Wedding Cake

Cake

Soak the raisins in half a cup of Port wine for at least a day

Beat three egg whites until stiff and reserve the yolks

In another bowl, beat the butter with sugar for 5 minutes or until pale yellow

Add the eggs and reserved yolks and mix until smooth

Fold in the whipped egg whites delicately

Add the grated orange zest and juice, ground cinnamon, and nutmeg

Then add the wheat flour and baking powder, beating continuously

Add the chopped almonds and candied fruits

Add the soaked raisins and Port wine with the nuts and mix

Bake in a medium-temperature oven

Grease the cake molds with butter and dust with flour

Divide the dough evenly between the two cakes

Bake for 55 minutes or until a toothpick inserted comes out clean

Let cool

Soft icing

Beat three egg whites until stiff and add confectioner's sugar

Continue beating until thickened

Hard icing

Beat four egg whites with orange juice until smooth

Add the confectioner's sugar gradually, stirring with a wooden spoon

Mix until a smooth dough forms

Transfer to a clean surface and knead in the remaining sugar until smooth and no longer sticky

Cover with plastic wrap to prevent drying out

Assembly

Place the larger cake on a plate and cover it with a layer of soft icing

Top with the second cake and repeat the process

Reserve the leftover soft icing