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Princess Cake

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Vanilla Genoise Layer Cake (recipe follows) Soaking Solution (recipe follows) 1/3 cup raspberry jam Flavored Whipped Cream (recipe follows) 1 cup Pastry Cream (recipe follows) Marzipan, at room temperature (recipe follows), see... See more » Vanilla Genoise Layer Cake (recipe follows) Soaking Solution (recipe follows) 1/3 cup raspberry jam Flavored Whipped Cream (recipe follows) 1 cup Pastry Cream (recipe follows) Marzipan, at room temperature (recipe follows), see note Confectioners' sugar for dusting 1 fresh pink or white rose for decorating 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 1. To make the cake: Preheat the oven to 350°F. Butter and flour one 9 x 2-inch cake pan or two 9 x 1 1/2-inch cake pans; knock out the excess flour. Line the bottom of the pan(s) with a round of parchment paper. Fill a medium saucepan half full of water and bring to a boil. 2. Using a hand whisk, beat the eggs until blended in the bowl of a heavy-duty mixer. Whisk in the sugar. Place the bowl over the saucepan of boiling water. (The water should be at least 2 inches below the bottom of the bowl.) To prevent the eggs from cooking, use your hand to stir the mixture constantly until it feels quite warm. The eggs should remain liquid and not become opaque or cooked. (Failing to mix constantly will result in very sweet scrambled eggs!) Immediately remove the bowl from the heat, fit the mixer with the whisk attachment and start whipping the eggs on high speed without stopping for 3 to 4 minutes. 3. Meanwhile, melt the butter and pour it into a small bowl. Add the vanilla. Place the flour in a sifter and set aside. 4. The egg mixture is ready when the eggs have just cooled and at least tripled in volume. When you lift the whisk out of the bowl, the batter should fall of the whisk in ribbons. 5. Remove the bowl from the mixer and sift a little less than one-fourth (a scant 1/4 cup) of the flour over the surface of the batter. Using a rubber spatula, gently fold in the flour. Repeat until all the flour is incorporated. 6. Pour a generous cup of batter over the melted butter mixture in the small bowl. Thoroughly fold the batter into the butter. Slowly pour the butter mixture over the remaining batter in the bowl in a circular motion. (If you add the butter mixture too quickly, it will sink, reducing the volume and toughening the cake.) Gently fold together until none of the darker butter mixture is visible. 7. Carefully pour the batter into the prepared 9 x 2-inch pan; it should be about two-thirds full. If using two 9 x 1 1/2-inch pans, pour one-third of the batter into one pan and the remaining two-thirds into the other pan. Set the cake pan(s) on a baking sheet and immediately place on the center rack in the oven. If using a 9 x 2-inch pan, bake for about 30 minutes and wait to open the oven until the cake has baked at least 25 minutes, or it may fall. If using two pans, bake for about 20 minutes and wait to open the oven until the cakes have baked at least 15 minutes. The cake is done when it just starts to pull away from the sides of the pan. (The cake will not spring back when gently pressed, and a toothpick will not come out clean when it is ready.) 8. Remove the cakes from the oven and immediately run a metal icing spatula or knife around the inside of the pan(s) to loosen the cake. Let cool for 5 minutes, then unmold and let cool completely. The cakes may be stored, well wrapped, in the refrigerator for 1 day, or frozen for up to 1 week. Cook's Notes: * For optimum moistness, this cake is best baked in a 9 x 2-inch cake pan, then cut into 3 layers. * Genoise may be cut into layers as soon as it is cool. If the cake has been refrigerated, cut it as soon as you remove it from the refrigerator. If it has been frozen, let it thaw about 30 minutes, then cut. Always cut off the top layer first and place it cut side down. * If you precut the cake layers well before icing the cake, keep them covered with plastic wrap. Vanilla genoise dries out very quickly when left unwrapped. Marzipan: 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) 1. Put the See less »

Tags:

cake, genoise, marzipan, raspberry, recipe, vanilla

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Comments (16)

oh wow, that cake is so cute!

March FTW!

BIRTHDAY MONTH!

From the list : recipes by faerieye

...Some sort of Birthday-Month conspiracy at the Kaboodle?

Ha, ha! I know. I'm so making one for all the March birthdays in the office (including my own!) and I hope it doesn't look like complete crap. :)

I <3 Marzipan

i dont think i could ever make one look half as nice as this but i'm tempted to try...

From the list : Recipes by cristina

i think i'll add this too, looks delish

Looks way to good to eat!

this is so lovely looking!

With so many March birthdays at Kaboodle, I'm so going to make this sometime during the month.

From the list : Food: Other Peoples Recipe... by lavabunny

This is so pretty! It reminds me of weddings and, well, princesses. :)

From the list : Belly-filling favorites by keeperofsouls

This is the most beautiful cake.

From the list : Yummy Foods! by alysiawho

I love pale pink and mint green together.

From the list : Food by taylorbaylor

LOVELY!

so pretty and elegant

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Princess Cake

Comments (16)

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