As a part-time baker, I thought I'd share a recipe for a Prince cake.
It's a variant of the Princess cake (formerly known as the Green cake due to the green marsipan) but the Swedish princesses loved the cake so much that they renamed it the Princess cake.

It's quite a complicated recipe so I'll give a recipe with several components. The thought of the recipe, is to combine them all and make the final cake in the end. \o/

I named the variant as Sultana's cake, I can imagine it being what the highly spirited Sultana is eating all day long.

Sultana's cake

Sponge cake
Ingredients:
8 Apkallu Eggs (Eggs)
150 g Maple Sugar (Powdered sugar)
150 g Sunset Wheat Flour (Wheat Flour)
50 g Kukuru Butter (Butter)
5 g Natron (Baking Powder)

Set the oven at 180 degrees Celsius. Take a pot and fill it with water, heat it. Weigh your ingredients and pass the Sunset Wheat Flour and Natron through a sieve. Weigh up the Kukuru Butter in a separate bowl. Whisk the apkallu eggs and the maple sugar in the water bath until the water has reached approximately 40 degrees celsius. Put the bowl of butter on top of the water bath until the butter is melted and continue to whisk the apkallu eggs and maple sugar until it reaches room temperature. Sieve the wheat flour and natron into the egg mixture while whisking and add the melted kukuru butter. Fold the mixture to not let too much air bubbles out. Add the batter to an oven proof form and let it stay in the oven for 20-25 minutes. Let the sponge cake cool down slowly until next part is added.

Custard
Ingredients:
500 g Aldgoat milk (Milk)
2 Vanilla Beans (Vanilla stalks)
120 g Apkallu Yolks (Egg yolks)
125 g Maple Sugar (sugar)
40 g Corn meal (Maizena)
50 g (Kukuru butter)

Boil the aldgoat milk, vanilla beans and 50 g of the maple sugar. Take it off the heat and let it rest for 5-10 minutes.
Remove the vanilla beans from the sauce. Whisk the apkallu yolks the remainder of the maple sugar and cornmeal. Fold it into the vanilla milk. Bring the custard up to a boil and let it boil for a couple of minutes. Remove it from the heat and mix the butter and sieve the cream. Cool it in the icebox.

Marsipan
Ingredients:
½ dl Effervescent water (water)
1 tablespoon of kukuru butter (butter)
2 ½ tablespoon of sunwheat flour (flour)
300 g grounded almonds (almond icing)
2 dl maple sugar (sugar)

Boil the effervescent water and kukuru butter. Whisk in the sun wheat flour and the batter until it is almost like a dough. Let the dough cool down and work it with the grounded almonds and the maple sugar.

Marsipan rose
Ingredients: Marsipan
Form the marsipan in the shape of a rose.

Sultana's cake
Ingredients:
1 Sponge Cake
3 Sweet Cream
3 Custard
4 Rolanberry
1 Marsipan
1 Marsipan rose
1 Maple Sugar

Divide the cake in 3 pieces (horizontally). Put the custard on the edges of the sponge cake bottom. Add the mashed rolanberries towards the middle. Add the Sweet Cream and the Custard and add it as a layer on top of the rolanberries.
Add the middle tier on top of the bottom and another layer of the sweet cream and custard, add the layer so that it gets higher towards the middle, like a small hill. Add the last tier and cover the cake with the remainder of the cream. Roll out the marsipan so it's 2-3 mm thick, add it on top of the cake, form with the hands so that there are no creases. Decorate with maple sugar and the marsipan rose.