Wedding Cake

IlariaIlaria
Novice
568
4
33
13
09/09/2013
Preparation80 min.
Cooking60 min.
Тotal140 min.
Servings20
Cook
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  • Rating4.3 out of 5

Ingredients

measures

How to cook

Prepare a large baking dish, if it is a non-standard shape, it would be best. Cut baking paper on the bottom, then tape the sides and gently grease. Put egg whites and sugar in a porcelain vessel in a water bath on the stove and whip until thickened and becomes a smooth and creamy.

Divide into 3 equal parts which are spread and smoothed after each other. Dry in low oven for about an hour each. Put a wet cloth on the baked cake to separate more easily than paper. Then join them with cream.

For the cream, beat eggs with sugar in a water bath on the stove, but watch that the temperature does not exceed 158°F (70 °C), not to cook the eggs. Remove when you get a pale cream.

Beat separately the soft butter, remaining sugar and vanilla and cream separately – until it becomes snow. Separately, melt the white chocolate and beat with the egg mixture.

The three components of the cream should be the same temperature when joined. It is best to add butter spoon by spoon first to the eggs, and finally - the cream.

The finished cake is smoothed with cream and sprayed on the periphery carefully. You can buy extra sugar decorations and / or decorate it to your taste. Enjoy your meal!

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