Five-tier vanilla almond wedding cake

Divide the freshly made sablé breton pastry into four equal portions.

Roll each out 4 mm thick between two sheets of parchment paper, freeze to harden, and cut discs matching the diameter of each cake ring.

Bake each sablé breton disc for 20 minutes; cool and trim.

Spread a fair amount of hazelnut almond praliné over the crust.

Whip the vanilla white chocolate ganache montée, made the day before, to medium soft peaks; pipe a thick rope around the edge of the crust and smooth with a spatula or the back of a tablespoon.

Add a joconde sponge disc, press it down, moisten lightly with vanilla syrup, and repeat twice.

Smooth the cake with a large offset spatula and freeze overnight; repeat with the remaining cake rings.

Next day, demould the cakes and keep them frozen; styrofoam rounds can add height.

Dust the marzipan and counter with cornstarch, roll the marzipan into a thin, large disc and cover the frozen cake at once, smoothing with the palm from the top down the sides to push out air bubbles and creases.

Cut off the excess marzipan, save the scraps, and repeat for each cake; decorate with melted chocolate or royal icing.