Berrykin Princess Cakes

Description[]

Source: The Unofficial Strawberry Shortcake Cookbook - A.K. Whitney

The berrykins are the scent purveyors of Strawberryland and obey the Berry Princess (Strawberry Shortcake Meets the Berrykins, 1985). She is a fair and steadfast ruler, and these little pink marzipan-covered cakes, filled with jam and cream, are a perfect tribute to her Highness. This recipe is also inspired by Sweden's most famous cake, the princess cake, said to be favored by the country's princesses in the mid-twentieth century.

Serves 12

Ingredients[]

4 drops red food coloring
28 ounces marzipan
1 (9" x 13") yellow sheet cake
1/2 cup raspberry preserves
2 1/2 cups heavy whipping cream
2 1/2 tablespoons cream cheese
1/2 cup plus 1/2 tablespoon confectioners' sugar, divided
1/3 cup fresh strawberries, blueberries, or raspberries

Directions[]

Freeze a medium electric mixer bowl and beaters 30 minutes.
On a flat surface, knead food coloring into marzipan by hand until evenly distributed.
Cover marzipan with wax paper so it doesn't dry out.
Cut 12 3" rounds out of sheet cake.
With a serrated knife.
Slice each round into two horizontal layers.
Spread 1 teaspoon raspberry preserves on half the rounds and top with second layer of cake.
Beat cream and cream cheese until soft peaks form.
Add 1/2 cup sugar and beat until stiff peaks form.
Dust work surface with remaining 1/2 tablespoon sugar.
Take piece of marzipan, roll out to a rough 8" circle, making sure it doesn't tear or stick.
If it sticks, add more sugar.
Place rolled-out marzipan on a piece of wax paper.
Transfer one of the filled cake rounds to sugared work surface.
Place heaping tablespoon of the whipped cream on top of cake.
Handling marzipan sheet carefully, drape over cake and press snugly against the sides.
Cut away excess marzipan and use for the next cake.
Place finished cake on a large platter.
To Decorate: Swirl a teaspoon of leftover whipped cream on top of each cake.
Top cream with a half strawberry or a few raspberries or blueberries.