Wedding cake

This bridal cake recipe is homemade but the filling is sensational: candied fruit, black plum, raisins. Try it...

See complete recipe below.

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Wedding cake

Site Author's Comment

Bridal cake recipe: This cake has port wine and cognac, ideal for exquisite degusters.This recipe is ideal for anyone looking for a cake with icing. Also great for those looking for a candied fruit cake, raisins and plum. This cake is mouth watering. This recipe has difficulty level 6. It means it is a bridal cake with medium difficulty. Just doing to know ...

Ingredients - MASS

1. 3.75 (cup) wheat flour

2. 3.75 (cup) refined sugar

3. 2.5 (cup) butter

4. 1/2 (1/2 cup) port wine

5. 1 (tablespoon) brandy

6. 1 (tablespoon) lemon zest

7. 1 (tablespoon) baking powder

8. 300 (grams) pitted black plum

9. 300 (grams) critalized fruits

10. 150 (grams) white raisins

11. 150 (grams) black raisins

12. 6 eggs

13. 1 (pinch) clove, crushed and sifted

14. Nutmeg

15. cinnamon powder

16. 2 cups icing sugar

17. 3 clear

Ingredients - GLACÊ MOLE

1. 8 (tablespoon) icing sugar

2. 4 clear

How to prepare the pasta

1. Leave the raisins in the white wine overnight.

2. Beat 03 egg whites and reserve

Beat the remaining butter, sugar, egg yolks and eggs

4. Add the flour, lemon zest, nutmeg, clove and cinnamon

5. Add the baking powder

6. Lastly, add the egg whites

7. Bake for 55 minutes the dough divided in half in two greased forms. Medium preheated oven.

How to prepare the icing

1. Beat the egg whites until foamed

2. Add the sugar

3. Continue beating until thick

Assembly

1. Unmount 01 cake

2. Cover with half the soft icing

3. Place the second cake on top

4. Cover with remaining soft icing

Tips

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe.Temperature of 180 degrees. For those forgotten, at least 10 minutes before.antes.

Separate all ingredients in the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Sift the flour and sugar before starting the dough.

Leave the form ready to receive the dough. Put butter on the bottom of the shape and line the bottom with bread or butter paper. Do not put butter on the sides. The dough should stick to the side of the form so that, when it cools, it does not wilt.

Tips to follow during the preparation

In all sweet recipes, putting a pinch of salt enhances the flavor.

Usually, just put straight sugar, yolk, remaining eggs and butter for 7 minutes in an ordinary mixer arrives at the desired point which is when the dough reaches double the size and becomes whitish. If you are using a planetary mixer. The result can be obtained in just 5 minutes.

As an alternative, you can make this part of the recipe in a professional way: put sugar, yolk, remaining eggs, and spoon (wire spoon) or a wooden spoon in a smaller saucepan. Prepare a larger pan with water and place the smaller pan inside. Turn on the heat so the water gets hot and stir well so the eggs do not cook (water bath). The result will be a very liquid syrup since sugar should melt along with the eggs. Place this syrup in the mixer (preferably planetary) along with butter at full speed for 10 to 15 minutes until it is twice the size and whitish.

In both ways, the important thing is to hit enough to incorporate air to the mass.

You can prepare this dough in two different ways: the flour with or without the yeast.The mass treatment, however, is completely different. If the flour has yeast or you prefer to mix the yeast with the flour, the flour can not pass through the mixer. When mixing the flour, lemon zest, nutmeg, cloves and cinnamon to the dough, use the wooden spoon or the spoon (wire spoon) or the spatula removed from the mixer (which simulates a fuê) and gently stir the dough adding flour, lemon zest, nutmeg, cloves and cinnamon. Do not stir too much to lose air incorporated in the dough. If you use the flour without the yeast, put flour, lemon zest, nutmeg, cloves and cinnamon straight into the mixer, but they should be added slowly. When placing the flour, note that the flour is usually on the edge of the bowl. Take care to remove the flour from the edge of the bowl, always stirring from the bottom up.

In the case of yeast separated from the flour, always add the yeast to the hand gently with a wooden spoon, washer (spoon) or with the spatula removed from the mixer (which simulates the food). Do not stir too much to lose air incorporated in the dough.massa.

Always put snow white after yeast. Do not put it at once. Add gradually with a wooden spoon or a spoon (wire spoon) or with the spatula removed from the mixer (simulates the food)

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.

When using stuffing this dough, you can do it the professional way. Instead of making a dough and cutting it in half, you divide the dough equally into two shapes of the same size. The result will be perfect.

Utensils and Equipment

Give preference to the planetary mixer. The common mixer is good too. If you do not have an electric mixer, you can tap your hand.

If the shape is round, 20 to 25 cm in diameter. If it is rectangular, 30 to 40 cm in length. The round shapes with a hole in the middle are also very good. Give preference to the tall shapes for the cake to grow.

To stir the dough by hand, use a wooden spoon or a spoon (wire spoon) or the spatula removed from the electric mixer and a standard spatula to remove the flour from the edge of the bowl.

To beat the snow white use the mixer or a spoon (wire spoon) or a snow clearer (spoon of spiral wire)

To assemble the cake, it is best to use the rim.