A Celebration Cake

Whitsuntide. Weddings. Examinations. Christenings. Mother´s Day.

Mother´s Day is always celebrated the last Sunday of May in Sweden. Our memorial day in honor of mothers originated in USA. Earlier a similar British tradition was called “Mothering Day” or “Mothering Sunday”; a celebration on the fourth Sunday in Lent for all those working young boys and girls away from home. They were allowed this one day’s holiday to return to their homes, visit their mothers and spend the day with them. They also brought a gift, a so called “Mothering Cake”.

Anyway, now there are a lot of celebrations in Sweden.

It is cake time.

Actually this cake is meant to be a homemade wedding cake. The picture and the recipe come from a book called “Stora kakboken” (Bonnier 1965) (i.e. The Great Baking Book). I have never baked this cake myself. It does not look too difficult, though. I only hope to inspire somebody else. There is no need to follow the recipe blindly. Choose other fillings, fruits or berries. Choose other decorations.

INGREDIENTS:
12 eggs
360 g sugar
360 g flour
2 teaspoons baking powder

FILLING I:
1 l (1000 ml) whipping cream
3-4 tablespoons sugar
1 jar pineapples, chopped
1 jar peaches, chopped
2 oranges, chopped
2 bananas, chopped

FILLING II:
Nougat
100 g sugar
50 g almonds
1 marzipan lid

DECORATION:
20 marzipan roses
20 marzipan leaves
1 large marzipan rose OR
for a wedding cake – a bride and groom cake topper

YOU WILL NEED:
1 greased cake pan 30 cm
1 greased cake pan 24 cm
1 greased cake pan 18 cm

METHOD:
* Beat 6 eggs with 180 g sugar.
* Add 180 g of the flour + 1 teaspoon baking powder.
This batter is for the large cake pan.

* Make cake batter from the remaining eggs, sugar, flour and baking powder.
* Divide batter between the smaller cake pans.

* Place the large cake pan in cold oven.
* Set temp. to 190°C, gradually lower the temp. to 150° and 100°C.
* Baking time 35 minutes.
* Bake the smaller ones for 25-30 minutes at 180°C.
* Cool and divide each cake into 3 layers.
* Spoon fruit juices over the layers to make the cake damp.
* Fill between layers with whipped cream and fruit.
* Fill the upper layer with nougat.
* Place a marzipan lid on top.

METHOD FOR NOUGAT:
* Chop the almonds.
* Put sugar in a clean cast iron pan
* Melt it on low heat until it is golden brown
* Stir frequently with a wooden spoon
* Add almonds, stirring to coat them.
* Pour the mixture onto an oiled baking sheet.
* Allow the mixture to stiffen, then crush it.

DECORATION:
* Pipe whipped cream on top of the cake and all around.
* Decoratively place roses and leaves on the cake.

The recipe in Swedish 4 Bröllopstårtan