How to Make Orange Berry Wedding Cake

TO MAKE THE THIGHS: Heat the oven to 160C / 140C fan / gas 3. Butter and spread a round cake mold of 30cm diameter (round cake mold 20cm for the small cake). Water) with parchment paper. Beat the eggs and sugar together with a hand-held or on-the-table mixer until the mixture leaves a mark when the whip blades are lifted. It may take 8-10 minutes, but do not skip this step as it is crucial to the success of the cake.

Stir in the butter, almonds and orange peel with a large spoon of metal, then sift the flour and the dough powder. Fold everything together lightly, then pour into the box. Bake for 50-60 minutes (30-40 minutes for a small cake) until the dough is firm to the touch. Cool in the tin for 5 minutes, then extinguish, unstick the paper and let cool completely. The cakes can now be frozen for up to a month.

TO MAKE ORANGE SUGAR SYRUP: Put the powdered sugar in a small saucepan with water and orange peel. Heat gently, stirring until the sugar has melted, then boil for 2 to 3 minutes until the mixture is slightly syrupy. Cool, then incorporate Cointreau.

TO MAKE PASTRY CREAM: Whisk egg yolks, vanilla extract and powdered sugar with an electric whisk until mixture is pale. and thick. Whisk the flour. Boil the milk, then whisk gradually into the egg mixture. Put back in the pan and cook over low heat until the cream is thick and shiny. Cook gently, stirring for another 2 minutes to cook the taste of the raw flour. Remove from heat and whisk in butter.

Spoon in a clean bowl, then cover tightly with a cling film (so that it is in contact with the cream) and let cool. Whisk the double cream, then stir in the fresh cream. Can be prepared up to 2 days in advance and kept in the refrigerator. Just before using, incorporate the fresh cream. This amount is sufficient to cover both cakes.

Read also Simple Wedding Cakes

DECREASE: The day before serving, divide each slice in half; brush the cut edges with syrup. Lightly crush half of the raspberries. Place the base of each cake on a cake tin, then spread with a layer of raspberry coulis. Sprinkle with raspberries crushed and a thin layer of broken dough (about a third of the total amount). Cover with the other half of the cakes and let cool.
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Select about 6-8 long strands of currant. Beat the egg white lightly and put the sugar in a shallow bowl. Lightly brush currants with egg white, then lightly brush with sugar and place on a flat tray lined with parchment paper. Let dry all night.

Spread the cream cheese lightly on the tops and sides of the cakes. Measure the depth and circumference of the small cake, then roll one-third of the modeling dough into a sausage. Put this shape between two large sheets of parchment paper, then roll on the circumference of the cake and about 3-4cm more than the depth. If the dough goes out, put it in the food processor with 1 tablespoon of oil and stir it, then strain again and it should come back to a smooth dough. Once rolled enough, turn over the entire lot and remove the top sheet of paper. Cut the base of the dough in a straight line, leaving the top undulated. Carefully wrap the modeling board around the cake with the right edge at the base, pressing on the sides, then remove the parchment. Repeat with the rest of the dough for the biggest cake.

Cut the pegs into equal lengths, about 2 cm longer than the depth of the bigger cake, then insert 4 in the center of the cake in a square formation, just smaller than the size of the cake. gà ¢ teau. smaller cake, then put two in the middle. During the day, place the smallest cake on the largest, then fill the edge of the big cake and the top of the small cake with the berries, ending with the frosted gooseberries. Sprinkle with icing sugar.

CHOCOLATE CHOCOLATE PASTE: Melt the chocolate in a bowl placed on a pan of just foamy water, then let cool a few minutes. Heat the glucose gently in a saucepan, then pour into a large bowl. Gradually beat the chocolate in the glucose while beating until you have a thick dough that leaves the bowl walls clean. Place in a polyethylene bag and let stand for about an hour until firm.

To use it, gently stretch until it is slightly softened. Microwave for 10 to 15 seconds if cooking is really firm, then use as needed. (It takes 10 minutes to prepare, 10 minutes to cook and about 1.8 kg)