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!!!
- 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.
- 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.