Prinsesstårta - The recipe

A Swedish classic ;)

Prinsesstårta
(Schwedentorte DE, Princess cake EN)

12-14 pieces

Ingredients:

Bottom:

4 eggs

2 cup white sugar

1 cup flour

1 cup potato flour (Kartoffelstärke DE)

2 teaspoons baking powder

Filling:

5 gelatine leaves (not a must, but then the filling won't be as solid)

2 cup thick vanilla custard (Marsankräm SE)

2 teaspoons vanilla powder

5 dl whipped cream

1-2 dl raspberry jam

Decoration:

A marzipan lid (or 300 g marzipan mixed with green or red household paint)

Marzipan roses or your own choice of decoration

1 tsp powdered sugar

Marzipan roses:

20-40 g green marzipan

20-40 g pink/red marzipan

Follow these steps:

Please use an electric mixer to make the batter for the bottom.

Grease and sprinkle a round shaped bakingmold (24 cm in diameter) with bread-crumbs (you can also use oatmeal or grated coconut if you're out of breadcrumbs).

Beat eggs and sugar until white and fluffy.

Add the baking powder, flour bottom and potato flour and stir into a smooth batter.

Pour the batter into the pan and bake in the bottom of the oven at 175°C for around 40 minutes.

Let the cake stand in the mold for a few minutes then remove from mold and let it cool down.

Once cooled down, slice it into 2 or 3 layers. This is best done with a long bread knife.

Filling:

Put the gelatine leaves in cold water and then add to the custard when ready and if needed. If you use the Swedish Marsankräm, then no gelatine should be needed.

Whip the cream until it's really thick. It has to be almost rigid.

Put the Raspberry jam on the first layer, custard on the second and the cream on the third - but save a little bit of cream.

Spread the rest of the cream on top and a bit around the edges so the marzipan lid sticks better.

Decoration:

Place the marzipan lid on the cake (directly on the cream).

Sift powdered sugar over.

Marzipan roses:

Form small leaves of the pink/red marzipan and with the leaves you build up a rose by layering. Shape the leaves of green marzipan.

Use the knife on the leaves to draw patterns. Decorate the cake with roses and leaves (I always poke a hole in the marzizan lid to make the roses stick ;))

Ready to serve!

The cake will taste better if you allow it to be refrigerated between 4 and 12 hours before serving.

Enjoy!!!

xox

Linda - Lost in Switzerland