Wedding Cake

Ingredients

• 5 pounds Wheat flour (No. 1 quality) (Use high-quality all-purpose or cake flour.)
• 4 pounds Butter (Originally 'soji kathan makhan' (pure hard butter).)
• 2 1/2 pounds Currants (dried)
• 2 pounds Powdered sugar (For the cake batter.)
• 1 pound Almonds (Blanched and ground.)
• 1/2 pound Candied citron peel (Malunga) (Finely chopped.)
• 1/2 pound Candied orange peel (Finely chopped.)
• 2 tolas Nutmeg (Approx. 23g or 0.8 oz. Ground.)
• 2 tolas Mace (Approx. 23g or 0.8 oz. Ground.)
• 2 tolas Cloves (Approx. 23g or 0.8 oz. Ground.)
• 2 wine glasses Brandy (Approx. 4 fluid ounces total.)
• 2 wine glasses White wine (Approx. 4 fluid ounces total.)
• 30 whole Eggs (Separated.)
• 1 tablespoon Orange flower water (Quantity estimated.)
• 1 pound Powdered sugar (For almond icing.)
• 1 pound Almonds (For almond icing. Blanched and ground very fine.)
• 3 whole Egg whites (For almond icing.)
• 1 tablespoon Rose water (For almond icing. Quantity estimated.)
• 2 pounds Powdered sugar (For sugar icing (royal icing).)
• 4 tolas Cornstarch (Approx. 45g or 1.5 oz. Originally 'starch'.)
• 4 whole Egg whites (For sugar icing (royal icing).)
• 1 teaspoon Vanilla extract (Originally 'nano chamcho' (small spoon).)
• 1 teaspoon Raspberry essence (Originally 'nano chamcho' (small spoon).)

Instructions

1. 1Finely grind the nutmeg, mace, and cloves, then sift them. Peel the almonds and grind them with a little orange flower water. Clean, wash, and wipe the currants dry; place them on a baking sheet (originally a tile) over a slow fire to dry completely, then dust them with a little flour. Lightly roast the wheat flour and sift it.
2. 2Wash the butter in a large flat dish or tinned platter using the palm of your hand to soften it and remove any water. Transfer the softened butter to a large tinned pot (or large mixing bowl). Gradually add the 2 pounds of sugar to the butter, mixing well.
3. 3Beat the egg yolks thoroughly. Beat the egg whites to stiff peaks. Add the beaten eggs to the butter and sugar mixture. Then, gradually add the roasted flour. Finally, mix in all the remaining ingredients (spices, prepared almonds, currants, candied peels, brandy, and white wine). Knead or mix the batter thoroughly for a significant time (historically 2-3 hours by hand, but mix until fully incorporated and smooth if using modern equipment).
4. 4Prepare a large round cake tin by lining the bottom and sides with thick white paper greased with butter. Fill the tin about three-quarters full with the batter. Place in a moderate oven (approx. 325°F / 160°C) and bake until cooked through.
5. 5While the cake is baking, prepare the almond icing. Peel, wash, and dry the almonds, then grind them very finely with a little rose water. Beat the 3 egg whites to stiff peaks. Gently fold the ground almonds into the whites, then mix in the sugar. When the cake is nearly done, remove it from the oven. Slice off any domed top with a hot knife to make it level. Spread the almond icing evenly over the entire cake. Return the cake to the oven just until the icing turns slightly red (golden brown).
6. 6Prepare the sugar icing quickly while the almond layer is browning. Mix the starch with the sugar and sift through a fine cloth. Beat the 4 egg whites in a clean bowl (originally zinc plate) to stiff peaks. Gradually add the sugar-starch mixture to the whites. Finally, mix in the vanilla and raspberry essences. Remove the cake from the oven (after the almond layer has browned) and immediately spread the sugar icing over the almond icing using a wooden knife or spatula. Place the cake in a cooling oven (turned off or very low) until the icing sets. Do not let this top layer take on any color; it must remain completely white.