Prinsesstårta..

The original recipe of the Swedish Prinzess Cake is eternalized in the Prinsessornas nya kokbok (the new cookbook of the princesses) from 1948.

The recipes in the book were assorted and published by the legendary home economics teacher Jenny Åkerström.

In this cookbook classic the cake is just called “Green Cake”.

But Jenny Åkerström taught girls at Östermalm in Stockholm, thereunder Princesses Margaretha, Märtha, and Astrid, daughters of prince Carl and princess Ingeborg from Denmark, who apparently where so impressed with the green cake, that later on they renamed it to PRINSESSTÅRTA- princess cake.

In the original recipe the cake’s marzipan coating is green and it doesn’t have raspberry jam in it, just the cake crust, vanilla creme and whip cream.

However today you can find the cake covered in different colors, often pink or white, and the nations agree to disagree, wether raspberry jam should be in there or not.

I definitely belong to the pro-raspberry category and the recipe for the princess cake for my brother’s 40th birthday should also include raspberries!

The following recipe is tossed together from different cooks on recept.nu. For example, I decided on Johan Sörgerg’s vanilla creme, because it doesn’t contain gelatin.

Prinsesstårta

For the cake crust á la Malin Landqvist:

8 oz butter, room temperature

1 cup sugar

3 eggs

1.7 cups flour

2 teaspoons baking powder

1 teaspoons vanilla sugar

For the vanilla creme al Johan Sörberg:

1.1 Ibs milk

2 pieces vanilla beans

4.2 oz egg yolk

4.4 oz sugar

1.4 oz corn starch

1.8 oz butter

Additionally:

1 1/4 cup whip creme

0.7 Ibs fresh or frozen raspberries

1.8 oz powder sugar

3.5 oz fresh raspberries

0.7 oz marzipan

Cake crust:

1.     Preheat oven at 347F.

2.     Grease a baking form (9.5”) with butter and crumble or cover with baking paper.

3.     Beat butter and sugar with mixer until fluffy.

4.     Add one egg after the other into the butter-sugar- mixture.

5.     Mix dry ingredients and add them into butter-sugar-egg-mixture.

6.     Spread dough in form and even out.

7.     Bake on bottom rack of the oven for approx. 35-40min. Test with a toothpick, if the dough is done.

8.     Let cake cool down a little, release from form and let cool all the way.

Vanilla creme:

9.     Bring milk to boil in pot.

10.  Split vanilla beans in half and scrape out the vanilla, add to hot milk with 1.7 oz of sugar.

11.  Take milk from stove and let stand for 5-10min.

12.  Take out firm components of vanilla beans from milk.

13.  Mix egg yolk with the rest of sugar and corn starch and add to vanilla milk.

14.  While constantly and firmly stirring let vanilla creme boil again, until it reaches a creamy consistency.

15.  Take vanilla creme off stove and add butter.

16.  Let vanilla creme run through a strainer, so all firm components are removed.

17.  Put creme in fridge.

Raspberry creme:

18.  Let frozen raspberries with powder sugar boil in a pot, until the raspberry creme is viscid.

Montage:

19.  Cut cake crust horizontally into 3 pieces.

20.  Beat whip cream.

21.  Spread a thin layer of vanilla creme on the first cake crust, then spatter a ring and lay fresh raspberries in between.

22.  Place the second cake crust on it and spread a generous amount of raspberry creme as another layer. 

23.  Mix the rest of the vanilla creme with 2/3 of the whipped creme and spread a little bit of it onto the raspberry creme.

24.  Place the third cake crust on it and spread the rest of the vanilla-whip- creme over it.

25.  With the rest of the whipped creme, coat the sides of the cake and also mount it on the cake.

26.  Roll out marzipan very thin and lay carefully on cake. Just cut the Marzipan, that overlaps the edge, with a stump knife.

27.  Decorate the cake as you like. For example, marzipan roses and leaves and a little powder sugar.

Ursprungsreceptet härstammar från Prinsessornas kokbok, som utgavs av den legendariska hushållsläraren Jenny Åkerström. I denna kokboksklassiker kallades tårtan helt enkelt ”Grön tårta”. Men tårtan blev så populär bland prinsessorna Margaretha, Märtha och Astrid, döttrar till prins Carl och prinsessan Ingeborg av Danmark, att den senare kom att kallas just prinsesstårta. - See more at: http://kakbloggen.se/2011/05/prinsesstarta-eller-operatarta/#sthash.kHBgrlmN.dpuf

Ursprungsreceptet härstammar från Prinsessornas kokbok, som utgavs av den legendariska hushållsläraren Jenny Åkerström. I denna kokboksklassiker kallades tårtan helt enkelt ”Grön tårta”. Men tårtan blev så populär bland prinsessorna Margaretha, Märtha och Astrid, döttrar till prins Carl och prinsessan Ingeborg av Danmark, att den senare kom att kallas just prinsesstårta. - See more at: http://kakbloggen.se/2011/05/prinsesstarta-eller-operatarta/#sthash.kHBgrlmN.dpuf

Ursprungsreceptet härstammar från Prinsessornas kokbok, som utgavs av den legendariska hushållsläraren Jenny Åkerström. I denna kokboksklassiker kallades tårtan helt enkelt ”Grön tårta”. Men tårtan blev så populär bland prinsessorna Margaretha, Märtha och Astrid, döttrar till prins Carl och prinsessan Ingeborg av Danmark, att den senare kom att kallas just prinsesstårta. - See more at: http://kakbloggen.se/2011/05/prinsesstarta-eller-operatarta/#sthash.kHBgrlmN.dpuf

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