150 g cherries candied currants and raisins, 400 g of each
lemon rind and orange rind confit finely chopped, 100 g of each
50 g chopped almonds
On the other hand
500 g powdered sugar
2-3 egg whites
1 teaspoon lemon juice
Candy colors to decorate
butter or margarine
Grease with butter or margarine a detachable mould of 24 cm in diameter. Heat oven to 180 degrees. Beat butter with brown sugar until a foamy mixture. Add one after the other eggs, lemon juice, lemon zest and rum and mix particularly well.
Add in between 1-2 tablespoons of flour to the dough, so not set. Sift the remaining flour, mix with cinnamon, nutmeg, candied cherries, the currants, raisins, the candied lemon rind, the bark of candied orange and almonds and add the mixture of eggs and butter.
Pour the dough into the mold, smooth and cook it 90 minutes in the bottom of the oven. It is essential to make the stick test before removing the cake from the oven. If it is necessary to, Cook the cake a little more. Let cool on a wire rack.
Sift the powdered sugar and mix with enough clear and lime juice to form a consistent bath; spread with the cake top and sides.
Put the rest of the bathroom in a small sleeve pastry with small star-shaped nozzle and a small paper cone beard.
Decorate the cake as proposed in the photograph with bath and candy.
As you know better the Wedding Cake is made with a minimum of 14 days in advance and keeping it well wrapped in aluminum foil. Bathing and garnish just before serving.
The well wrapped cake is preserved up to one year.
In many English families it is customary to save leftover wedding cake, well wrapped in aluminum foil. until the christening of the first child.
By cooking easy
Recipes easy to https://recetasdecocinafaciles.NET /