Princess cake

Discover the history of Princess cake.

1. Sponge cake

   • 200 gr. egg (4)
   • 140 gr. pastry or weak flour
   • 120 gr. white sugar
   • 60 gr. egg yolk (4)
   • 65 gr. butter
   • 5 gr. vanilla

   • First separate the egg whites and yolks. Put the egg whites and sugar together in a bowl and place it in a bain-marie over a saucepan with water over a medium heat. With the help of a whisk, cook it until it reaches 50º C. Turn off the heat and remove.
   • Next, beat the mixture for 5-7 minutes until stiff peaks form.
   • Add all the egg yolks and mix until they are integrated into the previous preparation.
   • Then, add the sifted flour and with the help of a spatula, incorporate it into the mixture with a stirring motion.
   • Melt the butter together with the vanilla and add it to the batter.
   • Transfer the dough into a 20 cm round baking tin lined with baking paper and bake in the oven at 180°C for 20 minutes.
   • Let it cool down to room temperature and unmould our sponge cake. Set aside at room temperature.

2. Confitura de frambuesa

   • 250 gr. fresh or frozen raspberries
   • 180 gr. white sugar
   • 20 gr. lemon juice (1/2)
   • 2 gr. salt

   • In a saucepan, add the fresh or frozen raspberries and sugar and cook over medium heat for about 10 minutes.
   • Then, turn off the heat, add the lemon juice and salt and combine. Set aside until ready to use.

3. Crema pastelera

   • 440 gr. whole milk
   • 100 gr. white sugar
   • 90 gr. egg yolk (6)
   • 50 gr. corn flour
   • 65 gr. butter
   • 5 gr. vanilla
   • 2 gr. gelatine

   • First, hydrate the gelatine in cold water for at least 10 minutes.
   • Heat the milk and vanilla in a saucepan over medium heat until it comes to the boil.
   • Meanwhile, in a bowl, with a whisk, mix the sifted cornstarch, egg yolks and sugar until you get a uniform mixture without lumps.
   • When the milk comes to the boil, pour it over the egg yolk mixture in a trickle and mix it with the whisk, stirring constantly. Return the mixture to the heat and cook over a medium heat until the cream thickens.
   • When the mixture has thickened, turn off the heat, add the gelatine and butter and mix well.
   • Transfer the custard to a bowl and cover with cling film in contact with the custard. Keep in the refrigerator for at least 4 hours until ready to use.

4. Crema diplomática

   • 300 gr. heavy cream
   • 2/3 of the pastry cream

   • In a bowl, separate 2/3 of the custard and stir it with the whisk to make it creamy again.
   • In another bowl, whip the cream into stiff peaks and fold it into the custard with a rubber spatula in an encircling motion. Set aside in the refrigerator until ready to use.

5. Mazapán

   • 240 gr. almond meal
   • 200 gr. powdered sugar
   • 50 gr. honey
   • 30 gr. filtered water
   • Green, red and white edible colorant

   • In a bowl, mix the ground flour, icing sugar, honey and water. The mixture should be mouldable, not too light but not too fragile or crumbly. If the mixture is still dry, we can add a spoonful or two of water, adding it a little at a time.
   • Then add a few drops of white colouring to whiten the dough a little.
   • Divide the dough into three parts. One of 30 grams, one of 100 grams and one with the rest of the dough.
   • To the 30 gram part we add one or two drops of red colouring to give it a pale pink tone. We can add the colour to the dough with a rubber spatula or with our hands. In the latter case it is advisable to use gloves so as not to impregnate our hands with colour.
   • Add a few drops of white colouring to the 100 gram part.
   • To the rest of the dough we will add a few drops of green colouring to give it a pastel green tone.

6. Montaje

   • Primero, dividimos nuestro bizcocho esponja en tres discos iguales, separando el disco de en medio para más adelante.
   • Put the pastry cream into a piping bag with a 1 cm diameter nozzle and pipe it around the outer edge to form a barrier for our raspberry jam.
   • First, we divide our sponge cake into three equal discs, separating the middle disc for later.
   • Pour the rest of the pastry cream and spread it with a spatula over the top disc of sponge cake.
   • Now add 3/4 of the pâtisserie cream in the centre of the sponge disc and spread it in the shape of a dome, leaving 1 cm of space with the outer edge.
   • Then, place the last disc of sponge cake on top, the one in the middle that we have previously set aside, and adjust it with the help of our hands on top of the dome of diplomatic cream.
   • With the help of a spatula, cover the entire cake with the rest of the pâtisserie cream and refrigerate for at least 2 hours.
   • Then sprinkle the work surface generously with icing sugar and smooth the green marzipan dough with a rolling pin to a thickness of 1-2 mm. Take the cake out of the fridge and carefully place the green marzipan slab on top of the cake, and press it into place with your hands. With a knife we cut and remove the excess marzipan.
   • Smooth the white dough into an elongated strip about 3 cm wide and 1-2 mm thick. With a ruler we make a straight cut on one side and on the other side we make slits with the back of a nozzle about 2 cm. in diameter to give it a wreath shape. Carefully place the marzipan strip around the base and cut off the excess.
   • Divide the pink marzipan dough into 6-8 portions and smooth it into an oval shape about 1-2 mm thick, making sure that one side of the oval is thinner than the centre. Start by rolling one oval over itself and roll the rest of the oval over it to form a rose. We make a cross cut in the centre of the cake and place our rose.
   • Finally, sprinkle some icing sugar on top.
   • Keep in the fridge until ready to eat and leave at room temperature for about 10 minutes before serving.

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