache and sponge cake as you did for the bottom of the cake. When it comes to biscuits, just pay attention to the amount indicated and also mix cocoa into the dough. The ganache here is made from dark chocolate.
Top cake, banana cream:
- Wash the lemon thoroughly, rub the zest and squeeze out. Mix the cream cheese with the yoghurt and lemon zest until smooth. Finely puree the peeled bananas with lemon juice. Soak gelatine in cold water for about 5 minutes. Whip the cream with the brown sugar until it is half stiff. Squeeze out the gelatine and heat and dissolve in a small saucepan. Add 2 to 3 tablespoons of the cream cheese cream and stir until everything has combined. Then add to the cream cheese cream and stir. Fold in the banana puree and cream.
Composition of the top cake:
- Brush the sponge cake with banana cream, then another sponge cake, then banana cream. A total of three times. Finally, put on a sponge cake and, as with the lower cake, coat the whole thing with the dark ganache.
- Cover both cakes with fondant and decorate them.
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