L/B Wedding Cake

Serving amount (3) is for a two-tiered cake, with springforms sized 26cm and 20cm respectively. For a single tier version, use a serving size of 2 for the 26cm version and a serving size of 1 for the 20cm version.

Plan for two days: Bake sponge and prepare buttercream on the morning of day 1. In the evening, fill the sponge and refrigerate overnight. In the morning of day 2, frost with cream cheese frosting and refrigerate again briefly to solidify.

Decorate to taste. We used dried peaflower.

 Other languages: en · de Servings: 3
Ingredients
25 eggs 1200 g sugar 75 ml milk 130 g butter, softened 425 g flour 60 g matcha 4 tsp baking powder 110 ml caramel syrup 150 ml green tea 40 g cocoa 1 tbsp szechuan peppercorn oil 300 ml water 1200 g butter 1300 g white chocolate 600 g smooth cream cheese salt dash of lemon juice dash of vanilla extract
Tier 1 Sponge (Matcha)
9 eggs
Split eggs.
180 g sugar
Beat egg whites until somewhat stiffened, add the sugar and whip to stiff peaks.
180 g sugar 45 ml milk 75 g butter, softened salt
Mix sugar, milk, butter, salt and egg yolks and beat until foamy.
255 g flour 60 g matcha 2 tsp baking powder

Sift dry ingredients into egg yolks and incorporate well. Mix in ⅓0.111 of the egg white to loosen batter. Then mix in remaining egg whites, about 20 seconds max with a handmixer.

Mix egg whites just enough to incorporate evenly. Folding is unnecessary though.

Bake for 60 minutes at 150°C (140°C fan). A cake belt can help to prevent doming.
60 ml caramel syrup 150 ml green tea
Let cake cool, then cut in half horizontally and soak with caramel syrup and green tea.
Tier 2 Sponge (Szechuan Peppercorn)
6 eggs
Split eggs.
120 g sugar
Beat egg whites until somewhat stiffened, add the sugar and whip to stiff peaks.
120 g sugar 30 ml milk 55 g butter, softened salt
Mix sugar, milk, butter, salt and egg yolks and beat until foamy.
170 g flour 40 g cocoa 2 tsp baking powder

Sift dry ingredients into egg yolks and incorporate well. Mix in ⅓ of the egg white to loosen batter. Then mix in remaining egg whites, about 20 seconds max with a handmixer.

Mix egg whites just enough to incorporate evenly. Folding is unnecessary though.

Bake for 60 minutes at 150°C (140°C fan). A cake belt can help to prevent doming.
1 tbsp szechuan peppercorn oil 50 ml caramel syrup 60 ml water
Let cake cool, then cut in half horizontally. Mix liquids until well emulsified and soak sponge with them.
Buttercream
1000 g butter
Cut butter into small pieces.
800 g white chocolate
Melt chocolate.
10 eggs 600 g sugar 240 ml water

Split 51.6666666666666667 of the eggs and discard whites. In a bain marie, start whipping eggs. Bring water and sugar to a high boil and drizzle into eggs. Continue whipping until eggs have reached 65°C. Mix in butter and chocolate until incorporated, then refrigerate until set.

Rescue note: If the buttercream does not set properly, add more white chocolate.
tier 1 sponge tier 2 sponge buttercream
Whip up buttercream. Fill both sponges with buttercream (at a 2:1 split). Refrigerate again until set, preferably overnight.
Frosting
500 g white chocolate
Melt chocolate.
600 g smooth cream cheese 200 g butter dash of lemon juice dash of vanilla extract

Let cream cheese and butter come up to room temperature. Blend smooth. Fold in chocolate, lemon juice and vanilla extract. Let cool slightly to make it easier to spread, but do not let it set completely. If too cold, refrigerate in 30 second increments.

Frost first sponge tier. Set other tier on top and frost in place. Decorate and refrigerate again.

Note that at this point, for the two tier version, the cake is very hard to transfer without breaking up. I advise applying the frosting with the sponges already in the container for transport.