wedding cake

Ingredients for 12 servings:

• 5 egg yolks
• 6 tbsp water, boiling
• 100 g sugar
• 1 packet of vanilla sugar
• 5 egg whites
• 50 g sugar
• 100 g flour (wheat flour)
• 50 g cornstarch
• 1 tsp baking powder
• 5 egg yolks
• 6 tbsp water, boiling
• 100 g sugar
• 1 packet of vanilla sugar
• 5 egg whites
• 50 g sugar
• 100 g flour (wheat flour)
• 50 g cornstarch
• 1 tsp baking powder
• 300 g butter
• 4 egg yolks
• 150 g powdered sugar
• 2 packs of nougat (nut nougat)
• 2 tbsp chocolate shavings, whole milk
• 1 egg white
• 600 g powdered sugar
• some water
• 1 pack of food coloring
• Chocolate decorative hearts
• 200 g marzipan – raw mass
• 100 g powdered sugar

Instructions

Working time approx. 2 hours; Rest time approx. 5 hours; Total time approx. 7 hours

Prepare the batter for the first, second, and third springform pans one after the other. The 26cm cake bakes alone in the oven, while the 20cm and 14cm cakes bake together. To do this, beat the egg yolks with boiling water, add 100g of sugar and vanilla sugar, and beat until foamy. Beat the egg whites until stiff peaks form and add the remaining sugar, continuing to beat, then pile them onto the egg yolk mixture. Sift the flour, cornstarch, and baking powder over the cake and carefully fold everything in. Pour into the greased springform pans, smooth the surface, and bake in a preheated oven at 180°C for 40-45 minutes. Loosen the cake from the sides with a knife, turn it out onto a wire rack, and let it cool completely. Cut all cake layers in half horizontally twice. For the cream, beat the softened butter for a long time until smooth, then alternately beat in the egg yolks and powdered sugar. Heat the hazelnut nougat in a double boiler, let it cool slightly, and stir it into the buttercream. Stir in the chocolate shavings. Using this cream, stack all the layers on top of each other. For the icing, beat the egg whites, add the powdered sugar, and enough water to create a smooth, spreadable mixture. Tint with red food coloring. Pour over the three-tiered cake and let it dry slightly. Decorate the sides of the cake with chocolate hearts. Let the cake set. Knead the marzipan mixture with the powdered sugar and color two-thirds of the mixture with red food coloring and one-third with green food coloring. Shape into roses and leaves, let dry for one hour, and then decorate the cake with them.