Bridal Dessert (Bride Cake)
Today we are preparing the Bride Cake recipe, which is almost on the first pages of my aunt's recipe book. Moreover, all the tricks are in the description section... Try this recipe in the kitchen! Don't forget to follow so as not to miss recipes and kitchen secrets like this...
To prevent the cake from deflating, we whisk the sugar and eggs until they reach the consistency of boza.
We turn the cake upside down so that it absorbs the milk easily, so it becomes sponge-like and moistened evenly.
Watch the Video:
We use the oven with the upper and lower settings, not the fan, so that the cake rises evenly.
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Ingredients for Bridal Dessert (Bride Cake) Recipe
- 4 medium egg
- 1 cup powdered sugar
- 1 water glass flour
- 1 package baking powder
To Soak the Cake:
- 2 cups of warm milk
For the cream:
- 1 pieces of eggs
- 5 water glass milk
- 1 cup powdered sugar
- 3 tablespoons of flour
- 2 tablespoons of wheat starch
- 1 bag of powdered whipped cream
For the above:
- coconut
- Pistachio nuts
Instructions
- Put the eggs and sugar in a deep mixing bowl. Beat until it reaches the consistency of boza.
- Add the flour and baking powder and continue mixing.
- Line a baking tray with baking paper and spread the cake batter using a spatula.
- Bake in a preheated oven at 170 degrees for 20-25 minutes until golden brown.
- While the cake is baking, put the eggs, milk, granulated sugar, flour and wheat starch into a pot for the cream.
- Cook, stirring, until it reaches a pudding consistency. Let it cool, stirring occasionally.
- Remove the cooled cake from the baking tray and baking paper. Place it back into the baking tray with the browned side facing down. Moisten with 2,5 cups of milk.
- Add the centimeter of cream to the cooled cream and beat on high speed for 2 minutes.
- Sprinkle pistachios on top of the cake and spread the cream. Sprinkle grated coconut and pistachios on top and let it rest in the refrigerator for at least 4-5 hours before serving.
