A Delightful Treat Fit for Royalty
Welcome to the world of Princess Cake, a dessert that truly lives up to its name! This beautiful confection, with its layers of airy sponge, luscious vanilla cream, and a fruity raspberry jam, is as delightful to the eyes as it is to the palate.
Ingredients
- For the Dough:
- 4 eggs gr. M
- 100 g of sugar
- 1 tsp lemon zest
- 50 g wheat flour Type 405
- 50 g cornstarch
- 1 pinch baking powder
- 50 g butter
- For the Cream:
- 4 leaves of gelatin
- 350 ml milk
- 50 g of sugar
- 3 egg yolks gr. M
- 1 packet vanilla pudding
- 400 g of cream
- For the Marzipan Roses:
- 20 g marzipan
- A bit of pink food color
- 10 g powdered sugar
- For the Marzipan Blanket:
- 400 g marzipan
- A bit of green food coloring
- 60 g powdered sugar
- Aside from that:
- 80 g raspberry jam
- Some powdered sugar for working
- Some icing sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 180 degrees Celsius (top/bottom heat; for circulating air, set it to 160 degrees). Line a springform pan (⌀ 20 cm) with baking paper.
- Prepare the Dough: In a metal bowl, whisk the eggs and sugar together over a water bath until the sugar dissolves.
- Whip the Mixture: After that, whip it with a hand mixer or kitchen machine on the highest level for about 10 minutes until you achieve a stable egg foam. Mix in the lemon zest.
- Sift and Fold: Sift the flour, cornstarch, and baking powder over the egg mixture and gently fold it in.
- Add Butter: Melt the butter in a small saucepan, then fold it into the dough carefully.
- Bake: Fill the dough into the prepared mold and bake in the preheated oven for approximately 20 minutes. Allow the cake to cool completely.
- Prepare the Cream: Soak the gelatin leaves in cold water. In a saucepan, heat the milk and add the sugar, egg yolks, and vanilla pudding blend. Cook until it thickens, then remove from heat and add the gelatin.
- Make the Whipped Cream: Allow it to cool slightly, then fold in the whipped cream.
- Assemble the Cake: Once the sponge has cooled, cut it into three layers. Spread a layer of raspberry jam on the bottom layer, add a part of the cream, place the second layer on top, and repeat.
- Final Touch: Cover the whole cake with the remaining cream and then drape the marzipan blanket over the cake, smoothing it out. Decorate with marzipan roses.