{"id":75,"date":"2020-09-30T23:36:26","date_gmt":"2020-09-30T23:36:26","guid":{"rendered":"http:\/\/rayfilet.com\/?p=75"},"modified":"2020-10-19T14:42:41","modified_gmt":"2020-10-19T14:42:41","slug":"swedish-princess-cake","status":"publish","type":"post","link":"http:\/\/rayfilet.com\/index.php\/2020\/09\/30\/swedish-princess-cake\/","title":{"rendered":"Swedish Princess cake"},"content":{"rendered":"\n

A Princess Cake is a fancy layered cake common and founded in Sweden. The dessert begins with a light sponge layer, vanilla custard, another sponge, raspberry jam, a chantilly cream dome, as well as one last layer of sponge for extra structure, and all finished off with a thin topping of marzipan.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n\n\n

Custard Layer<\/strong><\/p>\n\n\n\n

2 egg yolks<\/p>\n\n\n\n

\u00bd  tbsp sugar<\/p>\n\n\n\n

2 \u00bd tbsp cornstarch<\/p>\n\n\n\n

1 \u00be  (385g) cup milk<\/p>\n\n\n\n

2 tbsp butter<\/p>\n\n\n\n

1 tsp vanilla<\/p>\n\n\n\n

\u00bc tsp salt<\/p>\n\n\n\n

Instructions<\/p>\n\n\n\n

  1. In a small saucepan whisk together sugar, cornstarch, salt, and egg yolks. Once combined slowly whisk in milk<\/li>
  2. Place pan over medium\/low heat and cook stirring constantly until thickened. Remove from heat and whisk in butter and vanilla<\/li>
  3. Let cool to room temperature before pouring into a plastic wrap lined 8 inch baking pan. Place in fridge until assembly <\/li><\/ol>\n\n\n\n

    <\/p>\n\n\n\n

    Sponge<\/strong><\/p>\n\n\n\n

    1 cup flour (145g) flour<\/p>\n\n\n\n

    1\/2 tsp salt<\/p>\n\n\n\n

    1 tsp baking powder<\/p>\n\n\n\n

    1 tsp vanilla<\/p>\n\n\n\n

    2 tbsp cornstarch<\/p>\n\n\n\n

    5 eggs<\/p>\n\n\n\n

    \u00be + 2tbsp (160g) sugar<\/p>\n\n\n\n

    4 tbsp (60g) butter (melted and cooled<\/p>\n\n\n\n

    1. In a large bowl beat together eggs, and sugar until lighter in color (5 mins) Then add vanilla and mix until incorporated<\/li>
    2. In a small bowl combine flour, salt, baking powder, and cornstarch. Add to egg mixture and fold together until smooth<\/li>
    3. Add melted butter and mix until combined ( Be careful not to over mix)<\/li>
    4. Preheat oven to 350 and line a 9 inch baking pan with parchment ( As well as lightly coat with oil). Pour sponge batter into cake pan and bake for 20-25 minutes until the cake is golden and springy to the touch. Immediately remove from pan and let cool until assembly <\/li><\/ol>\n\n\n\n

      Chantilly Cream<\/strong><\/p>\n\n\n\n

      1 pint of heavy cream<\/p>\n\n\n\n

      2 tbsp water<\/p>\n\n\n\n

      2 tsp gelatin<\/p>\n\n\n\n

      \u2153 cup powdered sugar<\/p>\n\n\n\n

      1 tsp vanilla<\/p>\n\n\n\n

      1. In a small microwave safe bowl whisk together water and gelatin. Place in the microwave for 10 seconds until the gelatin is dissolved. Set aside<\/li>
      2. In a large bowl whip heavy cream until soft peaks are formed, add powder sugar, vanilla, and gelatin mixture. Continue beating until stiff peaks are formed. Cover and place in fridge until assembly <\/li><\/ol>\n\n\n\n

        Marzipan<\/strong><\/p>\n\n\n\n

        2 cups (215) almond meal<\/p>\n\n\n\n

        1 \u00bd cup (190g) powdered sugar<\/p>\n\n\n\n

        2 tsp almond extract<\/p>\n\n\n\n

        1 tsp vanilla extract<\/p>\n\n\n\n

        \u00bd tsp salt<\/p>\n\n\n\n

        1 egg white<\/p>\n\n\n\n

        1. In a bowl of a food processor combine almond meal, powdered sugar, and salt. Once combined add egg white, almond extract and vanilla. Pulse until dough like<\/li>
        2. Form marzipan into a ball and cover with plastic wrap. Store at room temperature until assembly<\/li>
        3. <\/li><\/ol>\n\n\n\n

          Assembly<\/strong><\/p>\n\n\n\n

          \u2154 Raspberry jam (300g)<\/p>\n\n\n\n

          1 recipe of Genoise Cake<\/p>\n\n\n\n

          1 recipe of Chantilly cream<\/p>\n\n\n\n

          1 recipe of Marzipan<\/p>\n\n\n\n

          4 Ounces of melted dark chocolate (optional)<\/p>\n\n\n\n

          <\/p>\n\n\n\n

          1. Begin by slicing the cake into three layers.<\/li>
          2. Place Custard layer on top and add another sponge layer<\/li>
          3. Evenly spread raspberry jam across the cake, and then add the whipped cream. Shape the whipped cream layer into a dome shape, and then space in the fridge for at least an hour<\/li>
          4. Next sprinkle powdered sugar onto a clean surface and begin to roll out marzipan. Roll until roughly \u00bc inch thick and 18 inches thick<\/li>
          5. Remove cake from the fridge and place rolled marzipan on top. Smooth the marzipan around the cake to form a dome shape. Once again place in the fridge for at least an hour<\/li><\/ol>\n\n\n\n

            Note:<\/strong> I decorated the cake by piping melted dark chocolate in loose swirls as well as placing a fondant rose on top<\/p>\n","protected":false},"excerpt":{"rendered":"

            A Princess Cake is a fancy layered cake common and founded in Sweden. The dessert begins with a light sponge layer, vanilla custard, another sponge, raspberry jam, a chantilly cream dome, as well as one last layer of sponge for extra structure, and all finished off with a thin topping of marzipan. Custard Layer 2 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"footnotes":""},"categories":[21],"tags":[],"_links":{"self":[{"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/posts\/75"}],"collection":[{"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/comments?post=75"}],"version-history":[{"count":3,"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/posts\/75\/revisions"}],"predecessor-version":[{"id":81,"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/posts\/75\/revisions\/81"}],"wp:attachment":[{"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/media?parent=75"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/categories?post=75"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/tags?post=75"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}