Wedding cake from Karoline

Ingredients for Wedding cake from Karoline

Instructions for Wedding cake from Karoline

To prepare the Wedding cake from Karoline recipe, please follow these instructions:

Bring orange juice and sugar into boil in a thickened pot. Boil the mixture at even heat and without lid for approx. 50 min. Or until there are approx. 6 dl orange syrup - pipes occasionally. Cook while flowing, in a large thick-frying pan, at even heat and without lid for approx. 1 hour or until there are approx. 1 1/4 liter of creamed cream - occasionally stir, especially at last.
Divide the passion fruit and scrape, with a spoon filled in a sieve. Press the filling through the sieve until there are approx. 2 dl juice. Place the house block in soft in cold water for approx. 5 min. Pull the house block out of the water with the water attached to it. Stir the house blossom in the warm, creamed cream with orange syrup and passion fruit juice. Put the cream covered in the fridge for the next day.

Chocolate-nougat cream: Bring the cream to a boil in a thickened pot - stirring. Divide the chocolate and nougat into smaller pieces and melt them in the cream. Boil the mixture at low heat and stirring for approx. 5 min. Take the pot of heat and add cognac. Put the cream covered in the fridge for the next day.

Bunde: Mix almonds, marcipan, potato flour, wheat flour and baking soda. Distribute the mixture into 2 large bowls. Whip 10 of the whites stiff in a bowl. Add half of the sugar and whip for another approx. 2 min. Turn the whipped whites into one almond mixture. Whip the rest of the whites and sugar and turn it into the other almond mixture.

Brush 3 spring shapes (about 24 cm, 22 cm and 20 cm in diameter). Put the baking paper in the bottom of the molds.

Come about 200 g dough in the big form. Bag the bottom in the middle of the oven. Come in while app. 150 g dough in medium size and approx. 100 g dough in the small form. Then bag the bottom of the oven. Continue with the rest of the dough until there are 5 trunks in each size
- brush the shapes and replace the baking paper each time. Turn the bottoms out on a piece of sugar-baked baking paper - on a grid. Remove the baking paper on the bottom and allow to cool.

Merging: First stir the bright cream up and then the darkness. Lay 4 of the big bottles on a table. Grease 2 of the bottoms with each approx. 250 g dark cream and the 2 other bottoms with each approx. 250 g light cream. Put a piece of baking paper on the bottom of the big spring shape and put the cake together as follows: A bottom of light cream, one with dark cream, one with light cream, one with dark cream and finally bound without cream. Lay the medium-sized cake together, but with approx. 200 g cream on each bottom and the small cake with approx. 150 g cream on each bottom. Save the rest of the orange passion crew to cover.

Marcipan cover: Roll, between 2 pieces of plastic film, approx. 275 g of marcipan to a round plate that suits the big cake. Scroll, also between 2 pieces of plastic film, approx. 300 g marcipan for a long strip (about 6 x 80 cm). Remove all plastic foil. Distribute approx. 200 g of light cream on top and side of the large cake. First put the marcipan lid and then edge the cake. Push the marcipan firmly and if necessary. Edges of. Carefully put the ring on the spring shape.
Dress the medium cake as follows: Approx. 150 g light cream,
ca. 225 g marcipan to low and
ca. 250 g marcipan for strip (about 6 x 70 cm).

Dress the little cake with
ca. 100 g light cream,
ca. 200 g marcipan to low and
ca. 225 g marcipan for strip (about 6 x 60 cm).

Place the 3 cakes covered in the refrigerator for approx. 2 days.

Chocolate Coat: Melt the chocolate in a bowl in a water bath. Remove the spring shape ring from the large cake and style the cake on a reversed plate - in a dish. Pour a spoon of chocolate over the cake - gently push the chocolate over the edge so that it runs down the side. Let the chocolate stiff easily and cut the bottom edge clean. Allow the chocolate to completely solidify and remove the bottom and baking paper. Cover the other cakes. Put the cakes on the set and decorate the wedding cake with sugar hearts and the small rose bouquets.

Tip: Beverages: A festive cocktail - cool, dry champagne or other white sparkling wine with peach liqueur. The ratio is 1 part liqueur and 4 parts champagne.