Prinsesstårta

Ingredients

• 3 pcs Egg
• 125 g Sugar
• 1.5 tsp Vanilla Extract
• 75 g Cake Flour
• 0.5 tsp Baking Powder
• 2 tbsp Milk
• 20 g Butter
• 12 g Cornstarch
• 300 ml Heavy Cream
• 80 g Raspberry Jam
• 250 g Marzipan
• 2 ml Green Food Coloring
• 2.3333333333333335 tbsp Powdered Sugar

Method

1. Heat the oven to medium and line a small cake pan. Whisk {egg} with {sugar} and {vanilla_extract} until very pale and thick, then fold in {cake_flour} and {baking_powder}. Warm {milk} with {butter} until the {butter} melts, then fold it in gently so the batter stays airy.
2. Pour the batter into the pan and bake until the sponge is golden, springs back lightly, and a tester comes out clean. Cool in the pan briefly, then turn out and cool completely so it slices cleanly.
3. Whisk {milk}, {heavy_cream}, {egg}, {sugar}, and {cornstarch} in a small saucepan off the heat until smooth. Cook over low heat, stirring constantly, until thick, glossy, and just bubbling. Stir in {vanilla_extract}, press a cover onto the surface, and chill until cold.
4. Split the cooled sponge into even layers with a serrated knife, keeping the cuts level so the cake stacks neatly.
5. Whip {heavy_cream} with {powdered_sugar} in a chilled bowl until it holds soft peaks that curl at the tip. Stop before it turns grainy so it stays smooth for filling and covering.
6. Spread {raspberry_jam} over the first sponge layer, then spoon on the chilled cream. Stack the next layer, cover with some of the whipped {heavy_cream}, and shape the remaining whipped {heavy_cream} into a smooth dome on top. Chill briefly so the cake firms up.
7. Knead {marzipan} with {green_food_coloring} until evenly pale green, then roll it on a lightly dusted surface into a thin round large enough to cover the cake cleanly.
8. Drape the marzipan over the chilled cake and smooth it gently from the crown down to avoid pleats. Trim the base neatly, then finish with a light dusting of {powdered_sugar} for a soft bakery look.