Looking for a wedding cake idea? Try an almond cake with buttercream and plenty of fresh strawberries!
Ingredients
Buttercream
- Sugar – 150 g
- Powdered sugar – 350 g
- Butter – 750 g
- Milk – 3000 ml
- Strawberries – 2 kg
- Vanilla pudding – 360 g
- Almond extract – 20 ml
- Marzipan – 600 g
Top Cake
- Sugar – 275 g
- Vanilla sugar – 1 packet
- Eggs – 6
- Butter – 1 tablespoon
- Milk – 100 ml
- Rapeseed oil – 275 ml
- Flaked almonds – 100 g
- Baking powder – 15 g
- Salt – a pinch
- Wheat flour – 275 g
Bottom Cake
- Sugar – 375 g
- Vanilla sugar – 1 packet
- Eggs – 8
- Butter – 1 tablespoon
- Milk – 150 ml
- Rapeseed oil – 375 ml
- Flaked almonds – 150 g
- Baking powder – 30 g
- Salt – a pinch
- Wheat flour – 375 g
Decoration
- Edible flowers – 1 tablespoon
Preparation
Step 1: Bake the Bottom Cake Finely grind the almonds. Crack the eggs, separating the yolks from the whites. Beat the egg whites with salt until stiff. Mix egg yolks, sugar, vanilla sugar, and oil until the sugar dissolves. Combine flour, almonds, and baking powder, add milk, and mix briefly. Add beaten egg whites and mix again. Pour the batter into a greased 30 x 30 cm pan. Bake in an oven preheated to 170°C for about 50 minutes, until golden brown. Remove, cool, and remove from the pan.
Step 2: Bake the Top Cake Prepare the top cake in the same way as the bottom one. Pour into a greased, smaller pan. Bake in an oven preheated to 170°C for 45-50 minutes. Cool and remove from the pan.
Step 3: Prepare the Pudding Mixture Combine 200 ml of milk with 50 g of sugar and 3 packages of vanilla pudding. Crumble 200 g of marzipan and blend with 800 ml of milk, then bring to a boil. Add the prepared pudding and cook, stirring, until thickened. Pour into a bowl, immediately cover the surface with plastic wrap, and let cool completely. Repeat the process two more times with the remaining ingredients.
Step 4: Prepare the Buttercream Beat 375 g of room temperature butter and 175 g of powdered sugar with half of the almond extract until a thick, light cream forms. Gradually add half of the completely cooled pudding mixture and beat. Beat the remaining butter, powdered sugar, and almond extract, then add the remaining pudding mixture. Set aside one-fourth of the cream.
Step 5: Frost the Cake with Buttercream Clean and slice the strawberries thinly, setting aside pieces from the edges. Cut each cake into two layers. Place the large, bottom layer on a large platter or board. Spread 6 tablespoons of buttercream on it. Cover with the second half and spread buttercream around the edges. Repeat the process with the smaller cake, then place it in the center of the larger cake (it’s best to do this together).
Step 6: Decorate the Cake Arrange strawberry slices side by side around the edges of both cakes. Transfer the reserved cream to a piping bag fitted with a star-shaped tip and pipe large rosettes around the top edge of the bottom cake. Cover the top of the top cake with strawberry slices, overlapping them. Then pipe rosettes around the edge again. Use the remaining cream to pipe a heart or the initials of the newlyweds on the strawberries and decorate with small flower petals. Serve the remaining strawberries alongside the cake, along with the reserved pieces trimmed from the edges.
