Wedding Cake

For the wedding cake, first grease 3 springform pans in sizes 16, 22 and 28 cm ø. The rose petals for the decoration should be made 2-3 days in advance (see below).

For the sponge, sift flour and baking powder into a large baking bowl. Beat margarine and sugar with a hand mixer until light and creamy. Then gradually add the eggs, alternating with flour. Pour the batter evenly into the 3 molds. Bake in a heated oven at 160 degrees for about 1 hour. Test with a toothpick.

Let the bottoms cool a bit and remove them from the molds. Each cake layer should be about 5 to 6 centimeters high. Divide the cooled cake layers once horizontally.

Cut the marzipan into small pieces and mix with powdered sugar plus Cointreau until smooth. Mix the orange juice with the lemon juice. Slowly mix the liquid into the marzipan mixture with a hand mixer. Spread each bottom half of the cake layer with the marzipan mixture and top with the orange fillets. Leave the edges and center free. Later, place the top half of each cake again and press lightly until smooth.

Mix palm fat, powdered sugar, agave syrup and egg white. Now sprinkle cornstarch on the countertop and knead the elastic sugar mixture by hand. Carefully roll out and place over the cake layers. It is easier to do this with a short broom handle. Simply roll up the coating and then place it over the respective cake layer.

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