Yesterday Melanie celebrated her birthday and
since I’m in the “baking princess cakes flow”, I wanted to bake her a birthday cake too.
This time I tried a new version of the original
Swedish princess cake, the Leonore-prinsesstårta. Instead of normal vanilla creme it is with vanilla-elder-creme
and instead of raspberries you use strawberries and pieplant.
The combination is indeed really delicious. So
if you like the original you should definitely try this version too!
Leonore-prinsesstårta:
Cake crust:
0.5 Ibs butter, room temperature
1 cup sugar
3 eggs
1.7 cups flour
2 teaspoons baking powder
1 teaspoons vanilla sugar
Vanilla-elder-creme:
3.4 oz milk
5 oz elder syrup
1/2 piece vanilla beans, longitudinally cut in
half
2 egg yolk
2 tablespoons sugar
1 1/2 tablespoons corn starch
1 tablespoons butter
Strawberry-pieplant-compote:
2.1 cup strawberry
1 stem pieplant
juice of half a lemon
3.4 oz sugar
1.
Preheat oven at 347F.
2.
Grease a baking form (9.5”) with butter and crumble.
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’s a little more colorful I added a little food coloring into the
dough, so it turned pink. Of course that is not part of 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.
1.
For the vanilla-elder-creme
bring Milk with elder syrup and the vanilla bean to boil.
2.
Add egg yolk, sugar and corn
starch with the rest of sugar and corn starch and constantly and firmly stir
until bubbles build.
3.
Take creme off stove and add
butter.
4.
Cover Creme with plastic wrap,
so no skin is forming and let cool in fridge.
5.
For the montage cut cake crust
horizontally into 3 pieces.
6.
Spread a layer of
strawberry-pieplant compote on the
bottom cake crust.
7.
Place the middle cake crust on
it and spread vanilla-elder creme as another layer.
8.
Beat whip creme and spread 2/3
of the whipped on the vanilla creme.
9.
Place the top cake crust on it
and spread the rest of the whip creme over it.
10. Roll out marzipan very thin. So it doesn’t get sticky you can use powder sugar.
11. Lay the marzipan carefully on the cake and pull down on the bottom
edges. Cut the parts, that overlap the edge, with a stump knife.
12. Decorate the cake as you like.
Because I made a smaller cake for Melanie, I had
some dough and creme left over. With that I made small cakes, so Vladimir was
able to try it too.
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