Swedish Prinsesstarta with Green Marzipan Dome

What you need

• 4 egg yolks, for the custard
• 75 g (1/3 cup) sugar for the custard
• 25 g (3 tbsp) cornstarch for the custard
• 400 ml (1 2/3 cups) whole milk
• 1 tsp vanilla bean paste, or seeds of 1/2 vanilla pod
• 4 eggs, room temperature, for the sponge
• 130 g (2/3 cup) caster sugar, for the sponge
• 120 g (1 cup) plain flour
• 40 g (1/3 cup) cornstarch for the sponge
• 1 tsp baking powder
• 160 g (1/2 cup) raspberry jam
• 500 ml (2 cups) heavy cream, well chilled
• 1 tbsp icing sugar, plus extra for dusting
• 400 g (14 oz) green marzipan
• 30 g (1 oz) pink marzipan, for the rose

Method

Restated from the original video

1. 1

   Make the custard: whisk the yolks, sugar and cornstarch in a saucepan until pale, then whisk in the milk and vanilla a little at a time.

2. 2

   Cook over low heat, whisking all the time, until it thickens and a few bubbles break the surface, 5-7 min.

3. 3

   Scrape into a bowl, press cling film onto the surface and chill until cold, at least 1 h.

4. 4

   Heat the oven to 175 °C (350 °F). Grease a 23 cm (9 in) springform tin and line the base with baking paper.

5. 5

   Beat the eggs and caster sugar with an electric mixer until thick, pale and tripled in volume, 6-8 min.

6. 6

   Sift the flour, cornstarch and baking powder over the egg foam and fold in gently with a spatula until no streaks remain.

7. 7

   Pour into the tin and bake until risen, golden and springy, 30-35 min. Cool completely on a rack.

8. 8

   Cut the cooled sponge horizontally into three even layers.

9. 9

   Whip the cream with the icing sugar to soft, thick peaks. Beat the cold custard smooth and fold in about 4 tbsp of the whipped cream.

10. 10

    Place the bottom layer on a plate, spread it with the jam, then a thin layer of the custard. Top with the middle layer and spread the rest of the custard over it.

11. 11

    Set the top layer in place. Pile the remaining whipped cream on top and smooth it into a high dome that runs down the sides.

12. 12

    Chill for 30 min to firm the cream.

13. 13

    Roll the green marzipan between two sheets of baking paper into a thin round about 35 cm (14 in) across.

14. 14

    Drape it over the dome, smooth it down the sides with your palms and trim the excess at the base.

15. 15

    Shape the pink marzipan into a small rose with a couple of green leaves cut from the trimmings, and set it on top.

16. 16

    Dust the cake lightly with icing sugar and chill for at least 1 h before slicing with a hot knife.

Imported from en.cooking-tree.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.