Prinsesstårta

Method

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1. Whisk the eggs and sugar for 8 minutes until tripled in volume and holding a ribbon. Sift the flours and baking powder over and fold gently.

   Mark done Start 8 min timer

2. Bake in a lined 22 cm tin at 170C fan for 30 to 35 minutes. Cool completely, then slice horizontally into three layers.

   Mark done Start 30 min timer

3. For the pastry cream, heat the milk, whisk the yolks with sugar and cornflour, temper, return to the pan and cook to a thick custard. Beat in the vanilla and butter, cover the surface and chill until cold.

   Mark done

4. Whip the cream with the icing sugar to firm peaks — firmer than for serving, because it has to hold a dome.

   Mark done

5. Set the bottom sponge on a board and spread it with the jam, then all of the pastry cream.

   Mark done

6. Add the middle sponge and spread a 2 cm layer of whipped cream over it.

   Mark done

7. Add the top sponge, then pile the remaining cream on and shape it into a high, smooth dome with a palette knife, taking it right down to the board at the edges.

   Mark done

8. Chill at least 2 hours until the dome is firm.

   Mark done

9. Knead the colouring into the marzipan and roll it out to a 38 cm circle on icing sugar, about 3 mm thick.

   Mark done

10. Drape it over the dome, smooth from the top down and outwards, and trim the base. Dust with icing sugar and finish with a marzipan rose.

    Mark done

Chef’s Tips

• Firm peaks on the cream. Soft cream cannot hold a dome under marzipan.
• Chill hard before covering. Two hours minimum.
• Smooth the marzipan from the top down and outwards, never sideways.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Strong coffee
• A glass of sparkling wine
• Fresh raspberries

Storage & Reheating

Refrigerate up to 3 days. Do not freeze — the marzipan sweats.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.