Name: Princess Cake
Yield: Yield: 2 cakes, 10 inches (25 cm) in diameter
Ingredients: Piping Chocolate; 1 pound 4 ounces (570 g) Marzipan, tinted light green; Powdered sugar; Strawberry Sauce; 2 tablespoons (30 g) granulated sugar; 2 Sponge Cakes, 10 inches (25 cm) in diameter, or 2 Chiffon Sponge Cake I, 10 inches (25 cm) in diameter; 5 cups (1 L 200 ml) heavy cream; 1 pound 4 ounces (570 g) Quick Bavarian Cream; ¾ cup (120 ml) Plain Cake Syrup; 6 ounces (170 g) smooth strawberry jam

Preparation info

Yield:
2
cakes, 10 inches in diameter

Difficulty
Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

I am slightly embarrassed to admit that I do not have a definite answer as to why the marzipan on top of a Princess Cake is traditionally colored green. This is a question I have been asked time after time and, believe me, I have tried to find out. It would at least make more sense to me if the cake were flavored with mint or pistachio.

Princess Cakes are often made in other colors. The marzipan is left its natural off-white hue, and the cakes are sometimes made with pale pink marzi