Princess cake

Name: How to cook Princess cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 - 10 servings
Cuisine: Us

Introduce

Chef :

e s

Princess cake

Inspired by Jenny Akerstrom

Ingredient

Food ration :

8 - 10 servings

1/4 cup

salted butter, melted and cooled

+ 2 tablespoons (120 g) flour or cake flour

2 cups

finely ground almonds, re-ground in the food processor

2/3 cup

confectioner's sugar + more for dusting

1/2 cup

green marzipan, also save marzipan for green leaves and some dyed pink for a rose

Cooking instructions

* Step 1

Marzipan: blend all of the ingredients in a food processor until smooth. Add green gel dye and mix well. Roll into a log and wrap in plastic wrap. Refrigerate for at least 1 hour.

* Step 2

Cake layers: preheat the oven to 350 F and grease and flour 2 round cake pans (9 inch). Beat the eggs and sugar at high speed in a stand mixer. Beat until ribbon stage, seeing traces of the mix when moving the beaters

* Step 3

Cake layers: mix the flour, salt, vanilla and sift into the egg mixture, folding with an infinity sign. Pour the melted butter down the side of the bowl, folding in gently.

* Step 4

Cake layers: pour 2/3 of the batter into one of the pans and the remaining in the other pan. Bake until light brown. The less filled pan will finish baking first. Start checking at 7 minutes. Let cool completely. Slice the thicker cake in half for 2 layers.

* Step 5

Pastry cream: in a saucepan, heat the milk with the vanilla. In a bowl, whisk the eggs and sugar. Add the cornstarch. When the milk is at the boiling point, remove from heat. Whisk ~1/3 of the milk into the egg mixture. Pour the egg mixture into the heated milk and whisk, bringing it to a boil. Whisk for ~1 minute until it thickens, then remove it from the heat and add the salt and butter. Pour into a cold bowl and lay a piece of parchment on the top of the pastry cream. Let it cool.

* Step 6

Whip the cream: whip the cream with confectioner's sugar until stiff. Take 1/3 of the mixture and mix it with the cooled pastry cream.

* Step 7

Assemble the princess cake: set 1 cake layer on the cake plate. Spread 1/4 cup of raspberry preserves on the cake. Spread half of the pastry cream mixture on top of the raspberry layer. Set 2nd cake layer on top of the pastry cream. Spread 1/4 cup of raspberry preserves on the cake. Spread the remaining pastry cream on top. Top with the 3rd cake layer.

* Step 8

Assemble the princess cake: roll the marzipan into a circle with a 14 inch diameter on a surface covered with confectioner's sugar; set aside. Spread 3/4 of the whipped cream on the 3rd cake layer as a thick layer on top and a thin layer on the sides. Cover all of the cake with whipped cream to keep the fillings from leaking out. Shape the thick layer into a dome. Drape the marzipan over the dome and smooth and tuck in the marzipan. Trim the excess marzipan.