Prinsesstårta

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📖 https://www.bbc.co.uk/food/recipes/prinsesstrta_17336 total time: 4 hours

🥘 Ingredients

all-purpose flour
75 g
almond extract
1 tsp
baking powder
1 tsp
confectioners' sugar
250 g
cornflour
125 g
egg yolks
6
eggs
2 medium, 4 large
granulated sugar
400 g
green food coloring paste
ground almonds
400 g
heavy cream
750 ml
jam sugar
175 g
large bowl
melted chocolate (36 percent cocoa solids)
50 g
melted unsalted butter
50 g
pink fondant
25 g
raspberries
200 g
unsalted butter
50 g
vanilla pod
1
water
2 Tbsp
whole milk
600 ml

🍳 Cookware

pan
clingfilm
deep saucepan
sugar thermometer
heatproof bowl
23cm/9 inch springform tin
baking parchment
large bowl
electric mixer
large metal spoon
wire rack
greaseproof paper
serrated knife
serving plate
piping bag
small plain nozzle
small star nozzle
small paper piping bag

1

For the vanilla custard, pour the whole milk into a pan with the vanilla seeds and vanilla pod and place over a low heat until just simmering. Remove from the heat.

whole milk: 600 ml, vanilla pod: 1
2

In a large bowl , whisk the egg yolks , granulated sugar and cornflour together until pale and creamy.

large bowl, egg yolks: 6, granulated sugar: 100 g, cornflour: 50 g
3

Remove the vanilla pod from the warm milk. (You can rinse this off to use in making vanilla sugar.)
4

Stir the warm milk slowly into the egg mixture. Pour the mixture back into the pan and cook over a low heat for 4 to ⏱️ 5 minutes , whisking, until the mixture thickens. (It should be very thick.)
5

Remove from the heat and beat in the unsalted butter until melted and incorporated. Transfer to a bowl, cover the surface with clingfilm to prevent a skin forming and leave to cool. Set aside to chill in the fridge.

unsalted butter: 50 g
6

For the jam, tip the raspberries into a deep saucepan with the jam sugar and two tablespoons of water . Cook gently over a low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to the boil and boil vigorously for about ⏱️ 4 minutes , or until the temperature reaches 104°C / 219°F on a sugar thermometer . Transfer to a heatproof bowl and leave to cool completely.

raspberries: 200 g, jam sugar: 175 g, water: 2 Tbsp
7

For the sponge, preheat the oven to 180°C (350°F) / 160°C (fan) / Gas 4. Grease and line the base of a 23cm/9 inch springform tin with baking parchment .
8

Put the eggs and granulated sugar into a large bowl and using an electric mixer , whisk together until the mixture is very pale and thick and the whisk leaves a trail on the surface when lifted. This will take about ⏱️ 5 minutes .

eggs: 4 large, granulated sugar: 150 g
9

Sift the cornflour , all-purpose flour and baking powder over the egg mixture and carefully fold in using a large metal spoon . Fold in the melted unsalted butter , taking care not to over mix.

cornflour: 75 g, all-purpose flour: 75 g, baking powder: 1 tsp, melted unsalted butter: 50 g
10

Pour the mixture into the lined tin and bake for 25 ⏱️ 30 minutes until the sponge is golden-brown and has just started to shrink away from the sides of the tin. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.
11

For the fondant rose, roll 10 little pieces of pink fondant into small balls about the size of a cherry stone.

pink fondant: 25 g
12

Dust two small pieces of greaseproof paper with confectioners' sugar and one by one, place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 2 cm / 1 inch in diameter. These form the petals. Roll the first petal up like a sausage to form a bud and wrap the remaining petals around the bud to make a rose. Bend and curl the edges of the petals, to make them look more realistic. Leave to dry for at least 1 hour.

confectioners' sugar
13

To assemble the cake, using a serrated knife , cut the cake horizontally into three even layers. Place one of the sponges onto a serving plate . Spread a very thin layer of custard over the base of the first sponge.
14

Spoon a quarter of the custard into a piping bag fitted with a small plain nozzle and pipe a border around the edge of the sponge – this is to contain the jam.
15

Spoon the jam over the sponge, and spread evenly within the border.
16

In a bowl, whip 600 ml / 20 fl-oz of the heavy cream to firm peaks. Fold half of the whipped cream into the remaining custard.

heavy cream: 750 ml
17

Spread one-third of the custard cream over the jam.
18

Place the second sponge on top and spread over the remaining custard cream.
19

Place the third sponge on top. Spoon over the remaining whipped cream covering the sides and smoothing into a small dome shape on the top. Set aside in the fridge for an hour.
20

For the marzipan, mix the ground almonds , granulated sugar , confectioners' sugar in a mixer fitted with a dough hook, before adding the eggs and almond extract .

ground almonds: 400 g, granulated sugar: 150 g, confectioners' sugar: 250 g, eggs: 2 medium, almond extract: 1 tsp
21

Knead in the bowl until it forms a stiff dough. Turn out onto a surface dusted with icing sugar. Using a cocktail stick add a tiny amount of green food coloring paste and knead to an even pastel green color.

green food coloring paste
22

Roll out the marzipan on a surface lightly dusted with icing sugar, to a 40 cm / 16 in diameter circle, large enough to cover the cake. Lift the marzipan up over the cake and using your hands, shape the marzipan around the sides of the cake to get a smooth finish. Trim any excess.
23

Whip the remaining 150 ml / 5.5 fl-oz of cream to medium peaks and spoon into a piping bag fitted with a small star nozzle . Pipe around the base of the cake.
24

Spoon the melted chocolate (36 percent cocoa solids) into a small paper piping bag . Snip off the end and pipe a swirl over the top of the cake. Top with the fondant rose.

melted chocolate (36 percent cocoa solids): 50 g
25

Tip: The custard, jam, fondant roses and marzipan can all be made the day before, leaving you time to rest up before the assembly. If you used store-bought jam and marzipan, we wouldn’t hold it against you.