Description
This elegant Swedish masterpiece combines airy olive oil chiffon with tart raspberry jam and a cloud-like diplomat cream. Finished with a signature green marzipan dome, it is the ultimate showstopper for weddings, birthdays, or any royal-themed celebration.
Ingredients
- 1 recipe Olive Oil Chiffon Cake
- 1/2 cup smooth raspberry jam
- 2 cups whole milk
- 1 tablespoon vanilla bean paste
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon powdered gelatin
- 2 tablespoons cold water
- 2 tablespoons unsalted butter
- 1 1/2 cups heavy whipping cream
- 14 ounces green marzipan
- Small piece of pink marzipan for rose
- Powdered sugar for dusting
Instructions
- Sprinkle gelatin over cold water and let it bloom while you whisk sugar and cornstarch in a medium bowl.
- Heat milk, vanilla, and salt in a saucepan until steaming, then slowly whisk a portion of the hot milk into the sugar mixture to temper.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until it becomes a thick, glossy custard.
- Remove from heat, stir in the bloomed gelatin and butter, then cover with plastic wrap touching the surface and chill until set.
- Prepare and bake the olive oil chiffon cake layers, ensuring they are completely cool before starting assembly.
- Loosen the chilled pastry cream with a whisk, then gently fold in heavy cream whipped to stiff peaks to create the Diplomat cream.
- Slice the cake into three layers and build the base with a layer of cake, a thin spread of jam, and a layer of cream.
- Repeat the layering once more, then place the final sponge on top and mound the remaining cream into a smooth, high dome.
- Roll the green marzipan into a large thin circle on a surface dusted with powdered sugar and carefully drape it over the cake.
- Smooth the sides, trim the bottom edges, and garnish with a handcrafted pink marzipan rose.
Notes
For the best results, assemble the cake on a cardboard round that is the same diameter as your sponge to make moving the finished dome easier. If your marzipan feels too stiff to roll, knead it briefly with the warmth of your hands to make it more pliable before dusting with sugar.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Swedish