Cake Recipes
Princess Cake
Yield: 12 servings
Ingredients
Cake
- 3 egg yolks
- 1 egg
- 2/3 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/4 cup potato flour
- 2 teaspoons baking powder
- 3 egg whites
Cream Filling
- 1 1/2 teaspoons unflavored gelatine
- 2 tablespoon cold water
- 1 tablespoon granulated sugar
- 2 teaspoons potato flour
- 1 cup heavy cream
- 2 slightly beaten egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 cup whipping cream, whipped
Topping
- 1 (9 ounce) roll almond paste (marzipan)
- Few drops green food coloring
- Confectioners' sugar
Instructions
- Heat oven to 375 degrees F. Butter and flour a deep round 8- or 9-inch springform pan.
Cake
- In a small mixer bowl, mix 3 egg yolks with 1 whole egg.
- Add the 2/3 cup sugar. Beat at high speed of electric mixer until white and fluffy, scraping sides of bowl often.
- Sift together flour, 1/4 cup potato flour and baking powder. Stir into creamed mixture. Mix well. Wash beaters.
- In another bowl, beat egg whites at high speed until stiff peaks form. Carefully fold into flour mixture.
- Pour batter into pan. Bake at 375 degrees F for 30 minutes or until top springs back when touched lightly near center.
- Cool on rack.
- Remove cake from pan when it has cooled for 10 minutes. Continue to cool on rack.
Cream Filling
- Soften gelatine in cold water.
- Mix 1 tablespoon sugar and 2 teaspoons potato flour in top of double boiler.
- Stir in a little heavy cream until sugar and flour dissolve.
- Stir in 2 egg yolks, then remaining cream, until blended. Cook over simmering water until smooth and thick, stirring constantly.
- Remove from heat.
- Stir in gelatine and vanilla extract until gelatine dissolves. Stir occasionally until completely cool, but not set, about one hour at room temperature.
- Fold into whipped cream.
Topping
- Place almond paste in a food processor with a steel knife. Add enough green food coloring to tint paste pale green. Process until a smooth ball forms. Roll out between two sheets of wax paper into a circle large enough to cover the top and sides of cake.
To assemble cake
- Divide cake into 2 layers.
- Spread filling between layers and on top of cake.
- Roll almond paste topping loosely onto rolling pin, then drape over cake. Smooth down over sides and trim around base of cake.
- Use scraps of paste to re-roll and cut out small decorative shapes such as hearts and leaves.
- If desired, use small amounts of additional almond paste tinted pink for special cut-out shapes.
- Sprinkle cake lightly with confectioners' sugar.
- Refrigerate until serving time.