The showstopper edit
From a magical meringue tower to a croquembouche creation, four Bake Off stars share their favourite celebration cakes
Prinsesstårta
HANDS-ON TIME 1 hr 25 mins
TOTAL TIME 2 hrs 15 mins, plus cooling and chilling
SERVES 14-16 \ V GF ❄
For the sponge 50g butter, melted, plus extra to grease 4 large eggs 150g caster sugar 75g plain flour* 75g cornflour 1 tsp vanilla extract
For the jam 200g frozen raspberries 150g caster sugar
For the pastry cream 5 large egg yolks (reserve 2 egg whites) 80g caster sugar 1 tsp vanilla extract 45g cornflour 500ml whole milk 40g butter 500ml double cream
For the buttercream 1 large egg white (reserved above) 70g caster sugar 120g very soft butter 1 tsp vanilla extract
For the icing 1 large egg white (reserved above) 250g icing sugar, sifted, plus extra to dust juice of ½a lemon pink food colour gel* or paste* 700g ready-to-roll white icing
You will also need a 24-25cm diameter cake board, a piping bag, fine nozzle and 1cm plain nozzle
This Swedish treat can be served as cake or dessert – either way it’s a delight. The components can all be made ahead, and to make it nut-free, it’s covered with icing rather than marzipan.
1 Start by making the jam; put the raspberries and sugar into a saucepan and heat gently, stirring occasionally until the fruit has thawed. Increase the heat and boil briskly for about 5 minutes until it thickens (and reaches 104°C on a jam thermometer, if you have one). Pour into a bowl and set aside to cool completely.
2 Preheat the oven to 190°C, fan 170°C, gas 5. Grease and line a deep 23cm diameter springform tin with baking paper. In a large mixing bowl, whisk the eggs and sugar together until they are light, doubled in size and thick enough for the whisks to leave a trail when lifted. Sift over the flours, then fold in gently. Do not rush this as you want to retain as much air as possible.
3 When the flour has been well incorporated, pour the cool melted butter around the edge of the bowl, add the vanilla and fold in; around six stirs will do it – don’t over-mix.
4 Transfer to the prepared tin and bake for 25 minutes until the sponge is risen, pulling away from the sides of the tin and feels soft but set in the centre. Cool in the tin for 15 minutes then turn out onto a wire rack to cool.
5 For the pastry cream, combine the egg yolks, sugar, vanilla and cornflour in a medium pan then gradually add the milk. Place over a low heat and stir continually until the mixture thickens. Take off the heat and beat vigorously, then add the butter and stir until it has melted. Pour into a bowl, cover and cool completely.
6 Now move on to the Swiss buttercream. Put the egg white and sugar in a heatproof bowl set over a pan of boiling water. Stir until the sugar dissolves and the mix is no longer gritty. Usin
