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Name: Chabela Wedding Cake
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 175 g Refined granulated sugar; 17 Eggs; 300 g Cake flour, sifted three; Grated peel of one lime; Times

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INGREDIENTS

175 g Refined granulated sugar
17 Eggs
300 g Cake flour, sifted three
Grated peel of one lime
Times

Servings

INSTRUCTIONS

Place 5 egg yolks, 4 whole eggs, and the sugar in a large bowl. Beat until the mixture thickens and then add 2 more whole eggs; repeat, adding the remaining eggs two at a time until all the eggs have been added. When the last two eggs have been beaten in, beat in the grated lime peel. When the mixture has thickened, stop beating and add the sifted flour, mixing it in a little at a time with a wooden spoon until it has all been incorporated. Finally, grease a pan with butter, dust with flour, and pour the batter into it. Bake for 30 minutes. For the Filling: 150 grams apricot paste 150 grams granulated sugar To Prepare the Filling: Heat the apricot paste together with a little bit of water; after the mixture comes to a boil, strain it, preferably through a hair or flour sieve, but a coarser strainer can be used if you dont have either of those. Place the paste in a pan, add the sugar, and heat, stirring constantly, until the mixture forms a marmalade. Remove from the heat and allow to cool slightly before spreading it on the middle layer of the cake, which, of course, has previously been sliced into layers. For the Fondant Icing: 800 grams granulated sugar 60 drops of lime juice plus enough water to dissolve the sugar To Prepare the Fondant: Combine the sugar and water in a pan and heat, stirring constantly, until the mixture comes to a boil. Strain into another pan and return to heat; add the lime juice and cook till it reaches the soft-ball stage, wiping the edge of the pan with a damp cloth periodically to prevent the sugar from crystalizing. When the mixture reaches that stage, pour into a damp pan, sprinkle with water, and allow to cool slightly. After it cools, beat with a wooden spoon until creamy. To ice the cake, add a tablespoon of milk to the fondant, heat until it softens, add a drop of red food color, and frost only the top part of the cake with the fondant icing. Meringue icing: 10 egg whites 500 grams of sugar Beat together until they reach the coarse-thread stage. Frost rest of cake with meringue icing. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

NOTES

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Chabela Wedding Cake

175 g Refined granulated sugar 
17  Eggs 
300 g Cake flour, sifted three 
  Grated peel of one lime 
  Times

Place 5 egg yolks, 4 whole eggs, and the sugar in a large bowl. Beat  until the mixture thickens and then add 2 more whole eggs; repeat,  adding the remaining eggs two at a time until all the eggs have been  added. When the last two eggs have been beaten in, beat in the grated  lime peel. When the mixture has thickened, stop beating and add the  sifted flour, mixing it in a little at a time with a wooden spoon  until it has all been incorporated. Finally, grease a pan with  butter, dust with flour, and pour the batter into it. Bake for 30  minutes.    For the Filling:    150 grams apricot paste 150 grams granulated sugar    To Prepare the Filling: Heat the apricot paste together with a little  bit of water; after the mixture comes to a boil, strain it,  preferably through a hair or flour sieve, but a coarser strainer can  be used if you dont have either of those. Place the paste in a pan,  add the sugar, and heat, stirring constantly, until the mixture forms  a marmalade. Remove from the heat and allow to cool slightly before  spreading it on the middle layer of the cake, which, of course, has  previously been sliced into layers.    For the Fondant Icing:    800 grams granulated sugar 60 drops of lime juice plus enough water to  dissolve the sugar    To Prepare the Fondant: Combine the sugar and water in a pan and heat,  stirring constantly, until the mixture comes to a boil. Strain into  another pan and return to heat; add the lime juice and cook till it  reaches the soft-ball stage, wiping the edge of the pan with a damp  cloth periodically to prevent the sugar from crystalizing. When the  mixture reaches that stage, pour into a damp pan, sprinkle with  water, and allow to cool slightly.  After it cools, beat with a  wooden spoon until creamy.  To ice the cake, add a tablespoon of milk  to the fondant, heat until it softens, add a drop of red food color,  and frost only the top part of the cake with the fondant icing.    Meringue icing:    10 egg whites 500 grams of sugar    Beat together until they reach the coarse-thread stage. Frost rest of  cake with meringue icing.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition

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Serving Size: 1 Serving (4725g)
Recipe Makes: 1 Servings

Calories: 6078
Calories from Fat: 3802 (63%)

Amt Per Serving		% DV

	Total Fat 422.4g	563 %
	Saturated Fat 131.7g	659 %
	Monounsaturated Fat 161.9g
	Polyunsanturated Fat 58g
Cholesterol 17977.5mg		5532 %
Sodium 5950mg		205 %
Potassium 5695mg		150 %
Total Carbohydrate 32.7g		10 %
	Dietary Fiber 0g	0 %
	Sugars, other 32.7g
Protein 534.6g		764 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6078

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