Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta!
Hey guys, no time no see. At least, it feels that way. I mean, last time I talked to you I was 3500 miles away. It somehow seems like just yesterday but also a lifetime ago. Since then I haven't had much time to relax. Running around like a chicken with my head cut off trying to see people before they leave on their summer journeys.
If nothing else, I can still be daring in the kitchen! I'm pretty disappointed in myself because I just didn't have the resources to do April's challenge (which I will do in the future, now that I'm back and have my full arsenal of kitchen magic, haha). So even though I knew I'd be rushing to get it done, I HAD to do May's challenge - Princess Cake! It's been on my baking list for a while! Apparently the modern recipe is based on a series of recipes developed especially for the Swedish princesses in the 1930's by a home economics teacher named Jenny Åkerström, who taught the princesses. I like recipes with a story. And this cake is pretty incredible, I can see how it was a royal favorite. Layers of sponge cake meld with raspberry jam, custard, and a mound fresh whipped cream. The whole thing is then covered in green marzipan (dunno why, that's just how it is). Swoon, nom. I made mine all silly looking and covered it with plastic animals and big sprinkles so it sort of looks like a weird dinosaur egg. Cause that's how I roll.
Prinsesstårta
Servings: 8 – 10. Makes one 9” round cake.
Vanilla Custard
Ingredients1 cup (240ml) heavy cream, divided
4 egg yolks from large eggs
2 tablespoons (30 ml) (15 gm) (½ oz) cornstarch
2 tablespoons (30 ml) (30 gm) (1 oz) granulated white sugar
1 vanilla bean, split and scraped (or 2 teaspoons (10 ml) vanilla extract)
Directions:
1. In a medium bowl, whisk together the cornstarch, sugar, and egg yolks. Gradually whisk in ½ cup (120 ml) of heavy cream until smooth. Meanwhile, in a medium saucepan over medium heat, combine the remaining ½ cup (120 ml) of heavy cream and the scraped vanilla bean and bring just to the boiling point. Remove the vanilla bean pod, leaving behind the seeds. Slowly whisk the hot cream into the bowl with the egg mixture to temper the eggs.
2. Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly, until it becomes thick like pudding and just comes to a boil. The mixture must hit a boil for the cornstarch to properly thicken the custard, and also to cook out any starchy taste. If it starts to look curdled or lumpy, remove it from the heat and whisk vigorously until smooth, then return to the heat. As soon as it comes to a boil, remove it from the heat. If using vanilla extract, add it now.
(If desired, pass the custard through a fine mesh sieve before continuing.)
3. Pour the custard into a clean bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cold. Can be prepared a day ahead and kept in the refrigerator.
Sponge Cake
IngredientsFine dry breadcrumbs for the pan (such as crushed panko)
4 large eggs, at room temperature
1 cup (240 ml) (225 gm) (8 oz) granulated white sugar
½ cup (120 ml) (70 gm) (2½ oz) all-purpose (plain) flour
½ cup (120 ml) (65 gm) (2¼ oz) potato starch (or cornstarch)
1 teaspoon (5 ml) (5 gm) baking powder
1/8 teaspoon salt
Directions:
1. Preheat the oven to moderate 350°F/180°C/gas mark 4 with a rack in the lower third of the oven. Thoroughly butter a 9” (23 cm) round springform pan, line the bottom with a circle of parchment paper, then butter the paper. Dust the buttered pan with enough breadcrumbs to coat the bottom and sides, just like flouring a cake pan. Set aside.
2. Place the eggs and granulated white sugar in a mixing bowl and beat on medium-high speed with an electric mixer or stand mixer with whisk attachment until the eggs are tripled in volume and very light colored and fluffy, about 5 minutes. The mixture should fall from the beaters in thick ribbons. Don’t overbeat the eggs – once they form thick ribbons and stop growing in volume, stop beating.
3. Sift the all-purpose (plain) flour, potato starch, baking powder, and salt into a bowl, then sift the flour mixture over the whipped eggs. With a balloon whisk, fold the flour into the eggs until blended, keeping as much air in the batter as possible. Use large, gentle yet confident strokes, bringing batter from the bottom of the bowl to the top. Once mixed, the batter should be quite thick and smooth.
4. Pour the batter into the prepared pan, spread it out evenly, and bake in the lower third of the preheated moderate 350°F/180°C/gas mark 4 oven for about 40 minutes or until golden brown on top, springy to the touch, and a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
Let the cake cool in the pan for a few minutes then run a knife around the edge and remove the sides of the springform pan. Don’t worry if it sinks a bit in the middle.
invert the cake onto a cooling rack and peel off the parchment paper. If
the cake is lopsided, press gently to make it level, then allow it to
cool completely before continuing. The cake can be made a day ahead and
stored, well-wrapped in plastic, at a cool room temperature.
Marzipan Covering
Ingredients10 oz (285 gm) marzipan
Green and yellow food coloring
Icing sugar, for rolling
Directions:
Knead the remaining marzipan on a surface dusted with icing sugar until it becomes softer and smooth (the warmth from your hands will help this).
2. Add a small amount of green food coloring (I used 3 or 4 drops of liquid food coloring) and knead it into the marzipan to get the desired shade of green. You might need to add a little more green or yellow food coloring to get the right color – anything from pastel green to bright spring green (just not neon green!) Wrap tightly in plastic and refrigerate until you are ready to cover the cake (or store as directed on the marzipan package).
Prinsesstårta Assembly
Ingredients2 cups (480 ml) heavy cream, chilled
granulated white sugar, to taste (scant 1 tablespoon is plenty)
Sponge Cake, cooled
1/3 cup (80 ml) seedless raspberry jam (or regular jam pressed through a sieve to remove seeds)
Vanilla Custard, chilled
Marzipan Covering
Icing sugar, for rolling and dusting
Optional: melted chocolate, royal icing, or piping gel
Directions:
1. In a large bowl, whip the heavy cream until soft peaks form. Add sugar to taste (keep in mind that the rest of the cake components are sweet, so the whipped cream should be very lightly sweetened at most) and continue whipping the cream until stiff. You want it to be sturdy enough to provide structure to the cake, but not over-whipped enough to make butter. Set the whipped cream aside.
2. With a long serrated knife, slice the sponge cake into three even layers. This cake is very delicate, so do this as carefully as possible. Use a gentle sawing motion to move the knife through the cake instead of trying to pull it through the cake. Use a spatula to help you lift off each layer after you cut it. Set aside the middle layer – this will become the top layer of the assembled cake as it is the most flexible and therefore easiest to bend into a dome over the whipped cream.
3. Place one of remaining layers on a cake board or serving platter and spread it evenly with the raspberry jam. Spread or pipe half the chilled custard over the jam in an even layer, leaving enough room around the edges so that it doesn’t spill over the sides of the cake.
4. Top the custard with another layer of cake. Spread or pipe the remaining custard evenly over it, again leaving some room around the edges.
5. Reserve ½ cup (120 ml) of the stiffly whipped cream. Pile the rest into a mound on top of the custard. Spread it into a thick layer with a thin, flexible spatula or off-set spatula, then hold the spatula at an angle to shape the whipped cream into a dome, piling it up in the middle of the cake as much as possible.
6. Place the final layer of sponge cake (the one cut from the middle of the cake) on top of the whipped cream. Do not press on the top of the cake – instead, gently tuck the edges of the cake layer into the whipped cream, so that they are flush with the cream. This will create a smooth, seamless dome on top of the cake.
7. Gently spread the reserved ½ cup (120 ml) of whipped cream over the entire cake to fill in any cracks and even out the surface. If necessary, refrigerate the cake to firm it up before continuing.
8. Dust your work surface with icing sugar and press the marzipan into a 6-inch (15 cm) disc (knead it a bit to warm it up first). Coat both sides with icing sugar and roll it out into a 14” (35½ cm) diameter circle less than 1/8” (3 mm) thick. Use plenty of icing sugar to prevent it from sticking. Alternatively, you can roll the marzipan out between two wide sheets of parchment paper (still use plenty of icing sugar).
9. Use the rolling pin to drape the rolled-out marzipan sheet over the cake and smooth it around the cake gently with your hands.
If it seems like it wants to fold or buckle around the cake, gently lift and stretch it away from the cake with one hand while smoothing it down with the other.
Trim the excess marzipan from the bottom of the cake with a paring knife or spatula blade.
Decorate how you wish. You can make a marzipan rose, or leaves, or stick things to it with glucose like I did!
11. To serve, cut the cake into wedges with a large, sharp knife (run the blade under hot water and wipe it clean after every cut for neater slices). The cake can be served immediately but will be easier to slice after chilling in the refrigerator for at least an hour.
