Prinsesstårta (Princess Cake)

epicurious.com

cariellen

subheading: For the cake layers:

¼ stick (25 g) butter, melted and set aside to cool

4 eggs

⅔ cup (120 g) granulated sugar

⅔ cup plus 2 Tbsp. (120 g) all-purpose flour or cake flour

A pinch of salt

1 tsp. vanilla extract, or use the seeds of 1 vanilla bean

subheading: For the pastry cream:

2 cups (500 ml) whole milk

1 vanilla bean, seeds scraped

1 whole egg plus 1 egg yolk

½ cup (100 g) superfine sugar

¼ cup (30 g) cornstarch

½ tsp. salt

2 Tbsp. (25 g) butter

subheading: For the princess cake:

1 portion of layer cake bases

1 portion of pastry cream

2¼ cups (600 ml) whipping cream

2 Tbsp. confectioners’ sugar, plus more for dusting

½ cup (150 g) good-quality raspberry jam/jelly

7 oz. (200 g) green marzipan (store-bought or homemade and add a drop of green food coloring paste, not liquid)

Pink and green royal icing or marzipan, for the rose and leaves

subheading: For the marzipan (optional):

2 cups (200 g) finely ground almonds (if the grind feels a bit coarse, re-grind it at home a few times in your grinder or processor)

½ (100 g) cup granulated sugar

⅔ (100 g) cup confectioners’ sugar

1 tsp. almond extract

1 medium egg white

Directions at epicurious.com

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