Michaela's wedding cake

Ingredients for Michaela's wedding cake

Instructions for Michaela's wedding cake

To prepare the Michaela's wedding cake recipe, please follow these instructions:

cake bottoms:
1) Whip egg and sugar white and airy, add almond flour.

2) melt the butter and stir it in the mass. Mix flour and baking soda together and gently wrap it in.
3) Bring the dough into 1 or 3 lubricated molds

4) Preheat up to 220 c (200 c hot air) If the dough is divided into 3, they should have 7-10 minutes and if it is a thick bottom it should have about 15-20 minutes


Lemon cream: Put the house blister in a ½ liter cold water for a ½ hour. Chop the white chocolate nicely. Bring the cream to the boil & amp; Take the pot of heat.

After 5 minutes pour hot cream over the finely chopped chocolate & amp; It is stirred until almost all the chocolate is melted. Turn the house blower out of water and immediately pour it into the creamy cream.

When all the chocolate is melted, it passes through a sieve. Add the lemon skull and stir well. The lemon cream is cooled in a refrigerator for at least 3 hours or until next day.

Raspberry Compote:
Two bags of raspberries + water are heated to boiling point (so you are sure all bacteria are gone) the sugar is added and dissolved. Finally remove the saucepan and add cornmeal (remember to stir in a little water). All parts are cooled before the cake is put together.



The cake must be "gathered" in a shape or slides it while it sets First a little lemon cream about 1-1.5 cm thick layer (eg in a spring shape, remember to "wrap" it with baking paper / cut a plastikchatek into pieces to fit the bottom and sides) then a cake bottom so lemon cream and so raspberries , Then crayon lemon cream and raspberry finish the cake with a cake bottom and leave it for a few days covered with film on the fridge. When the cake is to be trimmed, it must turn aside so that it has been tied while it sat down now becomes the top (it has got pressure and is flat, which makes it much easier to decorate)



Everything can withstand being frozen, then collect the cake and freeze it if it is to be used much later. The cake must stand for 3-5 days and then pull it to be "trimmed" with fondant (can be bought done, just remember it's going to be quite thick when rolled otherwise there will be marks in it) as desired.