Amongst my group of friends, I am the birthday cake maker. Thus, when a friend told me she was hosting a "Swedish" dinner party to celebrate her 25th year, she asked if my contribution would be the cake. "Yes" was my immediate answer, and I suggested a princess cake.
A princess cake is no easy dessert; it involves six components: sponge cake, whipped cream, pastry cream, raspberry jam, simple syrup, and marzipan. But after extensively researching it and clearing away part of my weekend, I decided to give it a try. Luckily, the cake was a huge success! It was moist, delicious, and absolutely perfect.
Although I spent a lot of time worrying about it, each element of the cake was not that difficult. Since I've never worked with marzipan, rolling it out was the hardest part of the process. If you are an experienced baker looking for a scrumptious cake that will definitely impress, I suggest you make it. Here's the recipe and my photos.
From Martha Stewart Ingredients For the genoise: Directions Serves 8-10. *I did not have Armagnac, but instead used Creme de Cassis.
Scandinavian Princess Cake
Vegetable oil cooking spray
1 1/4 cups cake flour (not self-rising), sifted
6 tablespoons almond flour, toasted
1/2 teaspoon salt
6 large eggs
4 large egg yolks
1 cup granulated sugar
4 ounces (1 stick) butter, melted
For the pastry cream:
2 cups whole milk
1/2 vanilla bean, split and scraped, pod reserved for another use
Pinch of salt
1/2 cup granulated sugar
3 large egg yolks
1/4 cup cornstarch
1/2 ounce (1 tablespoon) cold butter
For the simple syrup:
1/4 cup granulated sugar
1/4 cup water
1/4 cup Armagnac (optional)*
1/2 cup seedless raspberry jam
3 cups heavy cream
2 packages (7 ounces each) marzipan
Green food coloring, for decorating
Confectioners' sugar, for dusting
From Martha Stewart
For the genoise:
*I did not have Armagnac, but instead used Creme de Cassis.