Principessa Slice Recipe
lemon sponge layered between vanilla pastry creme and whipped cream, topped with almond marzipan
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Ingredients
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Lemon Sponge Cake
Vanilla Pastry Cream
Whipped Cream
Almond Marzipan Topping
Method
Lemon Sponge Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3
Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 4
Add Eggs and Flavor
Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Vanilla Pastry Cream
- 8
Heat Milk
In a saucepan, heat the milk and granulated sugar over medium heat until it begins to steam, but do not boil.
- 9
Mix Egg Yolks and Starch
In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
- 10
- 11
Cook the Pastry Cream
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and bubbles.
- 12
Add Vanilla and Butter
Remove from heat and stir in the vanilla extract and butter until fully melted and combined.
- 13
Cool the Cream
Transfer the pastry cream to a bowl, cover with plastic wrap, and let it cool completely in the refrigerator.
Whipped Cream
- 14
Whip the Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip until soft peaks form.
- 15
Chill the Whipped Cream
Cover and refrigerate the whipped cream until ready to use.
Almond Marzipan Topping
- 16
- 17
Roll Out the Marzipan
Dust a clean surface with powdered sugar and roll out the marzipan to about 1/8-inch thickness.
- 18
Cut and Shape Marzipan
Cut the rolled marzipan into shapes or rounds to place on top of the assembled cake.