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Princess Cake

Princess Cake

Method

Τhe Princess Cake is a Swedish cake that was first called “Green Cake” but because the princesses of Sweden loved it so much, it was renamed Princess Cake! I decided to make the same cake but I made it pink instead of green because I liked it better and thought pink was so much better suited for a princess!!!

For cake

  • Preheat oven to 140* C (280* F) Fan.
  • Line a 30x40 cm baking pan with parchment paper. Grease it with butter and set aside.
  • Sift the flour into a bowl, add the salt and baking soda and mix.
  • In a mixer, beat the butter, sugar, vanilla and orange zest for 5 minutes until light and fluffy.
  • Add the eggs, one at a time, and beat until completely incorporated.
  • Add 1/3 of the yogurt and 1/3 of the flour mixture.
  • Repeat the same process another two times.
  • Transfer mixture to prepared baking pan.
  • Bake for 45 minutes.
  • When ready, remove from oven and carefully turn cake out of baking pan onto a wire rack. Allow to cool completely.

For the crème patisserie

  • In a pot, add 200 g of the milk. Slice open the vanilla pod, scrape out the seeds with a small knife and add them to the milk along with the pod.
  • Add all of the sugar but do not mix.
  • Place pot over medium heat and allow mixture to come to a boil.
  • In a bowl, add the corn starch, egg yolks and the remaining 100 g of the milk.
  • Whisk until the corn flour is completely incorporated and has no lumps.
  • When the mixture in the pot comes to a boil, stir mixture and remove from heat.
  • Add the eggs and remove the vanilla pod.
  • Whisk, place pot back on heat and whisk continuously until the mixture until it thickens.
  •  The four has to be “cooked” in the cream so that the taste of flour disappears. This may take up to 10 minutes over very low heat and constant whisking.
  • When the crème thickens, remove from heat, add the butter and whisk until it melts and is completely combined.
  • Transfer to a small baking pan and cover with plastic wrap, making sure it comes into direct contact with the surface of the crème so that it doesn’t form a film.
  • Refrigerate for about 1 hour, until it chills.

To assemble

  • Place a plate that is 18 cm in diameter over the cake. You want to cut out 2 circles and 2 half circles. The 2 circles will be cut out from the diagonal corners and the 2 half circles will be cut out of what cake is left.
  • Place 3 strips of parchment paper on a serving platter, in a triangular shape.
  • Place the 2 half circles of cake on the serving platter.
  • Spread half of the jam over the cake and top with half of the crème patisserie over it.
  • Cover with the first circle of cake and repeat the same process.
  • Cover with the second circle of cake.
  • Beat the heavy cream in a mixer for 7-8 minutes on high speed with the whisk attachment, until it becomes whipped cream.
  • Spread 1 tablespoon of the whipped cream over the top circle of cake and position the raspberries in the center so that you can create a dome shape when finishing.
  • Spread the rest of the whipped cream over the sides and top of the cake and over the raspberries.
  • Refrigerate for 30 minutes to chill and firm.

For almond paste icing

  • In a bowl, add the almond paste and food coloring.
  • Knead with your hands to distribute the food coloring in it evenly.
  • Carefully remove the strips of parchment from under the cake.
  • Dust a working surface with icing sugar and roll out the almond paste to a diameter that can cover the cake.
  • Gently place the sheet of almond paste over the cake and fit it to cover the cake nicely. Cut away any edges leftover.
  • Decorate with raspberries and dust with icing sugar.
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Nutritional
Chart

Nutrition information per 100 gr.

315
Calories (kcal)
16 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

18.1
Total Fat (g)
26 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

7.1
Saturated Fat (g)
36 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

30.1
Total Carbs (g)
12 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

20.2
Sugars (g)
22 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

6.6
Protein (g)
13 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

2.5
Fibre (g)
10 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.28
Sodium (g)
5 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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