The Marvellous Princess Cake… By Lucy Simmons
September 18, 2014
Another week of the Great British Bake Off with a new technical challenge, the amazing Princess cake (Prinsesstarta). However, I decided to cover this amazing cake in fondant icing instead of marzipan. All these layers will work great together and I can't wait too eat some.
- Prep: 1 hr
- Cook: 1 hr
- Yields: 12 Large
1. First, make the vanilla custard. Pour the milk into the pan with the vanilla seeds and the vanilla pod and place over a low heat until it starts to simmer. Then remove from the heat.
2. In a large bowl, beat together the egg yolks, sugar and cornflour until it has become pale and creamy.
3. Remove the vanilla pod from the milk.
4. Stir the warm milk into the egg mixture. Then pour the mixture back into the pan and put on a low heat, cook for 4-5 minutes and whisk until it has thickened. Add the butter to the mixture and stir until it has melted and is fully incorporated.
5. Take off the heat and pour in a clean bowl, cover with cling-film to prevent a skin forming. Set aside and chill in the fridge.
6. For the jam, tip the raspberries into a saucepan with the sugar and two tablespoons of water. Cook over a low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to the boil and continue to boil vigorously for about four minutes. Transfer to a heatproof bowl and leave to cool completely.
7. For the sponge, pre-heat the oven to 180C then grease and line a 23cm springform tin.
8. Put the eggs and sugar into a bowl and with an electric mixture whisk until the mixture doubles in size, becomes pale and leaves a trail on the top of the mix. This can take up to 5 minutes.
9. Sift the cornflour, plain flour and baking powder into the mixture and fold gently with a metal spoon. Then fold in the melted butter.
10. Pour the mixture into the tin and bake for 20-25 minutes. Remove from the oven when the sponge becomes golden and starts to shrink in the tin. Remove from the tin and place on a cooling rack.
11. For the rose use which ever colour icing you fancy and roll out 10 little balls. For the centre roll the fondant into a bud and flatten the balls so they can fold around the bud as petals, keep folding until you have built up the rose, then gently fold the tips of the petals outwards.
12. To make the layers of the cake cut the cake into three layers and place the bottom one on the serving plate. Spread a thin layer of custard over the bottom layer then put a quarter of the custard into a piping bag with a plain nozzle and pipe a boarder around the outside so the jam stays in the cake. Then spread a layer of jam staying in the boarder.
13. In a bowl whip 600ml of cream until it forms firm peaks. Then mix half the cream with the remaining custard. Spread one third of the custard cream over the jam and place the second layer of cake on top and spread over the remaining custard cream.
14. Put the last layer of cake on top of the custard cream and then spread the reaming cream on top and make it into a small dome. Set aside in the fridge for an hour.
15. Roll out the green icing to a 40cm/16in diameter circle. Then cover the cake and smooth out with your hands triming off the extra icing.
16. Whip the reaming 150ml of cream until it forms firm peaks. Put the cream into a piping bag with a star tip nozzle and pipe around the edge of the cake.
17. Melt the chocolate in a bowl and put into a small paper piping bag, snip of the end and pipe thin circles in the middle of the cake. Finally, top the cake with the beautiful rose. Enjoy.