Wedding cake with almond butter cream and marzipan decoration

Ingredients for 4 servings:

• 12 eggs
• 12 tbsp water, cold
• 600 g sugar
• 4 packets of vanilla sugar
• 240 g flour
• 240 g cornstarch
• 4 tsp, leveled baking powder
• Fat for the mold
• 1 ½ liters of milk
• 3 packets of pudding powder (vanilla or almond flavor)
• 450 g sugar
• some bitter almond flavor
• 300 g ground almonds
• 750 g butter
• 3 jars of red jam (preferably sour, e.g. currant)
• 500 g marzipan paste
• 500 g powdered sugar
• 1 package of food coloring (red, green or possibly pink, if available)
• 4 marzipan covers, finished
• n. B. Roses (decorative roses)
• Sugar sprinkles (pearls)
• n. B. icing

Instructions

Working time approx. 10 hours; Rest period approx. 2 days; Cooking/baking time approx. 40 minutes; Total time approx. 2 days 10 hours 40 minutes

4 almond buttercream cakes with sponge cake bases, marzipan toppings and marzipan rose decorations

Please note that this recipe is enough for four cakes. The ingredients are divided by 4 in the text. Please prepare the batter for each layer fresh before baking. Beat 3 eggs with 3 tablespoons of water on the highest setting using a whisk until creamy. While whisking continuously, add 150g of sugar and 1 packet of vanilla sugar and mix in for 3-4 minutes. Mix 60g of flour with 60g of cornstarch and 1 teaspoon of baking powder, pour onto the cream and fold in on the lowest setting. Pour the batter into a greased 28cm baking pan lined with parchment paper and bake in a preheated oven at 200°C for about 30-40 minutes, until the layer is completely baked through. Repeat this process for all four sponge layers. Let the layers cool, wrapped in aluminum foil overnight if possible. For the buttercream, make a pudding from the pudding mix, milk and sugar according to the package instructions. Stir in the ground almonds and, if desired, bitter almond oil (depending on the strength of the almonds). Cool the pudding in a double boiler to at least room temperature (the buttercream will be fluffier and lighter with cold pudding). Then, using a hand mixer, beat the butter until fluffy. Then stir in the pudding mixture a spoonful at a time, not all at once! Cut the cooled cake layers into three slices using a thread cutter or a knife. Spread the bottom layer with jam. Place the second layer on top and spread with a little buttercream (leave enough to cover the outside of the cakes with a thin layer of buttercream). Then place the top layer on top and spread a thin layer of buttercream on the outside. Repeat this process with all four cakes. Carefully place the store-bought marzipan sheets on the cakes. Press the edges as evenly as possible against the cake (the more practice you have, the better it will work, so perhaps start with the bottom layer). Now decorate the cake as desired. To make the marzipan ribbons, knead about 350–400 g of the marzipan mixture with about 200 g of powdered sugar to reduce its stickiness. Then knead in a little red or pink food coloring until you reach the desired color. Knead smaller portions of the mixture into a log and roll them out between baking paper until you have a thin ribbon. You can fold one side of the baking paper and roll the mixture in there so that this side is already straight. Then, using a ruler or set square, cut the other side straight, keeping the same distance apart, to create an even ribbon that is long enough to wrap around the cake. The ribbon can be dusted with powdered sugar and then rolled up and stored in the refrigerator for a few days without sticking together. Then, stick the finished ribbons along the base of the cake with a little icing. Carefully press the sugar pearls into the marzipan topping along the top of the marzipan ribbon. For the rose and rose petals, shape the rest of the pink marzipan into rose petals. It helps to dust the small portions with powdered sugar again. For the large rose, roll a rose petal inside and then stick rose petals on the outside, offset from each other, to create a large rose blossom. For the leaves, color the rest of the uncolored marzipan green and shape it into leaves. Carve patterns into the finished leaf with a knife. Leave the leaves and rose to dry overnight. Then decorate the cake with them as desired and adhere them with icing. Stick the purchased roses to the cakes with icing. Refrigerate the cake for a few hours (or overnight) so the icing can dry.