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!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- In a medium-sized bowl, mix together the cake flour, almond flour, and salt. Put this aside.
- Place eggs, yolks, and granulated sugar into a mixing bowl positioned over a pot of gently boiling water.
- 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.
- Raise the speed to high and continue whisking until the mixture looks pale and thick, about 4-5 minutes.
- Gently fold the flour blend into the egg mixture. As it starts to blend, gradually add the melted butter and fold it in.
- 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.
- 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.
- Pour the milk into a medium pot and warm it over medium heat.
- Mix the vanilla extract into the milk, stirring until tiny bubbles form around the edges. Remove from heat and set aside.
- In a large bowl, combine corn starch, flour, and sugar with a whisk. Add egg yolks and whisk until the mixture is smooth.
- 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.
- 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.
- 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.
- To put the cake together, use a large mixing bowl, about 7.5 inches wide at its broadest point.
- 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.
- Refrigerate overnight.
- 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.
- Roll out the remaining pink fondant thinly and use four oval cookie cutters of different sizes to cut out shapes.
- Starting with the smallest ovals, attach them to the top of the fondant cone. Overlap the ovals until all are used. Let them dry.
- To make the leaves, cut out five shapes from the mint-colored fondant using a leaf cutter.
- 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.
- Roll out the fondant to about 4mm thickness.
- Gently remove the cooled cake from the bowl by lifting it with the plastic wrap. Unwrap it and place it on a serving plate.
- Carefully lay the rolled mint marzipan over the cake. Use your hands to adhere it to the cake. Trim away any extra fondant.
- 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
