Three-Tiered Wedding Cake

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Three-Tiered Wedding Cake
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Health Score:
3,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 5 d. 1 hr 30 min.
Ready in

Ingredients

for
3
For the batter
600 grams butter
500 grams sugar
11 eggs
2 untreated lemons (juice and zest)
4 centiliters Rum
600 grams Pastry flour
1 teaspoon cinnamon
400 grams chopped candied Cherries
800 grams raisins
200 grams Candied lemon
200 grams candied orange
100 grams chopped almonds
Fat (for the mold)
For the topping
2 kilograms Fondant (finished product)
500 grams powdered sugar
3 egg whites
For decorating
Sugar Rose
Marzipan flower
sugared Rose petal
How healthy are the main ingredients?
raisinssugarCherryalmondegglemon

Preparation steps

1.

For the batter: Whip butter and sugar until fluffy. Successively add eggs, lemon juice, zest, and rum. Mix well and add 4 tablespoons flour. Mix remaining flour with cinnamon, candied cherries, raisins, almonds, candied peel and add to batter. Pour batter into greased springform pans and smooth. Bake cakes at 180°C (approximately 350°F) for the following times: large for 1-1/2 hours, medium for 1 hour and small for 40 minutes. Leave to cool on a rack, wrap in aluminum foil and let them rest for at least 5 days.

2.

For the topping: Knead fondant, roll out and cut out a template using a sharp serrated knife in the height and width of the cake.

3.

Combine powdered sugar, egg whites and a little lemon juice until a glaze is formed. Brush all three cakes on tops and edges and place layers together. Cover with fondant. Decorate remaining surface of the cake with garlands, marzipan roses, sugared roses and rose petals. Place on decorative cake tray and serve.