Wedding cake with raspberry and Toblerone (Wedding cake)

Ingredients for Wedding cake with raspberry and Toblerone (Wedding cake)

Instructions for Wedding cake with raspberry and Toblerone (Wedding cake)

To prepare the Wedding cake with raspberry and Toblerone (Wedding cake) recipe, please follow these instructions:

ingredients:
The best team-bound (each serving is for 2 bottles)

Top cake (about 18 cm in diameter): 2 eggs
50 g of cream flour
30 g wheat flour
30 g of corn starch
½ teaspoon. baking powder

Middle cake (about 24 cm in diameter): 4 eggs
100 g of creamy flour
65 g wheat flour
65 g corn starch
1 tsp. baking powder

Bottom cake (about 32 cm): 6 eggs
150 g of cream flour
100 g wheat flour
100 g of corn starch
1½ tsp. baking powder

Filling:

Procedure: 1st Make only one serving of dough at a time, it is most manageable.

2. Separate the eggs (blossom separately).

3. Whip egg whites stiff in a clean and dry bowl.

4. In another bowl, egg yolks are whipped with flour, until the egg mixture is light and airy (about 5 minutes with electric whiskers). Mix in the third bowl of wheat flour, corn starch and baking soda - whip it quickly in the egg mass.

Gently turn the whites in the pulp so that the dough becomes airy.

Take a large piece of baking paper and grease it with a little grease (the baking paper can lie either on the baking sheet or in the pan). Distribute half of the dough on the baking paper (it is a very thin layer, but it raises in the oven). The dough must be widened so much that the base will cover the platform's platform.

The bottom is baked for about 10 minutes at 225 ° C in a preheated oven (keep an eye on the bottom - it can be left over if it gets too dark).

Allow the bottom to cool before removing the baking paper.
Repeat the process with the last half of the dough on a new piece of baking paper.

The bottoms can be frozen. Shall be thawed at room temperature.

chocolate Bottom
(Each serving is 1 bundle)

Top cake: 2 eggs
½ dl sugar
75 g melted dark chocolate
¾ dl wheat flour
¼ dl corn starch
½ teaspoon. baking powder
15 g of melted butter
¼ dl water

Middle cake: 4 eggs
1dl sugar
150 g melted dark chocolate
1½ dl wheat flour
½ dl corn starch
1 tsp. baking powder
25 g of melted butter
½ dl water

Bottom cake: 6 eggs
1½ dl sugar
225 g melted dark chocolate
2¼ dl wheat flour
0.75 dl corn starch
1½ tsp. baking powder
35 g melted butter
¾ dl water

Repeat 1-4 from above
procedure.
Melt the chocolate over a water bath or in the microwave, cool it slightly and whip it in the egg yolk.
Sift wheat flour, corn starch and baking soda together, turn it into the egg mixture with water and butter.
Gently turn the whipped egg whites in. Take a large piece of baking paper and grease it with a little grease (the baking paper can lie either on the baking sheet or in the pan).
Distribute half of the dough on the baking paper (it is a very thin layer, but it raises in the oven). The dough must be widened so much that the base will cover the platform's platform.
Bake for about 35-40 minutes at 180 ° C in a preheated oven - until the cake feels solid (be aware that the bottom can be finished sooner depending on the oven you have).
Allow the bottom to cool before removing the baking paper.

NOTE: You can use more chocolate if you like a stronger chocolate flavor.
The bottom can be frozen. Shall be thawed at room temperature.

raspberry Mousse
(There is enough for all 3 cakes)
500 g frozen raspberries
2 tablespoons. sugar
Grain of 1 vanilla pole
4 dl of yogurt natural
½ l whipped cream

The berries are thawed and sprinkled with sugar and vanilla.
Yogurt is reversed in the raspberries. It all turns with the staple whipped cream.
Put the mousse cold for about 1 hour. The mousse can be frozen. Shall be thawed at room temperature. May be whipped with a little more cream.

Toblerone cream
600-800 g Toblerone
½ l whipped cream

Melt Toblerone over water bath or in the microwave oven.
Whip the cream stiff. The amount of cream can be varied as desired.

NOTE: You can replace Toblerone with white, dark or light chocolate, mint chocolate or chocolate with a crunch.

butter cream
(Enough for 3-course cake)
500 g of sugar
200 g of water
100 g of glucose
1000 g of vegetable stir margarine
200 g of cream flour

Flavor (possibly vanilla or cream)

Sugar, water and glucose are melted in a pan, boil until it is almost clear, then cool slightly.
Stir and margarine stir together to a soft pulp (it takes a long time to heat the mixture in the microwave, but make sure it does not melt).
Glucose syrup is slowly stirred into the margarine mass.
The butter cream can be tasted, but it does not matter if it does not taste anything.

Easy butter cream
(Enough for 3-course cake)
625 g of sugar
2½ dl water
1250 g unsalted, soft butter

Boil sugar and water to a boil, cool to room temperature.
Whip the butter airy.
Add the piece gradually.
Add any flavor (lemon juice or peel, orange juice or peel or the like)
The butter cream can be frozen. Shall be thawed at room temperature.

Lots of "bombs"
1 dl pasteurized egg white whipped pin and turn with about 500 g flour lice. The mass is like normal glaze, but it stiffens in a different way when it dries.
Make a small box of interlining paper (sticker with sticker, so stick together). Make sure the hole where the mass is out is the size of the sulfur on a match. Then fill approximately 2 teaspoons. Mass in the cage house and close it. Now the crankhouse is just pushing small "bombs" out of. Practice yourself on a piece of paper before starting the cake.
Several cage houses must be made for a whole wedding cake, a used cage can not be refilled. It will be glued, so use fresh carcasses.

To put the marcipan on Roll the marcipan on baking paper so that it is at least 3 mm thick. The marzipan is rolled out, leaving at least 10 cm too much all the way around the cake. The Marcipan must not be rolled too thin, so it will burst when you try to put it on.

It is a good idea to be 2 people to put the marcipan on the cake. Take the rolled marcipan. One of you is stuck on one side and one on the other side.
Turn the marcipan around, so the baking paper is at the top.
Objects with the eye about cake are roughly just below the marcipan. Then carefully put the marcipan on. While the one gently pulls the baking paper, hold the other marcipan on the cake. After that, the excess marcipan is cut away, however, there should be about 5 cm in excess so that it can be corrected at the end. Start now to smooth the marcipan down the side, take a small piece at a time.
Finally, cut the marcipan with a slight sharp knife to match the height of the cake.

NB: The thicker the marcipan is, the easier it is to put on. But beware: it may be too sweet.

Other
The cakes must be covered with 3 large marcipan lobes, which should be approximately 3 mm thick (the size depends on the platform's "sizes").

The cake can be decorated with marcipan roses, leaves, pigeons or hearts, silk ribbons, fresh flowers or a bridal couple on top.
The number of roses depends a lot on how you want the cake to look.

Time schedule
(Provided the cake must be finished on a Saturday)
Sunday, Monday and Tuesday:
Marcipan roses and leaves must be made. The roses can be formed in a plastic bag lying on the table - in this way they can become thin without breaking apart.

Wednesday: Bag all the bottoms and store them in airtight containers (the bottoms have been frozen, they should be thawed at room temperature).

Thursday: Make raspberry mousse and Toblerone cream. Pull out all the joints to fit the platform's platforms.
The cakes are assembled: Place the chocolate bottom in the "cutter ring" on the platform's "platform". On the chocolate bottom lay a layer of rhubarb mousse.
Then a regular bottom. On this, a layer of Toblerone cream. Finally a regular bottom. The three cakes are covered and kept cold (like in the fridge if there is room) so that the raspberry mousse can stiffen.

Friday: Remove the "outrigger rings". The three cakes are lubricated with butter cream to cover the cakes. Then cover each cake with a marcipan lid (see above for instructions). Decorate the cakes (remember to decorate the three layers as easily as possible, which is easiest if the cake is decorated when the stand is assembled).
Finally, "bombs" are made along the cake, where the marcipan ends, so can not be seen. The bombs must not be too big, and it looks nicest if they are sealed. Carefully cover the entire cake with food film and refrigerate (NOT in the refrigerator).

Price Estimate
About 400-450 kroner for the ingredients for the wedding cake itself (that is, without marcipan coatings, decorations and figurines).

Scaling (if the cake should be in 4 or 5 floors)
The biggest problem, by making so many floors, is that the bottoms of the two lower floors (4 + 5) can not be baked in a regular kitchen oven, so two bottles must be baked for each layer that is then assembled.

Thus, they are made 2 extra storeys: To make the bottoms of cake No. 4, double the recipe for cake No. 2 (which is referred to as the "middle cake"). But because you can not make a whole bottom in a regular oven, you finish making 6 bottoms in total for cake No. 4. When the cake is put together, the bottoms are put together.
To make the bottoms of cake No. 5, double the recipe for cake No. 3 (the so-called "bottom cake"). But because you can not make a whole bottom in a regular oven, you finish making 6 bottles in total for cake No. 5. When the cake is put together, the bottoms are put together.
All in all, 21 bottoms make up, some of the bottoms are not so big.


Thus, creams are made for the 2 extra floors
With regard to the raspberry mousse, the Toblerone cream and the buttercream, you have to double the recipe. Surprisingly, barley mousse is surplus, but all the creams can be frozen and so rinse off at room temperature. It is advisable to make the creams in advance and let them thaw up (at room temperature) the day before the cakes are put together. If the raspberry mousse has been frozen, add a little extra whipped cream (about 1/4 liter) and turn in when it is thawed up so it is not too liquid. Remember: if the creams are thawed up, they can not be frozen again.