John Myers
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Wedding Cake
The perfect wedding cake recipe with a picture and simple step-by-step instructions.
1. Cake base
- 6 Egg yolk
- 6 Protein
- 200 g Sugar
- 200 g Flour
- 2 tsp Baking powder
1. Topping
- 2 Pck Ground gelatin
- 2 Cans Mandarin oranges
- 250 g Mascarpone
- 500 g Quark
- 100 g Powdered sugar
- 6 tbsp Lemon juice
- 75 ml Coffee
- 1 Fl Butter vanilla flavor
- 400 g Whipped cream
2. Cake base
- 4 Egg yolk
- 4 tbsp Warm water
- 100 g Sugar
- 4 Protein
- 60 g Flour
- 60 g Food starch
- 1 tsp Baking powder
- 30 g Warm butter
2. Topping
- 250 g Butter
- 500 ml Milk
- 1 Pck Custard powder
- 250 g Raspberries
3. Cake base
- 150 g Butter
- 150 g Sugar
- 3 Eggs
- 0,5 Cup Advocaat
- 150 g Flour
- 2 tsp Baking powder
- 150 g Ground almonds
- 50 g Grated chocolate
3. Topping
- 200 g Whipped cream
- 1 glass Cherries Morello cherries
- 100 g Dark chocolate shavings
- 2 Pck Cream stiffener
decoration
- 24 piece I love Milka chocolates
- Candy hearts
- 48 piece Chocolate hearts
- 250 g Block chocolate
- 400 g Whipped cream
- 3 Pck Cream stiffener
- Cake base: Separate the eggs, beat the egg whites into snow and let the sugar trickle in. Fold in the egg yolks. Mix the flour and baking powder, sieve over the egg mixture and fold in. Pour the dough into a large (30cm) springform pan and bake in the preheated oven for about 20 minutes at 200 ° C. Let cool and cut once.
- Cake base: beat egg whites into snow. Beat the egg yolks, sugar, warm water and butter until frothy. Mix the flour, cornstarch and baking powder, sift over the egg mixture and fold in. Finally fold in the egg whites. Bake in the preheated oven for about 20 minutes at 180 ° C. Let cool and cut once.
- Cake base: Mix all ingredients to form a smooth dough. Bake in a preheated oven at 180 ° C for about 30 minutes. Let cool and cut once.
- 1. Topping: dissolve gelatine. Mix the mascarpone, quark, powdered sugar, lemon juice, and butter vanilla flavor coffee well. Whip the cream until stiff and fold into the mascarpone cream. Add gelatine.
- Spread the mandarins on the first cake base. Spread the mascarpone cream evenly on it. Place the second half of the cake base on top.
- Melt the block chocolate in a water bath. Brush the “lid” of the 1st cake with chocolate (I noticed that this gives you a better hold), then put the 1st half of the 2nd cake base on top.
- 2. Topping: Cook the vanilla pudding according to the instructions. Allow to cool to room temperature and stir in the butter at room temperature, tablespoon at a time.
- Spread the raspberries on 1 half of the 2nd cake base and spread the buttercream evenly over them. Put the 2nd half of the bottom on it. Also brush with chocolate and place the 1st part of the 3rd base on top.
- 3. Topping: whip the cream very stiff with the cream stiffener. Drain the cherries well and carefully fold them into the cream together with the grated chocolate. Put the 2nd part of the bottom on top.
- Finally, whip the cream again very stiffly with the cream stabilizer. Brush the entire cake with cream and decorate with the chocolate hearts and decorations to your heart’s content.
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