Princess Torte Cake, Simplified

By jeff and alli -

 The kids saw a princess torte cake on The Great British Baking Show and they have wanted to make one ever since.  I recently found a simplified recipe so Isla gave it a go.  A true princess torte cake is domed, but this recipe is in a more traditional layered form.

Isla wants to try it again with some modifications.  She wants more custard and less jam.  She is considering not doing jam at all but simply smashing some raspberries and using that.


Ingredients:

Custard-

2 1/2 cups (600 ml) whole milk

1 teaspoon vanilla bean paste

3 large egg yolks

1/2 cup plus 2 tablespoons (125 grams) sugar

1/2 cup  (50g) cornstarch, plus extra for dusting 


Cake-

1 1/4 cup (250 g) sugar

8 large eggs

2 cups (250 grams) all-purpose flour, sifted


Finishing Touches-

Lime zest from 2 limes

a few drops green food coloring

9 oz (250 grams) marzipan

1/2 cup raspberry jam (original recipe called for 3/4 but we want to cut it down and see what we think)


Directions:

Start by making the custard.  Heat the milk and vanilla in a pot until it comes up to a simmer, then take the pan off the heat.

    Put egg yolks, sugar and cornstarch into a bowl and whisk until the mixture is light and fluffy.  This takes about 5 minutes.  Slowly add warm milk, whisking all the time, until all the milk has gone in.  Pour the mixture back into the pot and mix slowly over low to medium heat, until the custard becomes really thick. Take off the heat and transfer to a bowl. Give it a few minutes to cool, then cover and chill in the fridge.

    Start the cake now. Preheat the oven to 325 F and grease and line two 9-inch round cake pans. When you cut out the 2 rounds of paper for the base, cut out a third to use as a template for your marzipan.

    Whisk the sugar and eggs in a mixer for 10 minutes on high speed, until the mixture has tripled in size.  Fold the flour in gently with a large metal spoon, being careful not to knock out the air.

Divide the mixture between the two plans and bake for 25-30 minutes.

Wile the cakes are baking, add the zest and green coloring to the marzipan and knead it until you get an even color.  Roll out and make a 9-inch circle, using your extra parchment circle. Dust the surface with a little bit of cornstarch to prevent the marzipan from sticking, and pop it into the freezer to firm up a little.

Take the cakes out of the oven and cool on a wire rack. Slice each cake in half horizontally, and sandwich them back together with almost all of the raspberry jam.

Place on cake on your serving dish. Pop the custard into a piping bag and pipe kisses on top. Brush the top of the next cake with a tiny bit of jam to act as a glue and lay the marzipan on top. Then place this cake on top of the custard.

Store in fridge.  You can add a fresh rose on top for a pretty presentation.  

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