♩♫♩♩”Ja må de leva, ja må de leva, ja må de leva uti hundrade år……”♩♫♩♩
There are lot’s of birthdays to celebrate right now. My husband is turning….well he is having a birthday. And another very important one is that my blog is turning 1 year!! I can’t believe it already has been a year since I started blogging. It has been so much fun. I really enjoy sharing my favorite recipes with all of you and also come up with some new ones. Your feedback is great. And the support I have gotten… Thank you so much. It is so exciting every time one more person is “following” me and my blog. It is so inspirational and it really keeps me going. I just love it.
Since we are having all these important birthdays, let’s just enjoy them with the best birthday cake there is. Princess cake.
Princess cake is my absolute favorite cake. It is probably one of the most common cakes at home (if you don’t count the regular strawberry cake of course). It is served for any occasion or holiday. Luckily it is also my husbands favorite. It is a light (not light as in low calorie…sorry. Light as in fluffy and airy.) The only hard part is to roll out the marzipan “lid” very thinly. You can buy already made marzipan in many specialized grocery stores (you just add some food coloring). If you can’t find that, just do your own. When I was younger there really was just one version. A pink cake with a pink rose on top. Now you have them in pink, green and white… Perhaps even more colors. The filling can vary slightly but it ( in my opinion) should have a raspberry jam on the bottom layer, vanilla creme on the second layer and whipped cream for the top layer under the marzipan “lid”. Ok, enough of this teasing…. I better just cut to the chase and give you the recipe.
Here is the world-famous Princess cake.
Happy birthday Älskling and happy birthday to my blog. “And many more….”
1 c. granulated sugar.
1/2 c. flour.
1/2 c. potato flour (potato starch).
2 tsp. baking powder.
(If you rather use your favorite sponge cake recipe that is ok to use for this cake.)
About 4 oz. of marzipan.
Food coloring of your choice.
1 cup vanilla cream or vanilla pudding.
1/2 – 1 c. raspberry jam.
1 1/2 c. whipped cream.
Butter a spring cake-pan (10-12″) and add a little flour that you shake around in the pan, making sure all of the pan is well buttered and covered in flour. This is instead of breading with bread crumbs.
Whip sugar and butter until light and fluffy. Mix all the dry ingredients together. Add the dry ingredients with sugar & butter. Pour the batter into the cake pan. Bake in a 350F (175C) degree oven for about 40 minutes. Place the cake in the lower parts of the oven. When done take the cake out of the pan and let cool completely.
Mix the marzipan and food coloring. Roll it out until very thin (and as perfectly round as you can). Roll it out on a piece of wax-paper so that it doesn’t stick as easily.
Cut the cake into three layers with the top layer being the thinnest one. Add the raspberry jam onto the first layer. Make sure the jam reaches all the way out to the very edge (this applies to all different fillings and layers).
Place the second layer on top of the first. Add the vanilla cream/pudding. Make it a little thick so it is well saturated into the cake. Add the third layer. Whip the heavy cream. Spread on the cream. Make sure it is a nice and thick layer.
Add the thinly rolled out marzipan “lid”. Make sure it is well centered.
Straighten out any fold at the very bottom of the lid. It is ok to have a few folds. It makes it look home-made. Cut off any unevenness from the bottom of the marzipan.
If you would like to, make a little flower out of any left over marzipan. Roll out a little piece and place a rose-leaf onto it, pressing it down to make an imprint. Cut around with a small knife (sprinkle with some cake glitter or light food safe coloring/powder- Note that it is optional).
Sprinkle over some powdered sugar all over the cake “free hand”with a sieve or use a stencil for a pretty pattern.
Marzipan flowers and leaves are easy to make.
Roll little balls/marbles of the marzipan. Press them flat with your fingers. Shape into leaves. Put them together into a flower shape. Cut off the bottom part that becomes a little “clumpy” when you add all the leaves together.
For the leaves I have just flattened out some of the marzipan and then pressed down some rose leaves to create an imprint. Cut around the leaf and take off access marzipan.
As a final touch you can brush them slightly with some cake glitter or coloring. Usually these flowers are colored by food coloring, but I think they are really pretty in their “natural” color.