Princess Cake

This simple, yet stunningly colorful cake is a dessert fit for royalty.


  • Cake:
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 4 large eggs, separated
  • 1/4 teaspoon kosher salt
  • 1/4 cup sugar
  • 4 ounces almond paste, finely chopped
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Whipped Cream:
  • 3/4 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon almond extract
  • Assembly:
  • 1/4 cup raspberry jam
  • 14 ounces marzipan, kneaded with food coloring of choice (reserve a little bit for two additional colors, if making a decorative braid)
  • Powdered sugar, for dusting


  1. To make the cake: Preheat the oven to 350°F. Coat an 8-inch cake pan with cooking spray and line the bottom with a round of parchment paper.
  2. In a small bowl, whisk together the flour and baking powder.
  3. In a stand mixer fitted with the whisk attachment, beat the egg whites and salt to soft peaks. Then beat in the sugar, 1 tablespoon at a time. Continue beating to stiff peaks and set aside.
  4. In a stand mixer fitted with the paddle attachment (you can reuse the egg white bowl without having to wash it if you're lazy like me), combine the almond paste and egg yolks and beat on high for 2 to 3 minutes until pale and fluffy, scraping down the sides of the bowl as needed. Mix in the vanilla and almond extracts.
  5. Gently fold the whites into the yolk mixture, then fold in the flour mixture. Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 30 minutes.
  6. Cool in the pan for 10 minutes, then remove to the rack to cool completely.
  7. To make the whipped cream: In a stand mixer fitted with the whisk attachment, beat the heavy cream, powdered sugar and almond extract to stiff peaks.
  8. To assemble the cake: Spread the jam all over the top and sides of the cake, then spread the whipped cream in a thick layer all over the top of the cake. Place it in the freezer while you prepare the marzipan (freezing the cake will make covering the whipped cream portion with marzipan easier).
  9. On a piece of parchment paper or a surface dusted with powdered sugar, roll the marzipan out into a 12- to 13-inch round, dusting the top with additional powdered sugar if it's sticky. Gently lay the marzipan sheet over the cake and press down the edges at the base, trimming off excess marzipan.
  10. Roll out excess marzipan into a long snake-like shape. Make two more long snakes out of two different colors of marzipan. Braid these three pieces together, and gently drape the braid around the bottom of the cake. Use leftover marzipan to make decorative flowers and roses to top the cake, if desired.