Wedding cake
Description
Delicious pastry for the whole family. If you know how to use pastry tips, then decorating a cake, especially a wedding one, will not be difficult for you. Protein cream holds its shape well and always looks beautiful as a decoration. And the appearance with such cream stays fresh for a long time. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
For making a classic sponge cake, combine 8 eggs with 300 g of sugar and beat them into a fluffy mixture.
- 2
Step 2
Then gently fold in the flour with a whisk so that the whipped fluff does not settle. Pour the batter into a 28 cm baking pan and place it in an oven preheated to 180 °C for 40–50 minutes.
- 3
Step 3
Let the baked sponge cake cool and cut it into 3–5 layers.
- 4
Step 4
For the first cream, whisk the heavy cream with powdered sugar until a firm mass forms.
- 5
Step 5
Slice the bananas into pieces and drizzle a little lemon juice over them so they don’t darken.
- 6
Step 6
Biscuit soak with sugar syrup or water. Spread a layer of whipped cream frosting. Lay banana slices. Do the same with all layers. Cover the cake on top and on the sides with cream. Put it in the refrigerator for several hours so it sets and absorbs.
- 7
Step 7
For the outer decoration we will use a meringue cream. For this, take 3 egg whites and beat them until stiff peaks form.
- 8
Step 8
Simultaneously boil a syrup from 90 ml of water and 240 g of sugar; the syrup temperature should be 120 °C.
- 9
Step 9
Continuously whisk, pouring the syrup into the egg whites in a thin stream. Whisk the cream for several minutes so that it cools and thickens. It should reach a consistency like this, so the shape holds well. If you turn the bowl upside down, the cream will stay in it.
- 10
Step 10
Using protein frosting, colorings, and piping tips, decorate the cake, for example, like this.