The wedding cake of Harry and Megan is a taste of childhood
The wedding cake of Harry and Megan is not just simple and beautiful, but also easy to perform. It also brings the taste of childhood. The delicious dessert almost does not require effort, and everyone can prepare it at home. Chief Clare Ptak modernized the recipe with Swiss butter cream, elder of Queen’s personal supplies and, of course, Amalfi Lemons.
Its recipe includes:
500 organic eggs
44 kg butter
44 kg of flour
44 kg of sugar
10 bottles of eucalyptus juice
Cake making technology remains a mystery, but footage from the preparation process has been published on social networks. If you decide to apply Mr. Clare’s recipe at home, you will have a lot of trouble. Still, she cooks a cake for 600 guests, and we – only 10 to 15 people.
So below, you’ll see how you can make a home-made version of Megan’s and Harry’s wedding cakes. The ingredients are the same and the taste is unique. And it will undoubtedly bring you back to childhood.
Here are the necessary products:
225 g of oil, which was allowed to warm to room temperature
225 g of powdered sugar
3 Big Eggs
1. pack vanilla
225 g of flour carefully sieved
The bark and juice of 1 lemon
100 ml. Elderberry syrup – can be homemade
30 g of crystal sugar
Method of preparation:
Preheat the oven to 180 ° C/if it is equipped with a 160 ° C fan. Use a baking form or a 20 cm wide baking tray where you need to put baking paper and grease it with oil.
Mix the butter, powdered sugar and lemon peel in a large bowl. Beat with a mixer until the mixture turns white and does not become fluffy and whiter. Add the eggs one at a time, and then add two tablespoons of flour to the last egg so that the mixture does not fall. Sift the remaining flour, then gently stir it with a metal spoon along with 2 tablespoons of hot water. Add it to eggs, butter and sugar. Also add the elder syrup. Stir gently with the spoon, and place in the mold. Level the surface and bake for 45 – 50 minutes. Once it gets a golden color, remove it and let it cool down.
For lemon cream:
1 whole egg
the bark of a lemon
110 ml. freshly squeezed lemon juice (3 medium lemons)
110 g of sugar
60 g butter
Method of preparation:
Heat the pot with hot water as the cream will be prepared in a water bath. Watch the bowl cover tightly the pot on top and not touch the water.
In the bowl, whisk the yolks, egg, sugar, lemon peel and lemon juice. Cut the butter into cubes and store it in the refrigerator to cool it.
Stir the cream on a water bath with a stir bar until it thickens – about 8 – 10 minutes. It should be like a pudding or a cream starch. Then remove it from the hotplate and add the cold oil. Stir until the oil melts and let it cool down.
For the Swiss butter cream:
180 g of sugar
250 g of oil at room temperature
vanilla for fragrance
On a water bath, break down the proteins and sugar for 3-4 minutes. Then break with an agitator until it gets snow. Finally, carefully add a spoonful of a spoon, stirring continuously and add the butter. Do not stop crashing until it becomes a fluffy texture.
Assembling the cake
Cut the marsh in circles about 1 cm thick. Syrup with elderberry syrup/1 tsp syrup dissolved in 1 h of water) and moisten the marsh. Cover the first blade with a little lemon cream, then put a little of the Swiss cream. You cover with the next swamp and also syrup it with elder syrup. Again, put between it and the top bland oil cream and egg lemon cream. Place the third bladder by covering it with foil and taking it for an hour in the refrigerator to tighten.
Then remove it and cover it with the remainder of the Swiss oil cream and take it to the refrigerator to cool. Decorate at your choice – with peonies, elder, jasmine or other colors.
Enjoy your meal!