I was waiting for a day, when I will make my first Princesstårta - traditional Swedish cake with cream, marzipan and jam. And I made it, in Sweden! Haha
Recipes can vary, every family has developed its very own taste. This one will be with raspberries - not jam, pure unfrozen raspberries, collected in the forest.
Rule: it is never too much! Of anything. Mixing vanilla cream? Take 2 spoons more. Whipping cream? Pour half a cup extra.
The base for the cake is a simple sponge. If you have your favorite, do not hesitate to use it.
We were baking a gluten-free sponge, a little tricky when it comes to make it fluffy and soft. The can even buy a pre-made sponge. Everything works.
This recipe is more a matter of assembly, than baking. I will write about spongecake later.
Ingredients:
- 1 usual sponge cake (5-7 cm thick)
- 1 pack of vanilla cream mixture
- 1 to 1/2 cup whipping cream
- 500 g raspberries
- 3-4 tbsp sugar
- marzipan sheet
- sugar powder for garnishing
Procedure:
- Cut cooled sponge in two layers.
- Mix raspberries with sugar and place on the bottom. Cover with another sponge layer.
- Mix vanilla cream powder as written on the bag, pour it on top, shape like a hat.
- Whip cream until thickens, spread on top of the cake, including walls. Don't be afraid to have it as a very thick layer.
- Roll out the marzipan sheet, cover the cake. First the top, slowly moving towards the bottom. Try not to make wrinkles. Cut the extra edges.
- Cut a small crown, place it on top of the cake.
- Sprinkle sugar powder on top, remove the paper.
- Keep the cake cool. Serve with coffee.
Estimated preparation time: 20 minutes
Estimated cooking time: 35 minutes
Note: You can make your own marzipan sheet by adding a little of edible colorant to the almond mass and roll it out.
Yummy yummy
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