Traditional French Wedding Cake Recipe

April 19, 2023 Post a Comment

300 Layer French Crepe Cake from thecakeblog.com

Introduction

Any wedding ceremony is incomplete without a wedding cake! A cake is the most important part of the wedding and having a traditional French wedding cake is a must. The traditional French wedding cake is a beautiful and elegant cake that is both delicious and easy to make. It is a classic recipe that has been handed down through generations of French families. The cake is made with layers of delicate almond sponge and filled with delicious buttercream and jam. The cake is then covered in a thin layer of fondant, giving it a perfect finish.

This recipe is perfect for any wedding and will be sure to impress your guests. It is a great way to bring a touch of French culture and elegance to your special day. This recipe requires a bit of patience and skill, but it is definitely worth it in the end. Once you have mastered the recipe, you will be able to make this traditional French cake for all your special occasions.

Ingredients

For the cake:

2 cups almond flour
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 eggs
1 cup butter, melted
1 teaspoon vanilla extract

For the buttercream:

4 cups confectioners’ sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 tablespoons heavy cream

For the filling:

1/2 cup raspberry jam

For the frosting:

1/2 cup butter, melted
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream

Instructions

Begin by preheating the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

In a large bowl, whisk together the almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, melted butter, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined. Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

While the cakes are cooling, make the buttercream. In a large bowl, cream together the butter and confectioners’ sugar until light and fluffy. Add the vanilla extract and heavy cream and mix until fully combined.

Once the cakes are cool, remove the parchment paper and cut each cake in half horizontally. Place one of the cake halves on a cake board or plate and spread a layer of buttercream on top. Top with a layer of raspberry jam and then place the other cake half on top. Spread a thin layer of buttercream over the top and sides of the cake.

To make the frosting, melt the butter in a small saucepan over low heat. In a large bowl, whisk together the melted butter, confectioners’ sugar, vanilla extract, and heavy cream until fully combined. Spread the frosting over the top and sides of the cake.

Allow the cake to chill in the refrigerator for at least 1 hour before serving. Enjoy!