Prinsesstårta utan marsipan
Prinsesstårta is a "princess cake" that is popular in Sweden. It is stunning and perfect for birthdays, celebrations, or any special occasion when you really want to show off your baking skills. It uses a white cake mix and includes a homemade pastry cream filling with raspberry jam. Although this cake takes time prinsesstårta utan marsipan prepare, all of the elements can be made up to three days ahead of assembling.
The resulting cake is magnificent with a smooth and beautiful green marzipan exterior. It is as delicious as it is attractive. The recipe is clear and straightforward, but I would make sure you plan enough time to follow all the steps. In a large saucepan, bring the half-and-half to a simmer over medium-high heat.
Prinsesstårta: A Swedish Princess Cake Recipe - The Spruce Eats
In a medium-sized bowl, whisk together the egg yolks, cornstarch, sugar, and salt until smooth. Add half of the scalded milk to the bowl containing the eggs, constantly whisking to incorporate. Return the entire mixture to the saucepan containing the remaining milk, whisking over moderate heat. Continue whisking for about 2 to 5 minutes, until the mixture is thickened and begins to simmer.
Allow the pastry cream to simmer, whisking for an additional 2 minutes. Remove from the heat and whisk in the vanilla and cold, unsalted butter. Transfer to another bowl and allow it to cool completely.
Cover and refrigerate for at least 5 hours or up to three days before using. Preheat the oven to F for shiny metal or glass pans, or F for dark or nonstick pans. Grease the bottom and sides of 2 9-inch cake pans. Mix the cake mix, water, oil, and egg whites in a large bowl with a mixer on medium speed for 2 minutes. Bake for 25 to 30 minutes, until golden. Remove the cakes from the oven and cool on a rack.
Prinsesstårta: Swedish Princess Cake
When the cakes have cooled, use a serrated knife to slice the larger cake into 2 equal halves. In a saucepan, make a simple syrup by heating the water and sugar. Bring to a boil, stirring constantly until the sugar is completely dissolved. Reduce the heat and simmer for about 10 minutes. Whip together the prinsesstårta utan marsipan cream, sugar, and vanilla until stiff peaks form.
Knead the green food coloring into store-bought or homemade marzipan. Then shape it into a disk of about 8 inches long. Place the disk between 2 inch lengths of waxed paper. Working from the middle of the marzipan, use a rolling pin to roll out the disk into a inch circle of even thickness. Lightly brush the simple syrup onto each of the 3 cake layers, taking care not to oversoak them.
Princess cake ('Prinsesstårta') – recipe
Stack the 2 pastry-covered halves, then top with the remaining cake. Frost the sides of the cake with the prinsesstårta utan marsipan cream in a 1-inch layer. Spoon the remaining whipped cream on top of the cake. Use a spatula to smooth the cream into a dome. Remove the top level of waxed paper from the marzipan. Remove the waxed paper and transfer the marzipan to the cake.
With your hands, gently press the marzipan down over the cake, working from the top down. Smooth it down the sides, then cut off any excess at the bottom with a knife or cooking shears. Tuck the marzipan under the edge of the cake.
Prinsesstårta
Sprinkle the cake with confectioners' sugar or decorate with marzipan cutouts. Although best eaten the day it is made, the finished princess cake can be stored, well-wrapped, for up to a week in the refrigerator. Leftover cake that has been cut should be wrapped well in plastic before storing in the refrigerator where it will stay fresh tasting for a few days. Recipe Tags:.