Wedding cake with orange-passion cream and chocolate-nougat crème

Ingredients for Wedding cake with orange-passion cream and chocolate-nougat crème

Instructions for Wedding cake with orange-passion cream and chocolate-nougat crème

To prepare the Wedding cake with orange-passion cream and chocolate-nougat crème recipe, please follow these instructions:

Orange-passion cream: Bring the orange juice and sugar to a boil in a thick-bottomed saucepan. Boil the mixture by even heat and without lids in ca. 50 min. or approx. 6 dl Orange syrup-stir occasionally. Boil the cream, while in a large thick-bottomed pan, by even heat and without lids for about 1 hour or until it is approximately 1 ¼ litre cream tubes and indkogt to, especially at the end. Share passion fruits and, using a spoon, scrape the filling into a sieve. Pressure filling through the sieve for there are approx. 2 dl juice. Put the gelatine soak in cold water for about 10 mins. Drag the gelatine from the water with the water that hangs by. Stir the gelatine into the hot, indkogte cream with orange syrup and a Passionfruit juice. Style cream covered in the fridge for the next day.
Whip the cream lightly with a hand mixer, if it is not stiffened.

Chocolate-nougat cream: Bring the cream to a boil in a thick-bottomed pot-stirring. Share chocolate and nougat into pieces and melt them into the cream. Cook the mixture on low heat and stirring for about 5 minutes Take the Pan from the heat and add brandy. Style cream covered in the fridge for the next day.
Whip the cream lightly with a hand mixer, if it is not stiffened.

Bottoms: mix the almonds, Marzipan, potato flour, wheat flour and baking soda. Advantage mixture into 2 large bowls. Beat 10 of the whites until stiff in a bowl. Add half of the sugar and beat for a further approx. 2 min. Turn the whipped whites into the one almond mixture. Whip the rest of the whites and sugar and toss it in the other almond mixture.

Brush the 3 spring mould (approx. 24 cm, 22 cm and 20 cm in diameter). Put wax paper in the bottom of the molds.

Com ca. 200 g of dough in the great shape. Behind the bottom in the middle of the oven. While ca. 150 g dough came in the medium-sized form and approximately 100 g of dough in the little form. Behind the then bottoms in the middle of the oven. Continue with the rest of the dough for there are 5 bases in each size-brush the moulds and shift the tracing paper every time. Turn bottoms out on a piece of sugar sprinkled baking paper-on a grate. Remove the wax paper as sitting on the bottoms and let them cool off.

Aggregation: the first bright cream Tubes up and then the dark. Put 4 of those big bottoms on a table. Butter 2 of bottoms, each with ca. 250 g dark cream and the 2 other bottoms, each with ca. 250 g light cream. Put a piece of wax paper on the bottom of the large springform and place the cake together as follows: A bottom with light cream, one with dark cream, one with light cream, one with dark cream and finally the bottom without cream. Insert the medium cake together in the same way, but with ca. 200 g cream on each bottom and the little cake with ca. 150 g cream on each floor. Save the rest of the Orange-passion cream to cover.

Marzipan coating: scroll, between 2 pieces of plastic wrap, approx. 275 g of marcipanen to a round plate that fits the big cake. Scroll, also between 2 pieces of plastic wrap, ca. 300 g marzipan into a long strip (ca. 6 x 80 cm). Remove any plastic foil. Advantage ca. 200 g by the brighten cream on top and side of the big cake. Put first marcipanlåg and then-edge on the cake. Press marcipanen fixed and cut if necessary. edges to. Gently set the ring to the springformen on. Serve the medium-sized cake as follows: approx. 150 g light cream, approx. 225 g of marzipan to lid and about 250 g of marzipan to strip (ca. 6 x 70 cm). Serve the little cake with ca. 100 g light cream, ca. 200 g marzipan to lid and about 225 g of marzipan to strip (ca. 6 x 60 cm). Style the 3 cakes covered (with a tea towel and then in a bag) in the refrigerator for about 2 days.

Chocolate coating: melt the chocolate in a bowl in a water bath. Remove the spring form ring from the large cake and cake on an upside-down saucer-style in a dish. Pour with a spoon chocolate over the cake-carefully push the chocolate over the edge, so it runs down the side. Let the chocolate to harden slightly and cut the bottom clean. Let the chocolate harden completely and remove the bottom and wax paper. Covers the other cakes.

Style pasties at the show case and decorate the wedding cake with sugar hearts and the small rose bouquets.

Tips: It is very important to use pure raw marzipan and follow the steps to the marzipan coating-see more under Tips for wedding cake.

The cake is rich as confections, so cut it in thin pieces-it is easiest with a sharp knife.

It takes approximately 4 days to prepare the wedding cake-but it is worth it!

Tips:
Prepare the some days before.

Baking time for 1-2 bottoms: approx. ½ hour at 150 °.

Beverages: a festive cocktail-chilled dry champagne or other sparkling white wine spiked with peach liqueur. The ratio is 1 part liquor and 4 parts champagne.