Executive Pastry Chef Morgan Larsson's Princess Cake:

Almond Genoise
10 eggs
1-1/8 cups/250 grams sugar
1-3/4 cups/200 grams flour
7/8 cup/80 grams almond flour

Whisk eggs and sugar to volume in a warm water bath. Fold in sifted flour & almond flour.
Bake in (2) 10” cake rings at 375 Fahrenheit for 10 minutes. Cool on racks, slice in 3

Strawberry, Raspberry Jam
8 oz/250 grams fresh strawberries
8 oz/250 grams fresh raspberries
1-1/8 cups/250 grams sugar
1 oz/25 grams pectin

Quarter the strawberries and cut raspberries in half. Warm in stainless steel pot.
Mix sugar and pectin together, add to berries when warm. Cook to a boil.
Chill, puree and strain trough a chinois

Pastry Cream
2 cups/500 grams half & half (milk and cream)
6 egg yolks
½ cup/100 grams sugar
1 vanilla bean
1/8 cup/10 grams corn starch
1 gelatin sheet
Cook cream & milk with the vanilla bean
Mix the sugar with cornstarch, add to egg yolks. In the meantime soak the gelatin leaf in cold water. When soft, squeeze excess water and add to hot liquid. Temper the boiling liquid into the egg mixture. In three steps put back on stove and just bring to a boil stirring vigorously.
Cool and strain.

1.5 lbs/700 grams Anthon Berg’s 67% marzipan 67%
5-1/4 cups/600 grams powdered sugar
7/8 cup/100 grams liquid glyucosekos
Green food coloring
Mix everything together, then add color.
P.S. Must incorporate to smooth otherwise too oily.

Build the cake:
Slice the cooled genoise horizontally into 3 equal sections. Place one genoise layer onto a cake plate, and spread the jam onto the top surface of the genoise.
Cover the jam layer with another slice of genoise. Next, spread the pastry cream, followed by a layer of whipped cream.
Cover the cream layer with the remaining slice of genoise.
Very thinly spread whipped cream over the entire cake, and finally drape the rolled-out marzipan over the whipped cream. Cut off the excess marzipan around the bottom, add decorative ribbons or flowers, and top with powdered sugar.