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A PRINCESS STORY
Prinsesstårtan! The Princess Cake! One of the most classic and popular Swedish cakes and a favourite for all celebrations.
This is a traditional Swedish layer cake consisting of alternating layers of airy sponge cake, pastry cream, a thick-domed layer of whipped cream and covered by a layer of marzipan. Mmmmmmmmm!!!!!!
Prinsesstårtan was from the beginning simply called "Green Cake" and was created by teacher Jenny Åkerström. The recipe for Green Cake appeared for the first time in the cookbook "Prinsessornas kokbok" ("The Princesses' Cookbook"), which was first published in the 1930s. Jenny named the cookbook after three of her students, the princesses Margaretha, Märta and Astrid, who were daughters of Prince Carl and Princess Ingeborg of Denmark. The Green Cake was later named the Princess Cake because it happened to be the princesses’ absolute favourite out of all the cakes in the book.
Today, the Princess Cake is one of the most classic cakes and is suitable for all forms of celebrations and ceremonies. About half a million Princess Cakes are sold every year in Sweden where it even has its very own week: “Prinsesstårteveckan” ("Princess Cake Week"). This has been a special week in Sweden since 2004. It falls on the last week of September every year and SEK 10 of each Princess Cake sold and SEK 2.50 of each Prinsessbakelse (Princess pastry) sold during the week go to Crown Princess Victoria's fund, a fund dedicated to disabled children.
When Crown Princess Victoria of Sweden’s daughter Estelle was born in 2012, the Princess Cakes were sold out all over the country.
There are even several varieties of this loved cake, with different colors of the marzipan cover. An example is pink marzipan, which often also contains jam. This cake though, is actually called Opera Cake, rather than a variant of Princess Cake. Another variation is yellow marzipan, which is usually called Carl Gustav Cake. Other variations of the color are often called Prince Cake. The cake is also often made in smaller varieties, called Prinsessbakelser which are common in cafes and patisseries because they are suitable for one person. However, the green, large cake, decorated with icing sugar and a pink marzipan rose, continues to be the most common and the most popular.
FANCY MAKING YOUR OWN PRINCESS CAKE?
INGREDIENTS
&
INSTRUCTIONS
3 eggs
1.5 dl caster sugar
0.75 dl plain white flour
0.75 dl potato flour
1 teaspoon baking powder
FILLING
1 tablespoon caster sugar
1 tablespoon potato flour
4 gelatin leaves
2 dl cream
2 teaspoons vanilla sugar
1.5 dl milk
1.5 dl whipping cream
2 egg yolk (s)
GARNISH
3 dl cream
1 marzipan lid
icing sugar
1 st rose made from marzipan
1. Set the oven to 175 degrees. Grease and toast a round cake tin, about 24 cm in diameter.
2. Mix eggs and sugar ans whisk whisk whisk. Mix wheat flour, potato flour and baking powder and stir it into the egg batter.
3. Pour the batter into the mold. Bake in the lower part of the oven for about 30 minutes. Let the cake rest for a few minutes before turning it upside down on a wire rack to cool.
4. Place the marzipan lid in its packaging and leave it at room temperature.
5. Mix milk, cream, egg yolks, sugar and potato flour to the filling in a saucepan. Heat on low heat while stirring until the cream thickens and the first bubble is visible. Lift the saucepan off the heat.
6. Put the gelatin leaves in cold water for 5 min. Take the gelatin leaves out of the water and put them in the hot cream. Stir until the gelatin melts. Put the saucepan in cold water so that the cream cools. Stir occasionally.
7. Whip the cream with the vanilla sugar to a firm foam. Mix everything together.
8. Divide the cake into three bases. The top should be about 1 cm thick.
9. Lay on the middle bottom and spread on the rest of the cream. Let the cream be a little higher in the middle so that the cake becomes chubby.
10. Lay on the top bottom. Whip the cream. Spread some cream around the edge and the rest on top of the cake. Let it be a little higher towards the middle.
11. Put on the marzipan lid. Garnish with icing sugar and marzipan rose. VOILA!!! A Cake fit for a Princess!