Τhe Princess Cake is a Swedish cake that was first called “Green Cake” but since 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 the cake layers
- Preheat the oven to 140ο C (280ο F) set to 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 two more times.
- Transfer the mixture to the prepared baking pan.
- Bake for 45 minutes.
- When ready, remove from the oven and carefully turn the cake out of the baking pan onto a wire rack. Let it cool completely.
For the pastry cream
- 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 the pot over medium heat and allow the mixture to come to a boil.
- In a bowl add the corn starch, the egg yolks, and the remaining 100 g of the milk.
- Whisk until the corn starch is completely incorporated and has no lumps.
- When the mixture in the pot comes to a boil, stir well and remove from the heat.
- Add the eggs and remove the vanilla pod.
- Whisk, place the pot back on heat, and whisk continuously until the mixture thickens.
- The flour has to be “cooked” in the cream so that you cannot taste it. This may take up to 10 minutes over very low heat and constant whisking.
- When the cream thickens, remove from the heat, add the butter, and whisk until melted and completely combined.
- Transfer to a small baking pan and cover with plastic wrap, making sure that it touches the surface of the cream so that it doesn’t form a skin.
- 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 pastry cream 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 blackberries 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 blackberries.
- Refrigerate for 30 minutes to chill and firm.
For the almond paste icing
- In a bowl, add the almond paste and the 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 the overhanging edges.
- Decorate with blackberries and dust with icing sugar.