Wedding Cake.
To make the paste you need:
Shortcake’s paste:
• Flour – 300 g
• Butter ( margarine, oil) – 250 g
• Sugar – 50 g
• Sour cream – 2 tablespoons
Spongecake’s paste ( dough):
• 6 eggs
• sugar – 150 g
• ground nuts – 150 g
• flour – 150 g ( or ground rusk – 2 tablespoons )
Dought to make a little hand for a basket :
• 1 yolk
• flour – 150 g
• vegetable oil ( or animal fat) – 50 g
• sugar- 50 g -
• sour cream – 1 tablespoon
To make the cream you need:
• butter – 200 g
• flour – 150g
• ½ glass of milk
• sugar – 100 g
• 1 can of condensed milk ,coffee or cocoa
• vanilla or rum essence
Filling:
Preserves ( jam ) without syrup or cherry jam – ½ litre
Making paste:
Shortcake paste:
Cut butter or margarine with flour. Add sour cream and sugar. Make
paste. Put the paste in fridge or another cold place for two hours. Divide the
dough in three parts. Roll each part of the paste with a rolling-pin and sting
each part . Put each rolled part in the cake’s pan. Bake 3 flat dry cakes in the
oven at 240 C.
When the flat dry cakes are ready, put jam or preserves without syrup on
each scone. Put one layer ( scone) on another one and make a cake.
Sponge-cake paste:
Beat up whites of eggs, add sugar in one tablespoon. Charn up them to
be thicker. Add yolks, ground nuts and grated pieces of dried bread or
sift flour and mix all these ingredients. Grease the pan for cooking
puddings with oil or butter. Put the oiled paper on the bottom of the
pan. Pour out the paste ( dough) into the pan. Bake into the oven ( at 200
C ) for 30 minutes.
A handle for a basket.
Cut butter with flour, add sugar, yolk, sour cream and knead dough
( paste). Put the dough in the cold. Take an aluminium wire and make
a small handle for a cake basket. Make a long rolled ribbon with a
piece of dough. Twine round the wire handle with a dough ribbon.
Grease the pan with oil.Lay the oiled paper in the pan. Put the dough handle on
the pan. Put the pan with the dough handly into the oven and bake for 20 minutes
( at 210 C ).
Strew a hot handle with icing sugar.
Making the cream:
Melt 100 g of butter in the saucepan. Add flour and fry till the flour tastes
nice. Pour cool milk, grind well, the mixture must be without lumps. Take the
saucepan away from the fire. Pour cocoa or condensed milk. Mix well to have a
homogenous mass. If we want to make a chocolate cream, warm up some
chocolate or take 1 tablespoon of cocoa and add to the cream mass. Mix it well.
Take away the cream from the fire and cool it. Add the rest of butter, vanilla or run
essence and mix well again. If your cream is very thick add a white of egg and
mix.
Making a dough basket:
Sprinkle the baked sponge cake with sweet coffe. Get one side of the
sponge-cake up a little. Take cream in a confectionery syringe and make a
basketry with cream. After the sponge- cake cools, put it on the short cake spread
smeared with jam . Cut out carefully some cake from inside of the sponge- cake.
Add mashed nuts or jam without syrup to the cream. Stuff the cake’s “ hole” with
cream and nuts ( or cream with jam ). Cover the “ hole” with a cut piece of cake.
Smear the cream on the top of the cake. Take a handle and put it in the sponge-
cake.
Decorate the cake with fruit preserves without syrup rolled in sugar. Decorate the
cake with green leaves of different kind and size which are made of green fruit
jellies. Put the cream on the top and sides of the shortcake. Powder the cake with
nuts and grated chocolate. Put the cake on the nice cake’s plate. Your wedding
cake is ready.