Swedish Cake (Prinsesstårta)
Baking and Desserts • Swedish
Description
Swedish Cake (Prinsesstårta)
Ingredients
- Wheat Flour 0 oz
- Potato protein 0 oz
- Sugar 5 oz
- Farm fresh eggs 5 pieces
- Baking Powder 2 teaspoons
- Milk 10 fl oz
- Corn Starch 2 tablespoons
- Gelatin 2 pieces
- Citrus Zest Mix 0 oz
- Heavy cream 10 fl oz
- Raspberry gin 5 oz
- Marzipan 10 oz
- Powdered Sugar 4 tablespoons
- Butter 0 oz
Step-by-Step Guide
Step 1
First, make the sponge cake: beat 4 eggs with 150 grams of sugar until light and fluffy, then add flour, potato starch, and baking powder. Pour the batter into a 24 cm mold and bake at 345°F until done — check with a toothpick.
Step 2
Cut the cooled sponge cake into 3 layers.
Step 3
Make the custard: heat the milk in a saucepan, mix the egg with cornstarch and gradually pour it into the hot milk while stirring. Add the chopped zest, cook until thickened, and remove from heat.
Step 4
Soak the gelatin in 2 tablespoons of hot water and dissolve it. Whip the cream with 2 tablespoons of powdered sugar, then add 2 tablespoons of the mixture to the gelatin, mix, and then add the remaining cream and whip.
Step 5
Assemble the cake: spread jam on the first layer, add the custard on top of the jam, cover with the second layer, and then spread the whipped cream on top. Cover with the third layer.
Step 6
Beat the room temperature butter with the remaining powdered sugar and cover the surface of the last layer as well as the sides of the cake. Carefully cover the cake with a round sheet of marzipan (the classic color of the cake is green), making pleats on the sides. Decorate to taste.
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