Princess cake

Name: Princess cake
Ingredients: a few drops of green food colour; 1 egg white; 200 g/7 oz/1¾ cups icing (confectioners’) sugar; 10 ml/2 tsp sugar; 1 litre/1¾ pints/4 cups double (heavy) cream; 3 gelatine leaves; fresh strawberries, to serve; 200 g/7 oz/1¾ cups ground almonds; 2 egg yolks; 10 ml/2 tsp cornflour (cornstarch); 10 ml/2 tsp cornflour (cornstarch); 200 g/7 oz/scant 1 cup unsalted butter, plus extra for greasing; 400 g/14 oz/2 cups caster (superfine) sugar; 3 eggs; 350 g/12 oz/3 cups plain (all-purpose) flour; 5 ml/1 tsp baking powder; 10 ml/2 tsp vanilla sugar

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

A light sponge cake is layered and topped with vanilla custard cream, then covered with homemade marzipan to make an unusual and special dessert gateau. You can make the marzipan in advance, if you like. Serve a slice of the cake with strawberries. Keep for two days in a cool place.

Ingredients

200 g/7 oz/scant 1 cup unsalted butter, plus extra for greasing
400

Dessert
Cake

Method

To make the marzipan, put the ground almonds in a bowl and add the icing sugar and egg white. Mix to form a paste.
Add a few drops of green food colour and knead until evenly coloured. Refrigerate in a plastic bag for up to 3 days until required.
Preheat the oven to 180°C/3