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one 23 cm cake (9 in) (175° C)
(4) eggs
(2 deciliters) sugar
(2 deciliters) flour¹
(1.5 teaspoons) baking powder
Whip sugar and eggs. Mix in the dry ingredients. Bake.
Cool and then slice carefully into three layers.
¹ Specifically, Sunnuntai Gluteeniton Jauhoseosta. No idea how or even if it works with other types.
Note: Whip the eggs and sugar thoroughly before adding the other ingredients. The air is needed to make the cake soft.
(1 liter) milk
(1 bean) vanilla
(100 grams) sugar
(100 grams) egg yolks
(65 grams) corn starch
(20 grams) butter
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.
There may be some creme patisserie left over.
(2 or 3 deciliters) Raspberry jam
Homemade, if possible.
(4 deciliters) whipping cream
Whip the cream until stiff peaks, do not turn it into butter.
Note: Do not add any sugar or vanilla to the whipped cream. A neutral flavor is needed for balance.
(1) Marzipan cover, premade
Prepare and chill creme patisserie / vaniljkräm. The cooling may take many hours.
Prepare and cool the cake, slice into layers.
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 also cover the sides of the cake with a thin layer, so that the marzipan cover sits smoothly.
Apply the pre-made marzipan cover and work the edge inward such that there are as few folds as possible.
Layers:
marzipan (top)
whipped cream (thick layer)
cake
whipped cream
raspberry jam
cake
whipped cream (very thin layer)
creme patissiere
cake (bottom)
note: Assemble the cake some four or five hours before serving so that the layers have time to settle and become firm.