WEDDING CAKE

METHOD - SPONGE

In a saucepan, bring cream to a boil, set aside. In a saucepan, cook the 150g sugar to 374°F (190°C) making a caramel. Slowly add the cream stirring continuously with a whisk until fully incorporated. Let cool for 1 hour. In a stand mixer with the paddle attachment, mix the egg yolks and butter until incorporated. Add the caramel, continue mixing. Add the melted chocolate, continue mixing. Add the flour, cacao powder and baking powder, continue mixing. In a separate stand mixer with a whisk attachment, whip the egg whites and 50g sugar to make a meringue. Add meringue to the first mixture and mix until fully incorporated. Place in a greased 25 x 25cm square mold. Bake at 320°F (160°C) for 30 minutes. Cool down to room temperature.

METHOD - MILK CHOCOLATE GANACHE

In a saucepan, boil the cream and glucose. Pour the mixture over the chocolate and mix until fully incorporated. Using a handheld blender, blend to obtain a smooth mixture. Place in a pastry bag with a plain piping tip.

METHOD - NUT BLANC MANGER

In a food processor or blender, blend the nuts with water for 5 minutes. Sieve/strain the liquid. Place sieved liquid in refrigerator for 24 hours and discard pulp. In a saucepan, bring the walnut milk, sugar, salt, egg yolks and corn starch to a boil, stirring constantly to prevent lumps. Cook for 2 minutes. Use a handheld immersion blender to smooth if necessary. Set aside in refrigerator.

ASSEMBLY

Cut the cake in half lengthways. Pipe the ganache on one half of the cake, place the second half on top. Place in refrigerator for 30 minutes. Place the nut blanc-manger evenly and smoothly over the entire cake. Keep refrigerated.

Makes 1 wedding cake