Tags
bake, cake, cook, home bakery, homemade, kitchen, princess cake, recipe, scandinavian princess cake
A Princess Cake Recipe
by Emilia on March 9, 2009
A Swedish Princess Cake, Prinsesstårta, is a sponge cake filled with layers of cream and topped with a layer of, usually green, marzipan. It is also usually decorated with some confectioner’s sugar and a red rose made from marzipan.
I have always loved the taste and lightness of this cake which first appeared in a cookbook called Prinsessornas kokbok; this book was made by Jenny Åkerström whom taught cooking and housekeeping for young girls at a school located on Östermalm.
Making this cake gluten-free was easy since the sponge I usually make did fit this without problems and the cake ended up tasting like a true Princess Cake. I chose the colour pink for my cake because it had much more appeal to me than a green coloured marzipan, but then I later learned that a cake with pink or red marzipan is usually an Opera Cake and a cake with yellow marzipan is a Carl-Gustav Cake. My cake also had a real rose on top because I liked the look of a real flower more than a marzipan one; I just added some foil on the end of the rose to protect the cake.
Do try this cake if you have a love for light sponge cakes with cream; I do not think that you will be disappointed. All the marzipan haters might want to try fondant on top, Wilton’s fondant is gluten-free, but I have to warn you that the taste is not exactly the same without the marzipan. Make the sponge by replacing the quinoa with wheat if you are not celiac, or with white rice flour, if quinoa flour is not an option.
A Princess Cake Recipe
Serves 6
The Sponge
Measure equal amounts eggs, sugar and flour, the step-by- step instructions for the sponge can be found here.
-4 eggs
-sugar
-flour, use half potato flour and half either wheat, quinoa or white rice flour
Preheat an oven to 150 C or 300 F.
Grease and flour a springform pan, approximately 22cm or 8,6 inches in diameter.
Break the eggs into a cup and then measure the same amount of sugar. Place the sugar and the eggs into a mixing bowl and whisk them until they are pale and fluffy.
Measure the same amount of flour as you did of eggs and sugar. Sift the flour into the egg and sugar mixture. Fold the flour in very gently so that the foam does not go flat.
Bake for approximately 1-2 hours, or until a toothpick comes out clean.
Let the cake cool before cutting it in half.
The Filling
Part 1
-1 1/2 dl or 3/4 cup full fat milk
– 1 1/2 dl or 3/4 cup cream
– 2 egg yolks
-3 tbls superfine sugar
-1 tsp vanilla extract
-1 tbls potato flour
-4 gelatine leaves
Part 2
-2,5 dl or 1 cup whipped cream
Place the gelatine leaves into cold water.
Take a small saucepan and measure the cream, milk, sugar, vanilla extract, egg yolks and potato flour into it.
Place the saucepan on medium heat and let it warm stirring constantly. It is done when you see your first bubble and it has thickened.
Take the saucepan off the heat and stir the gelatine leaves into it.
Place the saucepan into some ice cold water after the leaves have dissolved. Stir it occasionally when it is cooling.
Whip the cream in part 2.
Mix the whipped cream with the part 1 mixture after it has completely cooled down and you have placed it through a fine mesh to get rid of all the clumps which might be in it.
Take the same springform pan you used to bake the sponge and line it with some cling film. Place the other half of the sponge into it and then place the filling on top of it, finish with the other half of the sponge.
Place the cake into the fridge to firm up. This takes approximately 2 hours.
When the cake is ready take it out of the fridge, you can see how firm the gelatin makes the filling.
The Topping
-2,5 dl or 1 cup whipped cream
– 1/2 tsp vanilla extract
-1 tbls sugar
-600 grams or 21 ounces marzipan
– a rose made from marzipan or a real one
-some confectioner’s sugar
Whip the cream and add the sugar and the vanilla extract to it.
Place the cream on top of the cake and try to make it as smooth as possible. I used a regular knife and got it to be quite smooth. Make the cream higher on top of the cake.
Take the marzipan and form it into a ball.
Place the marzipan between two sheets of baking paper and flatten it with a rolling pin until it is big enough to cover the cake. It is important to have the marzipan thick enough so that it does not break. 600 grams is exactly the right amount for a cake this size.
There will be a little bit leftover and it can be used to make a decoration which will cover the edge of the cake if needed.
Covering the cake with the marzipan can be difficult since it tends to get into folds which will rip, but if the method above is used, there will be no folds.
Run your hand along the sides like in the picture and you will have a smooth finish to the cake. Place your hand on top of the cake and then run it down the side. Repeat this until you have gone through the whole cake. Cut the rest of the marzipan away so that you will have clean edges on the cake.
Place a ribbon around the cake, or a marzipan ribbon made with the leftover marzipan.
Finally sift some confectioner’s sugar on top.
Marzipan does not hold well, especially because of the whipped cream on top, so this cake should be eaten in a couple hours after the marzipan has been placed on it. Another option for the cake would be buttercream – this will change the taste – but the marzipan will not get wet as easily.
from: http://glutenfreeday.com/?p=460
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Princess Cake (Princesstårta)
Credit: Joel WåreusSOFT SPONGE CAKE BASE:
1 cup (16 tbsp.) room-temperature butter
Scandinavian Princess Cake
Martha Stewart Living, December 2008
-
FOR THE GENOISE
- Vegetable oil cooking spray
- 1 1/4 cups cake flour (not self-rising), sifted
- 6 tablespoons almond flour, toasted
- 1/2 teaspoon salt
- 6 large eggs
- 4 large egg yolks
- 1 cup granulated sugar
- 4 ounces (1 stick) butter, melted
-
FOR THE PASTRY CREAM
- 2 cups whole milk
- 1/2 vanilla bean, split and scraped, pod reserved for another use
- Pinch of salt
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup cornstarch
- 1/2 ounce (1 tablespoon) cold butter
-
FOR THE SIMPLE SYRUP
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup Armagnac (optional)
-
TO ASSEMBLE
- 1/2 cup seedless raspberry jam
- 3 cups heavy cream
- 2 packages (7 ounces each) marzipan
- Royal blue gel-paste food coloring, for decorating
- Confectioners’ sugar, for dusting
Directions
- Make the genoise: Preheat oven to 400 degrees. Coat 2 rimmed baking sheets with cooking spray, line each with parchment, then spray parchment. Combine cake flour, almond flour, and salt in a medium bowl.
- Whisk eggs, yolks, and granulated sugar in a mixer bowl set over a pot of simmering water until sugar dissolves and mixture is warm to the touch, about 2 minutes. Attach bowl to mixer, and whisk on medium speed for 2 minutes. Raise speed to high, and whisk until mixture is pale and thick, 4 to 5 minutes. Sift flour mixture over egg mixture, and gently fold. When almost incorporated, slowly add melted butter, and fold.
- Divide batter between baking sheets, spread evenly, and bake until golden brown and springy to the touch, 8 to 10 minutes. Let cool. Run a knife around edges of pans, and invert onto a clean surface; discard parchment. Using an 8-by-3-inch cake ring, cut out 4 circles. Choose the 3 thickest cake circles, and reserve the fourth for another use.
- Make the pastry cream: Bring milk, vanilla seeds, salt, and 1/4 cup granulated sugar to a boil in a medium saucepan. Meanwhile, in a medium bowl, whisk yolks, cornstarch, and remaining 1/4 cup granulated sugar to combine. When milk begins to boil, remove from heat. Slowly ladle half the milk into yolk mixture, whisking constantly. Pour mixture into saucepan, place over medium heat, and cook, whisking constantly, until mixture has thickened, about 30 seconds. Remove from heat, and whisk in cold butter. Strain into a medium bowl. Press plastic wrap directly onto surface, and let cool. Refrigerate for at least 2 hours (or overnight).
- Make the simple syrup: Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and stir in Armagnac if using. Let cool. (Syrup will keep, covered and refrigerated, for up to 1 month.)
- To assemble the cake: Place the cake ring on a 9-inch cardboard circle. Place 1 cake circle in ring, and lightly brush top with syrup. Using a small offset spatula, spread jam on cake layer. Whisk 2 1/2 cups cream until stiff peaks form. Cover jam with 1/2 cup whipped cream. Top with another cake circle, and brush top with syrup. Cover this circle with pastry cream. Place final cake circle on top, pressing down gently, and brush top with syrup. Spoon remaining whipped cream over cake, and smooth. Cover, and refrigerate for at least 4 hours (or preferably overnight).
- Whisk remaining 1/2 cup cream in a medium bowl until stiff peaks form. Remove cake ring, and coat sides of cake with whipped cream. Refrigerate cake until cold, about 30 minutes.
- Knead a golf-ball-size piece of marzipan with a couple of drops of blue food coloring, adding more drops as needed to reach desired color (this piece should be a few shades darker than the final). Knead half the colored marzipan into remaining marzipan until color is evenly distributed. (Add remaining half if needed to reach desired color.) On a surface dusted with confectioners’ sugar, roll out marzipan to a 14-inch circle, about 1/8 inch thick. Place a doily in the center of marzipan. With the rolling pin, slowly but firmly roll over doily to create an imprint. Gently remove doily. Rub confectioners’ sugar into marzipan with your fingertips to fill imprint. Place marzipan over cake, smooth sides, and trim bottom edges. Refrigerate for up to 3 days.
Yuan's blog - Something about everything 