Mary Berry's Prinsesstarta | #GBBO S05E06 | European Cakes Week

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.

Prepare the cake by preheating the oven to 350°F (175°C).

Grease and flour cake pans.

Mix flour, baking powder, and salt in a bowl.

In another bowl, beat eggs and sugar until light and fluffy.

Add melted butter, pumpkin puree, and vanilla to the egg mixture.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Pour batter into prepared pans and bake for 25-30 minutes until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Whip the cream with powdered sugar until soft peaks form.

Layer one cake on a serving plate, spread raspberry jam on top, and add a layer of whipped cream.

Place the second cake on top and frost the entire cake with remaining whipped cream.

Roll out marzipan and tint it green, then cover the cake for decoration.

Create decorative elements like leaves or flowers from the marzipan.

Chill the cake for at least 1 hour before serving.

Cooking Techniques

Spice Level:

Allergens