Wedding cake with chocolate buns and chocolate cream

Ingredients for Wedding cake with chocolate buns and chocolate cream

Instructions for Wedding cake with chocolate buns and chocolate cream

To prepare the Wedding cake with chocolate buns and chocolate cream recipe, please follow these instructions:

The bottoms (all of them)
1250 g of soft butter
20 dl sugar
20 eggs
2500g flour
22.5 teaspoons baking soda
5 dl cocoa
15 tsp vanilla sugar
15 dl milk.

Procedure for the bottoms
Stir the butter and sugar well together. Add the eggs one at a time. Mix flour, baking soda, cocoa and vanilla sugar together and stir in the dough alternately with the milk. Pour the dough into greased pans and baked each frying pan for approx. 60 min. At 170 degrees.

Ingredients for the chocolate cream
570g dark chocolate
450g chocolate candy
6 egg whites
2 cups of sugar
2 pinch tip tartaric acid
1 teaspoon salt
1 kg unsweetened soft butter
4 tsp vanilla sugar
4 teaspoon instant coffee
4 teaspoons dark room.

Method of Cream
Melt the chocolate in a water bath. Whip egg whites with sugar, tartaric acid and salt also in a water bath (which must be hand-held). When egg whites are cool, mix them with the butter. Then the chocolate and the other ingredients are blended in.

The cake is put together
The cooled cake is squeezed out into circles according to the shape of the cake stand - a circle for each floor. The baked surface is cut away and the cakes are split into two. The bottom half is lubricated with a layer of chocolate cream and the top half puts over again. The cakes are coated with rolled marcipan and decorated as desired.