Rich and Shallow Princess Cake
As delicious as this cake is, don't eat too much, or you're definitely not fitting into that ball gown.
- 6 eggs
- 1 cup sugar
- 1 cup cake flour, sifted
- 4 ounce melted and cooled butter
- 1 teaspoon vanilla extract
- 1 cup orange liquor mixed with 1/4 cup water
- 1 cup seedless raspberry jam
- 2 cups of pastry cream or your favorite homemade vanilla pudding
- 4 cups whipping cream, whipped
- 6 tablespoons sugar
- 2 pounds marzipan or rolled fondant (food colored as desired)
- Powdered sugar, as needed
1. Preheat oven to 350F. Grease and flour two 9" round cake pans. Combine eggs and sugar in a double boiler over medium heat, stirring often. When the mixture reaches 100F (a little over body temperature), beat the egg-sugar mixture rapidly until it triples or even quadruples in volume. You may want to use a handheld electric mixer for this. Transfer mixture to a large mixing bowl.
Combine the melted butter and vanilla; alternately fold in the flour and melted butter into the egg mixture. Divide the batter between the prepared pans and bake 20-25 minutes until a toothpick inserted in the center emerges (kind of) clean. The color should be pale gold and the edges will have begun to shrink back from the pan sides. Cool on a wire rack and run the tip of a knife around the edges to loosen before inverting and removing from the pans. Slice the cakes in half horizontally and set aside.
Place one layer, cut-side up on a 12" cake round and brush with orange liquor. Spread the jam evenly over the syrup and top with another layer, cut-side up. Brush second layer with orange liquor and spread the vanilla pudding evenly over the top. Place a third layer atop the pudding and brush with orange liquor. Use a spatula to smooth the sides and fill any gaps in the layers and then refrigerate 10 minutes. Whip cream and sugar until stiff. Frost the sides and top of the cake with the whipped cream, finishing by mounding a layer of cream on the top. Refrigerate 1 hour.
Using a rolling pin, roll the marzipan out between layers of wax paper or plastic wrap into a 20" round using confectioner's sugar to keep it from sticking to the rolling pin or the work surface. Carefully lay the marzipan over the cake, gently smoothing the sides and the dome as you go. Decorate the base with pink roses; dust with powdered sugar and refrigerate until serving. Slice and enjoy with a dainty cup of tea!
Serves: 12 Princesses