Princess Cake
100 min 12 servingsHard
Sign in to see if this works for your family.
Ingredients
12 servings, as in the recipe
Original recipe, as written
Instructions
Bake sponge cake: whisk eggs/sugar fluffy, fold dry ingredients. Bake 175°C for 30 min.
Slice cooled cake into 3 layers.
Layer 1: Spread raspberry jam and some custard.
Layer 2: Spread remaining custard and mound whipped cream into a dome shape.
Cover with third cake layer. Roll out marzipan to about 3mm thickness and drape over cake.
Dust with powdered sugar and garnish with a marzipan rose.
