Sweet Almond Wedding Cake

  1. Preheat the oven to 350u0b0F. Line a 9 inch cake pan and a 7 inch cake pan with parchment paper.
  2. Place the egg whites in a mixing bowl and beat until stiff using an electric hand mixer. Gradually beat in 1 cup sugar until the mixture is glossy. Beat in the vanilla extract and egg yolks, one-by-one. Mix the flour, cornstarch and baking powder together, then carefully fold into the egg mixture. Divide the mixture between the two cake pans, placing a larger portion in the bigger pan. Bake the small cake for 25-30 mins, until golden and the larger cake for 30-35 mins. The cakes are ready when a skewer inserted into the center comes out clean.
  3. Remove the cakes from the oven and leave to cool in the pans for 45 mins to 1 hour on a wire cooling rack. Remove from the pans and leave to cool completely.
  4. To make the marzipan roses, knead together 1/3 lb marzipan and 1/2 cup powdered sugar on a clean work surface. Add a few drops of pink food coloring and knead until evenly distributed. Place the marzipan between two sheets of wax paper and roll out to about 1/8 inch thickness. Using a cookie cutter, cut out small circles, then gently flatten the edges of each circle. Using your fingers, roll one circle into a tube. Flute the edges at one side to create the center of the rose. Take a second 'petal' and lightly wrap it around the first. Flute the edges once more. Repeat so that you have 4-5 petals around the central petal. Repeat the process so that you have enough roses to decorate the cake. Leave to set for at least 4 hours.
  5. Once the roses have dried, use a small paintbrush to brush egg white over the edges of the petals. Immediately dust the petals with 1/4 cup sugar so that it sticks. Set aside.
  6. Slice each sponge cake into thirds horizontally. Sprinkle liqueur over the cut pieces of cake. Finely grind the walnuts. Beat the cream, 1 cup sugar and 1 tsp vanilla extract together until stiff. Fold in the walnuts. Spread the walnut cream over the lower 2 tiers of both cakes. Stack the layers on top of each other in order and chill for 15-20 mins.
  7. Heat the jam slightly and mix until smooth. Brush the jam over the outside of both cakes.
  8. Knead the remaining marzipan with 1 2/3 cup powdered sugar until thick and smooth. Reserve 2/3 of the mixture and place between two pieces of waxed paper. Roll out to make a 16 inch diameter circle then carefully lay it over the large cake. Trim away the excess and re-roll the marzipan to make another circle. Lay this over the smaller cake and trim.
  9. Mix 1 egg white with the remaining powdered sugar to make a thick, smooth icing. Transfer the icing to a freezer bag and cut a small hole in the corner. Pipe icing onto the sides of the cake, using the picture as a guide. Decorate with roses. Set the cake aside until the icing sets then serve.

eggs, sugar, vanilla, flour, cornstarch, baking powder, powdered sugar, drops red food coloring, almond liqueur, walnut halves, heavy cream, apricot jam

Taken from recipes-plus.com/api/v2.0/recipes/16552 (may not work)

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