Princess Cake
Baking and Desserts • Ukrainian
Description
This cake can be found in any Swedish bakery: several layers of sponge cake spread with jam and vanilla cream, covered with whipped cream and a thin layer of sweet green marzipan. The cake debuted in 1920, thanks to a teacher named Jenny Anderson, who taught the daughters of Prince Carl Bernadotte, the brother of King Gustav V—Princess Margaret, Martha, and Astrid—who loved this cake so much that over time it became named in their honor. So it would be more accurate to call Prinsesstårta the cake of princesses. The official week for this cake is the third week of September, but it can now be found in Sweden at any time of the year. And marzipan now comes not only in green but also in pink, yellow, red, orange, and white.
Ingredients
- Sponge Cake Base 3 pieces
- Raspberry gin 5 oz
- Gelatin 1½ spoons
- Cream (40%) 15 fl oz
- Powdered Sugar 0 oz
- Milk 10 fl oz
- Whole egg 4 pieces
- Potato protein 2 spoons
- Sugar 3 spoons
- Vanilla Pod 1 piece
- Marzipan 20 oz
- Butter 5 oz
Step-by-Step Guide
Step 1
Whisk the egg yolks with sugar, cornstarch, and vanilla seeds. Heat the milk and gradually pour it into the yolks while stirring. Return the mixture to the heat, add the butter, and cook, stirring, until thickened. Pour the cream into a clean bowl, cover with plastic wrap, and refrigerate.
Step 2
Soak the gelatin in two tablespoons of hot water until it dissolves. Whip the cream with powdered sugar. Add two tablespoons of the whipped cream to the gelatin (dissolved in water) and mix well. Gradually pour the creamy gelatin into the whipped cream and whip until stiff peaks form.
Step 3
Spread jam and a thin layer of cream on the first layer. On the second layer, spread vanilla cream and top it with a mound of whipped cream.
Step 4
Shape the cream into a dome. Cover it with a thin layer of cake and give the cake a rounded shape. Coat the entire cake with cream to ensure the sponge doesn't show through the marzipan.
Step 5
Cover the cake with green marzipan, decorate with a rose, and dust with powdered sugar.
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