Wedding Cake of the Year 2021 – recipes and tips

Wedding Cakes – Recipes and Tips

Time to choose your wedding cake? Every year, the Swedish National Pastry Team creates a new cake to develop and diversify the range on offer to customers; over time, we can all find our own favourite. This year’s flavours are: Raspberry, Honey and Oats. Sweetness, tartness and crunch in perfect harmony. The cake is built on a moist, toasty oat base, a fresh raspberry compote, a honey toffee and a mousse with toasted oats. The cake is then coated in a golden honey glaze. Topped with a chocolate decoration and fresh berries and herbs!

https://kumarskitchen.com/medien/

Recipe

(Recipe calculated for 2 x 10-piece cakes)

Toasted oat base

200 g melted butter (Traditionally Debic)

160 g raw sugar

120 g honey (solid)

2 eggs

50 g Oat flakes

3 g Baking powder

80 g plain flour

Method:

Toast the rolled oats for the base and mousse at 200 degrees for about 20 minutes. Blend to make oat flour.
Lightly whisk the eggs with the sugar and honey using a whisk. Mix all the dry ingredients together and fold into the egg mixture. Finally, fold in the butter. Bake at 180 degrees for about 12 minutes.

Oat mousse

25 g Toasted oat flour

250 g milk

250 g cream (Debic 40%)

130 g Sugar

150 g egg yolks

5 gelatine leaves

600 g cream (Debic 40%)

Method:

Day 1: Mix the oat flour and milk and leave in the fridge overnight.
Day 2: Bring the ‘oat milk’, cream and sugar to the boil, then blend. Add the egg yolks and heat to 83 degrees. Strain the mixture. Add the gelatine and leave to cool before folding in the lightly whipped cream.

Honey toffee

140 g honey (solid)

90 g cream (Debic 40%)

60 g butter (traditional Debic)

1 gelatine sheet

2 g salt

Wetproof raspberry crisp (Werners)

Method:

Bring the honey and cream to 116 degrees. Remove from the heat and add the remaining ingredients. Leave to cool, then pour a layer over the raspberry compote. Sprinkle a layer of Wetproof raspberries over the toffee.

Raspberry compote

400 g raspberries

80 g water

80 g sugar

15 g Gel Cream Hot (Werners)

10 g gelatine

Method:

Boil all the ingredients except the gelatine for 3–4 minutes. Add the gelatine and pour into rings slightly smaller than the cake.

Glaze

150 g Water

300 g Sugar

300 g Honey

20 g gelatine

200 g Condensed milk

300 g Valrhona Dulcey (Werners)

Method:

Bring the water, sugar and honey to the boil. Pour over the remaining ingredients and mix. Use at approx. 36 degrees.

Glaze Dulcey cream

200 g cream (Debic 40%)

120 g Valrhona Dulcey (Werners)

Day 1: Bring the cream to the boil. Pour over the chocolate and mix.
Day 2: Whisk until stiff and pipe through a smooth nozzle into the ring on top of the cake.

Assembly in a silicone mould

(works just as well in a cake ring, approx. 20 cm)

Pour the oat mousse into the mould.

Proceed as follows:

Turn the inner layer so that the honey cream ends up on top of the cake. Fill with mousse, then freeze. Remove the cake from the mould, glaze it and place it on the oat base.

Decoration

Valrhona ‘Inspiration’ raspberry (Werners)

Fresh raspberries

Atsina

Dulcey cream

Wetproof Raspberry (Werners)

Plastic ribbon, 2–3 cm wide

Chocolate band at the base: Cut a length of plastic strip long enough to go round the cake. Melt the Valrhona raspberry chocolate and spread it onto the plastic strip. Wait until the chocolate has started to set, then lift the strip and place it around the base of the cake. Chocolate ring: Cut a plastic strip to about half the required length. Temper the chocolate, spread a thin layer onto the plastic strip and shape into a ring. Place the chocolate ring on the cake and pipe in the Dulcey cream, sprinkle with Wetproof raspberry, add fresh raspberries and finish with Atsina.

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