Prinsesstårta Princess Cake
"This Swedish layer cake is great fun - bright green and full of custard, jam, marzipan, and a mound of whipped cream! Equipment and preparation: for this recipe you will need a piping bag with a 1cm/½in plain nozzle, a medium star nozzle, a 23cm/9in springform tin and a sugar thermometer...."
INGREDIENTS
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600ml/20fl oz milk
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1 vanilla pod, split in half lengthways and seeded scraped out
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6 free-range egg yolks
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100g/3Â 1/2oz caster sugar
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50g/1Â 3/4oz cornflour
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50g/1Â 3/4oz unsalted butter
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200g/7oz raspberries
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175g/6oz jam sugar
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4 large free-range eggs
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150g/5Â 1/2oz caster sugar
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75g/2Â 1/2oz cornflour
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75g/2Â 1/2oz plain flour
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1 tsp baking powder
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50g/1Â 3/4oz butter, melted
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25g/1oz pink ready-to-roll icing
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icing sugar, for dusting
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750ml/1â
pints double cream
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50g/1Â 3/4oz dark chocolate (36% cocoa solids), melted
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400g/14oz ground almonds
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150g/5Â 1/2oz caster sugar
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250g/9oz icing sugar, plus extra for dusting
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2 medium free-range eggs, beaten
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1 tsp almond extract
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green food colouring paste (do not use liquid food colouring)
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