Wedding cake – a dream for Karin

Ingredients for 1 servings:

• 2 pieces of cake base, light Viennese bases
• 1 sachet of vanilla pudding powder
• 50 g butter
• 1 jar strawberry jam
• 750 g strawberries, frozen
• 2 bags of cake glaze
• 200 g cream
• 1 bag of cream stiffener
• 40 g almonds, chopped
• ½ jar plum jam
• 400 g whipped cream
• 2 bags of cream stiffener
• 5 tbsp Amaretto
• 2 pieces of marzipan topping (ready-made product)

Instructions

Working time approx. 3 hours; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 3 hours 15 minutes

double-decker

Preparation: Whip the cream for both fillings in separate bowls with cream stiffener according to the package instructions; also stir the Amaretto into the 400g portion. Cook the pudding according to the instructions, let it cool, stirring several times to prevent a skin from forming. Thaw the strawberries, collect the strawberry juice, and set aside. Remove the butter from the refrigerator. Toast the almonds in a dry pan, let it cool. Bring the strawberry juice to a boil with the Totenguss, stir in the strawberries, and let it cool, stirring several times. First cake: Stir the butter into the pudding (both must be the same temperature). Place the first part of one Viennese layer on a cake plate, spread with 1/3 strawberry jam, leaving 1 cm free from the edge, and continue spreading with the pudding mixture. Place the second layer on top and press down lightly. Spread with 1/3 strawberry jam and then with strawberries, again up to 1 cm from the edge. Place the third layer on top, press down lightly, and spread with 1/3 of the strawberry jam and then the cream (plus the edge of the cake). Place the marzipan topping on top and adjust it all around. If necessary, trim any excess and bumps with scissors or a sharp knife. Second cake: First, cut the Viennese layer to the correct size. This is best done with a dessert plate on top and a sharp knife. Now place the first of the three layers in the center of the large cake, spread with half of the plum jam, sprinkle with half of the almonds, and spread with a third of the cream (remembering to leave a free edge). Do the same with the second layer, then spread the remaining cream on the third layer and the entire edge. Finally, place the marzipan topping on top (should be as large as the dessert plate plus 5 cm). Decorate as you wish. It’s best to prepare the whole thing the day before and store it in the refrigerator.