Wedding cake

Layered Cake with Raspberry and White Chocolate Cream

Preparation time: 2 hours
Baking time: 1 hour
Total time: 12 hours (including cooling and refrigeration time)
Number of servings: 30

History and inspiration:
Layered cakes have a rich history, symbolizing celebrations and special occasions around the world. These sweet creations are not just desserts, but true works of art that combine taste with aesthetics. In this recipe, I will guide you step by step to create a layered cake with raspberry and white chocolate cream, perfect for a wedding or a special event. I promise, even without step-by-step photos, you will achieve a result worthy of admiration!

Necessary ingredients:
For the layers:
- 32 cm diameter layer (2 layers):
- 8 eggs
- 8 tablespoons water
- 16 tablespoons flour
- 16 tablespoons sugar
- 1 pinch of red food coloring

- 26 cm diameter layer (2 layers):
- 6 eggs
- 6 tablespoons water
- 12 tablespoons flour
- 12 tablespoons sugar
- 1 pinch of red food coloring

- 20 cm diameter layer (1 layer):
- 6 eggs
- 4 tablespoons water
- 8 tablespoons flour
- 8 tablespoons sugar
- 1 pinch of red food coloring

For the cream:
- 1.5 kg mascarpone
- 1 kg quality white chocolate
- 1 kg fresh cream
- 400 g powdered sugar
- 1 kg fresh raspberries

For the syrup:
- 2 liters water
- 400 g fresh raspberries
- 4 slices of lemon
- 10 tablespoons sugar

For the buttercream:
- 700 g unsalted butter
- 500 g powdered sugar

For decoration:
- 6 kg white fondant
- Fondant decorations (can be homemade or bought)

Step-by-step preparation:

Preparing the Layers
1. Separating the eggs: Start by separating the egg whites from the yolks. It is important for the egg whites to be very cold to achieve a fluffy meringue.

2. Beating the egg whites: In a large bowl, beat the egg whites with a tablespoon of water until foamy. Gradually add the sugar and continue mixing until you achieve a stiff and glossy meringue.

3. Adding the yolks: Incorporate the yolks one by one, mixing well after each addition.

4. Incorporating the dry ingredients: Turn off the mixer and use a spatula to add the flour and red food coloring. Important: Mix gently from the bottom up to maintain the air in the mixture.

5. Preparing the pans: Grease the baking pans with butter and dust them with flour or use parchment paper.

6. Baking the layers: Divide the mixture among the three pans and bake in the preheated oven (180°C) for 25-30 minutes. Avoid opening the oven door in the first 30 minutes to keep the warm air inside.

7. Cooling the layers: Once baked, let the layers cool completely on a wire rack. Wrap them in foil and store them in a cool place, but not in the refrigerator, to maintain their texture.

Preparing the Syrup
1. Boiling the syrup: In a pot, bring 2 liters of water to a boil along with the raspberries, lemon slices, and sugar. Let it boil for about 15 minutes.

2. Cooling the syrup: After boiling, let the syrup cool, then strain it and store it in a bottle in the refrigerator.

Preparing the Cream
1. Whipping the cream: Whip the cream with a few tablespoons of powdered sugar until it becomes firm.

2. Melting the chocolate: In a bowl over a double boiler, melt the white chocolate. Be careful not to burn it, or it will change color.

3. Mixing the cheese: In another bowl, mix the mascarpone cheese with the remaining powdered sugar. Add the melted chocolate, mixing well. Finally, fold in the whipped cream to achieve a smooth and dense cream.

Assembling the Cake
1. Cutting the layers: Each layer is cut in half, resulting in 4 layers of cake for each tier and 3 layers of cream.

2. Assembling the layers: Use a cardboard base to support each tier. Start with the first layer of cake, soak it, apply a layer of cream, add a few raspberries, and continue with another layer of cream. Repeat until you reach the last layer.

3. Cooling: Place the assembled cake in the refrigerator for at least 4-5 hours, ideally overnight.

Decorating the Cake
1. Preparing the buttercream: Mix the butter with the powdered sugar at high speed for about 10 minutes. The cream should be smooth and fluffy.

2. Covering the cake: Use the buttercream to evenly cover each tier of the cake. This will protect the fondant from the moisture in the cake.

3. Applying the fondant: Knead the fondant and roll it out with cornstarch. Cover each tier with fondant, trimming the excess but leaving a 1-2 cm edge to tuck under the cake. Use a smoother to flatten the fondant.

4. Assembling the tiers: Use a cardboard platform to support the cake. Place the tiers, inserting skewers between the layers for stability.

5. Final decoration: Use fondant or natural flowers for decoration. You can add inscriptions using an edible printer for a personalized detail.

Useful tips:
- Cakes covered in fondant are usually not soaked. If you choose to soak, use double the amount of flour for denser layers.
- Fondant can be made at home or bought ready-made. Fondant decorations can be made a few days in advance to dry.
- Use high-quality ingredients for an exceptional taste. Taste each mixture before using it.

Frequently asked questions:
1. Can I use other fruits? Yes, you can replace raspberries with other berries or seasonal fruits, adjusting the syrup accordingly.
2. What drinks pair well with this cake? Pair it with fresh lemonade or sparkling wine, which will highlight the sweetness of the cake.
3. How long does the cake last? The cake will keep well in the refrigerator for 3-4 days, but it is best consumed within the first two days.

This layered cake is not just a dessert; it is a culinary experience. Each bite combines the fluffy texture of the layers with the velvety cream and the fresh flavor of raspberries, offering an unmatched visual and taste contrast. So gather your ingredients, get ready to have fun in the kitchen, and enjoy every step of this creative process!

 Ingredients: for layers layer diameter 32 8 eggs 8 tbsp water 16 tbsp flour 16 tbsp sugar 1 pinch of red dye 2 layers are needed layer diameter 26 6 eggs 6 tbsp water 12 tbsp flour 12 tbsp sugar 1 pinch of red dye 2 layers are needed layer diameter 20 6 eggs 4 tbsp water 8 tbsp flour 8 tbsp sugar 1 pinch of red dye 1 tall layer is needed for the cream of the whole cake 1.5 kg mascarpone 1 kg quality white chocolate 1 kg fresh cream 400 g powdered sugar 1 kg fresh raspberries for the buttercream 700 g unsalted butter 500 g powdered sugar 2 l water for syrup 6 kg white fondant fondant decorations

 Tags:  wedding cake