Leonore-prinsesstårta..

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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