I love strawberries and I love cake, so this Princess Cake is really up my alley. No other cake in Sulipan was more decadent and richly sensual than the Princess Cake, according to Chef Gene Gonzalez. This delightful torte with French overtones was one of the highlights of the Sulipan banquet. Layers of freshly baked butter cake were iced with buttercream made luscious with peach and strawberry puree and a “secret” dose of cointreau and coffee. One needs only to sample a small slice to know it is truly worth its title.
Be sure to use butter and not margarine.
Here is the recipe. Enjoy!
Princess Cake
For the cake:
1 ½ cups butter
2 ½ cups sugar
9 egg yolks
3 ½ cups cake flour
½ cup cold milk
4 teaspoons baking powder
2 egg whites
Fresh strawberries and peach slices
1) Preheat oven to 350F
2) Cream butter with 1 cup sugar
3) Beat egg yolks and 1 cup sugar until lemon colored. Add to butter mixture. Add flour alternately with milk. Add baking powder. Set aside.
4) Beat egg whites. Gradually beat in ½ cup sugar. Fold creamed mixture into beaten egg whites. Pour into a greased 10” x 14” cake pan. Bake in oven until toothpick inserted in the center of the cake comes out clean.
5) When cool, remove from pan and slice cake in the middle to make two layers. Frost with fruit buttercream icing between layers, top and sides. Garnish with fresh strawberries and slice peaches.
Fruit Buttercream Icing
2 ½ cups butter
1 ½ cups sugar
1 cup milk
1 tablespoon instant coffee
2 cups frozen or fresh strawberries
2 cups sliced peach halves
2 tablespoons dark rum
3 tablespoons Cointreau, triple sec or any orange liqueur
With a mixer, cream butter and sugar. Gradually add milk and coffee. Fold in strawberries and peaches. Add rum and orange liqueur.
