Aquavit Princess Cake
Aquavit Princess Cake
With its layers of sponge cake and iconic, green-colored marzipan top, Princess Cake is a sure-fire way to impress your dinner party guests.This recipe is courtesy of Chef Emma Bengtsson of Aquavit.
Prep Time
1.5
hours
Cook Time
1
hour
Servings
12
Total time: 2 hours, 30 minutes
Ingredients
- 10 large eggs
- 1 1/4 cup cup sugar
- 2 cup cake flour
- 3 tablespoon corn starch
- 1 5/8 teaspoon baking powder
- 2 cup milk
- 1 each vanilla bean
- 1/2 cup sugar
- 1/3 cup cornstarch
- 5 yolks of large eggs
- 1/8 cup butter
- 7 ounce raspberry jam
- 3 cup heavy whipping cream
- 3 cup marzipan
- green food coloring
- red food coloring
Directions
- Start by whisking the egg and sugar on high speed in a KitchenAid for 30 minutes.
- Mix the dry ingredients together and sift them through a tammy.
- Fold in the flour mix into the egg mix.
- Pour out the batter onto a parchment paper lined sheet tray and bake at 325F for about 4 minutes.
- Remove and let cool down before cutting out three 12-inch size rings from a cake ring.
- Bring the milk and the vanilla bean to a boil.
- Split the vanilla bean and scrape out the seeds.
- Add the whole bean as wellto the pot.
- Mix the sugar with the cornstarch and add the egg to it.
- Whisk it together.
- Pour the boiling cream over the sugar and egg mix.
- Whisk.
- Add the mix back into the pot and bring to boil under constant whisking.
- Let boil for 5 minutes.
- Add the butter and remove from the pot into a bowl sitting on an ice bath.
- Place a plastic wrap touching the surface of the pastry cream and place in fridge overnight.
- The next day pass the cream through a tammy.
- Cut out three 12-inch rings of the sponge cake.
- Place one of the sponges in the ring and the two other to the side for now.
- Spread out the raspberry jam on the first sponge, stay 1⁄2 inch from the edge of the sponge.
- Add the second sponge on top of the raspberry jam.
- Spread out the pastry cream as the second layer going all the way out to the ring.
- Whip the heavy cream to a firm peak and add about 2 cups on top of the pastry cream forming a rounded top in the middle.
- Add the last sponge on top of the cream making sure that it is forming a dome.
- Remove the ring carefully and cover the whole cake in the left over cream.
- Cover the whole cake in plastic wrap and place in fridge to set for 2 hours.
- This will make it easer and more stable to cover with the marzipan.
- Color your marzipan green leaving around 3 1⁄2 tablespoons that will be for the rose later on.
- Roll out the marzipan between two plastic sheets and cover the cake like you would do with any fondant cake.
- Just be aware that marzipan is not as elastic and forgiving as fondant and might need a couple of practice runs to make it look smooth.
- This is the tricky part and once it is on the cake it cannot be removed.
- Color the last bit of marzipan pink and turn it into a rose.
- Dust the cake with powdered sugar and place the rose on top in the middle.