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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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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Prinsesstårta..

The original recipe of the Swedish Prinzess Cake is eternalized in the Prinsessornas nya kokbok (the new cookbook of the princesses) from 1948.

The recipes in the book were assorted and published by the legendary home economics teacher Jenny Åkerström.

In this cookbook classic the cake is just called “Green Cake”.

But Jenny Åkerström taught girls at Östermalm in Stockholm, thereunder Princesses Margaretha, Märtha, and Astrid, daughters of prince Carl and princess Ingeborg from Denmark, who apparently where so impressed with the green cake, that later on they renamed it to PRINSESSTÅRTA- princess cake.

In the original recipe the cake’s marzipan coating is green and it doesn’t have raspberry jam in it, just the cake crust, vanilla creme and whip cream.

However today you can find the cake covered in different colors, often pink or white, and the nations agree to disagree, wether raspberry jam should be in there or not.

I definitely belong to the pro-raspberry category and the recipe for the princess cake for my brother’s 40th birthday should also include raspberries!

The following recipe is tossed together from different cooks on recept.nu. For example, I decided on Johan Sörgerg’s vanilla creme, because it doesn’t contain gelatin.

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

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 oz 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.     Spread dough in form and even out.

7.     Bake on bottom rack of the oven for approx. 35-40min. Test with a toothpick, if the dough is done.

8.     Let cake cool down a little, release from form and let cool all the way.

Vanilla creme:

9.     Bring milk to boil in pot.

10.  Split vanilla beans in half and scrape out the vanilla, add to hot milk with 1.7 oz of sugar.

11.  Take milk from stove and let stand for 5-10min.

12.  Take out firm components of vanilla beans from milk.

13.  Mix egg yolk with the rest of sugar and corn starch and add to vanilla milk.

14.  While constantly and firmly stirring let vanilla creme boil again, until it reaches a creamy consistency.

15.  Take vanilla creme off stove and add butter.

16.  Let vanilla creme run through a strainer, so all firm components are removed.

17.  Put creme in fridge.

Raspberry creme:

18.  Let frozen raspberries with powder sugar boil in a pot, until the raspberry creme is viscid.

Montage:

19.  Cut cake crust horizontally into 3 pieces.

20.  Beat whip cream.

21.  Spread a thin layer of vanilla creme on the first cake crust, then spatter a ring and lay fresh raspberries in between.

22.  Place the second cake crust on it and spread a generous amount of raspberry creme as another layer. 

23.  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.

24.  Place the third cake crust on it and spread the rest of the vanilla-whip- creme over it.

25.  With the rest of the whipped creme, coat the sides of the cake and also mount it on the cake.

26.  Roll out marzipan very thin and lay carefully on cake. Just cut the Marzipan, that overlaps the edge, with a stump knife.

27.  Decorate the cake as you like. For example, marzipan roses and leaves and a little powder sugar.

Ursprungsreceptet härstammar från Prinsessornas kokbok, som utgavs av den legendariska hushållsläraren Jenny Åkerström. I denna kokboksklassiker kallades tårtan helt enkelt ”Grön tårta”. Men tårtan blev så populär bland prinsessorna Margaretha, Märtha och Astrid, döttrar till prins Carl och prinsessan Ingeborg av Danmark, att den senare kom att kallas just prinsesstårta. - See more at: http://kakbloggen.se/2011/05/prinsesstarta-eller-operatarta/#sthash.kHBgrlmN.dpuf

Ursprungsreceptet härstammar från Prinsessornas kokbok, som utgavs av den legendariska hushållsläraren Jenny Åkerström. I denna kokboksklassiker kallades tårtan helt enkelt ”Grön tårta”. Men tårtan blev så populär bland prinsessorna Margaretha, Märtha och Astrid, döttrar till prins Carl och prinsessan Ingeborg av Danmark, att den senare kom att kallas just prinsesstårta. - See more at: http://kakbloggen.se/2011/05/prinsesstarta-eller-operatarta/#sthash.kHBgrlmN.dpuf

Ursprungsreceptet härstammar från Prinsessornas kokbok, som utgavs av den legendariska hushållsläraren Jenny Åkerström. I denna kokboksklassiker kallades tårtan helt enkelt ”Grön tårta”. Men tårtan blev så populär bland prinsessorna Margaretha, Märtha och Astrid, döttrar till prins Carl och prinsessan Ingeborg av Danmark, att den senare kom att kallas just prinsesstårta. - See more at: http://kakbloggen.se/2011/05/prinsesstarta-eller-operatarta/#sthash.kHBgrlmN.dpuf

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