Three Tiered Raspberry Wedding Cake with Roses

Preheat the oven to 170°C (approximately 350°F). Thaw raspberries.

Melt 190 grams (approximately 13 tablespoons) of butter and let cool.

Grease springform pans (26 cm, 18 cm, 10 cm) (approximately 10 inch, 7 inch, and 4 inch) with the remaining butter.

Separate the eggs. Beat the yolks, 100 grams (approximately 1/2 cup) marzipan, 70 grams (approximately 5/8 cup) sugar and salt until fluffy.

Put the egg whites and the remaining sugar in a bowl with 2 tablespoons cornstarch and beat until stiff. Fold 1/3 of the egg white mixture into the egg yolk mixture.

Sift together flour and rest of cornstarch. Mix with praline brittle and cake crumbs. Fold together with the beaten egg whites into the egg yolk mixture. Stir in cooled, melted butter.

Fill forms 3/4 full with batter. Bake the 26 cm (approximately 10 inch) form about 35 minutes. Bake the smaller forms about 25 minutes.

Loosen cake base with a knife away from the edge. Let cool and split horizontally.

Soak the gelatin in cold water. 

Puree the raspberries and strain through a sieve. Stir raspberry puree gradually into the gelatin. Brush the cut surface of the bottom cake tier thick with the raspberry mixture. Set the second tier on top and chill.

Knead remaining marzipan with the powdered sugar and roll out thinly between plastic wrap. Cut out three circles with a diameter of 26 cm (approximately 10 inches), 18 cm (approximately 7 inches) and 10 cm (approximately 4 inches).

Trim 3 strips of 4 cm (approximately 1.5 inches) in width and about 70 cm (approximately 27.5 inches), 50 cm (approximately 19.5 inches) and 30 cm (approximately 12 inches) in length.

Cover the remaining cake tier with remaining raspberry sauce. Press marzipan strips into the edges. Press marzipan circles onto the base. Cut rest of marzipan into wide strips. Shape ribbons from the strips. Decorate the cake with ribbons. Decorate the sides with the reamining strips.