Thanksgiving weekend is finally here 🙂 well, almost amyway. It means fun get together with family and friends.. and mounds of yammy food 🙂 I was experimenting with Swedish princess cake that I first saw on great british bake off. I really wanted to make it perfect for the holidays. But, alas, yet have to learn how to make it. First of, french sponge genoise is extremely difficult to make I find. As soon as you try to mix in batter in, the whole mixture just colapses and looses it’s volume. After two fails, I made it happen. Also, instead of corn starch I used corn flour first time. The recipe was calling for corn flour and even though I had bells ringing in my mind, I assumed I should trust Mary Berry. After all that, on my third time it came out just great 🙂
The cake is super moist and just enough sweetness in it, with layers of raspberry jam, vanilla custard and fresh whipped cream. Yam.
I hope you guys have a great weekend. Stay warm 🙂
For the sponge: 4 large eggs, 150 gr caster sugar, 75 gr plain flour, 75 gr corn starch, 1 tsp baking powder, 50 gr melted butter.
For the vanilla custard: 500 ml milk, 1 tsp vanilla extract, 5 egg yolks, 100 (1/2 cup) gr caster sugar, 50 (1/3 cup plus 1 tbps) gr corn starch, 50 gr butter.
100 gr raspberry jam.
Filling: 600 ml cream (whipped)
For the decoration: 50 gr dark chocolate.
For the marzipan: 400 gr ground almond, 150 gr sugar, 250 gr icing sugar, 2 medium eggs, 1 tsp vanilla extract, green food colouring paste (don’t use liquid colouring paste).
For the vanilla custard, pour the milk into a pan with vanilla extract, place over a low heat until just simmering. Remove from the heat. In a large separate bowl, whisk the egg yolks, sugar and corn flour together until pale and creamy. Stir the warm milk into the egg mixture slowly mixing constantly. Pour the egg mixture back into the pan and cook over a low heat for 5 minutes, whisking constantly, until the mixture thickens. (it should be very thick). Remove from the heat and beat in the butter until melted and well incorporated. Transfer to the bowl, cover the surface with plastic wrap tightly touching the surface to prevent a skin forming and leave to cool. Set aside to chill in the fridge
For the sponge. Preheat the oven to 180 C. Grease and line the base of 9 inch cake form with parchment paper. Put the eggs and sugar into a large bowl and whisk it together until the mixture is very pale and thick and leaves ribbons on the surface when lifted (for about 5 minutes). Sift the corn flour, plain flour and baking powder over the egg mixture and gently fold in with spatula. Fold in the melted butter very carefully. Be careful not to deflate the batter.
Pour the mixture into the baking pan and bake for 25-30 minutes until the sponge springs back when lightly touched and the dough has started to pull away from the sides. Let it cool completely before next step.
To assemble the cake, using very sharp knife cut the cake into 3 even layers. Place one of the layers on the serving dish. Spread a very thin layer of custard over it. Spoon quarter of the custard into the piping bag fitted with a plain nozzle and pipe a border around the edges of the cake. This will contain the jam.
Spoon the raspberry jam over the sponge, and spread evenly within the border. In a bowl, whip 500 ml of cream to firm peaks. Fold half of the cream into the remaining custard. Spread one-third of the custard cream over the jam. Place the second cake layer on top. Spread over the remaining custard cream mixture.
Place the third cake layer on top. Spoon over the remaining whip cream covering the sides and smoothing into a small dome shape on top. Set aside in the fridge for an hour. Meantime, prepare marzipan. Mix the ground almonds and sugars in a mixer fitted with a dough hook. Add the ggs and almond extract; knead until it forms stiff dough. Turn out onto surface dusted with icing sugar and add green food colouring. Knead until you have smooth and even green paste.
Roll out the marzipan into 16 inc diameter circle (large enough to cover the cake). Lift the marzipan up over the cake and shape it around the sides of the cake with hands to get a smooth finish. Trim any excess.
Whip the remaining 100 ml of cream to medium peaks and spoon the piping bag fitted with a small star nozzle. Pipe around the base of the cake. Spoon the melted chocolate into piping bag and make a pattern you like on the top.
Done! I hope you guys give it a try and if you do, please let me know how it turned out for you.