Swedish Princess Cake Prinsesstårta 8h

Instructions:

1. Beat eggs and sugar on high speed for 5-8 minutes until the mixture is pale, thick, and has tripled in volume.
2. Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the eggs using a spatula to avoid deflating the air.
3. Fold in the melted butter until just combined.
4. Pour batter into a greased 8-inch springform pan and bake at 350°F (175°C) for 25-30 minutes. Cool completely and slice horizontally into three equal discs.
5. Whisk sugar and cornstarch in a pot, then slowly whisk in milk and egg yolks until smooth.
6. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
7. Remove from heat and stir in vanilla and butter until glossy. Cover with plastic wrap touching the surface and refrigerate for at least 2 hours.
8. Combine chilled heavy cream, mascarpone, and powdered sugar. Beat on medium-high until stiff peaks form.
9. Assemble the cake by layering a sponge disc, a layer of raspberry jam, pastry cream, and a layer of stabilized whipped cream. Repeat for the second disc.
10. Place the final sponge disc on top and cover the entire cake with the remaining stabilized whipped cream, smoothing the sides and top into a dome shape.
11. Knead green food coloring into the almond paste. Roll out thinly and drape over the chilled cake, smoothing the marzipan to fit the dome.
12. Dust the top with powdered sugar and refrigerate for at least 6 hours before serving.