@Princess Cake Recipe@

This lovely cake calls for care in preparation. Plan your baking and assembling steps in advance and the result is a gorgeous, delicious cake.

INGREDIENTS:

Vanilla Genoise Layer Cake (recipe follows)
Soaking Solution (recipe follows)
1/3 cup raspberry jam
Flavored Whipped Cream (recipe follows)
1 cup Pastry Cream (recipe follows)
Marzipan, at room temperature (recipe follows), see note
Confectioners’ sugar for dusting
1 fresh pink or white rose for decorating

DIRECTIONS:

Vanilla Genoise Layer Cake:
5 large eggs
1/3 cup granulated sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup cake flour, sifted
1. To make the cake: Preheat the oven to 350°F. Butter and flour one 9 x 2-inch cake pan or two 9 x 1 1/2-inch cake pans; knock out the excess flour. Line the bottom of the pan(s) with a round of parchment paper. Fill a medium saucepan half full of water and bring to a boil.

2. Using a hand whisk, beat the eggs until blended in the bowl of a heavy-duty mixer. Whisk in the sugar. Place the bowl over the saucepan of boiling water. (The water should be at least 2 inches below the bottom of the bowl.) To prevent the eggs from cooking, use your hand to stir the mixture constantly until it feels quite warm. The eggs should remain liquid and not become opaque or cooked. (Failing to mix constantly will result in very sweet scrambled eggs!) Immediately remove the bowl from the heat, fit the mixer with the whisk attachment and start whipping the eggs on high speed without stopping for 3 to 4 minutes.

3. Meanwhile, melt the butter and pour it into a small bowl. Add the vanilla. Place the flour in a sifter and set aside.

4. The egg mixture is ready when the eggs have just cooled and at least tripled in volume. When you lift the whisk out of the bowl, the batter should fall of the whisk in ribbons.

5. Remove the bowl from the mixer and sift a little less than one-fourth (a scant 1/4 cup) of the flour over the surface of the batter. Using a rubber spatula, gently fold in the flour. Repeat until all the flour is incorporated.

6. Pour a generous cup of batter over the melted butter mixture in the small bowl. Thoroughly fold the batter into the butter. Slowly pour the butter mixture over the remaining batter in the bowl in a circular motion. (If you add the butter mixture too quickly, it will sink, reducing the volume and toughening the cake.) Gently fold together until none of the darker butter mixture is visible.

7. Carefully pour the batter into the prepared 9 x 2-inch pan; it should be about two-thirds full. If using two 9 x 1 1/2-inch pans, pour one-third of the batter into one pan and the remaining two-thirds into the other pan. Set the cake pan(s) on a baking sheet and immediately place on the center rack in the oven. If using a 9 x 2-inch pan, bake for about 30 minutes and wait to open the oven until the cake has baked at least 25 minutes, or it may fall. If using two pans, bake for about 20 minutes and wait to open the oven until the cakes have baked at least 15 minutes. The cake is done when it just starts to pull away from the sides of the pan. (The cake will not spring back when gently pressed, and a toothpick will not come out clean when it is ready.)

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