Prinsesstårta

Name: Prinsesstårta
Total time: 3 h 30 min
Yield: 12
Cuisine: Swedish
Ingredients: 4 Eggs for the sponge; 150 g Caster sugar for the sponge; 100 g Plain flour; 50 g Potato flour or cornflour; 1 tsp Baking powder; 400 ml Milk for the custard; 4 Egg yolks for the custard; 80 g Caster sugar for the custard; 35 g Cornflour for the custard; 1 Vanilla pod; 600 ml Double cream; 150 g Raspberry jam; 500 g Green marzipan; 3 tbsp Icing sugar for rolling

Sponge, raspberry jam, vanilla custard and a dome of whipped cream, sealed under a sheet of green marzipan with a pink rose on top — Sweden's celebration cake since the 1930s.

Pinagmulan

Recipe ni Swedish konditori · 🏺 Traditional · Fika is not a coffee break, it is an institution — and the pastry it is built around is cardamom-scented, marzipan-topped and taken seriously.

Swedish · celebration cake — An ownerless traditional dish, so no cook is credited. The cited article confirms the sponge, jam, custard and whipped-cream layers, the green marzipan dome, the pink rose and the 1948 cookbook that named it after the princesses. Quantities and method are this book's own.

Karagdagang impormasyon sa Wikipedia ↗

Panoorin habang niluluto · 3 na video

Katherine "Kae" Sprung Afternoon Fika Filip Poon

⏱ 210 min🍽 12 na serving🔥 520 kcal🇸🇪 Sweden

Vegetarian

Mga hakbang

Whisk the eggs and sponge sugar for 8 minutes until pale, tripled and holding a ribbon. Fold in the sifted flours and baking powder.
Bake in a lined 22 cm tin at 175°C for 35 minutes. Cool completely, then cut horizontally into three discs.
Make the custard: heat the milk with the split vanilla pod, whisk the yolks, sugar and cornflour, temper, then cook until very thick. Cool with film on the surface.
💡 The custard must be thick enough to hold its shape on a spoon. A loose custard soaks the sponge and the whole cake slumps.
Whip the cream to firm peaks. Layer: sponge, jam, sponge, all the custard, sponge, then pile the cream into a tall dome.
💡 The dome is the shape of the cake, not a flourish. Build it high and smooth it with a palette knife dipped in hot water.
Chill 2 hours so the dome sets firm.
Roll the marzipan out to 3 mm on icing sugar, lay it over the whole cake, smooth it down the sides and trim. Dust and add a marzipan rose.

💡 Mga tip

It appeared in a 1948 Swedish home-economics cookbook as a cake three princesses were said to be fond of. The green marzipan has never been explained.
Marzipan tears if it is rolled too thin or handled cold. Three millimetres, at room temperature, and work quickly.
Assemble the day before and marzipan it on the day. The cream dome needs a night to set properly.