Wedding cake
Elegant layered wedding cake with buttercream and fresh red berries.
General information
103367 / 3219334
Layered wedding cake with buttercream in a naked cake style, decorated with fresh red berries.
Ingredients
Serves 16
- 250 grams butter, at room temperature
- 400 grams sugar
- 2 teaspoons vanilla extract
- 1 pinch of salt
- 6 eggs, medium, at room temperature
- 450 grams flour
- 150 grams corn flour
- 2 tablespoons baking powder
- 350 ml milk
- 500 grams buttercream
- Fresh red fruits (blackberries, strawberries, raspberries, redcurrants or blueberries)
Method
- 1Beat butter and sugar until fluffy. Add eggs one by one, mixing well after each addition. Add vanilla extract with the last egg.
- 2Mix flour, corn flour, baking powder and salt in a separate bowl.
- 3Add dry ingredients and milk alternately to the butter mixture and mix until smooth.
- 4Divide batter into greased baking pans and bake at 160°C for 30–45 minutes. Test doneness with a cake tester.
- 5Let cakes cool in the pans for 5 minutes, then transfer to a rack to cool completely.
- 6Trim the rounded tops and slice each cake horizontally in half.
- 7Assemble the cake layer by layer on a stand, spreading buttercream between layers and creating a naked cake finish.
- 8Repeat with all layers and stack the cakes.
- 9Decorate with fresh red fruits just before serving.
Storage
The wedding cake can be stored for up to one week in a chilled place or up to one month in the freezer. Add fresh fruit only just before serving.
