Princesstårta

This Swedish cake is my all time favourite.

Usually my mother prepares it when I go back home but this time we made it together when my parents came to see me here in Verona :)

PRINCESSTÅRTA

Base:

3 eggs

170 g (2dl) sugar

2 teaspoons baking powder

2 teaspoons vanilla sugar

50 g (0,75 dl) white flour

50 g (0,75 dl) potato flour

Filling:

200 g raspberry jam

300 ml cream

2 gelatines

1 portion ready vanilla cream mix

200 ml milk

300 g green marzipan

+ icing sugar for decoration

Preheat the oven to 175 C. 

Prepare a spring cake tin spreading butter on the base and on the linings. 

Add breadcrumbs all over the tin making sure they stick everywhere.

Whisk the eggs with sugar into a white and fluffy foam. In another bowl mix together all the dry ingredients (baking powder, vanilla sugar, white flour and potato flour) and add them slowly in the egg-sugar mix. 

Pour the mix in the cake tin and bake in the middle of the oven for 15-20 minutes until the crust is golden brown and when you stick a toothpick in the cake it doesn't leave a mark. Remove from the oven, let cool and remove the collar.

For the filling put the gelatines in cold water. Prepare the vanilla cream whisking the ready mix with milk. Whip the cream into foam. Heat the gelatines with a hint of water (1 teaspoon) and mix all the ingredients together.

Divide the cake horizontally in half and in the first one spread a thick layer of raspberry jam. Then add 1/3 of the filling and cover with another layer of cake. Spread the rest of the filling on the cake evenly. With a help of a rolling pin make the marzipan into a round 1/4 cm thin layer and place it on a cake covering it all the way down. Before doing this, make sure the round is big enough, if no, make it a bit thinner or use more marzipan. If it gets sticky, use some icing sugar for help.

Decorate with marzipan or as you wish and sprinkle icing sugar on top. Place in a fridge and serve cool. Enjoy!!