On Irma’s
birthday we celebrated only comfortable with the close family.
Later on we had a big party with friends.
We celebrated at the Vienna fair’s meadows and were really lucky with the
weather. Because the day before it rained the whole day, but we had sunshine
and mild breezes.
Vloadimir organized a delicious buffet and beverages
for everyone and I baked a birthday cake.
Of course we had a princess cake for our little
princess.
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
(red food coloring)
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- 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.
So it is a little more
colorful, I added a little red food coloring to the dough, so he turned
pinkish. Of course this is not in the original recipe.
7.
Spread dough in form and even
out.
8.
Bake on bottom rack of the oven
for approx. 35-40min. Test with a toothpick, if the dough is done.
9.
Let cake cool down a little,
release from form and let cool all the way.
Vanilla creme:
10. Bring milk to boil in pot.
11. Split vanilla beans in half and scrape out the vanilla, add to hot
milk with 1.7 oz of sugar.
12. Take milk from stove and let stand for 5-10min.
13. Take out firm components of vanilla beans from milk.
14. Mix egg yolk with the rest of sugar and corn starch and add to
vanilla milk.
15. While constantly and firmly stirring let vanilla creme boil again,
until it reaches a creamy consistency.
16. Take vanilla creme off stove and add butter.
17. Let vanilla creme run through a strainer, so all firm components are
removed.
18. Put creme in fridge.
Raspberry creme:
19. Let frozen raspberries with powder sugar boil in a pot, until the
raspberry creme is viscid. If you want you can filter it through a sifter, so
there are no seeds in the creme.
Montage:
20. Cut cake crust horizontally into 3 pieces.
21. Beat whip cream.
22. Spread a thin layer of vanilla creme on the first cake crust, then
spatter a ring and lay fresh raspberries in between.
23. Place the second cake crust on it and spread a generous amount of
raspberry creme as another layer.
24. 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.
25. Place the third cake crust on it and spread the rest of the
vanilla-whip- creme over it.
26. With the rest of the whipped creme, coat the sides of the cake and
also mount it on the cake.
27. Roll out marzipan very thin and lay carefully on cake. Just cut the
Marzipan, that overlaps the edge, with a stump knife.
28. Decorate the cake as you like. For example, marzipan roses and
leaves and a little powder sugar.
29. If you want to put sugar figures on the cake, it is best you moist
it with water, then they will stick better to the marzipan.
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| Even a caterpillar wanted to have a taste.. |
 |
| In the heat of the sun, the cake started to melt pretty soon.. |
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