Raspberry Princess Cake

Start with the sponge cake. Preheat the oven to 350°F, and line (2) 9-inch springform pans with baking spray and parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and sugar until pale and thick, for around 8 minutes. While the eggs and sugar are beating, use a small bowl to whisk the flour, cornstarch, baking powder, and salt. Once the eggs and sugar have almost tripled in size, stop the mixer and gently fold in the flour mixture by hand. 

Divide the batter into the 2 prepared pans, and gently tap on the counter to remove any bubbles before baking. Bake for 25–28 minutes, rotating the pan halfway through to ensure an even bake. Once a toothpick comes out clean, remove the 2 pans from the oven, and allow the 2 layers to cool for at least an hour before removing them from the springform. 

While the 2 layers cool, make the custard. In a saucepan over medium heat, combine the milk, egg yolks, cornstarch, and sugar, stirring continuously as the mixture thickens. Remove the custard mixture from heat, add the 1 teaspoon of vanilla extract, and set it aside. 

Once the 2 layers have cooled for an hour, remove them from the springform pans and allow them to cool for another hour, or refrigerate them overnight.

Once the 2 layers have cooled for at least 2 hours total, it’s time to build the cake. Cut each cooled sponge cake in half horizontally. Trim off the top dome on each. Place 1 of the 4 layers on a cake round or cake plate, and top it with a thin layer of the custard. Add another layer of sponge cake on top, then a thin layer of Bonne Maman Raspberry Preserves. Repeat the process, layering the custard and preserves in the same order on all parts of the cake.

Place the layered cake in the freezer for 30 minutes. As the cake chills in the freezer, make the whipped cream. Add the heavy cream, vanilla extract, and almond extract to the bowl of a stand mixer fitted with a whisk attachment. Whip slowly at first, gradually increasing the speed for around 5 minutes, until the cream thickens and stiff peaks form.

Pile the whipped cream on top of the cake, creating a layer at least 3 inches high, and spread a thin layer around the sides. Chill the cake for an additional 30 minutes to solidify the whipped cream. 

Now, finish the cake. Dust the working kitchen surface with powdered sugar, and add small drops of green food coloring to the marzipan until your desired color is reached. (Keep in mind that color develops over time.) Roll out the marzipan to be about 14 inches in diameter and set aside. 

Cover the top and sides of the cake with a thin layer of marzipan, then refrigerate until ready to serve. Transfer the cake to a serving platter, then line the bottom border with raspberries. Decorate the top with additional raspberries, and serve. The cake will keep in the refrigerator for up to 5 days.