Princess Cake

You’ll Need:

3 egg yolks
1 egg
2/3 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup potato flour
2 teaspoons baking powder
3 egg whites

Procedures : Preheat oven to 375 degrees F. Butter and flour a deep round 8- or 9-inch springform pan.

In a small mixer bowl, mix 3 egg yolks with 1 whole egg. Add the 2/3 cup sugar. Beat at high speed of electric mixer until white and fluffy, scraping sides of bowl often.

Sift together flour, 1/4 cup potato flour and baking powder. Stir into creamed mixture. Mix well. Wash beaters.

In another bowl, beat egg whites at high speed until stiff peaks form. Carefully fold into flour mixture. Pour batter into pan. Bake at 375 degrees F for 30 minutes or until top springs back when touched lightly near center. Cool on rack. Remove cake from pan when it has cooled 10 minutes. Continue to cool on rack.

Cream Filling
1 1/2 teaspoons unflavored gelatine
2 tablespoon cold water
1 tablespoon granulated sugar
2 teaspoons potato flour
1 cup heavy cream
2 slightly beaten egg yolks
1/2 teaspoon vanilla extract
1/2 cup whipping cream, whipped

Soften gelatine in cold water. Mix 1 tablespoon sugar and 2 teaspoons potato flour in top of double boiler. Stir in a little heavy cream until sugar and flour dissolve. Stir in 2 egg yolks, then remaining cream, until blended. Cook over simmering water until smooth and thick, stirring constantly.

Remove from heat. stir in gelatine and vanilla extract until gelatine dissolves. Stir occasionally until completely cool, but not set, about one hour at room temperature. Fold into whipped cream.

1 (9 ounce) roll almond paste (marzipan)
Few drops green food coloring
Confectioners’ sugar

Place almond paste in a food processor with a steel knife. Add enough green food coloring to tint paste pale green. Process until a smooth ball forms. Roll out between two sheets of wax paper into a circle large enough to cover the top and sides of cake.

To assemble cake
Divide cake into 2 layers. Spread filling between layers and on top of cake. Roll almond paste topping loosely onto rolling pin, then drape over cake. Smooth down over sides and trim around base of cake. Use scraps of paste to re-roll and cut out small decorative shapes such as hearts and leaves. If desired, use small amounts of additional almond paste tinted pink for special cut-out shapes. Sprinkle cake lightly with confectioners’ sugar. Refrigerate until serving time.

Serves 12

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