Stacked Cakes with Leaves

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Stacked Cakes with Leaves
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2 h.
ready in 10 h.
Ready in


For the batter
1 pinch
90 grams
fine Sugar
90 grams
1 tablespoon
For the Icing
small Egg white
500 grams
2 tablespoons
2 tablespoons
250 grams
Lemon curd (or lemon marmalade or jelly)
250 grams
Powdered sugar ((for the desktop)
500 grams
white Fondant

Preparation steps


Preheat the oven to 180°C (approximately 350°F).


For the batter, separate the eggs. Beat the egg whites until stiff. Gradually sprinkle in the sugar and continue beating until the mixture attracts tips. Beat the egg yolks with the remaining sugar until fluffy. Mix the flour and cornstarch. Sift into the egg yolk mixture. Fold in the egg whites. Spread the batter on a lined baking sheet. Bake for 10-12 minutes, until golden brown. Remove from the oven and let cool overnight on a wire rack.


Make the icing while the cake is baking.

For the icing, beat the egg whites and 2/3 of the powdered sugar, until thick and creamy. Stir for about 3 minutes. Pour into a pastry bag with a decorative nozzle and splash the icing on a sugar bed (each about 12-15 cm long). Allow to dry overnight in a warm place. Place the remaining icing in the refrigerator.


Cut the cake into six 12 cm circles and six 8cm circles. Mix the liqueur and syrup. Soak the smaller circles with the syrup mixture and coat with the jam. Place the larger circles under the smaller circles. Coat the edges with the jam.


Roll the marzipan on a work surface dusted with powdered sugar until it is 5 mm (approximately 1/4 inch) thick. cover the cakes with the marzipan and press the edges well.


Roll the fondant out on a silicone mat until about 1 cm thick. Cover the cakes with the fondant. Press the edges well and smooth, if necessary. Knead the remaining fondant again and roll out until about 5 mm (approximately 1/4 inch) thick. Cut out 6-12 elongated leaves. Model the fondant leaves with a spoon handle to appear lifelike. Place the leaves decoratively on the tops of the cakes. Use icing to secure the leaves. Sprinkle with the icing and attach a strand of thinly rolled fondant to help secure. Carefully loosen the icing ornaments from the previous day and secure on the still wet icing. Let dry.


If desired, color the fondant with food coloring. Let the cakes dry completely before serving.