Princess Cake Rolled Slice With Raspberry Custard: The Ultimate Decadent Delight

I’m Emma, the heart and hands behind GrandMmaDelights, where we explore the magic of home cooking. Today, we’re diving into the enchanting world of a Princess Cake Rolled Slice With Raspberry Custard. This delightful creation brings back cherished memories of family gatherings where each slice was a celebration.

This Princess Cake Rolled Slice With Raspberry Custard is a blend of tradition and innovation, a dessert that combines the elegance of marzipan with the tanginess of raspberry. The vibrant colors and flavors of this cake have always been a show-stopper at our family tables, sparking joy with every bite.

Creating this cake is not just about following a recipe; it’s about embracing the joy of transforming simple ingredients into something extraordinary. The process itself is a journey, one that I’m excited to share with you. Let’s embark on this culinary adventure together, exploring the nuances of crafting a Princess Cake Rolled Slice With Raspberry Custard.

Princess Cake Rolled Slice With Raspberry Custard

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• Author: Emma
• Total Time: 55 minutes
• Yield: 1 cake 1x

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Description

Indulge in the exquisite taste of Princess Cake Rolled Slice with Raspberry Custard. Learn how to create this delightful dessert on our cooking website today!

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Ingredients

Scale 1x2x3x

• 1 1/4 cup (300 ml) s / 190 g cake flour, sifted
• 6 tbsp (90 ml) almond flour
• 1/2 tsp (3 ml) salt
• 6 large eggs
• 4 large egg yolks
• 1 cup (240 ml) / 210 g caster sugar
• 1/2 cup (120 ml) / 125 g vegetable oil, melted
• 3 cup (720 ml) s / 750 ml full cream milk, (previously cream)
• 2 tsp (10 ml) vanilla extract
• 1/3 cup (80 ml) / 40 g corn starch
• 1/3 cup (80 ml) / 50 g all-purpose flour
• 1/3 cup (80 ml) / 70 g granulated sugar, (previously cream)
• 6 egg yolks
• 1/4 tsp (1 ml) salt
• 1/2 cup (120 ml) / 125 g vegetable oil, cold and cubed
• 1 cup (240 ml) / 325 g raspberry jam
• 400 g (14.1 oz) marzipan
• 150 g (5.3 oz) mint colored fondant
• 100 g (3.5 oz) light pink fondant
• Powdered sugar to dust

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Instructions

1. Since I initially created this dish, I’ve modified some elements, specifically the pastry cream measurements, for improved stability. I’ve included all-purpose flour to enhance thickness. An updated video will be available later.
2. Set your oven to 180°C / 350°F. Spray two large baking trays with oil, cover them with parchment, and spray the parchment as well.
3. In a medium-sized bowl, mix together the cake flour, almond flour, and salt. Put this aside.
4. Place eggs, yolks, and granulated sugar into a mixing bowl positioned over a pot of gently boiling water.
5. Stir until the sugar dissolves and the blend feels warm, roughly 2 minutes. Attach the whisk to your stand mixer and beat the mixture on medium for 2 minutes. Note: If your mixer is small, you might need to do this in parts.
6. Raise the speed to high and continue whisking until the mixture looks pale and thick, about 4-5 minutes.
7. Gently fold the flour blend into the egg mixture. As it starts to blend, gradually add the melted butter and fold it in.
8. Distribute the batter evenly onto the baking trays and bake until it turns golden and bounces back when touched, around 8-10 minutes. After baking, allow them to cool fully.
9. Using a 7-inch cake ring, cut out four circles. Choose the two thickest circles for the cake, and keep the others for another use if desired. The cake might crumble, so having extra is advisable.
10. Pour the milk into a medium pot and warm it over medium heat.
11. Mix the vanilla extract into the milk, stirring until tiny bubbles form around the edges. Remove from heat and set aside.
12. In a large bowl, combine corn starch, flour, and sugar with a whisk. Add egg yolks and whisk until the mixture is smooth.
13. Position a sieve over the bowl, add a quarter of the hot milk, and whisk right away. Repeat this process three more times until all the milk is incorporated. Slowly adding milk prevents the eggs from scrambling and keeps the cream smooth.
14. Pour the mixture back into the pot and cook over medium heat, stirring constantly until it thickens. Once bubbles appear in the thickened cream, turn off the heat and add half of the cold butter, whisking until smooth. Then add the remaining butter and whisk again. Take your time to avoid splitting.
15. Strain the mixture into a large bowl to remove any lumps. Cover with plastic wrap and chill for a few hours or overnight. Whisk until smooth before use.
16. To put the cake together, use a large mixing bowl, about 7.5 inches wide at its broadest point.
17. Line the inside with plastic wrap. Spoon a few tablespoons of pastry cream into it. Place the first cake layer on top and spread half the raspberry jam evenly over it. Add the remaining pastry cream and smooth it with a spatula. Spread the rest of the jam, then place the final cake layer on top. If any gaps remain, fill them with leftover pastry cream.
18. Refrigerate overnight.
19. To create the flower, shape a small ball of pink fondant into a cone using one end. Use a food-safe brush to moisten it with water.
20. Roll out the remaining pink fondant thinly and use four oval cookie cutters of different sizes to cut out shapes.
21. Starting with the smallest ovals, attach them to the top of the fondant cone. Overlap the ovals until all are used. Let them dry.
22. To make the leaves, cut out five shapes from the mint-colored fondant using a leaf cutter.
23. Blend 100g of mint fondant into the marzipan, kneading until the color is uniform. Good rollable marzipan is recommended, as cheaper versions might crack. Alternatively, mix equal parts marzipan and white fondant to complete the marzipan portion.
24. Roll out the fondant to about 4mm thickness.
25. Gently remove the cooled cake from the bowl by lifting it with the plastic wrap. Unwrap it and place it on a serving plate.
26. Carefully lay the rolled mint marzipan over the cake. Use your hands to adhere it to the cake. Trim away any extra fondant.
27. Finish by brushing water on the cake’s top, placing the leaves and then the fondant rose. Dust with powdered sugar before serving.

Notes

• Be sure to sift the cake flour to ensure a smooth batter texture.
• Use high-quality full cream milk for a rich pastry cream that sets perfectly.
• Chill the pastry cream overnight for the best consistency when assembling the cake.

• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Unknown

Nutrition

• Calories: Unknown
• Fat: Unknown
• Protein: Unknown

Keywords: pastry cream, raspberry jam, marzipan flower, mint fondant leaves, chilled cake

Mastering the Princess Cake Rolled Slice With Raspberry Custard

Fundamentals

The foundation of any great dessert lies in understanding its core components. Our Princess Cake Rolled Slice With Raspberry Custard starts with a delicate sponge, made from cake flour and almond flour, which adds a subtle nuttiness. The eggs are the backbone, providing structure and richness to the cake. A careful balance of caster sugar and salt enhances the flavors, making each bite memorable.

Preparation/setup

Preparation is key to achieving the perfect Princess Cake Rolled Slice With Raspberry Custard. Set your oven to 180°C / 350°F and prepare your baking trays with parchment. This ensures the cake bakes evenly and releases effortlessly. Mixing the cake and almond flour with salt is a crucial step, as it creates a harmonious blend ready to be folded into the egg mixture.

Once the batter is prepared, it’s essential to distribute it evenly on the trays, ensuring a uniform bake. The aroma of the baking sponge will fill your kitchen, promising a delightful treat. After baking, allow the sponge to cool completely before cutting out the circles, ensuring a smooth assembly process.

Crafting the Raspberry Custard

Technique

The heart of our Princess Cake Rolled Slice With Raspberry Custard lies in the custard, a luscious blend of milk, vanilla, and egg yolks. The secret to a smooth custard is in its gradual cooking, ensuring constant stirring to prevent curdling. Incorporating corn starch and all-purpose flour thickens the custard, providing stability and a creamy texture.

Once thickened, the custard needs careful attention as you add the cold butter. This step enriches the flavor and creates a glossy finish. Straining the custard removes any lumps, resulting in a silky smooth texture that enhances the cake’s overall appeal. Chill the custard to allow the flavors to meld beautifully.

Tips/tricks

Patience is your best friend when crafting custard. Take your time to ensure each step is executed perfectly. To avoid scrambling, always add hot milk to egg yolks gradually. If you love custard, you might enjoy experimenting further with Sous Vide Custard Jars for a unique twist.

Perfecting the Assembly

Perfecting results

Assembling the Princess Cake Rolled Slice With Raspberry Custard requires precision and care. Begin by layering the cake with raspberry jam and custard, ensuring even distribution. The layers should be smooth and aligned, creating a visually stunning centerpiece. Refrigerating the assembled cake overnight allows it to set beautifully, making slicing effortless.

Troubleshooting/variations

If your cake doesn’t release from the tray, ensure proper greasing and parchment lining next time. For variations, consider exploring different fruit jams or experimenting with Raspberry Cottage Cheese Breakfast Cake for a delightful breakfast twist.

Presenting the Princess Cake

Serving/presentation

Presentation elevates the Princess Cake Rolled Slice With Raspberry Custard from delicious to extraordinary. Roll out the mint marzipan and gently cover the cake, smoothing it with your hands. Trim excess fondant for a clean finish. The fondant rose adds a touch of elegance, making your cake a true showpiece.

Dust with powdered sugar for a touch of sweetness and serve on a beautiful platter. Each slice reveals layers of delicate sponge, rich custard, and vibrant raspberry, promising a delightful experience. For more presentation inspiration, explore our Japanese Castella Cupcakes.

Pairings/storage

This cake pairs beautifully with a simple cup of tea or coffee, enhancing its delicate flavors. Store leftovers in the refrigerator to maintain the cake’s freshness and enjoy within a few days. If you’re inspired for more baking, our White Chocolate Raspberry Cheesecake Bars are a must-try.

Conclusion

This Princess Cake Rolled Slice With Raspberry Custard is a testament to the joy of baking. From its delicate sponge to the rich custard and vibrant raspberry, each component shines in harmony. The process of creating this cake is as rewarding as the final product, offering a delightful experience both for the baker and those who indulge in each slice.

The cake’s enchanting presentation and balanced flavors make it a perfect centerpiece for any celebration. Its versatility allows for endless creativity, inviting you to explore and enjoy. As you embark on this culinary journey, the Princess Cake Rolled Slice With Raspberry Custard stands as a delicious reminder of the magic found in home cooking.

FAQs – Princess Cake Rolled Slice With Raspberry Custard