Princesstårta (Swedish Princess Cake)

I wanted to surprise E. at her farewell party with something special. I was thinking of a Spanish dinner first, then Spanish dessert then the big idea came. Baking a cake which reminds her of Spain. But how should I carry this out? The more bigger idea came one week before the party. The cover of the cake will be Spanish.   

I wanted a special cake not only because of the cover but because of what is under it. My best friend deserves the best therefore I thought that one of my favorite, the Swedish Princess Cake would be perfect for this occassion, even the marzipan won't be green as the traditional one because the Spanish flag's colours - red and yellow - don't fit to the green. :) 

I'm quite satisfied with the outcome, it seemed E. was also happy for her surprise :) and within one day the cake was consumed.

Ingredients:

For the cake:

3 eggs

150 ml liszt (75 ml wheat flour + 75 ml potato flour)

75 g caster sugar

1 teaspoon baking powder

Vanilla cream:

2 eggs 

3 dl milk

1 tablespoon sugar
1 tablespoon vanilla sugar

2 big tablespoon flour

Topping:

3 dl whippable cream

+ jam (I used sour cherry jam)

+ ready made marzipan (around 30 dkg)

Preheat the oven to 175°C and prepare a 22-24 cm round cake pan for making the sponge, the base ok the cake.

In a big bowl whip the eggs and sugar with a hand mixer until it gets white. In an other bowl mix the flours with the baking powder then add to the egg and sugar mixture and mix them carefully. If it's ready pour the dough into the cake pan.

Bake the sponge in the bottom part of the oven for about 30 minutes. Let it cool in the pan for a few minutes before taking it out and put on a wire rack to chill completely.


For the vanilla cream mix the egg yolks, sugar and flour in a medium-sized pot, add the milk slowly to it, stir it constantly. Heat on low heat while stirring until the cream is thick and you can see bubbles. Lift away from the heat. Beat the egg whites up but don't overbeat them. It is ready when you titl the bowl and the mixture does not slide around. Admix the egg whites to the cream, mix them carefully.


Put the whippable cream in the freezer for 20 minutes before whipping to cool. You will see, you can whip it easier.


Split the cake into three layers. Place the bottom piece of sponge cake on a tray and grease some vanilla cream on it. Add the second sponge cake, grease a thin layer of jam, then another layer of vanilla cream. Add the last, top sponge cake layer.


Take the cream out from the freezer, whip in a big bowl (if you have dr. Oetker Whip it!, definitely add a pack also into the cream!!!! It's my jolly joker!) Add a thin layer of cream around the sides and the rest in the middle of the cake to create a dome on the top.


Roll out the marzipan to 3 mm thin, roll on the rolling pin, carefully put on the cake and decorate. I covered the cake with white marzipan, used red and yellow marzipan for Spanish flag and made roses also.


My cake's base was from Honey and soy.