Pink Princess Cake

For the cake
4 eggs
200 ml Dansukker Granulated Sugar
100 ml flour
100 ml potato starch
2 tsp baking powder
2 tsp Dansukker Vanilla Sugar

Custard filling
200 ml milk
2 egg yolks
50 ml Dansukker Light Syrup
1 tbsp potato starch
1 tsp Dansukker Vanilla Sugar
450 ml whipping cream

Strawberry jam
If you want to make your own jam, you'll find the recipe here.

Icing
500 g marzipan
300 ml Dansukker Strawberry flavoured Icing Sugar
50 ml Dansukker Light Syrup

Marzipan crown
50 g green marzipan

Download our template

Preheat the oven to 175 °C. Grease a round 22 cm tin cake tin and dust with flour. Beat the eggs and sugar until fluffy. Mix the flour and potato starch with the baking powder and vanilla sugar and fold into the egg mixture. Pour into the cake tin.

Bake on a rack in the lower part of the oven for about 40 minutes. Allow to cool in the tin for 5 minutes, then turn the cake onto a rack to cool.

In a stainless steel saucepan, whisk together all the ingredients for the custard except the vanilla sugar and the cream. Bring to the boil, stirring frequently, until the custard has thickened. Add the vanilla sugar. Allow to cool.

Whip the cream and fold into the cold custard. Split the cake into three layers. Spread two of the layers with jam, then spread a quarter of the vanilla custard on top of each jam layer. Stack the cake layers putting the plain layer on top. Now spread the remaining custard on the top layer, heaping most of it in the centre to make a dome shape. Also spread custard around the sides.

Mix the marzipan with the icing sugar and syrup.

Roll out the marzipan between two pieces of cling film to make a thin, round sheet. Cover the whole cake with the marzipan. Dust with icing sugar and decorate with the crowns.