“Princess Castle” Cake



  1. Preheat the oven to 180°C (355°F).
  2. Break the chocolate into pieces.
  3. Dice the butter and melt in the microwave.
  4. Separate the egg yolks and whites and place them in two separate bowls.
  5. Beat the yolks with the powdered sugar until the mixture turns pale.
  6. Add the flour and baking powder.
  7. Melt the chocolate in a double boiler.
  8. Add the melted chocolate and butter and stir in.
  9. Add a pinch of salt to the egg whites and beat to stiff peaks.
  10. Gently fold them into the batter using a spatula. Place the square mold on a perforated baking tray and pour the batter into the mold.
  11. Bake for 35 minutes. Let cool before unmolding onto the cake platter.
  12. Cut off the 4 corners of the cake in a circular shape to make space for the cookie towers, then coat with the spread. Smooth the top with a spatula.
  13. Make 4 stacks of 5 Prince de Lu cookies, placing a dab of spread between each one.
  14. Place a tower at each of the four corners of the cake.
  15. Cover all the edges of the cake with Fingers.
  16. Leave a gap of about 3 cm in the middle of one of the sides, cut the base off a Lu Barquette and slide it in.
  17. Cover the base of the cones with edible glue and decorate them with the nonpareils. Put a Tagada strawberry on each cone.
  18. Place an upside down cone on each of the towers.
  19. Lastly, write the child’s age in the middle of the cake using the Mini-Smarties.

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