Fresh Berry Farm's Pink Princess Cake
Serves:  dinner party (8-10)
Average: 4 (1 vote)
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Recipe by: Fresh Berry Farm
A princess cake is usually quite an ordinary sponge cake, filled with vanilla custard, berries and covered with a layer of green marzipan. This one is a little different, because we use Fresh Berry Farm's Summer Berries and pink marzipan for the ultimate princess - effect. The custard or pudding is
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Fresh Berry Farm's Pink Princess Cake
Ingredients:
Pink Princess Cake
The Custard, Filling and Decorating
Method:
Pink Princess Cake
  1. Pre-heat oven to 175°C
  2. Mix all the dry ingredients together in a bowl
  3. To the mixed dry ingredients, add the vinegar, oil and tub of Fresh Berry Farm's Summer Berries. Mix quickly with a spoon, until the batter is fairly even, and pour into a round cake tin, 24 cm in diameter
  4. Bake in 175°C for 30 - 40 minutes, until a toothpick inserted in the center comes out clean. Fresh Berry Farm's Summer Berries give the cake a lovely pinkish hue
  5. Let the cake cool down before filling it
The Custard, Filling and Decorating
  1. Custard: Mix the vanilla powder and sugar with 1 1/2 of oat milk
  2. Bring the above mixture to the boil in a small cooking pot
  3. Mix the potato starch with the remaining 1/4 cup of oat milk, remove the pot from the heat and pour in the starch-liquid, carefully whisking
  4. Bring the oat milk to the boil again, without mixing. Don't cook, but remove the pot from the heat right when you see the first bubble
  5. Set aside to cool
  6. Filling and Decorating: Whip up the oat cream, and blend it together with the custard. Cut the cake into halves, and moisten it with oat milk. Fill the cake with Fresh Berry Farm's Summer Berries and half of the custard, and finally cover the whole cake with a layer of remaining custard mixture. Roll the marzipan into a flat round layer, bigger than the cake
Tips & Hints:
  • Using a sheet of baking parchment under the marzipan might help, as well as sprinkling the sheet with powdered sugar), lift the marzipan layer carefully on top of the cake, and cut off the extra at the "hem" of the cake, decorate with real roses and sprinkled powdered sugar.
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