Chabela wedding cake
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Chabela wedding cake
  Wedding    Cakes  
Last updated 6/12/2012 1:12:45 AM. Recipe ID 40845. Report a problem with this recipe.
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      Title: Chabela wedding cake
 Categories: Cakes
      Yield: 1 Servings
    175 g  Refined granulated sugar
    300 g  Cake flour, sifted three
     17    Eggs
           Grated peel of one lime
  Place 5 egg yolks, 4 whole eggs, and the sugar in a large bowl. Beat
  until the mixture thickens and then add 2 more whole eggs; repeat,
  adding the remaining eggs two at a time until all the eggs have been
  added. When the last two eggs have been beaten in, beat in the grated
  lime peel. When the mixture has thickened, stop beating and add the
  sifted flour, mixing it in a little at a time with a wooden spoon
  until it has all been incorporated. Finally, grease a pan with
  butter, dust with flour, and pour the batter into it. Bake for 30
  For the Filling:
  150 grams apricot paste 150 grams granulated sugar
  To Prepare the Filling: Heat the apricot paste together with a little
  bit of water; after the mixture comes to a boil, strain it,
  preferably through a hair or flour sieve, but a coarser strainer can
  be used if you don't have either of those. Place the paste in a pan,
  add the sugar, and heat, stirring constantly, until the mixture forms
  a marmalade. Remove from the heat and allow to cool slightly before
  spreading it on the middle layer of the cake, which, of course, has
  previously been sliced into layers.
  For the Fondant Icing:
  800 grams granulated sugar 60 drops of lime juice plus enough water to
  dissolve the sugar
  To Prepare the Fondant: Combine the sugar and water in a pan and heat,
  stirring constantly, until the mixture comes to a boil. Strain into
  another pan and return to heat; add the lime juice and cook till it
  reaches the soft-ball stage, wiping the edge of the pan with a damp
  cloth periodically to prevent the sugar from crystalizing. When the
  mixture reaches that stage, pour into a damp pan, sprinkle with
  water, and allow to cool slightly.  After it cools, beat with a
  wooden spoon until creamy. To ice the cake, add a tablespoon of milk
  to the fondant, heat until it softens, add a drop of red food color,
  and frost only the top part of the cake with the fondant icing.
  Meringue icing:
  10 egg whites 500 grams of sugar
  Beat together until they reach the coarse-thread stage. Frost rest of
  cake with meringue icing.

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Recipe ID 40845 (Apr 03, 2005)

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