Princess Cake recipe on NYT Cooking now 👑

Ingredients

• 6 Large Eggs (room temperature)
• 200 g Granulated Sugar (for sponge batter)
• 150 g All-Purpose Flour (sifted)
• 100 g Unsalted Butter (melted and cooled slightly)
• 1 tsp Baking Powder
• 500 ml Milk (whole milk preferred)
• 1 tsp Vanilla Extract
• 40 g Cornstarch (for custard thickening)
• 4 Egg Yolks (room temperature)
• 80 g Powdered Sugar (custard) (adds sweetness to custard)
• 400 ml Heavy Cream (cold)
• 30 g Powdered Sugar (whipped) (for sweetened whipped cream)
• 6 g Unflavored Gelatin (about 2 tsp, dissolved in 2 tbsp water)
• 200 g Raspberry Jam (good quality, no seeds)
• 300 g Ready‑Made Marzipan (rolled to 12‑inch circle, dusted with powdered sugar)
• 2 tbsp Powdered Sugar (for dusting) (to prevent sticking while rolling marzipan)

Instructions

1. Prepare the Sponge Batter

   Preheat the oven to 350°F (175°C). In a large mixing bowl whisk together the eggs and granulated sugar until pale and fluffy, about 3‑4 minutes. Sift the flour and baking powder together, then fold into the egg mixture along with the melted butter until just combined. Do not over‑mix.

   Time: PT15M

2. Bake the Sponge Layers

   Line the 9‑inch round cake pan with parchment paper. Divide the batter evenly into three equal portions (or bake one thick layer and cut into three after cooling). Bake each layer 12‑15 minutes, until lightly golden and a toothpick comes out clean. The sponge should spring back when pressed lightly.

   Time: PT30M

   Temperature: 350°F

3. Cool the Sponge

   Remove the cakes from the oven, let them sit 5 minutes, then lift them off the parchment and transfer to a cooling rack. Cool completely, about 30 minutes, before handling.

   Time: PT30M

4. Make the Vanilla Custard

   In a saucepan combine milk, vanilla extract, and half of the powdered sugar. In a separate bowl whisk together egg yolks, cornstarch, and the remaining powdered sugar until smooth. Whisk the hot milk into the yolk mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens, becomes glossy, and coats the back of a spoon (about 5‑7 minutes).

   Time: PT10M

   Temperature: medium heat

5. Chill the Custard

   Transfer the custard to a shallow dish, cover with plastic wrap directly on the surface to avoid a skin forming, and refrigerate for at least 30 minutes until firm but spreadable.

   Time: PT30M

6. Prepare Gelatin for Whipped Cream

   Sprinkle the gelatin over 2 tbsp cold water and let it bloom for 5 minutes. Then gently warm (microwave 5‑10 seconds) until dissolved; set aside to cool slightly.

   Time: PT5M

7. Whip the Cream

   In a chilled mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat on medium‑high speed until soft peaks form, then slowly drizzle in the dissolved gelatin while continuing to beat until stiff peaks form. The whipped cream should hold its shape and be glossy.

   Time: PT10M

8. Assemble the Cake – First Cream Layer

   Place one sponge layer on a serving plate. Spread a thin, even layer of whipped cream over the top and up the sides to create a smooth base for the next layers.

   Time: PT5M

9. Add Second Sponge, Jam, and Custard

   Place the second sponge layer on top of the cream. Spread the raspberry jam evenly, then pipe or spread a generous layer of the chilled vanilla custard over the jam.

   Time: PT5M

10. Top with Final Sponge and Cream

    Place the third sponge layer on top. Cover the entire cake with the remaining whipped cream, smoothing the sides and top.

    Time: PT5M

11. Cover with Marzipan

    Dust a clean work surface with powdered sugar. Roll the ready‑made marzipan into a 12‑inch circle about 1/8‑inch thick. Gently lay the marzipan over the cake, smoothing it with your hands and the offset spatula, trimming excess at the base. Fold the excess under the base to seal.

    Time: PT10M

12. Final Touches

    Flip the cake so the marzipan side is down, revealing the beautiful pink interior. Dust the top with a light sprinkling of powdered sugar for a classic Princess Cake finish.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g