If you want to prepare a delicious dessert and surprise guests, the Princess Cake is the right choice. Dessert has its own interesting history and several different options for execution, which is very pleasing.
Material Content:
Dessert story
The events of this wonderful confectionery start from the beginning of the twentieth century. A teacher of the daughters of Prince Carl Bernadotte himself, the brother of King Gustav V, made a cake. Dessert really liked the princesses Margaret, Martha and Astrid, so they decided to give a name in their honor.
The princess Swedish cake is gaining its popularity in September in the third week. At the moment, it is cooked at any time. Previously, marzipan was exclusively green, but now it can have a different color scheme.
Traditional Swedish Princess Cake
Swedish cake "Princess" is a great dessert that you can cook a holiday. During cooking, it is possible to experiment, for example, add the dye that you like to the mastic.
Ingredients Composition:
- granulated sugar - 190 g;
- milk - 220 ml;
- chicken egg - 8 pcs.;
- vanilla sugar - 40 g;
- salt - 0.5 tsp;
- baking powder for dough - 0.5 tsp;
- wheat flour - 170 g;
- strawberry jam - 4 tbsp. spoons;
- corn starch - 25 g;
- gelatin - 1.5 tsp;
- cream with a fat content of at least 40% - 440 ml;
- powdered sugar - 6 tbsp. spoons;
- butter - 40 g;
- marzipan - 450 g;
- pink, green dyes;
- lemon peel.
Cooking method:
- To make a Swedish cake you will need:
✓ 6 chicken eggs;
✓ granulated sugar - 170 g;
✓ Lemon zest.
You need to take chicken eggs, separate the yolks from the proteins. In a clean container, put the yolks, which should be beaten with a mixer. At the same time, add sugar in small portions very slowly.After the white foam begins to appear on top of the mass, add the lemon zest. This process will take about 5 minutes. - At the next stage, take the separated proteins and combine with salt. Beat with a mixer until the eggs and salt turn into air mass. In time it will take about 5 minutes of time.
- Take 170 g of wheat flour, 1 packet of vanilla sugar, baking powder. All components are mixed. The resulting mass is slowly added to the beaten yolks and mixed until smooth.
- We cover the round baking dish with parchment. We spread the dough into the form and put it in the preheated oven for about 45 minutes. After we extract the resulting biscuit from the oven.
- While baking a biscuit, you can do creams. To make a cream, take half the gelatin and pour two tbsp. tablespoons of hot water. Let it brew for about five minutes.
- In a clean container, add 270 ml of cream and 2 tbsp. tablespoons of powdered sugar. Beat everything with a mixer until a stable homogeneous mass.
- In dissolved gelatin, add two tbsp. tablespoons whipped cream with powdered sugar, mix until smooth. Pour the resulting mass slowly into whipped cream and mix. Clean in a cool place.
- For custard, take the remaining gelatin and soak in chilled water for about five minutes.
- We take milk and pour corn starch to it, the remaining two eggs, 30 g of sugar, a packet of vanilla sugar. We mix the resulting mass and put on fire with constant stirring until boiling. After we remove from the stove and continue to mix for about two minutes.
- The added gelatin is added to the heated mass and mixed until smooth. Let the cream cool.
- Beat 190 g of cream with powdered sugar and vanilla sugar to a thick mass. Add butter, icing sugar, vanilla sugar and mix everything until smooth.
- Take a cooled biscuit and divide it into three equal bases. We smear the first with the resulting custard. Put strawberry jam on the cream and add whipped cream on top. Put the second part of the biscuit on top. On it - butter cream, even out. Then add whipped cream and a third of the biscuit on top. We spread the butter cream and align the side parts of the cake with it.
- Take marzipan, divide in half. The second part should be small, it is needed to decorate the cake with a rose. Mix with food colors of green and pink. Roll marzipan on parchment paper about 2-3 mm thick, cover the dessert. The remaining marzipan is carefully cut from the bottom. From the second part of marzipan we make a rose and fix on top of the cake. A traditional marzipan cake is ready!
Marzipan Treats
Fantastic Swedish Princess biscuit cake with raspberry jam, custard and whipped cream seems intricate to make at home. All doubts will be dispelled after the first preparation.
Ingredients Composition:
- raspberry jam - 110 g;
- flour - 70 g;
- potato starch - 70 g;
- granulated sugar - 170 g;
- egg - 6 pcs.;
- baking powder - 2 tsp;
- gelatin sheet - 2 pcs.;
- cream with a fat content of at least 33% - 260 ml;
- powdered sugar - 4 tbsp. l .;
- marzipan with green dye - 310 g;
- butter - 70 g;
- milk - 300 ml;
- corn starch - 2 tbsp. l .;
- lemon zest - 1 pc.
Execution Technology:
- Preparing the base: beat eggs with sugar until a homogeneous white mass. Slowly stirring, add flour, starch and baking powder to the mass.
- We spread the dough in a baking dish in the form of a circle. We put in a preheated oven and bake in minimum mode until cooked.
- Take the biscuit from the oven. We divide the cooled base horizontally into 3 identical parts.
- Getting to the custard. Heat the milk on the stove. Mix the egg and starch until smooth. The egg mass is gradually added to the heated milk with constant stirring. Add the lemon zest and cook until thickened.Remove the thickened cream from the heat and continue stirring until it cools completely.
- Cooking cream. Pour gelatin with two tbsp. spoons of hot water, stir and let it brew. With a mixer, whip the cream along with the icing sugar. From this mass it is necessary to take two tbsp. tablespoons of cream and add to gelatin. The gelatin mass is very slowly added to the whipped cream and mixed until a homogeneous consistency.
- Beat butter with powdered sugar. It turns out an oil cream.
- On the first part of the biscuit we spread raspberry jam. On top of the jam, align the custard layer. Then we spread the second part of the biscuit and align the top with butter cream, distributing it in the form of a small slide. Stack the third part of the biscuit on top. Put butter cream on top of the whole cake and distribute it over the entire surface.
- Roll marzipan and cover it with the resulting dessert. We align, cut off the excess and delete. The cake is ready to eat.
"Prinsesstårta" without mastic
Looks great "Prinsesstårta" performed without mastic. At the moment, desserts in this form are very relevant.
Ingredients Composition:
- premium flour - 70 g;
- potato starch - 70 g;
- granulated sugar - 220 g;
- chicken egg - 5 pcs.;
- baking powder for dough - 2 tsp;
- milk - 300 ml;
- corn starch - 2 tbsp. l .;
- gelatin sheet - 2 pcs.;
- lemon zest;
- cream with a fat content of at least 33% - 270 ml;
- raspberry jam - 120 g.
Cooking method:
- For a biscuit, beat with a mixer 4 eggs with granulated sugar. With gradual stirring, add flour, potato starch and baking powder to the eggs. Transfer the dough into a round baking dish and put in a preheated oven up to 180 degrees. Bake until cooked for no more than 50 minutes.
- Let the biscuit cool and divide it horizontally into three even parts.
- Cooking custard. Heat the milk over low heat. Mix the egg with corn starch until smooth. Add the mass to the hot milk with constant stirring, lemon zest and cook until thickened. Remove from heat and let cool.
- Pour gelatin with two tbsp. tablespoons of hot water, stir until dissolved. Beat with a mixer cream with two tablespoons of powdered sugar. Separate from the mass two tablespoons and add to the dissolved gelatin. Mix and then add to the bulk of the whipped cream. Mix until smooth.
- Beat butter with powdered sugar. The oil cream is ready.
- We spread raspberry jam on a biscuit, then custard. Level and cover with another layer of biscuit. Put cream on this biscuit. We spread the third biscuit and align the upper part of the cake with butter cream. Dessert is ready to eat.
From the finished biscuit
The traditional Princess Princess cake is an excellent treat for any festive feast. To save time, dessert can be prepared from a ready-made biscuit.
Ingredients Composition:
- ready-made biscuit - 3 parts;
- raspberry jam - 160 g;
- gelatin - 1.5 tsp;
- cream with a fat content of at least 40% - 520 ml;
- milk - 270 ml;
- icing sugar - 70 g;
- egg - 4 pcs.;
- potato starch - 2.5 tbsp. spoons;
- granulated sugar - 3.5 tbsp. spoons;
- vanilla pod - 1 pc.;
- Marzipan - 430 g;
- butter - 70 g.
Cooking process:
- Beat eggs with sugar until smooth. Add starch and chopped vanilla. In a separate container, bring the milk to a boil, gradually introduce the egg mass to it. All this must be constantly stirred. Add the butter and cook until the mass begins to thicken. We remove from the heat and put in a cool place.
- Soak gelatin in two tbsp. tablespoons of boiled water and mix until dissolved. Whip the cream with powdered sugar. From the whipped cream, separate two tbsp. tablespoons and add them to the gelatin. Mix and add to the main part of the whipped cream. Whip it all until smooth.
- Take one part of the finished biscuit, apply raspberry jam. Distribute evenly and add cream on top.Next, spread the second part of the biscuit from above. Apply vanilla cream, distribute evenly. Add cream, making a small slide on top. Cover with the third part of the biscuit and level the whole cake with cream.
- Lay the rolled marzipan on top of the cake. Align, cut off excess marzipan. Add a marzipan rose from above for beauty. Sprinkle with powdered sugar on top. The cake is ready.
To surprise guests at the festive table, choose the appropriate recipe for the traditional Swedish Princess cake. This masterpiece will not leave anyone indifferent.
