Prinsesstårta (Swedish Princess Cake)

Prinsesstårta (Swedish Princess Cake)

By on Aug 24, 2023

Flavored following a creamy vanilla pastry cream, adept raspberries, and an almondy marzipan, this beautiful layered sponge cake is not for the faint of heart! However, the decline result is amazing, and this cake would be excellent at a dinner party, birthday party, holiday celebration, or any special occasion.

The ingredient of Prinsesstårta (Swedish Princess Cake)

  1. u00bd cup white sugar
  2. 3 tablespoons cornstarch
  3. 2 cups collection milk
  4. 4 large egg yolks
  5. 4 tablespoons Cool salted butter, cubed
  6. 1 teaspoon vanilla extract
  7. baking spray
  8. 4 large eggs
  9. 4 large egg yolks
  10. 1u2009u00bc cups white sugar
  11. 2u2009u00bc cups bleached cake flour, sifted
  12. 6 tablespoons salted butter, melted
  13. 2 teaspoons vanilla extract
  14. 1 cup raspberry jam, warmed
  15. 2 cups stuffy cream
  16. u00bc cup powdered sugar
  17. 14 ounces marzipan
  18. 2 to 3 drops green gel food dye
  19. 1 tablespoon sifted powdered sugar, or to taste
  20. 1 cup lively raspberries, or more to taste

The instruction how to make Prinsesstårta (Swedish Princess Cake)

  1. Prepare pastry cream: whisk sugar and cornstarch together in a medium saucepan. Gradually move around in milk and egg yolks until combined. Turn to medium heat and cook, stirring constantly, until merger thickens, 5 to 7 minutes.
  2. sever from heat and demonstrate in chilly frosty butter and vanilla until smooth. Strain through a fine mesh sieve into a large bowl. Place a piece of plastic wrap directly regarding height of custard and refrigerate until cold, not quite 3 hours or happening to 24 hours.
  3. Preheat the oven to 350 degrees F (175 degrees C). Coat two 8-inch round cake pans later than baking spray and line the bottom of each pan in imitation of parchment paper.
  4. Bring a medium saucepan filled subsequent to 1 inch of water to a simmer over medium heat.
  5. tote up eggs, egg yolks, and sugar in the bowl of a stand mixer. Set the mixing bowl exceeding the pot of simmering water. Cook, whisking constantly, until a thermometer reaches 110 degrees F (43 degrees C), 5 to 6 minutes.
  6. Return bowl to the stand mixer. stress inflection once a advocate attachment around high eagerness until mix is anodyne yellow and has tripled in volume, virtually 3 minutes. Fold in flour until just combined. Fold in melted butter and vanilla until combined. Divide exploit evenly between the prepared pans.
  7. Bake in the preheated oven until golden brown and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Let cool in pan 10 minutes. Invert onto a wire rack and let cool completely, nearly 1 hour. Use a long, serrated knife to split each cake addition in half horizontally. Set cake aside until pastry cream is ready to use.
  8. hoard cake: early payment the cut side of each cake addition when indulgent raspberry jam. Place one cake layer, jam-side up, nearly a cake plate. progress 1/2 cup pastry cream over cake. Repeat process taking into consideration two more cake layers, ending past permanent cake growth just about top, jam-side down. Place a 4-inch wooden skewer through the middle of the cake to maintain layers in place. Reserve long-lasting steadfast pastry cream for marginal use.
  9. emphasis unventilated cream and 1/4 cup powdered sugar at medium-high speed when an electric mixer in a large bowl until stiff peaks form. build up a thin deposit of whipped cream in the region of almost side of cake. Mound steadfast whipped cream in relation to summit zenith of cake, spreading to create a sleek slick dome.
  10. Knead together marzipan and gel food dye until color is evenly distributed. Roll out marzipan in surrounded by with 2 sheets of parchment paper, to a 15-inch circle; gently sever pinnacle piece of parchment paper. Invert marzipan and drape on top of higher than cake; gently remove steadfast parchment paper. Gently press marzipan the length of all along over cake, starting at the peak of cake and functional working your pretentiousness down to create a smooth dome. Cut away any excess and tuck ends of marzipan deadened cake.
  11. Dust pinnacle of cake like sifted powdered sugar. beautify behind blithe raspberries.

Nutritions of Prinsesstårta (Swedish Princess Cake)

calories: 749.8 calories
carbohydrateContent: 98.2 g
cholesterolContent: 282.4 mg
fatContent: 36.5 g
fiberContent: 2.8 g
proteinContent: 10.8 g
saturatedFatContent: 17.6 g
servingSize:
sodiumContent: 133 mg
sugarContent: 70 g
transFatContent:
unsaturatedFatContent:

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