Wedding Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 638 kcal | (30 %) |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 1 packet Baking powder
- 100 grams sugar
- 1 pinch salt
- allspice
- Nutmeg
- 1 generous pinch Mace
- 1 generous pinch cloves
- 1 generous pinch peppers
- 400 grams raisins
- 200 grams chopped almonds
- 100 grams Candied lemon
- 100 grams candied orange
- 100 grams chopped, candied Fruit
- 4 eggs
- 125 milliliters Buttermilk
- 250 milliliters Whiskey
- Fat (for greasing)
- 3-4 Rose petal
- 1 egg white
- 450 grams powdered sugar
- 300 grams Marzipan
- 50 grams Orange marmalade
- 6 Tbsps lemon juice
- 1-2 tablespoons silver Sugar pearls
Preparation steps
Combine flour, baking powder, sugar, salt, allspice, nutmeg, mace, cloves and pepper. Fold in raisins, almonds and candied fruit. Beat eggs until frothy and stir in buttermilk and whiskey. Pour mixture into dry ingredients and stir well. Pour batter into a greased springform pan, smooth and bake in an oven preheated to 175°C (approximately 400°F) for 1 hour.
Reduce temperature to 50°C (approximately 125°F) and bake for another 1 hour, 15 minutes. Remove and let cool.
Rinse roses carefully, cut from stem and coat with beaten egg whites. Dust with powdered sugar. Add to cake during the last hour of baking, then let cool in the oven.
Combine marzipan and 50 grams (approximately 1.8 ounces) of powdered sugar. Knead well and thinly roll out. Warm marmalade and brush onto cake. Cover cake with marzipan. Combine powdered sugar and lemon juice and use to decorate cake, as desired. Use to attach sugar pearls and roses. Let set, then slice and serve.
