Princess Cake (Prinsesstårta)
Ingredients
- CHIFFON CAKE
- 5 large eggs
- ¼ cup milk
- ¼ cup vegetable oil
- 1 cup cake flour
- ⅓ cup granulated sugar
- 1 Tbsp lemon juice
- 1 Tbsp vanilla extract
- PASTRY CREAM
- 1 cup milk
- 1 vanilla bean
- ¼ cup sugar
- ¼ cup cornstarch
- 4 egg yolks
- 1 Tbsp butter
- STABILIZED WHIPPED CREAM
- 1 envelope unflavored gelatin
- 2 Tbsp cold water
- 2 cups heavy cream
- ¼ cup powdered sugar, sifted
- 1 tsp vanilla extract
- TO ASSEMBLE
- ½ cup raspberry jam
- 2 (7 oz) boxes Odense Marzipan
- Green food coloring
- Pink or red food coloring
- Powdered sugar for rolling out the marzipan and for dusting the top of the cake
This elegant Swedish cake boasts layers of delicate sponge, luscious pastry cream, delicate whipped cream, enveloped in a smooth blanket of Odense Marzipan. A wonderful baking challenge with a visually stunning and flavorful reward!
Time
Prep time: 3 active hours, possible in 1 day,
would recommend splitting into 2 days.
Bake time: 1 hour
Cool time: 1 hour
would recommend splitting into 2 days.
Bake time: 1 hour
Cool time: 1 hour
Yield
12 servings
Ingredients
- CHIFFON CAKE
- 5 large eggs
- ¼ cup milk
- ¼ cup vegetable oil
- 1 cup cake flour
- ⅓ cup granulated sugar
- 1 Tbsp lemon juice
- 1 Tbsp vanilla extract
- PASTRY CREAM
- 1 cup milk
- 1 vanilla bean
- ¼ cup sugar
- ¼ cup cornstarch
- 4 egg yolks
- 1 Tbsp butter
- STABILIZED WHIPPED CREAM
- 1 envelope unflavored gelatin
- 2 Tbsp cold water
- 2 cups heavy cream
- ¼ cup powdered sugar, sifted
- 1 tsp vanilla extract
- TO ASSEMBLE
- ½ cup raspberry jam
- 2 (7 oz) boxes Odense Marzipan
- Green food coloring
- Pink or red food coloring
- Powdered sugar for rolling out the marzipan and for dusting the top of the cake
Directions
- Start with the chiffon cake. Preheat oven to 300°F and line the bottom of an 8x3-inch round cake pan with parchment. Do not grease the pan or line the sides.
- Separate the 5 eggs. Put the whites in a bowl in the fridge.
- Whisk the milk and vegetable oil until well combined. Sift the cake flour in and whisk until well combined. Whisk in the egg yolks until well combined.
- Start to whip the egg whites and lemon juice to soft peaks then slowly add the sugar. Once the sugar is in, add in the vanilla extract. Whip to stiff peaks.
- Using a spatula, fold a quarter of the whites into the yolk mixture. Once that is well combined, pour the yolk mixture into the rest of the whipped whites. Fold carefully,then pour the batter into the cake pan. Level gently with a spatula and tap on the counter to get rid of any air bubbles. Bake for 55 minutes.
- Remove from the oven, tap on the counter a few times, then flip upside down onto a cooling rack. Do not remove the cake from the pan.
- Once completely cool, about an hour, run a knife around the edge of the cake pan and unmold the cake. Peel the parchment off the bottom. Set aside.
- Prepare pastry cream, while the chiffon cake is baking and cooling. Line a sheet tray with plastic wrap and have a large sieve on hand.
- In a medium bowl, whisk the cornstarch and sugar until no lumps remain. Whisk in egg yolks until smooth.
- Pour the milk into a small saucepan. Slice the vanilla bean, scrape the seeds from the pod and add to milk along with the empty pod. Stir constantly over medium heat until it just comes to a boil. Whisk half of the milk vigorously into the egg yolk mixture, then while stirring more, pour back into the pot with the rest of the hot milk and whisk over medium heat until thick and bubbling. Whisk while bubbling for one minute. Then take off the heat and whisk in the butter.
- With a spatula, push the pastry cream through the large sieve onto the plastic wrap lined tray. Spread into an even layer, fold the plastic wrap over the top, and seal the edges. Let cool at room temperature, then place in the fridge.
- The next day, or once pastry cream and cake are completely cool, it’s time to assemble the cake.
- Prepare the stabilized whipped cream. Sprinkle the gelatin over the cold water in a small microwave-safe bowl. Let stand until set. Whip the heavy cream to soft peaks. Gradually add the powdered sugar and vanilla, whip to medium peaks. While whipping to medium peaks, microwave the gelatin until completely liquid, about 5-10 seconds. Slowly stream the gelatin into the whipping cream while the mixer is running until it reaches stiff peaks. Place in the refrigerator until you need it.
- With a long serrated knife, slice the chiffon cake into three even layers. Make sure to clean up as many crumbs as possible and keep a tidy space while assembling the cake.
- Beat the pastry cream by hand or in the stand mixer until smooth and spreadable. Set aside.
- Begin assembly. Place one layer of chiffon cake on your serving plate. Spread the raspberry jam evenly over the first layer of cake. Place the second layer of cake over the raspberry spread. Spread the pastry cream over the second layer of cake. Top with the final layer of cake.
- Spread a thin layer of stabilized whipped cream around the edge of the cake. Pile the rest of the whipped cream on top of the cake and shape into an even dome with an offset spatula. Once satisfied with the shape, place in the refrigerator while you roll out the marzipan.
- Unwrap two logs of marzipan and combine into one large ball. Rip off a ping-pong-sized ball of marzipan and dye it red or pink for the rose. Dye the rest a very light green. While kneading and coloring the dough you may need to use some powdered sugar on the surface so it doesn’t stick.
- On a surface dusted with powdered sugar, roll the marzipan out to a 16-inch circle. Make sure to dust and flip the disc so it doesn’t stick.
- Take the cake out of the fridge and gently cover it with marzipan. Smooth the top and gently pull at the sides to remove any wrinkles. Trim any excess marzipan at the bottom of the cake with a paring knife.
- Make a marzipan rose with the pink or red marzipan. See the recipe here.
- Cut a small hole in the marzipan in the center on the top of the cake. Place the rose in the hole.
- Using a small sifter, lightly dust the top of the cake with powdered sugar.
- Ta-da! Enjoy all your hard work. For a clean cut, slice with a hot, sharp knife.
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