Dessert
Prinsesstårta (princess cake)
- Preparation time
- 2 h
- Servings
- serves 10
Ingredients
- Egg — to buy6
- Sugar — to buy200 g
- Flour — to buy150 g
- Milk — to buy50 cl
- Vanilla pod — to buy1
- Cream — to buy40 cl
- Raspberry jam — to buy150 g
- Marzipan (almond paste) — to buy300 g
- Sucre glace — to buypour saupoudrer
Preparation
Make a sponge cake: whisk the eggs and sugar over a bain-marie until the mixture triples in volume and turns pale, then gently fold in the sifted flour. Pour into a pan and bake for 25 minutes at 180°C.
Let cool completely, then slice the sponge into three even layers.
Make a vanilla pastry cream: heat the milk with the split vanilla pod, pour over the yolks whisked with sugar and cornstarch, then thicken over low heat, whisking constantly.
Whip the cream until stiff.
Stack the sponge layers, spreading raspberry jam on the first, then the cooled pastry cream, then a generous dome of whipped cream on the last layer to form the famous rounded shape.
Roll out the green marzipan thinly and drape it delicately over the cake, smoothing downward to hug the dome.
Trim the excess at the base and decorate with a small pink marzipan rose and a dusting of icing sugar.
Chill for at least 1 hour before serving, so the layers hold together when sliced.