Princess cake

Recipe

Allergens

Flagged from the ingredients in this recipe.

• Gluten
• Egg
• Milk
• Nuts

Bake without

Tap what you need to avoid. Ingredients swap so anyone can bake.

• Gluten

  Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.

• Egg

  Instead of egg, egg white and egg yolk: 1 egg = 1 tbsp chia or ground flaxseed + 3 tbsp water (soak 10 min). Meringue: aquafaba, 3 tbsp per egg white.

• Milk

  Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.

• Nuts

  Instead of almond, hazelnut, walnut and other tree nuts: Sunflower seeds, pumpkin seeds or more oats. Almond flour: finely ground sunflower seeds. Skip the garnish.

Ingredients

Amounts follow the servings above.

Method

Step by step.

1. 1Whisk egg and sugar thick. Fold in dry ingredients. Pour into a tin.
2. 2Set the air fryer to Bake and preheat 3 min. Bake at 150 °C for 22–28 min. Cool. Divide into to.
3. 3Jam on the base, vanilla custard blandet with whipped cream, lokk. Kuppel of cream on the top.
4. 4Roll marzipan, cover the cake. Keep chilled. Icing sugar on top.

Flavour and filling

Along the way

• Cover with marzipan when the cake is cold. Keep chilled.