Princess Cake

Total Time:
1 hr 30 min
1 hr
30 min

12 to 14 servings

  • 8 eggs, separated
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 cups flour, sifted
  • 1/2 teaspoon baking powder
  • 3 ounces melted butter
  • Cream filling, recipe follows
  • Whipped cream, recipe follows
  • Simple syrup, recipe follows
  • 8 ounces raspberry jam
  • Marzipan dome, recipe follows
  • Cream filling:
  • 2 cups milk
  • 1 split vanilla bean
  • 2 eggs
  • 5 tablespoons cornstarch
  • 1/2 cup sugar
  • Pinch salt
  • Whipped cream:
  • 5 cups heavy cream
  • 10 tablespoons sugar
  • Whip the egg yolks until they are pale yellow and doubled in volume. In another bowl, whip the egg whites until frothy, gradually adding the sugar until the foam becomes stiff. Fold half of the whipped egg whites into the yolks. Fold in the remaining egg whites thoroughly, until uniform in color. In 4 batches, fold in the sifted flour and the baking powder then the butter.

  • Immediately pour the batter into 2 (10-inch) greased cake pans and bake in a preheated 350 degree oven F for about 30 minutes or until a toothpick inserted in the middle comes out clean. Allow the cakes to cool on a rack. After they've cooled, run the tip of a knife around the edge of the cakes to loosen them from the pans and remove. Using a long serrated knife, slice both cakes into 1/2-inch thick disks. Only 3 will be needed, reserve the rest for future use.

  • Place a 10-inch springform pan without a bottom on a 12-inch cakeboard. Place 1 layer of the sponge cake on the bottom, and generously brush with the syrup. Spread the jam evenly over the syrup and place a second layer of sponge cake on top of the jam. Brush with syrup and spread the prepared cream on this layer. Top with a third layer of sponge cake and again, brush with the syrup. Using your hands, press lightly on the cake to ensure cake is level. Refrigerate for 1 hour.

  • Remove the springform mold from the cake and generously frost the sides with the reserved whipped cream. Pour the remaining whipped cream directly on the center of the top of the cake and using a spatula, make a mound, working from the center out. The height of the whipped cream should be approximately 1 1/2-inches in the center and about 1/2-inch on the edges.

  • Dust a work surface again with confectioners' sugar and roll the light green marzipan to a 1/10-inch thick circle, using as much confectioners' sugar as necessary during rolling to prevent the marzipan from sticking to the work surface. When you're finished rolling, marzipan should be stretched enough to cover the entire cake and sides. Roll marzipan on rolling pin and gently lay it down on top of the cake, smoothing out the dome and lightly pressing on the bottom edges of the cake to form a perfect dome. Decorate with leftover marzipan, making a braided border on the edge of the cake or simply dust the entire cake with confectioners' sugar.

Cream filling:
  • Bring the milk and vanilla bean to a simmer in a medium saucepan. Remove from heat and let sit for 10 minutes to infuse. Remove vanilla bean. Whisk the eggs, cornstarch, sugar, and salt in a bowl until smooth. Add half of the milk into the bowl containing the eggs, whisking constantly, then return the mixture to the saucepan containing the remaining milk, whisking over moderate heat. Continue whisking until the mixture is thickened and begins to simmer. Allow cream filling to simmer, whisking for an additional 2 minutes. Transfer into another bowl, cover and allow to cool completely.

Whipped cream:
  • Whisk heavy cream with sugar until it is firm and holds its shape, being careful not to over whip. Fold one-fifth of the cream into the cooled pastry cream and refrigerate, covered, until chilled (approximately 1 hour). Reserve the remaining whipped cream in the refrigerator, covered.

  • Simple syrup: 1 cup water 1 cup sugar

  • Bring water and sugar to a boil in a medium saucepan, remove from heat and allow to cool.

  • Marzipan dome: 1 1/2 pounds marzipan Green food coloring Confectioners' sugar for rolling

  • Color a walnut size piece of marzipan with the green food coloring until the marzipan is deep green. Reserve. Using a sifter or a fine mesh strainer, dust a scrupulously clean work surface with confectioners' sugar. Tear off a pea-sized piece of green marzipan and knead it with the remaining marzipan until it is uniform in color. Add additional pieces from the green marzipan until it achieves a light green color (it should be the color of a Granny Smith apple). Discard the leftover deep green marzipan.

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3.8 9
I made this cake for a coworker - first off, it's a heck of a lot of work for a cake, though impressive looking when done. But my real issue was the taste -the cake, syrup, cream filling and whipped cream are all lightly flavored and similar in taste, so they completely overwhelm the raspberry jam and marzipan. While some of my coworkers loved it, I personally just found it bland and underwhelming. I think if I ever made it again I would make the sponge almond flavored, use more jam on the layers, punch up the whipped cream flavoring, omit the sugar syrup and maybe find a way to mix in some chopped nuts for a little texture item not reviewed by moderator and published
While the cake and whipped cream came out just fine the pastry cream, however, would not come out. After wasting 23 dollars of vanilla on two batches both resulting in a jello-like consistency, I'm saving my cake and other components for another recipe's cream. item not reviewed by moderator and published
This cake came out delicious, and was time-consuming, but not too difficult. I would recommend making the pastry cream and simple syrup the night before to allow plenty of time to cool before you put the cake together. I had never worked with marzipan before and was surprised how difficult it was to roll out--next time I will have to do a better job softening it first. Today I just ran out of patience and left it in a layer a little thicker than desirable. My one complaint is the size of the batches on the sub-recipes. Why did this recipe tell me to make 5C of whipped cream?! I could have gotten by with 3, easily. Similarly, I only needed less than half of the simple syrup, and I have a cup or more of leftover pastry cream. Fine if I were in the bakery business and just wanted to make another cake, but I don't really need that many decadent desserts sitting around my house. On the positive side, though, the unused sponge cake is perfect cut up in to small pieces and dunked in coffee! item not reviewed by moderator and published
I expected the Fondant to be the hardest part....turns out it was the filling. much cornstarch. The cream and the whip cream did not meld or fold well. Also too much time on the cake itself. Came out to dry and didn't rise very well. Could have been my baking powder but possibly not. Allot of work for not the best results. item not reviewed by moderator and published
Wonderful Cake. I enjoyed the challenge. item not reviewed by moderator and published
I didn't use the marzipan and it's just as good as it is!!! item not reviewed by moderator and published
I really liked this recipe, though I do concur that it was kinda time-consuming, but it was worth it for the WOW! effect at work :-) I sieved the raspberry jam, cus I don't like pips and added a very little bit of Cointreau to the jam, too. Will definitely make again for a special occasion. item not reviewed by moderator and published
I made this for a co-worker and I am now famous at my workplace as a result of this amazing cake! It is a challenge to create though; but that is half the fun. The ingredients cost me $40.00!! But it served many and got raves. Yummy! It was also fun to see my dear co-workers enjoy this dessert! Thanks for a great recipe! item not reviewed by moderator and published
It looks great when you do it but when I do it it gets so hard this should not be rated easy that's all. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen