Scandinavian Princess Cake
We Also Love
- Comments()
Martha Stewart Living, December 2008
- Yield Serves 10
Add to Shopping List
Ingredients
FOR THE GENOISE
- 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)
TO ASSEMBLE
- 1/2 cup seedless raspberry jam
- 3 cups heavy cream
- 2 packages (7 ounces each) marzipan
- Royal blue gel-paste food coloring, for decorating
- Confectioners' sugar, for dusting
Directions
- Make the genoise: Preheat oven to 400 degrees. Coat 2 rimmed baking sheets with cooking spray, line each with parchment, then spray parchment. Combine cake flour, almond flour, and salt in a medium bowl.
- Whisk eggs, yolks, and granulated sugar in a mixer bowl set over a pot of simmering water until sugar dissolves and mixture is warm to the touch, about 2 minutes. Attach bowl to mixer, and whisk on medium speed for 2 minutes. Raise speed to high, and whisk until mixture is pale and thick, 4 to 5 minutes. Sift flour mixture over egg mixture, and gently fold. When almost incorporated, slowly add melted butter, and fold.
- Divide batter between baking sheets, spread evenly, and bake until golden brown and springy to the touch, 8 to 10 minutes. Let cool. Run a knife around edges of pans, and invert onto a clean surface; discard parchment. Using an 8-by-3-inch cake ring, cut out 4 circles. Choose the 3 thickest cake circles, and reserve the fourth for another use.
- Make the pastry cream: Bring milk, vanilla seeds, salt, and 1/4 cup granulated sugar to a boil in a medium saucepan. Meanwhile, in a medium bowl, whisk yolks, cornstarch, and remaining 1/4 cup granulated sugar to combine. When milk begins to boil, remove from heat. Slowly ladle half the milk into yolk mixture, whisking constantly. Pour mixture into saucepan, place over medium heat, and cook, whisking constantly, until mixture has thickened, about 30 seconds. Remove from heat, and whisk in cold butter. Strain into a medium bowl. Press plastic wrap directly onto surface, and let cool. Refrigerate for at least 2 hours (or overnight).
- Make the simple syrup: Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and stir in Armagnac if using. Let cool. (Syrup will keep, covered and refrigerated, for up to 1 month.)
- To assemble the cake: Place the cake ring on a 9-inch cardboard circle. Place 1 cake circle in ring, and lightly brush top with syrup. Using a small offset spatula, spread jam on cake layer. Whisk 2 1/2 cups cream until stiff peaks form. Cover jam with 1/2 cup whipped cream. Top with another cake circle, and brush top with syrup. Cover this circle with pastry cream. Place final cake circle on top, pressing down gently, and brush top with syrup. Spoon remaining whipped cream over cake, and smooth. Cover, and refrigerate for at least 4 hours (or preferably overnight).
- Whisk remaining 1/2 cup cream in a medium bowl until stiff peaks form. Remove cake ring, and coat sides of cake with whipped cream. Refrigerate cake until cold, about 30 minutes.
-
Knead a golf-ball-size piece of marzipan with a couple of drops of blue food coloring, adding more drops as needed to reach desired color (this piece should be a few shades darker than the final). Knead half the colored marzipan into remaining marzipan until color is evenly distributed. (Add remaining half if needed to reach desired color.) On a surface dusted with confectioners' sugar, roll out marzipan to a 14-inch circle, about 1/8 inch thick. Place a doily in the center of marzipan. With the rolling pin, slowly but firmly roll over doily to create an imprint. Gently remove doily. Rub confectioners' sugar into marzipan with your fingertips to fill imprint. Place marzipan over cake, smooth sides, and trim bottom edges. Refrigerate for up to 3 days.
Recipe Reviews
More from Food
New From Our Blogs
-
cocktail o'clock: pimm's cup
Everyday Food Blog, May 18, 2012 -
today's recipe: Tuna, Chickpea, and Beet Salad
Everyday Food Blog, May 18, 2012 -
our gluten-free pasta primer
Everyday Food Blog, May 18, 2012 -
eating ice cream in ireland
Everyday Food Blog, May 17, 2012 -
todays recipe: Quick Roasted Chicken with Potatoes, Onions, and Watercress
Everyday Food Blog, May 17, 2012
This is THE most popular cake in Sweden for birthdays and holidays. But the marzipan is coloured green and the traditional decoration is a pink marzipan rose. And no alcohol! The original recipe was published in 1930s by a home-economics teacher at a private school that the royal princesses attended, hence its name (and it was their favourite) The original recipe doesn't contain jam but the current version always does. A cake with pink marzipan and blueberryjam is called operacake. Louise,Sweden
According to Wikipedia (the infallible source), the history is as follows: "According to Wikipedia (the infallible source), the history is as follows: "The current king of Sweden, King Carl XVI Gustaf, had four older sisters, and before he was born there was no heir to the throne. So, the royal confectioner made this special cake for them." Delightful.
This is one of my favorite cakes. I made it two years ago for Christmas and am making it again today. I substituted Amaretto for the Armagnac and it's in the refrigerator right now. Also, there's just a wonderful joy in knowing that you are eating something royal, a great substitute for the usual cake box mix.
(cont. from below)
5. When assembling: The recipe calls for raspberry jam on the first layer only, but I found that it could have been used on 2 layers - for the look of the slice and a bit more sweetness in the taste. Also - the royal blue gel looked a bit greyish-green in mine ... I might recommend have a few more colors to add and experiment with (a lil' goes a long way!)
(cont. from below)
4. If Armagnac is hard to find, then Brandy may substitute. It is very slight in the mix, hardly detectable when tasting the cake.
(cont. from below)
3. When making the pastry cream, I found that it takes much longer to thicken than described in the recipe. It took closer to 4 minutes at med-high heat with constant whisking ... enough to make your arm ache. The speckles of fresh vanilla bean are beautiful, and it turned out absolutely delicious!
(cont. from below)
2. I have a typical size kitchen oven, and I would not recommend baking the 2 sheet pans at the same time on two racks. Use the center rack and bake the 1st sheet for ~9min, then remove and do the 2nd.
This turned out lovely! Don't be afraid ... it is very involved and it does truly take up to three evenings, but it is so phenomenally delicious and delicately beautiful that it is worth it.
I do have a few suggestions to make your life easier in the process, though:
1. the size of the rimmed baking sheets is important. A 1/2-sheet size of 18?
I just made this for a party. When planning to make, plan on taking three evenings, as it must chill between steps.
I just made this for a party. When planning to make, plan on taking three evenings, as it must chill between steps.
What is 'the Guide' that is referred to throughout this recipe? I can't seem to find it!