Princess Cake
A stunning layered sponge cake with raspberry jam, vanilla pastry cream, and a dome of whipped cream, all wrapped in green marzipan and topped with a red rose. This homemade version is simpler than the classic but just as beautiful.
- Total time
- 45 min
- Servings
- 10
- Calories
- 480
- Protein
- 6g
Ingredients
- 3 9 inch sponge cake layers
- ½ cup raspberry jam
- 2 cups vanilla pudding
- 2 cups heavy cream
- 1 pound green marzipan
- ¼ pound red fondant
- ¼ cup powdered sugar
Instructions
- 1
Place 1 sponge layer on a serving plate and spread 1/4 cup raspberry jam over it, leaving a 1/2 inch border.
- 2
Spread 1 cup vanilla pudding over the jam, then top with a second sponge layer. Repeat with remaining jam and pudding, then place the third layer on top.
- 3
Whip 2 cups heavy cream with 2 tbsp powdered sugar until stiff peaks form, about 3-4 minutes. Spread a thick layer over the top and sides of the cake, creating a dome shape.
- 4
Dust a work surface with remaining powdered sugar and roll out the green marzipan to a 12 inch circle, about 1/8 inch thick.
- 5
Drape the marzipan over the cake, smoothing it down the sides. Trim excess at the base. Roll out red fondant and cut a small rose shape, then place it on top.
- 6
Chill the cake for at least 30 minutes before serving to set the marzipan.
- 7
Slice and serve chilled.
Tools you’ll need
- rolling pin
- serrated knife
- mixing bowl
- electric mixer
- serving plate
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