Prinsesstårta..

Irma and I drove to my parents into the country for a couple of days to enjoy the beginning of summer.

Technically I am a city girl, grew up in the country, but swore to myself, that I would never move back there. Since our little one is here though I started to appreciate the country life a little again and Irma loves to run barefoot in and out of the garden anyway.

My mom wanted to try out a new recipe of the Swedish princess cake Princesstårta at all costs. In this recipe the cake crust consists only of eggs, sugar and flour and should be prepared on the day before.

Usually the princess cake is green or even pink or white, but this time we used normal and common uncolored raw marzipan. Tastes the same, but may not look as good. Little Hector couldn’t wait though, to try the cake.

 

Prinsesstårta

Cake crust:

4 eggs

0.4 cups sugar

0.8 cups flour

Vanilla creme:

1 cup milk

1/2 piece vanilla bean

2 egg yolk

2 tablespoons sugar

1 1/2 tablespoons corn starch

1 tablespoon butter

Montage:

2.1 cups whip creme

maybe raspberry jam

and fresh raspberries

7 oz marzipan

1.     Preheat oven at 367F.

2.     Beat eggs and sugar firmly. You should almost be able to turn the bowl upside down, without the mass dripping down.

3.     Carefully add flour to the mixture.

4.     Spread dough in cake form and let bake for approx. 40min until the cake has a nice color.

5.     Let cake cool down wrap it in plastic wrap and over night put it in the fridge.

6.     You can prepare the vanilla creme the day before too. Therefor bring milk with 1/2 vanilla bean to boil.

7.     Mix egg yolk, sugar and corn starch fast into the hot milk and stir constantly until the first bubbles form.

8.     Take milk from stove and add butter.

9.     Cover the creme with plastic wrap, so it doesn’t form a skin and let cool in fridge.

10.  For the montage cut cake crust horizontally into 3 pieces.

11.  Spread raspberry jam on the first layer and cover it with fresh raspberries.

12.  Place the middle cake crust on it and spread a generous amount of vanilla creme on it. 

13.  Beat whip creme and put 2/3 on vanilla creme. In the center a little more, so it gets taller.

14.  Place the upper cake crust on it and spread the rest of the whip creme over it.

15.  Roll out marzipan very thin. So the marzipan won’t stick you can use powder sugar.

16.  Lay rolled out marzipan carefully on cake and pull the bottom edges down. Cut off the overlaps.

17.  Decorate as you like.

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