Some month ago the sister of my dearest and me agreed to bake a wedding cake for some friends of her. And so we spent a lot of time on pinterest, collecting ideas and inspiration.
Slowly a plan for the decoration emerged and finally we had a plan for the cakes as well: Punch torte, Nussnougat-Quark-Cake and Sacher Torte would be the perfect cakes. We baked some tiny test cakes for the bride and the groom, they tried them and liked them, too. Especially the punch torte was a favourite. And as we changed this recipe quite a lot it deserved its own recipe.
After the decoration and the recipes were set, we created a timeschedule:
- 2 weeks before “the day”: baking sponge cake and short crust for the punch torte. Freeze them after cooling. Prepare the cake topper with flower paste.
- 10 days before: bake Sacher torte
- 3 Days before: Infuse cream with coffee beans for Mocca Ganache
- 2 Days before: prepare white Ganache and Mocca Ganache , make Fondant (double amount!), bake Nussnougat-Quark cake, fill Punch torte, cover all cakes with gananche
- 1 Day before: cover all cakes with fondant and decorate
Two days before the wedding I packed everything needed, including two kitchen machines and everything I own for making torte. It feels a bit as if I planned to move in when we unpack the car at my in laws house. After a family breakfast the sister and me retreated into the kitchen and stayed there for nearly two days.
Our timeschedule worked out perfectly, much better then I expected. Even when we decided in the middle of decorating, that we did not like our original plan and had to remove the fondant from the middle tier, covering it with fresh ganache and fondant did not mess our plans. Friday evening everything was decorated and we were very tiered, but happy. And the result was worth the trouble!
This time, we learned again some things:
- A empty dishwasher and more then one kitchen machines are always good to have
- sometimes a decoration looks beautiful for other people cakes, but you have to realize that it is not your style. So follow your own intuition and it will be beautiful.
- There is never to much ganache or fondant
- Never underestimate the power of a satin band as cake band
- Baking weddings cake with a friend so much more fun! 🙂
Sacher torte Oma Buchholtz
for one Torte of 14 cm Diameter
yields 2 cakes
- 75g soft Butter
- 75g powdered sugar
- 150g semi sweet chocolate
- 6 Eggs Size M
- 150g flour Type 405
- 10g cacao
- 1 Pinch Salt
- 2g Baking Powder
- 40g Grand Marnier
- 250g Aprikot jam
Preheat the oven to 160!C
Melt the chocolate. In the meantime cream butter with sugar, then stir in the egg yolks. Then add the melted chocolate.
Beat egg whites with salt to soft peaks. Sieved flour, cacao and baking powder on the egg-butter-chocolate mixture and fold in. Last fold in the egg white.
Fill to baking rings of 14 cm diameter and bake for 45 min at 160°C.
Let cool over night. The next day straigten the tops, cover one cake with the filling, place the other cake on top. Wrap in cling film and let the cake rest for 10 days in the fridge.
The day before covering the cake with fondant it is covered with white chocolate ganache. The surface should be as even as possible.
28 cm Diameter
yields two cake bases
- 240g Butter
- 270g sugar
- 1 Pinch Salt
- 8 Eggs size M
- 400g Quark
- 320g Praline
- 480g Hazel nuts
- 320g flour type 405
- 24g Baking powder
Whip eggs with sugar until the sugar dissolved and the mixture is frothy white. In the meantime melt praline and butter on low heat. Stir the molten mixture with the eggs and add the quark, too. Now add the grounded nuts, flour, baking powder and salt.
Fill in a well greased springform and bake ant 160°C for 85 min (use a cake tester to be sure it is done). Let cool, then spread the cake with ganache and cover it with fondant. Decorate like desired.
- 600g white Chocolate
- 300g cream
Chop chocolate in small pieces. Bring cream to boil, remove from the heat and stir in the chocolate. Let the chocolate sit in the cream for 5 min then stir until the chocolate is completely dissolved. Cool in the fridge until the mixture has a temperature of 15°C. Cream with a mixer to soft peaks.
- 600g Semi Sweet Chocolate
- 80g Espresso beans
- 480g cream
Infuse the esspressp beans in the cream for 24 hours in the fridge. The next morning: Chop chocolate in small pieces. Strain the cream and bring to boil, remove from the heat and stir in the chocolate. Let the chocolate sit in the cream for 5 min then stir until the chocolate is completely dissolved. Cool in the fridge until the mixture has a temperature of 15°C. Cream with a mixer to soft peaks.