Wedding cake with nougat-chokladetrøffel and apricot cream

Ingredients for Wedding cake with nougat-chokladetrøffel and apricot cream

Instructions for Wedding cake with nougat-chokladetrøffel and apricot cream

To prepare the Wedding cake with nougat-chokladetrøffel and apricot cream recipe, please follow these instructions:

Melt the chopped chocolate and nougat in whipping cream over a water bath.

Stir until the chocolate is completely melted, and set it to cool.

Whip chocolate cream when it is completely cold, for it has consistency as whipped cream. Beware, it is not whipped too long, so separating it. Taste, if desired. for with a little brandy or Cointreau.

Stir in butter, sugar and marzipan together, and Add finely chopped apricots.

Put a slice of cake bottom on a large dish and set the ring from a springform on.

Came first half of apricot cream on batter in an even layer and then nougat chocolate truffle. Place the second pie bottom on top of, and benefit the rest of the apricot cream and nougat-chocolate truffle on top of. Finish with batter, and set the cake on ice for the next day.

Scroll marcipanen out for a long course of approximately 6 cm's width between two pieces of baking paper, so that it can reach all the way around the cake as a sort of belly belt.

Stir egg whites and icing sugar together, and a thin layer of butter on top of the cake, so batter will be covered. Came the rest of the glaze in an icing bag and decorate the cake.