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Marzipan Princess Cake

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  • Prep 2 hr 5 min
  • Total 25 hr 50 min
  • Servings 16
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Prepare a cake fit for a princess with this beautiful creation complete with layers of raspberry preserves and vanilla pudding.
Updated Mar 20, 2014
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  • 1 package (7 oz) almond paste
  • 3 cups powdered sugar
  • 3 tablespoons light corn syrup
  • 1 to 2 tablespoons water
  • 2 drops green food color
  • Powdered sugar
  • Yellow confetti sprinkles, if desired


  • 6 eggs, separated
  • 1 cup granulated sugar
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, melted, slightly cooled
  • 1 teaspoon vanilla


  • 1 box (6-serving size) vanilla pudding and pie filling mix (not instant)
  • 1 3/4 cups half-and-half
  • 1/4 cup whipping cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup red raspberry preserves (not seedless jam)


  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 to 4 tablespoons milk
Make With
Gold Medal Flour


  • 1
    Fit heavy-duty stand mixer with flat beater attachment. Crumble almond paste into large mixer bowl; add 3 cups powdered sugar. Beat on low speed until mixture is crumbly and resembles cornmeal. Add corn syrup and 1 tablespoon water. Mix on low speed, adding additional water, 1 teaspoon at a time, until mixture starts to form a dough. Remove about 1/8 of marzipan for daisies; wrap in plastic wrap and set aside. Add green food color and water, 1 teaspoon at a time, to remaining marzipan; beat on low speed until pale green and consistency of modeling clay. Sprinkle work surface generously with powdered sugar. Knead green marzipan until smooth and color is even, sprinkling with additional powdered sugar as needed to reduce stickiness. Flatten into round disc, about 6 inches in diameter. Double wrap disc in plastic wrap. Refrigerate marzipan at least 24 hours or up to 1 week.
  • 2
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round pans with shortening; lightly flour. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In large bowl, beat egg whites with electric mixer on high speed, gradually adding 1/4 cup of the granulated sugar until stiff peaks form. Set aside. In medium bowl, combine flour, baking powder and salt; set aside.
  • 3
    In another large bowl, beat egg yolks with remaining 3/4 cup granulated sugar at high speed until thick and pale yellow, about 1 minute. Reduce speed to low. Gradually beat in melted butter and vanilla until smooth. Fold 1 cup of the egg whites into egg yolk mixture until well blended. Fold in remaining egg whites until blended. Sift 1/3 of flour mixture over batter; fold in. Sift remaining flour, half at a time, over batter; fold in. Spread 1/3 of batter (about 1 1/4 cups) into one pan. Spread the remaining batter (about 2 1/2 cups) in second pan. Place both pans in oven.
  • 4
    Bake smaller cake 10 to 15 minutes; larger cake 17 to 22 minutes or until top springs back when touched lightly in center. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 40 minutes. Refrigerate larger cake 20 minutes before assembling cake.
  • 5
    Meanwhile, in 1 1/2-quart saucepan, mix pudding mix and half-and-half. Bring to a boil over medium heat, stirring constantly. Pour into bowl; place plastic wrap directly on top of pudding. Cool 15 minutes; refrigerate until completely chilled, at least 2 hours. Just before assembling cake, beat pudding with electric mixer on medium speed until smooth. In small bowl, beat whipping cream, 1 tablespoon powdered sugar and 1/2 teaspoon vanilla on high speed until stiff peaks form. Stir whipped cream into pudding until blended.
  • 6
    To assemble cake, using long, thin serrated knife, cut large cake horizontally into 2 layers. Place smaller cake on cake plate; spread top with 1/4 cup of the preserves. Spread 1/2 of the pudding mixture (about 1 1/4 cups) over preserves, mounding slightly in center and tapering at edge. Place second layer (half of larger cake), cut side up over filling. Spread with remaining preserves. Spoon and spread remaining pudding mixture over preserves. Top with remaining cake layer, top side up. With serrated knife, trim top edge of cake so edge is slightly rounded. Refrigerate cake until ready to frost.
  • 7
    In large bowl, beat 1/2 cup butter, 2 cups powdered sugar, 1 teaspoon vanilla and 2 tablespoons of the milk with electric mixer on low speed until mixed. Beat on medium speed until smooth and creamy, adding milk, 1 teaspoon at a time, until spreading consistency. Place1/4 cup of frosting in small bowl; cover and set aside. Spread thin layer of remaining frosting over top and side of cake. Cover and refrigerate.
  • 8
    For marzipan covering for cake, generously sprinkle work surface with powdered sugar. With rolling pin, roll green marzipan to 14- to 15-inch circle, adding powdered sugar and rotating disc every few rolls to prevent sticking. Remove cake from refrigerator. Roll marzipan onto rolling pin and gently unroll over cake. Press marzipan gently against top and side of cake to mold to cake and create a smooth surface. With sharp knife or pizza cutter, trim off extra marzipan at bottom edge of cake. Roll green trimmings until 1/4-inch thick and cut into 1/2-inch wide strip with pastry wheel or sharp knife. Attach to bottom of cake.
  • 9
    For marzipan daisies, generously sprinkle work surface with powdered sugar; roll marzipan to 1/4-inch thickness. With sharp knife or daisy cutter, make several daisy shapes. Place daisies on top of cake, overlapping petals as desired. Place yellow confetti sprinkle in center of each daisy. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    None of the parts of this stunning cake are difficult; most can be made ahead. The marzipan can be made a week ahead of time. The cake can be made a day ahead and wrapped, or frozen for up to 1 week. The pudding filling can be made the day ahead - fold in the whipped cream just before assembling the cake. Allow about 1 hour to assemble and decorate the cake.


580 Calories, 24g Total Fat, 6g Protein, 84g Total Carbohydrate, 68g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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