Catpoet's Wedding Cake

A community recipe by CatPoet

Not tested or verified by Nigella.com

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Introduction

This is the cake and filling I had for my wedding cake, I hope you all will enjoy it.

Ingredients

Serves: 8-12

Metric Cups

For the Cake

6 eggs
600 millilitres caster sugar
300 millilitres potato flour
450 millilitres cake flour
6 teaspoons baking powder
300 millilitres boiling water
1 tablespoon vanilla

For the Filling

1 jar of cloudberry jam
400 millilitres custard (thick)
500 millilitres whipping cream
½ box havreflan cookies

For the Cake

6 eggs
21 fluid ounces superfine sugar
10½ fluid ounces potato flour
15⅘ fluid ounces cake flour
6 teaspoons baking powder
10½ fluid ounces boiling water
1 tablespoon vanilla

For the Filling

1 jar of cloudberry jam
14 fluid ounces custard (thick)
17½ fluid ounces heavy cream
½ box havreflan cookies

Method

Catpoet's Wedding Cake is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the cake: Turn the oven on to 175 C and grease and flour a spring form tin. It has to be at least 4 inches high rim. Whisk egg and sugar pale and fluffy in a bowl.

In another bowl mix both flours and baking powder. Add the vanilla to the egg and whisk, add the flour while stirring. Now add the hot water over the batter and stir, when combined pour the batter in the the tin and directly into the oven.

This need to be done quickly cause otherwise the cake can go rubbery. Bake for 30- 45 mins, test the cake with a skewer, it should come out clear. Leave to cool.

Strain the pips out of the jam. Whisk the cream with a pinch of sugar. Make the custard from powder, just make it thicker then normal. Crush the cookies to crumbles.

How to ensemble the cake: Slice the cake in 3, use a sharp bread knife. Spread jam over the first layer. Then sandwich the next layer over, spread the custard over it. and sandwich the last layer on top.

Spread whipped cream all over the cake, make sure it has nice deep layer of it. Push the crushed cookies one the edge of the cake. Now add a sugar flower or something nice on top

For the cake: Turn the oven on to 175 C and grease and flour a spring form tin. It has to be at least 4 inches high rim. Whisk egg and sugar pale and fluffy in a bowl.

This need to be done quickly cause otherwise the cake can go rubbery. Bake for 30- 45 mins, test the cake with a skewer, it should come out clear. Leave to cool.

Strain the pips out of the jam. Whisk the cream with a pinch of sugar. Make the custard from powder, just make it thicker then normal. Crush the cookies to crumbles.

Spread whipped cream all over the cake, make sure it has nice deep layer of it. Push the crushed cookies one the edge of the cake. Now add a sugar flower or something nice on top