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One 23cm cake. (° C)
Still under development
About 200g to 250g of marzipan, rolled thin into a circle. Needs to be just barely big enough to cover a dome-like cake.
(4 or 5) eggs
sugar
flour
baking powder
(1 liter) milk
(1 bean) vanilla
(100 grams) sugar
(120 grams) egg yolks
(65 grams) corn starch
(65 grams) butter
(4 deciliters) whipping cream
Bake the sponge cake. Cool and then slice carefully into three layers.
Split the vanilla bean and scrape out the seeds. Set the seeds and the bean in a sauce pan with the milk and simmer for a few minutes. Remove from heat and set aside to cool for a few minutes.
Stir together the egg yolks, sugar, and cornstarch. Stir into the vanilla milk and bring to a simmer. Remove from the heat. Add the butter and stir until melted. Let it cool and then refrigerate until chilled. Remove the vanilla bean.
Fold about â…“ of the whipped cream into the creme patisserie and then assemble the cake. Use all the creme patisserie on the first layer of cake. Then spread raspberry jam on the second layer along with whipped cream. Then use most of the rest of the whipped cream on top of the third layer of cake. Reserve enough whipped cream to cover the cake with a thin layer, so that the marzipan cover sits smoothly.
Whip the eggs thoroughly before adding the other ingredients. The air is needed to make the cake soft.
Do not add any sugar or vanilla to the whipped cream. A neutral flavor is needed for balance.
Assemble the cake some four or five hours before serving so that the layers have time to settle.