Princess Cake
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Servings
8-12
servings
Ingredients
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1 ea. White chiffon sponge, 8″
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8 oz. Cream
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1 oz. Sugar, confectioners’
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3 oz. Kirsch flavored soaking syrup
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3 oz. Strawberry jam
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5 oz. Pastry cream, flavored with Kirsch
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10 oz. Marzipan, tinted green
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2 oz. Butter, softened
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White chocolate, melted
Directions
- Split sponge into three even layers.
- Whip the cream with the confectioners’ sugar and set aside in the refrigerator.
- Soak bottom layer with syrup, then spread with strawberry jam.
- Soak second sponge layer, then spread with the pastry cream.
- Top with third layer of sponge, soak with syrup, then spread with whipped cream. Fashion the cream into a dome shape and “crumb coat” the sides. Refrigerate for 30 minutes.
- Roll marzipan into thin sheet. Spread with a thin layer of butter. Invert and cover cake.
Trim and smooth out the marzipan. - Inscribe “Princess” across the top of the cake with melted white chocolate. Pipe a shell
border along the bottom edge and decorate with a marzipan rose.
