This I will NEVER do again!
Some of our very dear
friends were getting married in Tuscany this summer and they had very kindly
asked if I would do the honour of baking the wedding cake. I proudly and gladly
accepted.
As my darling husband later remarked: You hadn’t really thought it through
(he’s a kind man, and he was putting it mildly…): A new oven, someone else’
kitchen, little refrigerator space, two children to look after, 50 fondant
roses to be made by hand, three stand alone mousse based cakes, all ingredients
to be transported from Denmark to Italy, including 8 kilos of fondant, 30
degrees lovely Tuscan autumn days and a three days fabulous full on wedding…..
I confess that I was a trifle stressed.
The bride was pleased, so
mission completed:
The picture were taken by
one of the guests: Henry Gibbs, who did rather a job of that.
The cakes consisted of:
Three
thin cake sheets (2 eggs whisked white with 80 grams of sugar + 70 grams of
flour, a pinch of salt, ½ tea spoon vanilla sugar and ½ tea spoon baking
powder. Spread out on baking paper covered baking tray and bake for 6-8 minutes
at 200 degrees). X3.
Layer
of chocolate mousse:
150
grams of chocolate melted in water bath. Add 2 egg yokes. Carefully add 2 egg
whites whisked stiff with 1 table spoon sugar. Whip 2 dl cream and add to
chocolate. X3.
Layer
of lemon mousse:
Beat
3 whole eggs with 100 g of sugar. Add 4 leaf of gelatin, which has been melted
in a water bath + at least 1 tea spoon lemon zest and ½ dl of lemon juice. When
nearly stiff gently add ¼ liter whipped cream. X3
No comments:
Post a Comment