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recipe image Raspberry Rose Princess Tortlettes

Raspberry Rose Princess Tortlettes

Raspberry Rose Princess Tortlettes

  • Prep time
    1 hour
  • Cooking time
    18 minutes
  • Servings
  • Difficulty


Genoise Sponge
  • 2 eggs, large
  • 75g caster sugar
  • 30g Stork tub, melted and cooled
  • 60g plain flour
  • ¼ tsp baking powder
  • 60ml water
  • 2 tbsps caster sugar
  • A few drops of rose extract
  • 150ml whole milk
  • 45g caster sugar
  • 2 egg yolks
  • 2 tsp cornflour
  • ¼ tsp rose extract
  • 75g raspberry jam
  • 200ml double cream, whipped
  • 300g marzipan


      1. Preheat the oven to 160c (fan)/180c/Gas Mark 4. Make the cake batter.  Whisk together the eggs and sugar until tripled in volume and holds a ribbon trail â approx. 6 minutes.  Gently fold in the flour until well combined followed by the melted cooled Stork.
      2. Line a 9 x 13❠swiss roll type tin with baking paper.  Add the cake batter and roughly level.  Bake in the oven for 15-18 minutes until lightly golden and springy to the touch.  Remove from the tin and allow to cool on a wire rack.
      3. Prepare the syrup gently heating together the water, sugar and rose extract until clear.  Transfer to a small bowl and allow to cool.
      4. To make the custard whisk together the egg yolks, sugar and cornflour.  Warm the milk and pour over the yolk mixture whilst whisking. Heat in the pan whilst stirring until thickened.  Beat in the rose extract and cool
      5. Cut 12 circles of cake from the cooled sheet. Each tortlette needs 3 discs.  Stack them together soaking each with syrup, spreading with jam and whipped cream.  Cut a hole from the centre of each and fill with custard.
      6. Beat together the remaining custard and whipped cream, cover each stack with the mixture and dome the top.
      7. Roll out the marzipan and cover each tortlette, trimming away the excess at the base. Decorate with flowers and leaves, trim with ribbon and serve.