Wedding cake

Ingredients for Wedding cake

Instructions for Wedding cake

To prepare the Wedding cake recipe, please follow these instructions:

Walnut bread: Walnut vegetables: sugar and walnuts are first mixed thoroughly in a food processor. The egg whites are added only when the nuts are as well blended as possible. Let the "crop" run for a few minutes. The porridge is poured into a large bowl.

Meringue: Potato flour and the 4 tbsp. Sugar is mixed in a very large bowl (the bowl must be able to hold all the mares when it is whipped!) Add all egg whites and whip them stiff while the remaining sugar is coming along.

Bottoms: The nut crop is stirred together with approx. 1/3 of marengsen, stir well. Then get this into the remaining meringue and turn it all carefully together. Stop when the mass is uniform.
Prepare the baking paper and baking sheets (-lay some of the neighbors if you are lucky that your neighbor has the same size of baking sheet as you ...)

For each size cake must be used 3 pieces. valnøddebunde! Use cake rings, as some kind of templates to hit the "almost" exact size of the bottoms, by placing the ring on the baking paper. Bring the walnut dough into a large syringe bag with a not too big nap in (alternatively a one-time syringe without bullet but with a relative small to cut hole!)

The dough is sprayed into a circle, about 1 ½ cm thick, quite evenly. The circle must stop approx. 1 cm from the cage edge. Move the "template" and repeat. If you spray more buns on the same baking sheet, make sure that they are slightly spaced apart, as they flow slightly during baking.
-Thanks to you have a total of 15 bottles; 3 pieces. To each floor !! The bottoms are baked at 170 degrees until they are golden and yield at a light pressure, between 15 and 40 minutes. (Note: small bottoms - shorter baking time - large bottles - longer baking time ...) The bottoms are completely cooled and finally cut out with each corresponding layer cake ring, if necessary.

Blueberry bombs: Blueberry jam: All ingredients are cooked without lid approx. 15 minutes and refrigerate completely - minimum 2 hours. The husbassen is soaked in a ½ liter of water for one ½ hour. The whip flow is heated to approx. 80 degrees & amp; Taken from the heat. Meanwhile, chop the chocolate into a big bowl. Half of the hot hot cream pour all over the chocolate, stir well until the chocolate melts and the mass is blank. Add more and more hot cream. The house blossom is twisted for water and comes straight into the warm chocolate cream. Pass the cream through a sieve into a clean bowl. Cover the creme with household film. The cream is completely refrigerated - minimum 3 hours.

The ice-cold, stiff "white" cream is whipped lightly with a hand knife. Finally add the ice-cold blueberry jam and let it whip. Put the blueberry cream in a syringe bag with a small smooth tulip, sprayed blueberry cream into small ones like a 2-crown diameter. Freeze the bombs for the following day ...

Truffle cream: Soak the house blister in a ½ liter of cold water. The vanilla rods are cracked on the long joints and the grains are scrapped out with a small knife. The grains are mashed together with a slice of sugar on the table with a pallet knife so that the grains are separated. Sugar, maizena and vanilla sugar are mixed and whipped well with 1 dl. Of the milk. Finally, the egg yolks are whipped. The remaining 9 dl. Milk is boiled in a pan with the empty vanilla bar. As soon as the milk boils, add the mixture and whip well until the cream boils and thickens. The house blister is twisted for water and comes directly into the warm cream. Whip well

Chocolate finch & amp; Come up in a very big bowl. The hot vanilla cream poured over the chocolate. Whip well for everything is melted & amp; The mass is shiny blank. Whip the cream to light foam.
¼ of the "foam" is poured into the hot chocolate mass - whip violently. Add another ¼ foam and whip again well. Now chocolate gets the mass into the bowl with the remaining cold foam and this is now carefully reversed. The egg whites are whipped stiff and turned in with the cream.

Coat of Arms: All the ingredients are joined together (like in a stirrer!) To a uniform & amp; Smooth mass (it's greasy, but that's the way ..)
Store at room temperature in a tight bag (optil 3 days) until it is used for coatings, roses and leaves.

Roses: For each rose 7 pcs. rose petals. You need 3 pieces. Roses to each floor in 5 different sizes.
4 - 5 marcipan beads are spaced in a cut plastic chartel so that it can be opened as a book. Lay the "book" so that the balls lie between the "sides". With a palette knife or thumb, each ball is slightly thin at the top and slightly thicker downwards. Repeat this for several rose petals. Each rose consists of 7 rose petals.

For each rose, first shape a cone by rolling the first rose petal to a tip (the innermost in the rose). Then build the rose by placing six leaves outside. The most important thing is that the roses
Every floor is equally great - and exercise makes champion!

Blade: Inhale some of the marcipan with a tiny bit of green fruit color. Turn out thinly and cut out into round circles (about 5 cm in slide.) Cut out the "leaves" of the circles. These are put in chartek and ribs are marked in the leaves with the end of a cookie bag. There must be a total of 25 leaves. Bend them a little, it gives them a little life.
You need 3 pieces. Balde to each floor in 5 different sizes.

Construction: The entire kitchen table is cleaned, so there is plenty of room to work on. (The truffle cream is cooked only when the chopped buns are prepared in all the layers of cake - not before !!)

Splash (if necessary) all the bottoms with the 5 layer cake rings like all 5 sizes of cake, to be cast in ..
Select 5 pieces. Flat fade to suit every size cake and make sure everyone can be in your fridge !! Put a piece of baking paper on each dish and put the first bottom to each cake on it, with the cake ring outside. Now prepare the truffle cream and benefit half the truffle cream in all 5 cakes. Stir the cream evenly with a palette knife.

Cut the frozen blueberries out of the freezer and allocate half of the bombs in all 5 truffle cream filled rings. Push the bombs lightly into the cream and iron with a pallet so that the bombs are "hidden" in the truffle cream.

Add another bottom and advantage a 1/5 part of the rest of the truffle cream on it. (The last 1/5 part is used to iron the cakes and peaks of the cakes). Re-spread the cream evenly and add the rest of the blueberry bombs. "Save" the bombs again in the truffle cream and then put the last bottoms on as "lid" All 5 cakes are covered with film and put in a refrigerator for up to 4 days. The cakes can also be frozen for a few days if you are in good time.

Free all 5 cakes from cake rings, if necessary. With a warm cloth on the sides. The edges and tops of the cakes are smoothed with the little residue of truffle cream and serve as glue for the marcipan. Cover each cake with a thin rolled marcipan and cut the edges carefully and carefully. Place each of the 5 coated cakes on each floor of the dish and finally decorate with handmade roses and leaves.