wedding cake

Ingredients for 1 servings:

• 10 eggs
• 290 g sugar
• 110 g flour
• 3 tsp baking powder
• 150 g nuts, ground, or almonds
• 150 g desiccated coconut
• 1 liter of cream
• 900 g chocolate, 300 g milk chocolate, 600 g dark chocolate
• 6 tsp cream stiffener
• 4 tbsp rum
• 125 g strong coffee
• Fondant, depending on the desired thickness approx. 800 – 1000 g

Instructions

Working time approx. 3 hours 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 40 minutes; Total time approx. 2 days 4 hours 10 minutes

Two-tiered for springform pan size 24cm and 18cm

It’s best to bake the cake base 1-2 days in advance and let it rest, covered. Prepare the cream the day before. Line the bottom of a springform pan with baking paper. Preheat oven to 175°C (350°F). Separate the eggs. Beat the egg whites and set aside. Beat the egg yolks with the sugar until thick and foamy. Mix the flour with the baking powder and stir into the egg yolk mixture along with the nuts and desiccated coconut. Fold in the egg whites. Divide the batter between the pans and bake on the middle rack for about 40 minutes. Let cool on a wire rack. Then let rest in a covered container for 1 day. For the cream, bring the cream to a boil in a saucepan, remove from the heat. Melt the crumbled chocolate while stirring. Transfer to a covered bowl and refrigerate overnight. The next day, make coffee and mix with the rum. Whip the chocolate cream with the cream stiffener. Don’t overbeat, as the mixture will lighten but won’t increase in volume much. Cut the layers at least twice, but preferably three times. Place one layer of the large cake on a plate and soak it in the coffee-rum mixture. Spread it with about 3 tablespoons of chocolate cream. Do the same for the next layer, and so on. When the layers are used up, spread the chocolate cream all over the cake, smoothing out any small bumps. Smooth it with a palette knife. Then, on another plate, place the small cake together and spread it all over the cake. Make the surface as smooth as possible. Let both cakes chill overnight in a very cold refrigerator. The next day, prepare the fondant. First, put 2 tablespoons of cornstarch and 1 heaped teaspoon of powdered sugar into a nylon stocking. Knead the fondant on a smooth surface until soft. Then, using the nylon stocking, dust the work surface with powder. Place the fondant on the plate, dust it with powder, and then roll it out slowly and evenly with a rolling pin to the desired thickness. I used about 2-3 mm. Use the cake pan to determine the approximate size and cut it out, leaving a little extra. Now cover the very cold cake with it and smooth it down. Be careful not to get any chocolate stains on the fondant. Repeat with the small cake. Carefully place it on top of the large cake. Decorate with borders and flowers as desired. Return to the refrigerator until ready to use. The cake tastes really delicious, and if you don’t like fondant, it can be removed relatively easily from the piece of cake.