Wedding cake (Diabetes)

Ingredients for Wedding cake (Diabetes)

Instructions for Wedding cake (Diabetes)

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

Bottom: Whip the egg yolks.
Add Perfect Fit.

Mix the baking soda in the wheat flour and mix the egg yolks in.

Whip the egg whites stiff and turn it gently in the dough.

Pour the dough into a baking sheet, which is covered with baking paper.

Bake at 175 ° C for approx. 30 min. Removed and cooled.

Kagecream: Put the milk in a boil. Eggs, sweeteners and flour are stirred together. The boiling milk is dripped while stirring. The cream is poured back into the pan and given a boil. It is cooled and whipped and seasoned with vanilla.
When the Cream is cold it should be mixed with a ½ literally felt 19%

Mice: Put the cautiously in the boil when cooked, add the chopped chocolate, cook for 8 hours for about 8 hours, take 8 hours, and add to the cancanc after adding it. Add the melted house blast well and keep it gently in the mice. Put in a refrigerator for about 4 hours.

The marzipan rolls out and lays over, some of the marcipan can be used for roses and leaves.

The cake is together: Bottom, Cream, Mousse, Bottom, Marcipan.