Wedding cake at home
Description
Delicious baked treat for the whole family. The recipe provides ingredient ratios; adjust quantities depending on cake size. For a 3-tier cake, you'll need 7 sponge cake layers. I made tiers with diameters of 18, 28, and 36 cm. It's best to bake the sponge in a large, medium-depth regular baking pan so that the sponge cake height is 2–4 cm. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. To prepare one sponge cake, separate 20 room-temperature eggs into yolks and whites. Add a pinch of salt to the whites and beat until fluffy. Then add 10 tablespoons of sugar and vanilla essence, and continue beating until the mixture becomes thick and stable.
- 2
Step 2
2. Beat the egg yolks until they lighten in color and increase in volume, then add 10 tablespoons of sugar and mix. Combine the egg white and yolk in a large container, stirring slowly in one direction.
- 3
Step 3
3. Add 20 tablespoons of flour to the eggs mixed until smooth, and stir. If the cake you are baking will have more than 2 layers, add 1 teaspoon of baking powder.
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Step 4
4. Line a baking sheet with parchment paper, pour the batter onto it, and smooth it out. Place the baking sheet in a preheated oven at 180°C and bake for 25-30 minutes. Check for doneness with a toothpick.
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Step 5
5. Separate the edges of the finished sponge cake from the pan with a knife, then turn the cake onto the oven rack. Let it cool completely and rest (preferably about 10 hours).
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Step 6
6. Soft butter should be beaten with a mixer until it lightens in color and increases in volume. Then add condensed milk and beat again with the mixer.
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Step 7
7. Once the biscuit has rested, cut out 3 round layers for each tier of the cake. Place each cake "layer" onto a pastry base. Trim the edges of the biscuit with a knife to make them even and uniform.
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Step 8
8. Soak each cake layer with juice from the peaches, but not too much, so the sponge doesn't get soggy. You can also slightly moisten it with condensed milk. Leave the edges of the cake dry.
- 9
Step 9
9. Spread a thin layer of buttercream over one cake layer, then arrange peach slices, cut into thin slices, on top. Lightly spread a small amount of cream over the peaches to even out the layer. Cover with the second cake layer and repeat the process.
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Step 10
10. Cover the top biscuit and sides of the cake with a thin layer of cream using a wide knife or spatula. After the cake has chilled in the refrigerator for 2-3 hours, repeat the process a second time to achieve smooth, even sides. Follow the same procedure for each tier of the cake.
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Step 11
11. Roll out the fondant, but not too thin (4-5 mm). With both hands, cover the cake and start smoothing it with a pastry smoother. Trim off the excess.
- 12
Step 12
12. Start assembling the cake. To prevent it from sinking, insert vertical supports made of several wooden sticks into the bottom and middle layers. They should be the same height as the cake layer.
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Step 13
13. Roll round balls from the marzipan for decoration. The cake can be decorated with fresh flowers placed in special vials with water. Voila, the cake is ready!