Method
Genoise Sponge:
Eggs and caster sugar are beaten until the mix layers itself for 2-3 seconds.
Cornflour, regular flour and baking powder are then added, along with melted butter, before the sponge is put in the oven at 160C for about half an hour; until a scewer comes out clean.
Creme patissiere:
Egg yolks are mixed with caster sugar and cornflour, before adding heated milk. Let the mixture cook on the hob until thick; stir so that a layer doesn’t form on top. Once sufficiently thick, add butter and blend well, before covering the mixture airtight with cling film for later use.
Assembly/decoration:
As the video demonstrates; layers are assembled with cream and jam, before creating a dome on top of the cake. This dome must support the weight of the marzipan, hence the crucial thickness/density.
As for decoration: get creative! Traditionally the marzipan is green for a Princess cake, but all colours, designs & ideas are welcome in the presentation of your own prinsesstårta – send us a picture!
Ingredients
Eggs, egg yolks, milk, butter, caster sugar, baking soda, cornflour, regular flour, marzipan.
