Princess Cake (Prinsesstårta)

kingarthurbaking.com

Gigi Scupham

Make ahead

1 batch Olive Oil Chiffon Cake

1 batch Simple Raspberry Jam

1 batch Homemade Marzipan*

note: See “tips” on Marzipan recipe for details on coloring a full batch.

Pastry cream

2 tablespoons (28g) water, cool

1 ¼ teaspoons (4g) unflavored gelatin, powdered

2 tablespoons (14g) cornstarch

⅓ cup (66g) granulated sugar

1 cup plus 2 tablespoons (255g) milk, whole preferred

1 teaspoon vanilla bean paste or ½ vanilla bean, seeds scraped

¼ teaspoon table salt

3 (42g) large egg yolks

2 tablespoons (28g) unsalted butter, cubed; at room temperature

Sweet milk soak

¼ cup (57g) milk, whole preferred

1 tablespoon (13g) granulated sugar

⅛ teaspoon table salt

⅛ teaspoon King Arthur Pure Vanilla Extract

Diplomat cream

1 batch pastry cream (from above)

½ cup (113g) heavy cream, cold

Whipped mascarpone

¼ cup (57g) mascarpone cheese

¾ cup (170g) heavy cream, cold

¼ cup (28g) confectioners' sugar, sifted if lumpy

1 teaspoon King Arthur Pure Vanilla Extract

pinch table salt

Directions at kingarthurbaking.com

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