Birthday cake for princesses..

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.

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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