Description
This elegant Princess Cake features layers of airy olive oil chiffon, tart raspberry jam, and a rich diplomat cream dome. Perfectly enrobed in a signature green marzipan, it serves as a sophisticated and visually stunning centerpiece for your most cherished celebrations.
Ingredients
- 1 batch olive oil chiffon cake
- 1 batch simple raspberry jam
- 4 egg yolks
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 tablespoon unflavored gelatin powder
- 1 vanilla bean or 2 teaspoons vanilla bean paste
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter, room temperature
- 2 cups heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup milk for soak
- 1 tablespoon granulated sugar for soak
- 1/2 teaspoon vanilla extract for soak
- 1 batch marzipan, tinted green
- Powdered sugar for dusting
Instructions
- In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of cool water and let it sit for 5-10 minutes to bloom.
- In a medium bowl, whisk together the cornstarch and granulated sugar until well combined.
- In a medium pot over medium heat, combine whole milk, salt, and the vanilla bean seeds/pod; heat until just steaming.
- Ladle a splash of the warm milk into the cornstarch mixture to create a smooth slurry, then pour the slurry back into the pot.
- Whisk constantly until the mixture thickens and bubbles; remove from heat and stir in the bloomed gelatin, butter, and vanilla paste until smooth.
- Cover the pastry cream with plastic wrap touching the surface, chill completely, then fold in heavy cream and mascarpone whipped to stiff peaks to create diplomat cream.
- Slice the chiffon cake into three layers, brush each with the sweet milk soak, and assemble with layers of jam and diplomat cream, mounding the final cream layer into a dome.
- Roll out the marzipan thinly on a surface dusted with powdered sugar, drape it over the cake, smooth the sides, and trim the excess at the bottom.
Notes
For the best structural integrity, ensure your pastry cream is completely chilled and set before folding in the whipped cream. If your kitchen is warm, chill the assembled cake for 30 minutes after adding the cream dome but before applying the marzipan to prevent the layers from shifting during the final covering.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Assembly
- Cuisine: Swedish