Korena from Korena in the kitchen was our May 2013 Daring Bakers’ challenge host. She challenged us to make a Swedish Prinsesstårta. The Prinsesstårta is a popular cake in Finland as well as Sweden, the third week in September is officially Prinsesstårta week!
I was so excited to make a Swedwish Prinsesstårta and in the same time so nervous!
I made this challenge one Sunday in May, thinking that I can make it in one morning. But I met some difficulties 🙁
I made 2 sponge cakes. The first one was too flat, so I had to make another one if I wanted a Prinsesstårta with layers! It was the first part that was difficult. When I saw the second sponge cake, it was perfect! Yeah!!!
The second most difficult part was the chocolate plastique/modeling chocolate. I completly missed my modeling chocolate twice. After I put it in my fridge, it was too hard to modelate .:( I was really upset. So finally I decided to use Marzipan to cover my cake. Marzipan is so so easy to modelate, I was so happy to success covering my Swedish Prinsesstårta!!!:)
When my Princess Cake was done, I was so proud of myself! Thanks to my husband, he was my sous-chef in this lovely challenge and helped me to assemble it. This traditional Swedish cake is so Delicious!!! With a layer of raspberry jam, custard cream and a mound of fluffy whipped cream, it is a piece of heaven!!! Thanks to Korena for this wonderful challenge,my whole family loved it!
- 1 cup (240 ml) heavy cream
- 4 egg yolks from large eggs
- 2 Tbs (30 ml) (15 gr) (1/2 oz) cornstach
- 2 Tbs (30 ml) (30 gr) (1 oz) granulated white sugar
- 1 vanilla bean, split and srcaped (or 2 tsp (10 ml) vanilla extract)
- In a medium bowl, whisk together the cornstarch, sugar, and egg yolks. Gradually whisk in 1/2 cup (120 ml) of heavy cream until smooth. Meanwhile, in a medium saucepan over medium heat, combine the remaining 1/2 cup (120 ml) of heavy cream and the scraped vanilla bean and bring just to the boiling behind the seeds. Slowly whisk the hot cream into the bowl with the egg mixture to temper the eggs.
- 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 vigoroursly 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.)
- 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.
- Fine dry breadcrumbs for the pan
- 4 large eggs, at room temperature
- 1 cup (240 ml)(225 gr)(8 oz) granulated white sugar
- 1/2 cup (120 ml) (70 gr)(2 1/2 oz) all-purpose (plain) flour
- 1/2 cup (120 ml) (65 gr)(2 1/4 oz) cornstarch
- 1 tsp (5ml) (5gr) baking powder
- 1/8 tsp salt
- Preheat the oven to moderate 350 degre F/180 degre 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 parchement 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.
- 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 coloured and fluffy, about 5 minutes. The mixture should fail from the beaters in thick ribbons. Don’t overbeat the eggs – once they form thick ribbons and stop growing in volume, stop beating.
- Sift the all-purpose (plain) flour, cornstach, 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 belended, 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.
- Pour the batter into the prepared pan, spread it out evenly, and bake in the lower third of the preheated moderate 350 degre F/180 degre C/ gas mark 4 oven to 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 sinks a bit in the middle.
- Invert the cake onto the cooling rack and peel off the parchment paper. If the cake is lopsided press gently to make it level, then allow it to cool completly before continuing. The cake can be made a day ahead and stored, well-wrapped in plastic, at a cool room temperature.
Marzipan Covering and rose
- 10 oz (285 gr) marzipan
- Green and yellow food colouring
- Icing sugar, for rolling
- Red food colouring
- Set aside a small amount of plain marzipan (about the size of a walnut) to make a rose for decoration. Knead the remaining marzipan on a surface dusted with icing sugar until it becomes softer and smooth (the warm from your hands will help this).
- Add a small amount of green food colouring (I used 3 or 4 drops of liquid food colouring) 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 colouring to get the right colour – 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).
- To make the rose, tint the reserved plain marzipan with a tiny bit of red food colouring to make it pink. Dust your work surface with icing sugar, and roll the marzipan into a log. With a rolling pin, roll it out into a long ribbon,about 1″ (2 1/2 cm) wide and 1/8″ (3mm) thick. Use plenty of icing sugar so that the marzipan doesn’t stick. Press one long edge of the ribbon with your fingertip to thin it out slightly. Begin rolling up the ribbon, leaving the thin edge loose to form the petals of the rose. Start the roll off tightly, then loosen up as you go, pinching and gathering the marzipan to create creases and ruffles. Gently flare out the petals of the rose with your fingertip. When the rose is large enough, cut off any remaining marzipan riboon. Pinch off the excess marzipan from the bottom of the rose and set aisde to dry slightly.
- 2 cups (480 ml) heavy cream, chilled
- granulated white sugar, to taste (scant 1Tbs 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 and Rose
- Icing sugar, for rolling and dusting
- Optional : melted chocolate, royal icing, or piping gel
- In a la 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 wipped enough top make butter. Set the whipped cream aside.
- With a long serrated knife, slice the sponge cake into three even layers. This cake is very delicate, so do this as carrefully as possible. Use a gentle sawing motion to move the knife through the cake instead of trying to pull it trough 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.
- 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 enougn room around the edges so that it doesn’t spill over the sides of the cake.
- Top the custard with another layer of cake. Spread or pipe the remaining custard evenly over it, again leaving some room around the edges.
- Reserve 1/2 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, pilling it up in the middle of the cake as much as possible.
- 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.
- Gently spread the reserved 1/2 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.
- 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 our into a 14 “(351/2 cm) diameter circle less than 1/8″ (3 mm) thick. Use plenty of icing sugar to prevent if from sticking. Alternatively, you can roll the marzipan out between two wide sheets of parchment paper (still use plenty of icing sugar).
- 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.
- If desired, cut leaves out the scraps of gree marzipan (you can knead in another drop of green food-colouring to make the leaves a slightly darker green). Use a paring knife to score vein-like kines, then pinch one end of the leaf to give it some shape. Dust the cake with icing sugar, then place the marzipan rose and leaves in the middlle of the cake. (You can also use melted chocolate, royal icing, or pipping gel to pipe a design on top of the cake, if you wish.
- The cake can be served after chilling in the refrigerator for at least an hour.