Gluten-Free Princess Cake
Indulge in the elegance of a Gluten-Free Princess Cake, a show-stopping dessert fit for royalty. This exquisite Swedish-inspired creation features layers of fluffy gluten-free sponge cake filled with luscious raspberry jam and silky pastry cream, all covered with a smooth dome of delicately tinted green marzipan. Perfectly whipped cream adds a cloud-like finish, while the green marzipan shell and a dusting of powdered sugar lend a whimsical charm to its presentation. With gluten-free all-purpose flour, potato starch, and xanthan gum ensuring a tender and airy texture, this cake is the ultimate blend of sophistication and inclusivity—ideal for those avoiding gluten. Whether you're hosting an elegant gathering or celebrating a special occasion, this Gluten-Free Princess Cake promises to impress with its timeless beauty and irresistible flavors.
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Recipe Information
Ingredients
- 150 grams Gluten-free all-purpose flour
- 50 grams Potato starch
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 250 milliliters Milk
- 25 grams Cornstarch
- 500 milliliters Whipping cream
- 50 grams Powdered sugar
- 400 grams Marzipan
- 100 grams Raspberry jam
- 4 drops Green food coloring
Instructions
Preheat your oven to 175°C (347°F). Grease and line two 20 cm (8-inch) round cake tins with parchment paper.
In a bowl, mix the gluten-free all-purpose flour, potato starch, xanthan gum, baking powder, and salt.
Separate the egg yolks and whites. In a large mixing bowl, whisk the egg yolks with 100 grams (2/3 cup) of the sugar and vanilla extract until pale and fluffy.
In another bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar, beating until glossy and stiff peaks form.
Fold the flour mixture into the egg yolk mixture. Gently fold in the egg whites, a little at a time, until fully incorporated.
Divide the batter equally between the prepared cake tins and smooth the tops. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Let cool completely on a wire rack.
For the pastry cream, heat the milk in a saucepan until just about to boil. In a separate bowl, whisk the egg yolks, sugar, and cornstarch. Gradually add the hot milk, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Pour into a bowl, cover with plastic wrap, and let cool completely.
Whip 400 ml of the cream to stiff peaks. Fold a third of the whipped cream into the cooled pastry cream until smooth.
Roll out the marzipan with a rolling pin to a thin circle large enough to cover the entire cake. Tint the marzipan with green food coloring if desired.
To assemble, place one cake layer on a serving plate. Spread with raspberry jam, then half of the pastry cream mixture.
Place the second cake layer on top and spread the remaining pastry cream over the top in a mound shape. Cover with the remaining whipped cream, creating a rounded dome.
Drape the marzipan over the cake, smoothing out any wrinkles. Trim the edges neatly.
Finish with a dusting of powdered sugar, and optionally top with a small marzipan rose.
Nutrition Facts
Calories |
4667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.2 g | 299% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1267 mg | 422% | |
| Sodium | 1682 mg | 73% | |
| Total Carbohydrate | 545.8 g | 198% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 327.2 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 616 mg | 47% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1259 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
