Princess Cake Recipe | But not traditional | Emojoie

Add sugar 3 separate times to the mixing bowl.

Make a hard meringue and then add the egg yolks.

Mix in the flour until well combined.

Add the melted butter to the mixture.

Bake the sponge cake in the oven at 170 °C for 35 minutes.

Prepare custard cream by keeping the milk warm to about 80 °C.

Add water to the gelatin and mix it in.

Incorporate gelatin into the custard cream to prevent it from running down after serving.

Continue heating the custard cream for at least 30 seconds after it boils.

Split the sponge cake into 3 layers and 1 thin layer.

Add syrup to the layers to make the cake more moist.

Use whipped cream with about 40% milk fat, or mascarpone to make a hard whipped cream.

Roll out the sugar paste to 3-4mm thick to cover the cake.

Use marzipan for decoration.

Equipment Needed

Dietary

Allergens