Enchanting Wedding Cake

Beat eggs and sugar until airy. Sift in flour and baking powder, gently folding into the egg mixture. Divide the batter onto three baking sheets (30 x 50 cm) and bake at 190 degrees Celsius for about 6 minutes or until golden.
Once cooled, cut out two cake layers with a diameter of 160 mm, two layers with a diameter of 190 mm, and two layers with a diameter of 250 mm. Place one cake layer in each of the three cake rings. Cut strips of sponge cake and place them around the edge of the cake rings to cover the sides. Set aside.

Melt butter in a saucepan, then let it cool slightly. Put it in a bowl and mix with the remaining ingredients to a uniform consistency. Spread the mixture thinly on a piece of parchment paper and bake in the oven at 165 degrees Celsius until the surface is golden. Baking time may vary depending on how thinly the mixture is spread.
Meanwhile, melt white chocolate over a water bath. Crush the baked feuilletine crunch into the melted white chocolate and gently fold together. Divide the mixture into the three cake rings. Press lightly to ensure an even surface.

In a saucepan, combine rhubarb, raspberries, sugar (reserving a spoonful to mix with pectin), vanilla sugar, and lemon. Cook the berries until soft. Mix a spoonful of sugar with pectin and add it to the saucepan while stirring. Cook for 45 seconds. Pour the mixture into a bowl and let it cool slightly before distributing the compote into the three cake rings.

Soak gelatine in cold water. Heat sugar, vanilla sugar, and 25 g of cream in a saucepan – melt gelatine in this mixture. Let the mixture cool slightly. Lightly whip the remaining cream. Mix buttermilk into the lukewarm mixture and fold in the lightly whipped cream. Divide the mousse into the three cake rings. Fill them to the brim and seal with cut-out sponge cake layers. Place the cakes in the freezer until the next day.

Beat butter until light and airy using a mixer. Add icing sugar and beat until the mixture has doubled in volume and is completely light. Add a very small pinch of violet food colouring to give the buttercream a white colour – add little by little to achieve the desired white colour, as the violet colour neutralises the yellowish butter colour.

Remove the cakes from the cake rings and give each cake a thin layer of buttercream to encapsulate all the crumbs. Chill for 30 minutes.
Place the cakes on platters or on a stand. Spread the buttercream onto the cakes in a thin layer using a spatula. Decorate the cakes with buttercream and flowers in the desired style.