What's the only thing better than cake? Princess Cake.
⅔ cup plus 2 Tbsp. all-purpose flour or cake flour2 cups whole milk¼ cup cornstarch1 portion of pastry cream7 oz. green marzipan 2 cups finely ground almonds Step 1Beat together the eggs and sugar on high speed in a stand mixer or using a hand-held electric whisk. Beat until the mixture reaches ribbon stage—you will be able to see the traces of the mixture when you move the whisk.Use a 8-inch diameter plate to draw three circles on baking parchment.
Roll the mixture into a log and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour before using.Whip the cream with the confectioners’ sugar until stiff. Spoon two thirds into a separate bowl. Mix the remaining one third of the whipped cream with the prepared pastry cream.Make sure your prepared layer cake bases are completely even in size. If not, trim to fit. Place the bottom layer on your chosen serving plate; you won’t be able to move the cake once assembled.
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