I don't think it's a cake specifically for princesses, but that's what they're called anyway. Dad requested one for his birthday, but unfortunately he's lactose intolerant, mom is gluten intolerant and there are a couple more allergies that keep us from buying cake from bakeries. So this is made of gluten free sponge cake with layers of raspberry jam, lactose free vanilla sauce and low lactose cream topped with a lid of green marzipan. And a marzipan rose.
Unfortunately I had two different shades of green marzipan and didn't quite make the lid large enough the first time... So it's got a few Frankenstein seams I'm not too proud of. But hey, if it's tasty I'm happy (dinner is starting, so I'll report back in a few hours!)
Aaaaand a recipe for the gluten free sponge (I'm metric, sorry):
50 grams of butter
1 dl boiling water
2 dl sugar
3 dl gluten free flour mix
2 tsp baking powder
Set the oven to 175 degrees Celcius. Melt the butter with the boiling water. Grab a bowl and add eggs and sugar, whisk until fluffy. Then add the baking powder to the flour mix, stir and add to the eggs and sugar. Finally add the water and butter mixture and whisk it all up. Pour into a breaded cake tin and bake for 30 minutes or until spongy and golden.
I used two of these sponges for my cake, sliced in halves. If you're more skilled with the cake knife you might double the recipe and bake it all at once.