Prinsesstarta/Princess Cake - European Week GBBO 2014

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

whipping cream

🥗Healthier: coconut cream

💰Cheaper: heavy cream

Coconut cream is dairy-free and adds a unique flavor.

marzipan

🥗Healthier: fondant

💰Cheaper: almond paste

Fondant is easier to work with and less expensive.

raspberry jam

🥗Healthier: fresh raspberries

💰Cheaper: strawberry jam

Fresh raspberries provide a natural flavor without added sugar.

Add 600 mL of milk, along with a vanilla pod and seeds, to a pan on low heat until just simmering.

In a separate bowl, combine 100 g of castor sugar, 4 egg yolks, and 50 g of corn flour, and beat until pale and creamy.

Remove the vanilla pod from the pan, then slowly add the milk mixture to the egg mixture while stirring.

Return the mixture to the pan and cook on low heat for 4 to 5 minutes, whisking until thick.

Remove from heat and add 50 g of butter, mixing until fully incorporated. Transfer to a bowl and cover with cling film to prevent a skin from forming. Leave to cool.

For the jam, combine 200 g of raspberries, 175 g of jam sugar, and 2 tablespoons of water in a pan. Stir over low heat until the sugar melts, then bring to a boil and boil for 4 minutes. Let cool.

Preheat the oven to 180°C (160°C for fan oven).

In a bowl, beat 4 eggs and 150 g of castor sugar until thick.

Fold in 75 g of corn flour, 75 g of plain flour, and 1 teaspoon of baking powder. Add 50 g of melted butter and mix gently to avoid overmixing.

Pour the batter into a 23 cm lined springform tin and bake for 25 to 30 minutes.

Once the cake is out of the oven, let it cool, then cut it into three horizontal layers.

Spread a thin layer of custard on the base layer, then pipe a dam of custard around the edge.

Add the jam into the center of the dam.

Whip 600 mL of double cream into stiff peaks, then mix half into the custard to create a custard cream.

Spread 1/3 of the custard cream over the jam, then add the second sponge layer on top.

Spread the remaining custard cream on top of the second layer, then add the third sponge layer on top.

Spread the remaining whipped cream on top to create a dome shape and place in the fridge for an hour.

To make marzipan, mix 400 g of ground almonds, 150 g of castor sugar, and 250 g of icing sugar with dough hooks.

Add 1 teaspoon of almond extract and 2 beaten eggs, then mix again until a dough forms. Knead until smooth.

Roll out the marzipan to a 40 cm circle and lift it onto the cake, trimming off the excess.

Make more whipped cream with 250 mL of double cream, pipe decorations on the outside of the cake.

Melt 50 g of dark chocolate, place it in a piping bag, and draw decorations on top of the cake.

Add a decorative rose on top of the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens