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home > recipes > cakes > princesstårta
Cake: 4 eggs 1 1/2 decilitre sugar 1 decilitre flour 1/2 decilitre potato flour 1/4 of a grated lemon peel (yellow part only) Filling: 2 eggs 2 tablesoons sugar 1 level tablespoon flour 2 1/2 decilitres simmering milk or cream 1 tablespoon vanilla sugar 1 decilitre heavy cream (for whipping) Almond topping: 100 grams skinned and finely ground sweet almonds 100 grams pure powdered (confectioners?) sugar 1-2 tablespoons cream a few drops green food colouring (or you can use pink, yellow) To make cake: Beat 2 whole eggs and 2 yolks with the sugar until it becomes a very pale yellow colour, light and porous. Add both sifted flours and the lemon peel. In a separate bowl whip the two egg whites until stiff peaks form, then gently fold into the cake mixture. Pour the batter into a buttered and floured cake pan and cook in a 175-200 degree Celsius oven. To make filling: whip the eggs, sugar and flour until well combined and fluffy. Add the hot milk or cream in a steady stream while stirring vigorously. Return to the pan and simmer until the custard becomes thick. Remove from the heat and continue stirring until the custard cools (this stops the custard from setting and prevents a skin forming - a mixer with a dough hook on slow is excellent for this). Last, fold in the vanilla sugar and the whipped cream. To make topping: In a mortar and pestle, pound the ground almonds and the sugar together while slowly incorporating the cream. Keep pounding until a smooth paste. Add a few drops of food colouring until the desired colour. A pale green or a pretty pink are the most traditional colours. Make into a ball and cover with plastic wrap, then chill in the refrigerator for at least 1 hour before rolling out. To assemble the cake: cut the cake into three layers. Put the bottom on a plate and spread with about 1/3 of the custard cream. Put on the next layer and again cover with about 1/3 of the custard cream. Put on the top layer and cover the top and sides with the remaining custard cream. Traditionally the cake has a slightly domed, or rounded, top. Roll out the almond paste between two sheets of waxed paper until it is thin and large enough to cover the top and sides of the cake in one piece. You could measure the height of the cake and multiply that by two, then add the width of the cake and you will know how big it needs to be. Take off one sheet of paper and carefully lift the marzipan and put it over the cake with the paper side up. Once you have adjusted it so the cake is completely covered remove the second sheet of paper and trim any excess marzipan from around the bottom of the cake. Last of all sift a fine dusting of powdered sugar over the top of the cake. It can also be decorated with a marzipan rose and leaves. There are variations on this cake and many recipes call for a thin layer of raspberry jam to be spread on at least one of the cake layers before the custard cream is put on.

Princesstårta


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(posted May 1, 2007)

Cake:
4 eggs
1 1/2 decilitre sugar
1 decilitre flour
1/2 decilitre potato flour
1/4 of a grated lemon peel (yellow part only)

Filling:
2 eggs
2 tablesoons sugar
1 level tablespoon flour
2 1/2 decilitres simmering milk or cream
1 tablespoon vanilla sugar
1 decilitre heavy cream (for whipping)

Almond topping:
100 grams skinned and finely ground sweet almonds
100 grams pure powdered (confectioners?) sugar
1-2 tablespoons cream a few drops green food colouring (or you can use pink, yellow)

To make cake:
Beat 2 whole eggs and 2 yolks with the sugar until it becomes a very pale yellow colour, light and porous.
Add both sifted flours and the lemon peel.
In a separate bowl whip the two egg whites until stiff peaks form, then gently fold into the cake mixture. Pour the batter into a buttered and floured cake pan and cook in a 175-200 degree Celsius oven.

To make filling:
whip the eggs, sugar and flour until well combined and fluffy. Add the hot milk or cream in a steady stream while stirring vigorously. Return to the pan and simmer until the custard becomes thick. Remove from the heat and continue stirring until the custard cools (this stops the custard from setting and prevents a skin forming - a mixer with a dough hook on slow is excellent for this). Last, fold in the vanilla sugar and the whipped cream.

To make topping:
In a mortar and pestle, pound the ground almonds and the sugar together while slowly incorporating the cream. Keep pounding until a smooth paste. Add a few drops of food colouring until the desired colour. A pale green or a pretty pink are the most traditional colours. Make into a ball and cover with plastic wrap, then chill in the refrigerator for at least 1 hour before rolling out.

To assemble the cake:
cut the cake into three layers. Put the bottom on a plate and spread with about 1/3 of the custard cream. Put on the next layer and again cover with about 1/3 of the custard cream. Put on the top layer and cover the top and sides with the remaining custard cream. Traditionally the cake has a slightly domed, or rounded, top. Roll out the almond paste between two sheets of waxed paper until it is thin and large enough to cover the top and sides of the cake in one piece. You could measure the height of the cake and multiply that by two, then add the width of the cake and you will know how big it needs to be. Take off one sheet of paper and carefully lift the marzipan and put it over the cake with the paper side up. Once you have adjusted it so the cake is completely covered remove the second sheet of paper and trim any excess marzipan from around the bottom of the cake. Last of all sift a fine dusting of powdered sugar over the top of the cake. It can also be decorated with a marzipan rose and leaves.

There are variations on this cake and many recipes call for a thin layer of raspberry jam to be spread on at least one of the cake layers before the custard cream is put on.


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