Mariage Cake.
The dessert for special occasions.
Since the early 1950s, the Mariage Cake has been the ultimate dessert that concludes wedding celebrations, birthdays, and all special events. Every pastry shop has these beautiful cakes full of cream and whipped cream, decorated with a piping bag, sometimes enriched with wild strawberries or chocolate curls. Since then, even though surrounded by more modern and different desserts, the Mariage Cake has remained the cake that concludes almost all events.
Making a beautiful and delicious Mariage Cake at home is very simple, you just need to prepare the bases (you can prepare the sponge cake even the day before) and then assemble everything. A dessert that always brings great satisfaction and always wins over everyone.
Also try these delicious cakes 😊👇👇
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Portions: 810 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
Sponge Cake Ingredients:
- 6 large eggs
- 1 1/4 cups all-purpose flour
- 1/3 cup potato starch
- 3/4 cup sugar
- 1 pinch salt
- 1 vanilla essence
- 1 packet baking powder
- 2 cups fresh whole milk
- 2 egg yolks
- 1 egg
- 1/2 cup cornstarch
- 2/3 cup sugar
- Half pod vanilla
- 1 pinch salt
- zest of 1 lemon
- 4 tablespoons whipped cream (taken from the topping)
- 1 1/4 cups water
- 2 tablespoons sugar
- Half small glass rum or maraschino liqueur (you can add more to taste)
- 2 cups fresh whipping cream
- 1/3 cup powdered sugar
- 1 tablespoon cold custard (taken from the filling)
- to taste berries, or untreated flowers
Tools
- 1 Mold 9.5-inch mold
- 1 Piping Bag piping bag
- 1 Electric Whisk electric whisk
- 1 Spatula spatula
- 2 Bowls bowls
- 1 Stand Mixer stand mixer
Steps
Using an electric whisk or stand mixer, beat the eggs with sugar, a pinch of salt, and vanilla until the mixture is fluffy and creamy (it will take about 15 minutes).
Preheat the oven to 340°F.
Grease a 9.5-inch mold.
Once the eggs are well beaten, turn off the stand mixer.
Sift the flour with the potato starch and baking powder and gradually add it to the beaten eggs mixture, gently folding it in with a spatula from top to bottom, being careful not to deflate the mixture.
Bake in the center of the hot oven for about 30 minutes. After the baking time, check the center with a toothpick; it should come out dry. Remove from the oven and invert the cake onto a platter. Let it cool down completely. While the sponge cake is baking, prepare the custard as described by CLICKING HERE. Let it cool with plastic wrap in contact.
Prepare the syrup by placing 1 1/4 cups of water and 2 tablespoons of sugar in a saucepan, bring to a boil, then turn off the heat.
Whip the cream with the powdered sugar to stiff peaks using an electric whisk.
Add 1 tablespoon of the custard to the whipped cream and whisk again with the electric whisk, cover with plastic wrap, and store in the fridge.
Add 4 tablespoons of the freshly whipped cream to the custard, mix well until you get a smooth and creamy mixture.
Cut the sponge cake into 2 parts.
Add the liqueur to the syrup, taste to check its flavor and alcohol level, feel free to add more if you wish.
With a spoon or brush, moisten the base well with the syrup.
Spread the custard evenly over it.
Cover with the other part of the sponge cake and moisten this side with the syrup as well.
Let the cake settle in the fridge for 20 minutes.
Take the cake from the fridge and cover it evenly with the whipped cream, also covering the sides with the help of a spatula.
Put the remaining cream in a piping bag with a star tip and decorate the top edge of the cake and the bottom edge with nice dollops of cream; make dollops in the center of the cake as well.
Place the cake in the fridge for at least 2 hours (I left it overnight).
Before serving, decorate with flowers or berries.
The Mariage cake is ready to be enjoyed, happy dessert!
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