This cake has been on my 'to-bake' list ever since Lucy at Supergolden Bakes and I ogled some snaps of it over on Pinterest. I decided it was going to be my bake for the April meeting of the Chesterfield Clandestine Cake Club, as the theme was Happy Birthday Your Majesty, but alas I couldn't make the event. It was then going to be my bake for the June meeting, when the theme was Cakes from Around the World, but once again life (or more specifically work) got in the way.
This month, the Tea Time Treats challenge is Layer Cakes, whilst the Calender Cakes challenge is Pump Up The Jam, and as both of these challenges end today, and I was damned if I was going to miss another opportunity to bake this amazing cake, I grabbed a mixing bowl as soon as I got in last night, and didn't stop whisking until these beautiful mini Swedish Princesstartas were sat on the table in front of me. Now all I have to do is write up the recipe before the end of today... Let's hope I don't get distracted!
A Swedish Princesstarta is traditionally made of layers of sponge, jam, pastry cream, and domed whipped cream and covered with a pale green marzipan. I have combined my go-to recipes for each of the above components, but I did scale everything down here to make two smaller cakes, as with the fresh cream elements it won't keep as long as a normal cake. If you wanted to make this as a celebration cake (for which it would be perfect) just double up all the quantities and use an 8 inch cake pan for a stunning centrepiece.
Ingredients (makes 2 small cakes)
For the Sponge
- 60 grams salted butter
- 60 grams golden caster sugar
- 1 egg
- 60 grams self-raising flour
- 1 tablespoon milk
For the Pastry Cream
- 1 egg yolk
- 25 grams vanilla sugar (or caster sugar and vanilla extract)
- 2 teaspoons cornflour
- 110 grams full fat milk
To Assemble
- 2 tablespoons Strawberry Jam (I used Mackay's Strawberry Preserve)
- 4-5 fresh strawberries
- 300ml double cream, whipped
- 300 grams marzipan
- green and pink gel food colours
Method
First, make the sponge cake. Pre-heat the oven to 160 degrees, and line two 5'' cake tins. Cream together the butter and sugar until light and fluffy. Add the egg and beat well. Sift in the flour, and gently fold into the mixture until combined, then add the milk, and fold again to loosen the mixture. Divide the mixture between the two prepared tins, and bake for 15-20 minutes or until the sponge is firm to touch. Remove from the oven, and place on a cooling rack.
Whilst the cake is baking, make the pastry cream. Place the egg yolk, sugar and cornflour in a bowl, and whisk until smooth and silky. Heat the milk in a saucepan until just warm. Remove from the heat, and add to the egg mixture slowly, whisking continuously. Once all the milk has been added, return to the saucepan, and heat over a low heat, continuing to whisk the mixture until it thickens to a custard. Remove from the heat, transfer to a bowl, and set aside to cool to room temperature, then place in the fridge to cool completely. Stir occasionally to prevent a skin from forming.
Once the cake and the pastry cream are completely cool, you can assemble the Princesstarta as follows;
Take a serrated knife, and slice each cake horizontally to create two layers.
Spread a tablespoonful of strawberry jam on each of bottom layers.
Add a layer of chopped fresh strawberries.
Divide the pastry cream between the two cakes.
Place on the top layer of the sponge.
Use a pallet knife to use a little of the whipped cream to seal in the edges of the filling, then heap the rest on top of the two cakes.
Take the marzipan, and reserve a little (about 20g) to make the traditional rose decoration. Colour the remainder with the green food colouring. Divide the green marzipan into two equal portions, roll each out to around 5mm thick, and use to cover the Princesstarta, smoothing the tops to shape the cream underneath to a dome shape.
Trim the edges to remove an excess marzipan, and tuck the cut edges under the cake for a neat finish.
Decorate with a pink marzipan rose (tutorial to follow) and a dusting of icing sugar.
Store in the fridge, serve chilled, and consume within two days.
I am linking this recipe up with Tea Time Treats, hosted by Karen from Lavender and Lovage and Kate from What Kate Baked as the theme is Layer Cakes, of which this little beauty has plenty!!
I am also linking with Calender Cakes, hosted by Rachel of Dolly Bakes and Laura of Laura Loves Cakes, where the theme this month is Pump Up The Jam.
