daring bakers' challenge may 2013: princess cake - Now You’re Cookin’
"Recipe for pink Princess Cake from the Daring Bakers' May 2013 Challenge. Sponge cake layered with custard, berries, jam, and whipped cream, covered in marzipan...."
INGREDIENTS
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VANILLA CUSTARD
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1 cup (240ml) heavy cream, divided
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4 egg yolks from large eggs
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2 tablespoons (30 ml) (15 gm) (½ oz) cornstarch
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2 tablespoons (30 ml) (30 gm) (1 oz) granulated white sugar
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1 vanilla bean, split and scraped (or 2 teaspoons (10 ml) vanilla extract)
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SPONGE CAKE
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Fine dry breadcrumbs for the pan (such as crushed panko)
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4 large eggs, at room temperature
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1 cup (240 ml) (225 gm) (8 oz) granulated white sugar
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1/2 cup (120 ml) (70 gm) (2½ oz) all-purpose (plain) flour
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1/2 cup (120 ml) (65 gm) (2¼ oz) potato starch (or cornstarch)
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1 teaspoon (5 ml) (5 gm) baking powder
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1/8 teaspoon salt
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MARZIPAN
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4 oz (115 gm or 1 cup) ground almonds
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8 oz (225 gm or 2 cups) icing sugar
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1/4 cup (60 ml) corn syrup
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1/2 teaspoon (5 ml) almond extract
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1 tablespoon (15 ml) lemon juice or water
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MARZIPAN COVERING AND ROSE
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10 oz (285 gm) marzipan
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Pink food colouring
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Icing sugar, for rolling
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Purple food colouring
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PRINSESSTÅRTA ASSEMBLY
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2 cups (480 ml) heavy cream, chilled
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Sponge Cake, cooled
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1/3 cup (80 ml) seedless raspberry jam (or regular jam pressed through a sieve to remove seeds)
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Vanilla Custard, chilled
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Marzipan Covering and Rose
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Icing sugar, for rolling and dusting
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Optional: melted chocolate, royal icing, or piping gel
Comments & Reviews
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