Wedding cake

Preheat the oven to 170 ° C.

Grease the spring forms with some butter and cover the inside with baking paper.

Put the eggs with the granulated sugar and vanilla sugar in a bowl and hang in a pan with boiling water.

Make sure the bowl does not touch the water. Beat with a mixer in 10 minutes to a thick, foamy mass.

Remove the bowl from the heat and spatula the flour, cornstarch and salt through the mixture.

Spoon the batter into the large spring form and bake for about 40 minutes in the middle of the oven until golden brown and done.

Remove from the oven and let cool for 15 minutes on a rack.

Put a grid inverted on the mold, turn over so that the cake comes out and let cool in 1 hour and 30 minutes.

Prepare the batter for the second cake halfway through the baking time of the cake.

Put the eggs, granulated sugar and vanilla sugar in a bowl and hang in a pan with boiling water.

Make sure the bowl does not touch the water. Beat with a mixer in 10 minutes to a thick, foamy mass.

Remove from the heat and spat the rest of the flour, cornstarch and a pinch of salt through it.

Spoon in the small spring form and bake for about 35 minutes in the middle of the oven until golden brown and done.

Remove from the oven and let cool for 15 minutes in the mold on a rack.

Put a grid inverted on the mold, turn over so that the cake comes out and let cool in 1 hour and 30 minutes.

Put the butter in a bowl and beat with a mixer for 2 minutes. Slowly add the icing sugar and mix to a low setting until the icing sugar is absorbed.

Mix at the highest setting for another 5 minutes to an airy cream. Cut the large cake with a bread knife in half horizontally.

Lay the top layer with the cutting edge upwards on a scale and brush with a large part of the butter cream.

Spread a layer of strawberry jam on the convex side of a spoon. Leave 1 cm off the edge. Place the other layer of the cake on it.

Brush the cake around with a thin layer of buttercream.

Cut the small cake in half and brush in the same way with buttercream and strawberry jam.

Sprinkle the worktop with some icing sugar so that it does not stick and rupture during the roll-out.

Knead the white with your hands so that it becomes smoother. For the big cake you make 2/3 of the white a ball.

Roll out evenly into a round piece of Ø 38 cm. Move the piece occasionally while rolling out and turn a quarter turn.

Lay the piece loosely on the big cake. Smooth the top with your hands.

Push out the folds so that the tightly fitting round the cake fits.

You do this by gently pushing your hands along the edge clockwise with your hands.

Cut the overlapping off. Use that for the little cake.

Knead the rest of the white and form a ball. Roll out in the same way into a round piece of Ø 32 cm.

Cover the small cake with the and push out the folds.

Remove the strips of Kitkat. Put them vertically in the middle of the big cake, to strengthen it.

Cut any protruding pieces with a knife.

Put the little cake carefully on the large one. Roll out the remaining one into a long, narrow piece.

Use a ruler to cut 4 ribbons: 2 of 1 cm wide and 38 cm long and 2 of 1 cm wide and 33 cm long (per wedding cake).

Put the long ribbons around the bottom cake and the short one around the top. Stick the ends with a brush and a little water.

Roll the pink and green marzipan into a thin cloth on a sheet of sugar sprinkled with icing sugar.

With the cutter, cut out flowers in different sizes. Decorate the hearts of the flowers with silver pearls.

Stick the flowers with a brush and a little water on the cake.