Execution is easy: use our recipe or your preferred cake recipe. The flaky dough, filled with cornstarch cream and whipped cream, is also being used for this type of cake. With three or four molds of different sizes, a little gelatin, some cream, a little glaze, some tulle flowers, a little skill... and you're done! Here's the bride's cake! Our cake is made from wood and covered with silver paper. But even without any decorations, cakes can be stacked on top of each other, separated by fringed tulle. Either way, the effect will be lovely!
Dough:
4 cups (of chá) of wheat flour
4 cups (of chá) of almond flour
2 cups (of chá) of cornstarch
2 cups (of chá) of butter
2 cups (of chá) of milk
8 eggs
4 tablespoons (of chá) of baking powder
1 pinch of salt
Execution is easy: use our recipe or your preferred cake recipe. The flaky dough, filled with cornstarch cream and whipped cream, is also being used for this type of cake. With three or four molds of different sizes, a little gelatin, some cream, a little glaze, some tulle flowers, a little skill... and you're done! Here's the bride's cake! Our cake is made from wood and covered with silver paper. But even without any decorations, cakes can be stacked on top of each other, separated by fringed tulle. Either way, the effect will be lovely!
Dough:
4 cups (of chá) of wheat flour
4 cups (of chá) of almond flour
2 cups (of chá) of cornstarch
2 cups (of chá) of butter
2 cups (of chá) of milk
8 eggs
4 tablespoons (of chá) of baking powder
1 pinch of salt
Beat the almond flour with the butter until it's whitish
Add the yolks, wheat flour panned with cornstarch, baking powder, and salt, alternating with milk
After everything is well mixed, gently fold in the egg whites
Grease a mold that's about 30 cm in diameter, pour in the cake batter, and bake it
Calculating the different diameters of the molds you'll be using, it's easy to know how much to multiply this recipe to get the cake size you want
Filling: After baking and cooling the cake, cut it in half and fill it with cornstarch cream and vanilla or whipped cream, as preferred
Then stack all the cakes on top of each other, with a little gelatin fruit filling between them.
