Home Recipes Wedding cake classic

Wedding cake classic

Elegant tiered cake with smooth cream and refined decoration.

Dairy Eggs Sugar

Wedding cake classic | Debic

Debic's Culinary Team

Debic

Ingredients

Sponge cake

125 g sugar

54 g egg yolks

154 g eggs

2 g honey

4 g lemon zest

1 g vanilla

98 g soft flour

54 g potato starch

Chantilly cream

90 g milk

40 g Debic Cream 35%

1 g vanilla

50 g egg yolks

40 g sugar

5 g cornflour

5 g rice starch

20 g Debic Traditional Butter

375 g Debic Prima Blanca

Raspberry confit

338 g raspberry purée

67 g sugar

33 g glucose

10 g gelatine powder

50 g water

Finish cream

2000 g Debic Végétop

160 g sugar

Decoration

vanilla and cointreau syrup

fresh flowers

sugar paste heart

polystyrene ø25 cm h 15 cm

polystyrene ø15 cm h 15 cm

Debic products used

Cream 35% 1L

Traditional Butter 10x1KG

Prima Blanca 2L

Végétop 1L

Preparation

Sponge cake

Whip the sugar, egg yolks, eggs, honey, lemon zest and vanilla, and gently fold in the sifted powders.

Pour the mixture into a ø26 cm ring and bake at 175°C for approximately 25-30 minutes.

Leave to cool.

Chantilly cream

Combine the milk, cream, and flavourings and bring to the boil.

Meanwhile, mix the egg yolks with the sugar and starch.

When the liquid is hot, stir in the mixture.

Add to the milk and cook to 82-84°C.

Add the Butter and mix well, then cool with cling film pressed directly onto the surface.

Whip the Prima Blanca to soft peaks, and fold into the pastry cream.

Raspberry confit

Bring 3/4 of the purée to 60°C with the sugars, add the previously hydrated gelatine and finish with the remaining purée.

Pour into two 24 cm rings and blast-chill.

Assembly

Slice the sponge cake horizontally into three layers.

Soak the first layer with the syrup, spread a layer of chantilly cream on top, then place the frozen confit disc on top and cover with more chantilly cream.

Place the second layer on top, soak with syrup and repeat the process.

Finish with the final soaked sponge layer.

Leave to stabilize in the refrigerator.

Place the cake on the larger polystyrene disc and coat completely with whipped cream.

Repeat with the smaller polystyrene disc.

Using a petal nozzle, pipe slightly wavy vertical lines spaced evenly across the bottom tier.

Pipe a wavy border and continue down one side of the upper tier with small, closely spaced wave decorations.

Finishing touch

Decorate with fresh flowers and a sugar paste heart on top.

Dairy Eggs Sugar

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