This magnificent dome-shaped cake is made up of numerous layers and topped with raspberry jam. A brilliantly tinted almond layer wraps around the outside of the cake. When you eat the cake, all of the flavors merge together in a really unique and appealing way. The cake lives up to its name by being both sweet and elegant, just like a princess. This is also why it is still so popular today.
The cake was originally known as Prinsesstrta and was later renamed Princess Cake.
1 cup 200g sugar
1/2 cup 70g flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 80g potato flour or (70g) cornstarch
Vanilla custard filling:
1/4 cup 50g granulated sugar
1 teaspoon vanilla extract
1 cup 240ml heavy cream
3 tablespoons cornstarch
4 egg yolks
Stabilized whipped cream:
1 teaspoon vanilla extract
2 tablespoons cold water
1/4 cup powdered sugar
2 cups 480ml heavy cream, whipped
1 envelope .25 oz. powdered unflavored gelatin
1/3 cup vanilla αmєrícαn buttercream frosting recipe here
1/3 cup 96g raspberry jam
Powdered sugar for dusting
1 lb. prepared marzipan
Leaf green food color
Ready made rose icing decorations I used Wilton
Baker’s rose food color
Clear extract any flavor
Make the sponge:
Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, grease and line a 9-inch round springform pan.
In a mixing bowl, whisk the eggs and sugar on high speed until pale and thickened. The batter should be light and thick, and it should fall back into the bowl in a ribbon, leaving trails of batter on the surface. Whisk together the flours (or cornstarch), baking powder, and salt in a separate bowl. Fold the dry ingredients into the egg mixture until completely mixed.
Bake for about 40 minutes, or until a toothpick tester comes out clean, after pouring the batter into the prepared pan. Allow the cake to cool somewhat in the pan before removing the springform collar and running a knife along the edge. Allow to cool entirely on a wire rack after peeling away the parchment.
Make the custard filling:
In a small saucepan, combine the cream, egg yolks, cornstarch, and sugar. Cook, whisking continually over medium heat until the mixture thickens. Remove from the heat and stir in the vanilla extract. Allow to cool gently in a bowl. Refrigerate the custard until hard by wrapping it in plastic wrap and placing it in the refrigerator. The chilled custard should be thick enough to keep its shape in the bowl of a spoon.
Make the stabilized whipped cream:
In a small bowl, combine the gelatin and 2 tablespoons of water. Allow to stand until set. In the bowl of an electric mixer fitted with a whip attachment, place the heavy cream. Set the mixer on medium speed and beat until soft peaks form. Microwave gelatin for 5-7 seconds, or until entirely liquid. While the mixer is running, gradually add liquid gelatin to the whipped cream in a thin stream. Increase the mixer speed to high once all of the gelatin has been added and whip to stiff peaks. Set aside.
Build the layers:
Using a serrated knife or cake leveler, cut the cake into four layers. Because the layers will be quite thin, proceed with caution. Place the bottom layer of the cake on a plate or cake board. Cover with a second piece of cake and spread with raspberry jam. Place the second cake piece on top of the custard mixture. Add a third cake layer on top. Pile the remaining whipped cream on top and smooth into a dome shape with a large spatula. Place the final cake layer on top and press down to flatten the cake’s edges against the whipped cream and make a dome shape. Spread a thin layer of buttercream over the entire cake, smoothing it out as much as possible. Refrigerate for 40 minutes, or until the icing is solid.
Prep and cover with marzipan:
Cover the countertop with a thin layer of dough. Place the macaroons on the work surface and knead them by hand. Mix in the green food coloring until the cake is the most beautiful, uniform green hue. To prevent sticking, add powdered sugar in small amounts as needed.
Roll the dough into a large, thin round. Place the marzipan circle on top of the cake and shape the macaroons into the form of the cake with your hands. Remove any excess coating from the cake’s bottom. Spread the butter on the back of the macaroons gently with a knife.
Using a little Baker’s Rose food color diluted in clear extract, paint the wнιтe Wilton candy roses. Use a kitchen-dedicated art brush with soft bristles to effortlessly brush the food color between the petals.
Roll remaining marzipan flat on a powdered sugar-dusted work surface after tinting with a bit of extra leaf green food color. Using a fondant cutter, make little star-shaped flowers from the marzipan. Attach the star shape to the bottom of the candy rose with leftover buttercream or a dot of corn syrup.
Using buttercream or a dot of corn syrup, attach the rose to the top center of the cake. Using a tiny strainer, dust the top of the cake with powdered sugar.
To improve the flavor, place the cake in the refrigerator before serving.
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