Wedding cake monoportion

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

Pour the mixture into a 60 x 40 cm frame and bake at 175°C for approximately 25-30 minutes.

Leave to cool.

Combine the milk, cream and vanilla powder 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.

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

Divide the mixture in 2 frames of 60 x 40 cm and blast-chill.