Princess Cakes with Raspberry Jam, Vanilla Cream & Marzipan Roses

Ingredients

• 400 ml Milk (whole milk, measured 4 dl)
• 40 g Cornstarch (for thickening the vanilla cream)
• 6 Eggs (2 for vanilla cream, 4 for sponge cake, large)
• 250 g Granulated Sugar (80 g for cream, 170 g for sponge cake)
• 1 tbsp Vanilla Extract (pure vanilla extract)
• 200 ml Whipping Cream (cold, for folding into the vanilla cream)
• 60 g All-Purpose Flour (sifted)
• 70 g Potato Starch (gives a light crumb)
• 2 tsp Baking Powder
• 1 pinch Salt
• 60 g Raspberry Jam (approximately 4 tbsp, sweet-tart flavor)
• 200 g Marzipan (cake‑coating type, pliable)
• 2 tbsp Powdered Sugar (for dusting marzipan and preventing sticking)

Instructions

1. Make Vanilla Cream Base

   In a saucepan combine 400 ml milk, 40 g cornstarch, 2 large eggs, 80 g sugar and 1 tbsp vanilla extract. Stir until smooth.

   Time: PT5M

   Temperature: medium

2. Cook Vanilla Cream

   Place the saucepan over medium heat and stir constantly. When the mixture begins to thicken, bring it to a gentle boil and continue stirring for 2 minutes.

   Time: PT5M

   Temperature: medium

3. Chill the Cream

   Transfer the hot cream to a bowl, cover with plastic wrap (directly on the surface) and refrigerate until completely cold.

   Time: PT0M

4. Prepare Sponge Cake Batter

   In a clean mixing bowl whisk 4 eggs and 170 g sugar together for 1–2 minutes until pale and fluffy. Sift together flour, potato starch, baking powder and a pinch of salt; fold into the egg mixture until just combined.

   Time: PT5M

5. Bake the Sponge

   Preheat the oven to 180 °C. Line the 31 × 23 cm baking pan with parchment paper, pour the batter in, spread evenly and bake for 11 minutes.

   Time: PT11M

   Temperature: 180°C

6. Cool and Cut the Cake

   Allow the cake to cool on a rack for a few minutes, then remove the parchment. Using an 8 cm round cutter, cut out six circles. Set aside four for the princess cakes; reserve the leftovers for cake pops.

   Time: PT5M

7. Whip Cream and Finish Vanilla Cream

   In a clean bowl, whip the cold 200 ml whipping cream for 2–3 minutes until soft peaks form. Gently fold the chilled vanilla cream into the whipped cream until smooth and fluffy.

   Time: PT5M

8. Assemble the Princess Cakes

   Spread a thin layer of raspberry jam on the bottom of each cake circle, then add a tablespoon of the vanilla‑whipped cream. Place a second cake circle on top, press gently so the middle is slightly higher, spread jam again, add more cream, and finish with the final cake circle. Cover the entire stack with a smooth coat of the remaining vanilla cream.

   Time: PT5M

9. Chill Assembled Cakes

   Place the assembled cakes in the refrigerator for at least 1 hour to set the cream.

   Time: PT0M

10. Prepare Marzipan Roses

    Dust a clean surface with powdered sugar. Roll the marzipan to a 3–4 mm thickness. Cut out rose shapes, shape petals, and form stems and leaves. Let the roses sit for a few minutes to firm.

    Time: PT10M

11. Decorate and Serve

    Place a few marzipan roses on top of each cake, dust lightly with powdered sugar, and serve chilled.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g