Celebrate the first holy communion in the family by preparing a magnificent, tiered communion cake for the occasion. All guests will be delighted!
Ingredients
For the Cake:
- Eggs: 10
- Cake flour: 1 cup
- Potato starch: 1/2 cup
- Sugar: 1 cup
- Baking powder: 1 tablespoon
- Cake flour: 3/4 cup
- Potato starch: 1/4 cup
- Sugar: 3/4 cup
- Baking powder: 1 level tablespoon
- Plant-based cream: 1 liter
- Canned peaches: 1 can
- Marzipan flowers and leaves
- Communion wafer
- Sugar pearls
Preparation
- Bake 2 sponge cakes with 6 and 4 eggs in appropriate, small and larger cake pans.
- Mix cake flour, potato starch, and baking powder together and sift through a sieve.
- Separate egg whites from yolks into separate bowls, add sugar to egg whites, and beat until stiff peaks form. Then add egg yolks one by one while continuously mixing.
- The egg mixture should have the consistency of mayonnaise. Gradually sift the flour mixture into the egg mixture slowly and gently mixing only with a spatula. Do not use a mixer anymore.
- Pour the prepared batter into a cake pan lined (only at the bottom) with parchment paper. Place in an oven preheated to 100 degrees Celsius, increase the temperature to 180 degrees Celsius, and bake for 30 minutes without using the convection setting.
- Once baked and cooled, cut the cooled sponge cakes into three layers each. Moisten each layer with a brush with syrup made from water, lemon juice, and powdered sugar.
- Whip the chilled cream until it reaches the desired consistency. Spread cream on the first layer, arrange diced peaches, place the second layer, repeat with cream and peaches, then place the third layer. Repeat the same process with the smaller sponge cake to create another tier.
- Spread a thin layer of cream on the sides and top of the cake. Fill a piping bag with cream and decorate the sides of the cake.
- Decorate delicately with sugar pearls and flowers, and place a communion wafer on top.
- Chill the cake in the refrigerator before serving.
