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Wedding Cake

4 servings

Ingredients

• 500 g Butter (washed)
• 500 g Almonds (finely ground with egg white)
• 500 g Sugar (ground, sifted)
• 500 g Flour (fine, warmed)
• 12 pcs Eggs
• 1 pcs Lemon zest (grated)
• 1 tsp Mace
• 4 pcs Egg yolks (for the frosting)
• 125 g Butter (for the frosting)
• 4 pcs Lemons (juice and zest, for the frosting)

Instructions

1. Cream the butter until fluffy, then alternately add the remaining ingredients except for the flour, stirring constantly, and beat the mixture for fifteen minutes.
2. Then stir in the flour and the beaten egg whites, and bake four round cakes to a dark yellow, not brown, at the second heat level.
3. For the frosting, melt the butter over low heat, stir in sugar, lemon zest, egg yolks, and lemon juice, and beat vigorously until thickened; quickly remove from heat and continue stirring.
4. Spread three of the cakes with this frosting and stack them, placing the fourth on top.
5. The next day, trim the edges smooth, spread with royal icing, and decorate with piped icing, preserved fruits, and myrtle leaves.

Modernized from a treasured 19th-century German cookbook.