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Princess Cake

kept bytihleigh

Recipe from Birthday Cakes: Recipes and Memories from Celebrated Bakers Via

This lovely cake calls for care in preparation. Plan your baking and assembling steps in advance and the result is a gorgeous, delicious cake.

Preparation Timeline:
Marzipan: 1 day to 1 month ahead
Soaking Solution: 1 day to 1 month ahead
Vanilla Genoise Layer Cake: 1 day ahead (refrigerate) or up to 1 week ahead (freeze)


1/3 Cup Raspberry Jam
Confectioners’ sugar for dusting
Fresh pink or white rose for decorating

for Vanilla Genoise Layer Cake:
5 large eggs
1/3 cup granulated sugar
2 Tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup cake flour, sifted

for Soaking Solution:
1/2 cup water
1/4 cup sugar
1 teaspoon Myers’s dark rum

for Flavored Whipped Cream:
3 cups heavy cream
3 tablespoons granulated sugar
1 tablespoon vanilla extract

for Pastry Cream (use 1 Cup):
1 1/2 cups half-and-half
6 tablespoons cornstarch
1/2 cup sugar
1/2 cup water
4 large egg yolks, at room temperature
1 teaspoon vanilla extract

for Marzipan (at room temperature):
3 cups sifted confectioners’ sugar
1 pound almond paste
3 tablespoons light corn syrup
2 to 3 tablespoons water
1/8 to 1/4 teaspoon green food coloring (traditional for the princess cake)



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