Princess Cake

8-12 people

To make the Princess cake, three items must be baked or cooked before assembling the cake. Please read the whole process before you start baking!

You will also need raspberry jam and marzipan enough to cover the cake!

Cake

4 ea Large Eggs

150 gram Granulated Sugar

110 gram All purpose flour

50 gram Corn starch

6 gram Baking powder

3 gram Salt

50 gram Melted Butter

In a 9” Round spring form or similar, brush with melted butter on the edges and bottom, preferably; use a removable base kind.

Tips;

Heat the oven to 375-F 400F, depending on your oven and if you use a convection oven. Lower your oven temp if you use the convection oven with about 25F.

Whip the fluffy eggs and sugar using a hand mixer, a kitchen aid, or similar.

Sift the dry products in a bowl and fold into the egg mixture carefully. Add the melted butter last and fold it in using a rubber spatula.

Pour into the buttered 9” baking form and bake in the middle of the oven for 15-20 minutes. Check with a cake tester in the middle. If the tester comes out dry, your cake is ready; allow it to cool down before taking it out of the cake pan.

Vanilla Cream

For the Princess cake, you need vanilla cream as a filling.

You will need

500g Whole milk

1 ea Vanilla bean cut in half and scraped out; add both to the milk

100g Sugar

50g Corn starch

120g Egg yolk

25g Unsalted butter

In a medium-sized pot, add the milk and vanilla bean, and bring to a boil, but slowly.

Whip the egg yolks, sugar, corn starch. Once whipped fluffy, pour the hot milk into the mixture while whisking it. Please be careful; the whole vanilla bean can get stuck in the whisk and cause a ruckus. But you must also maintain the mixture by whisking it, or the egg yolks will curdle. Once the yolk mixture has been dissolved into the milk, pour it back into the pot. Heat up on low heat, and stir constantly as if it boils too fast, it will curdle.

It will be very liquidy if you don’t cook it long enough to activate the cornstarch. Corn starch generally needs to be cooked for about 1 minute, so it is essential to maintain the stirring and ensure it doesn’t sit still and boil. Or worse, burn!

Once it has reached boiling point, add the butter and quickly pour it out of the pot, or it might burn or break. Pour into a pan of some form that can fit in your refrigerator, cover the curd with plastic film, and allow to cool down.

Once the cake is cooled down, cut it horizontally twice, giving you a layered cake. Start the first layer with raspberry jam and then vanilla cream. If your vanilla cream is stiff and you feel like it, you can whip cream and fold some of the vanilla cream into it.

Vanilla whipped Cream

2 cups of whipping cream

1 Tbls Confectioners sugar

1/2 tsp Vanilla Extract

1/2 cup of the chilled vanilla cream (optional)

Once the layers are done above, create a dome using the whipped vanilla cream; roll out and drape the whole cake with the marzipan; if you want to color it, green is the traditional color, but any color would do. Set aside a small amount to make a rose of pink-colored marzipan in the middle of the cake.