Swedish Princess Cake
Source of Recipe
the web
List of Ingredients
Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup low-fat milk
2 tablespoons butter or margarine
2 large eggs
1 cup sugar
1 teaspoon vanilla
Fillings:
1 jar raspberry preserves
2 cups whipped cream, prepared
2 cups vanilla custard, prepared
Topping:
2 (7oz.) tubes marzipan almond paste
Green food coloring, as needed
Recipe
Lightly butter a 9-inch round cake pan with removable rim.
In a bowl, mix flour and baking powder.
Warm milk with 2 tablespoons butter until butter is melted.
In another bowl, whip eggs, sugar and vanilla until foamy. Add flour and milk mixtures. Beat well. Add batter to the cake pan.
Bake at 350 F for about 25 minutes, until cake begins to pull from sides and top springs back when lightly pressed in the center. Invert cake onto rack and turn rounded side up. Let cool.
Carefully slice cake into thirds with a long serrated knife. Spread a thin layer across the bottom layer with raspberry preserves and whipped cream. On the second layer, spread raspberry preserves and custard. Top with original cake top, cut side down. Smooth fillings into crevices between layers with spatula.
Cover airtight and chill at least 1 hour.
Open both tubes of marzipan and knead together with a few drops of green food coloring until you reach desired shade. Pat into a1/2-inch-thick round, pressing edges to keep them smooth. With a rolling pin, roll marzipan between two sheets of plastic wrap to make a neat round 14 inches wide.
Spoon more raspberry preserves over top of the cake.
Pull off top piece of plastic wrap and carefully center marzipan over the cake. Peel off bottom wrap and gently press marzipan around the cake. Trim excess marzipan from the base and serve cake, or cover and chill.
Yield: Makes 1 cake
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