Princess cakes

Ingredients for 1 servings:

• 100 g sugar
• 200 g butter
• 300 g flour
• 500 g whipped cream
• 3 tsp jam, red to taste
• 1 sachet vanilla flavor, liquid
• 2 bags of vanilla sugar
• 300 g marzipan paste
• 1 tube(s) food coloring, green
• 1 tube(s) food coloring, yellow
• 100 g powdered sugar
• 30 g dark chocolate
• 1 tsp sunflower oil or rapeseed oil
• 2 bags of cream stiffener

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Knead the sugar, butter, and flour into a shortcrust pastry. Roll out the dough thinly and cut out round cookies using a cup. If you use a large cup, you will need about 4-5, but if you use a small cup, you can make about 8 cookies. Place on a baking sheet and bake at 200°C (convection oven) until golden brown. Remove from the oven and let cool. In the meantime, whip the cream with the cream stiffener. Stir the powdered sugar and vanilla extract into the stiffened cream. Chill. Knead the marzipan mixture with the powdered sugar. Add enough food coloring until the marzipan is the desired color. Now, carefully pierce the cooled cookies with a fork or toothpick to create very small holes for the jam (so it doesn’t overflow). Brush the cookies thinly with jam and form a dome with the vanilla cream. Divide the marzipan mixture into as many equal-sized pieces as there are cookies baked, and roll them out very thinly (this works well between two sheets of baking paper). Carefully place them on the dome and gently press down any excess marzipan at the bottom (this will prevent any leftovers, and the “wrinkles” can actually look very nice). Place them in the freezer for about an hour. Then melt the chocolate with the oil. The oil will give them a nice shine. Transfer the mixture to a piping bag and pipe lines of chocolate over the cakes. These cakes can be frozen for as long as you like or eaten immediately.