![]() I have acquired a taste for fondant, but for fondant haters – you’ll want to use the best marzipan available. The pound of marzipan I bought covered three of the 5-inch cakes, so the fourth one received a coating of pink fondant. And the interiors remained super fresh and tasty all sealed in with buttercream and marzipan. This extra insurance gave me plenty of time to deliver the cakes to friends and family. ![]() Princess Cake purists will probably take issue with this, but the cakes held up extremely well for several days in the refrigerator. I made another small addition: A thin layer of buttercream covers the entire cake so the marzipan coating will stand firm and look smooth. I am nothing if not paranoid of a cake wreck. Speaking of whipped cream, I stabilized it with gelatin so the dome would be sturdy under the weight of the extra cake layer and marzipan. I torted the sponge into 4 layers instead of the usual 3. This provides and extra cake layer that can be placed between the whipped cream and marzipan coating. My research found most bakers reporting the top dome of whipped cream broke down the marzipan covering quickly, so the cake needed to be eaten the same day it was made. Currently, the cake is baked all over Sweden and is popular for special occasions.Īlthough this recipe has all of the cake’s original elements, I built it a little differently to give it a longer shelf life in the refrigerator. The cake was renamed Princess Cake rather than Gron Tarta or Green Cake because the Princesses loved the cake so much. Prinsesstårta has its origins in the 1920’s with Jenny Akerstrom, a Swedish home economics guru who was an instructor to the three daughters of Prince Carl, Duke of Vastergotland: the Princesses Margaretha, Martha and Astrid. There’s a rich history behind Princess Cake, and you can find some interesting facts from a quick web search, but here’s a brief summary : This gave me some good practice, which I needed because it turns out that it may be my new favorite cake – edging out Twelfth Night Cake by just a smidge! History Behind the Cake Instead of one big cake, I decided to make four little cakes. One thing is for sure, it’s a cheery sight on a grey day! I think it would be perfect for upcoming spring holidays such as Mother’s Day and Easter.Ī few days ago I decided to knuckle down and check mark the box next to Princess Cake. ![]() Perhaps it’s because I’m longing for spring and all its pink blooms and greenery. Princess Cake has been on my baking bucket list for ages, and I always seem to revisit the idea of making it in winter. It is traditionally dome-shaped and covered with a layer of sweet marzipan tinted green. Swedish Princess Cake (Prinsesstårta) is a classic Scandinavian torte with layers of sponge cake, raspberry jam, vanilla custard, and whipped cream.
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