:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/i6Qws9BlbY6aylTulLps/8eb014d8c9591edda378ddaddd0086.jpeg "Swedish princess cake")
Source: Pixabay: Dgdom
Swedish princess cake
This dense, creamy cake is filled with fresh fruit, topped with sweet fruit jam and the creamiest whipped cream - all served in a delicious marzipan frosting.
Ingredients
- 4 egg
- 180 g sugar
- 120 g flour
- 60 g potato starch
- 1 teaspoon baking powder
- 1 teaspoon Vanilla flavouring
- 100 g butter
- 4 dl heavy cream
- 100 g confectionery sugar
- 200 g Fruit jam (e.g. strawberries)
- 200 g Fresh fruit (e.g. strawberries)
- 500 g Marzipan
- Green food dye
- powdered sugar for sprinkling
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Directions
I preheat the oven to 175°C, which is very important for the cake to cook evenly.
Beat the eggs and sugar in a large bowl with a whisk until very frothy.
I sift the flour and potato starch into the egg whites, then mix gently but thoroughly to keep the mixture aerated.
Pour the batter into a 24 cm cake tin lined with baking paper and place in the hot oven for about 25-30 minutes. Timing is important here.
I take the sponge cake out of the oven and leave it to cool on a wire rack.
Meanwhile, I melt the butter with the vanilla flavouring and let it cool for a few minutes.
Beat the cream with the icing sugar until it becomes stiff peaks.
I cut the cooled cake into three pieces, spread the jam on top and sprinkle the fruit on top. I spread the vanilla butter on top and top the cake with the whipped cream.
I colour the marzipan with food colouring, then roll it out and cover the cake.
Finally, I press rosettes of the remaining whipped cream on top of the cake and place small dots of jam in the middle of the rosettes.
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vedresbogiSwedish princess cake
This dense, creamy cake is filled with fresh fruit, topped with sweet fruit jam and the creamiest whipped cream - all served in a delicious marzipan frosting.
I preheat the oven to 175°C, which is very important for the cake to cook evenly.
Beat the eggs and sugar in a large bowl with a whisk until very frothy.
I sift the flour and potato starch into the egg whites, then mix gently but thoroughly to keep the mixture aerated.
Pour the batter into a 24 cm cake tin lined with baking paper and place in the hot oven for about 25-30 minutes. Timing is important here.
I take the sponge cake out of the oven and leave it to cool on a wire rack.
Meanwhile, I melt the butter with the vanilla flavouring and let it cool for a few minutes.
Beat the cream with the icing sugar until it becomes stiff peaks.
I cut the cooled cake into three pieces, spread the jam on top and sprinkle the fruit on top. I spread the vanilla butter on top and top the cake with the whipped cream.
I colour the marzipan with food colouring, then roll it out and cover the cake.
Finally, I press rosettes of the remaining whipped cream on top of the cake and place small dots of jam in the middle of the rosettes.
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