200 lemons and 500 eggs: the recipe and story behind Meghan and Harry's 'revolutionary' wedding cake
'20.05.2020'
Source: Woman.ru
Now you can easily reproduce the very cake that was served at the wedding of Prince Harry and Meghan Markle on May 19, 2018! Confectioners took 5 days to create it (but it will take you several hours), writes Woman.ru.
The whole world recalls the details of the Sussex wedding, which took place two years ago. Confectioners who made cake for the royal spouses also spoke about their role at the celebration.
May 19, 2018 was a special day for the history of the British royal family. On that beautiful sunny Saturday, Prince Harry and Meghan Markle became husband and wife.
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And the whole world does not believe how dramatically the Sussex life has changed in this short period, but at the same time wishes them the very best.
Claire Ptak, the owner of the Violet confectionery, also turned to the spouses. It was her team that was creating the wedding cake for a famous couple and hundreds of no less famous guests.
In her congratulations, Claire thanked the team of the patisserie for the fact that together they coped with this "grandiose challenge" and delighted the guests of the wedding reception.
The specialist also revealed the details of creating a cake for Harry and Megan.
The team "collected" the cake just a couple of hours before the start of the holiday, right in Buckingham Palace. However, during the five days before the wedding of the prince and ex-actress, the confectioners baked cakes for the future cake, and then frozen them using special technology.
Cake (more precisely - a group of cakes) It was decorated with 150 live roses and peonies in light shades, as well as Swiss meringues with the addition of elderberry juice. His recipe is very simple - but it took a record amount of ingredients to create.
So, confectioners used (!) 500 eggs, 200 lemons, 20 kilograms of flour, sugar and butter, as well as 10 bottles of elderberry aromatic extract. It’s even scary to imagine how much strength and patience the team needed to prepare this sweet masterpiece!
The high-profile wedding of Prince Harry and Meghan Markle was the most discussed event of last year: the newlyweds already showed that they would not implicitly observe the traditions of the British monarchs. In particular, for the celebration the bride chose an atypically simple dress for the royal family - but it turned out that the “revolution” also affected the festive cake.
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For centuries, royal British cupcakes with dried fruits soaked in alcohol have become an adornment of royal weddings. It does not lose freshness for a long time, so guests could take a piece home if they did not eat it during the celebration. But Megan and Harry gave preference to another recipe - a fabulous lemon cake made of biscuit and delicate cream.
You can also feel the spring taste of love by making the legendary cake in your kitchen according to the recipe that you published 1 + 1!
The amount of ingredients is indicated for 1 kg of the finished dish.
Megan and Harry Lemon Wedding Cake Recipe
For the cake:
- Sugars - 200 g
- Lemon juice - 2-3 Art. l
- Eggs - 3 pieces.
- Flour - 180 g
- Baking Powder - 1 tsp.
- Elderberry Syrup - 50 ml
For a lemon layer:
- Egg - 1 pcs.
- Powdered Sugar - 40 g
- Lemon - 1 pcs.
- Butter - 15 g
For cream based on meringue:
- Squirrels - 4 pcs.
- Sugars - 200 g
- Butter - 180 g
- Salt - pinch
- Vanilla extract
How to Make Meghan Markle and Prince Harry's Lemon Wedding Cake
- Cooking cake: we separate the egg whites and beat in a mixer at low speed. Gradually add sugar and vanilla. Continue to beat until a thick consistency.
- Sift flour into proteins and gently knead with a spoon. Then add lemon juice.
- We cover the form with a diameter of 20 cm with parchment and fill it with dough without lubricating the walls. Bake in a preheated to 190-200 ° oven for 20-25 minutes.
- We prepare a lemon layer: mix the egg with icing sugar, add the juice and zest of one lemon.
- We put the mixture in a water bath and bring to a thickening, stirring occasionally. Once removed from the bath - add oil, mix and leave the mixture to cool.
- Cooking the cream: in a dry bowl we combine the proteins, sugar and a pinch of salt. Beat with a mixer at high speed until a thick consistency. Add room temperature butter and vanilla extract and continue whisking.
- We form a cake: cut the finished cake into 2-3 discs and soak them with elderberry syrup.
- Grease each cake first with a thin layer of cream, and spread the lemon layer on top. Cover the finished cake with cream and leave for 4-5 hours in the refrigerator.
