Wedding cake with apricot

Ingredients for Wedding cake with apricot

Instructions for Wedding cake with apricot

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

The bottoms: All baked bake single wise, which means that the "exercise" below must be done 12 times in total. Set the ring shape to the desired diameter and place it on a baking sheet with baking paper. Whip butter, sugar and egg together. Turn flour and baking soda into the egg cream. Pour the dough into the mold and smooth it out. Bake the bag for 6-7 minutes at 200-220 ° C in a preheated oven. Cool the bottom into the mold before it is cut loose along the edge.

Cream filled: All ingredients are combined into a homogeneous mass.

Greasing the bottoms: Dip the bottles with orange juice and spirits. Grease them with hot apricot marmalade - let it dry. Butter melted soft nougat on two of the bottoms of each cake.

Wrapping: When the cakes are collected, brush them with 4½ dl of sour apricot marmalade to cover the colors of the cake. 1½ kg of raw marcipan was kneaded with 250 g of flour and ½ part of spirits. This mass can be stored in the refrigerator for use. The marzipan rolled out and the cakes clad.

Glaze: 3 egg whites
650-700 g of flour
2 tsp. glycerin
Egg white whips foamy. Flormelis is whipped in a little bit. When the mass is stiff, glycerin comes into the mass. The glaze is stored under a damp cloth.

The cake is assembled (the cake is made up of the stand). Each cake is made from below: 1 bottom drip with orange juice and spirits, lubricated with apricot marmalade and nougat (1 side up) 1 layer cream filling 1 bottom dripped with orange juice and spirits lubricated with apricot marmalade and nougat Nougat side up) 1 layer cream fill 1 bottom dripped with orange juice and spirits, lubricated with apricot marmalade (apricot down)
The cake is attracted to the marcipan mixture, decorated with icing and any roses / bridal couples on top.