Prinsesstarta (Princess Cake)
"This princess cake recipe appeared as the technical challenge on the Continental Cake episode of The Great British Baking Show...."
INGREDIENTS
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For the vanilla custard:
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600ml (20 fl oz) milk
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1 vanilla pod, split in half lengthways and seeded scraped out
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6 free-range egg yolks
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100g (3½ oz) caster sugar
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50g (1¾ oz) cornflour
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50g (1¾ oz) unsalted butter
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For the jam:
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200g (7 oz) raspberries
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175g (6 oz) jam sugar
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For the sponge:
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4 large free-range eggs
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150g (5½ oz) caster sugar
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75g (2½ oz) cornflour
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75g (2½ oz) plain flour
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1 tsp baking powder
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50g (1¾ oz) butter, melted
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For the fondant rose:
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25g (1oz) pink ready-to-roll icing
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icing sugar, for dusting
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To decorate:
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750ml (1⅓ pints) double cream
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50g (1¾ oz) dark chocolate (36% cocoa solids), melted
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For the marzipan:
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400g (14 oz) ground almonds
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150g (5½ oz) caster sugar
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250g (9 oz) icing sugar, plus extra for dusting
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2 medium free-range eggs, beaten
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1 tsp almond extract
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green food coloring paste (do not use liquid food coloring)
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