Rosy Dawn Castle

It's up to you.

10 detailed steps, from preparation to service.

1. Prepare two formats

   Turn the oven on at 170 °C in conventional oven setting (no fan). Line the square paper mold and place the four muffin molds on a plate. Keep mascarpone and fresh cheese in the refrigerator while preparing the cake.

2. Make the dough

   Whisk 200 g of soft butter with 180 g of sugar. Break the 4 eggs separately, check the shells and add them one by one. Incorporate 220 g of flour, 60 g of almond and 8 g of baking powder, then 100 ml of milk and vanilla.

3. Distribute without filling the moulds

   Weigh about 70 g of dough in each of the four muffin moulds, filled to a maximum of two-thirds. Pour all the rest into the square and smooth mold. Both formats use exactly the same paste.

4. Cook and control

   Bake the muffins 20 to 23 minutes and the square 27 to 30 minutes. Remove each format when a blade comes out without liquid paste. Let stand for 15 minutes then demould and cooled for 60 minutes on a wire rack.

5. Cut the slots

   Retaille the cold square at 18 x 18 cm; cut the strips removed into twelve cubes of about 1.5 cm. Flatten only the bumps of the muffins. The small cubes will become the crenellations; offers the other offcuts apart.

6. Garnish the Palace

   Cut the square horizontally in half, spread the 150 g of cherry jam on the bottom half keeping 1 cm of edge, then rest the top half. Place the square on the final board.

7. Prepare the cream pink

   Gently mix 250 g of mascarpone, 200 g of fresh cheese and 60 g of icing sugar. Incorporate the 60 g of raspberry jam. Do not frolic for long: the cream must remain firm. Refrigerate for 20 minutes if necessary.

8. Assemble four short towers

   Coat the square with a thin layer of pink cream. Lay the four muffins flat on the four corners of the cake, cut face down, with a hazelnut of cream under each. Spoon them and place three cake cubes on each turn. Everything rests directly on the cake, without spades.

9. Add the door

   Cut the boudoir in half in its length and use the two halves side by side against the center of the facade as a rounded door. Melt the 40 g of dark chocolate in a bain-marie; with a spoon, draw a simple window on each turn and a line on the door. Spread the rest in thin tiles to serve next to.

10. Strengthening the Castle

    Place 70 minutes in the refrigerator to fix the towers. At the service, remove and share the muffins first, then cut out the square base. Keep the crenellations coarse and edible, without adding plastic cones, guardians or decor.