The Princess Cake

Name: The Princess Cake - Anabela D.
Ingredients: For the batter: 5 eggs; 5 tablespoons of sugar; 1 tablespoon of flour; baking powder; vanilla essence; a little butter. For the filling: 500g raspberry jam; 5dl whipped cream; 4 tablespoons of sugar for the cream; a sheet of marzipan.

Dessert - The Princess Cake by Anabela D. - Recipia

The Princess Cake (Prinsesstårta) is not often made in Romanian kitchens, but I have come to repeat it because it doesn't require complicated techniques and, with a few adaptations, the ingredients are easy to obtain. This time I used store-bought green marzipan because it's simpler than making it at home. The fondant can also be made from glucose and a lot of powdered sugar, but it's more convenient to buy it. Otherwise, the sponge cake is classic, and the filling consists of whipped cream and raspberry jam. I received some marzipan fruits from friends in Italy and used them as decoration, but they are not mandatory. Quick Info Total time: about 3 hours (including cooling) Preparation time: 30 minutes Baking time: 30-35 minutes Servings: 10-12 Difficulty: medium Recipe type: festive dessert Ingredients For the sponge cake: 5 eggs 5 tablespoons sugar 5 tablespoons flour 1 teaspoon baking powder Vanilla essence A little butter (for greasing the pan) For the filling: 500 g raspberry jam 5 dl liquid cream (about 500 ml) 4 tablespoons sugar (for the cream) For decoration: A sheet of green marzipan (or white + food coloring, if needed) Preparation method 1. Prepare the sponge cake. Break the eggs and separate the whites from the yolks. Beat the egg whites until stiff with a mixer, gradually adding the sugar, baking powder, and vanilla essence. When the foam is firm, incorporate the yolks one by one, then sifted flour, gently mixing with a spoon from bottom to top. 2. Line a round baking pan with parchment paper and grease the edges with a little butter. Pour the sponge mixture into the pan and level it. 3. Bake the sponge at 180°C for 30-35 minutes. Do the toothpick test; if it comes out clean, the sponge is ready. 4. Remove the sponge from the pan and let it cool completely before cutting. 5. Cut the cooled sponge into two equal layers. 6. Spread the raspberry jam evenly on the first layer. 7. Whip the liquid cream with sugar until it thickens. Place half of the cream over the jam layer. 8. Place the second sponge layer on top. Cover the cake with the remaining cream, leveling it on top and on the sides. 9. Roll out the marzipan sheet thinly on a surface dusted with powdered sugar (if needed). Cover the cake with marzipan and trim the excess edges. 10. Decorate with marzipan fruits or leave it simple, according to preference. 11. Refrigerate the cake for at least 2-3 hours before serving. Why I make this recipe often Mainly because it's easy to prepare, doesn't have many fancy ingredients, and doesn't require complicated syrups or creams. It's suitable for ordinary days, not just for special occasions. It can be assembled without special tools and doesn't require much effort for decoration. Tips and variations Tips - Let the sponge cool completely; otherwise, the cream will melt during assembly. - Use a spatula or a wide-bladed knife to spread the cream. - If the marzipan is too sticky, dust the surface with powdered sugar when rolling it out. Substitutions - Raspberry jam can be replaced with strawberry or currant jam. - Classic green marzipan can be made from white fondant and green food coloring if you don't have the store-bought version. - Plant-based cream can replace liquid cream, but the texture and taste will change. Variations - You can add a thin layer of vanilla cream between the layers for a version closer to Scandinavian cakes. - If you prefer not to use marzipan at all, the cake can be left with just cream and some fresh fruit for decoration. Serving ideas - Serve sliced, after at least 2 hours of chilling. - It also goes well with black tea or coffee, especially for a Sunday dessert. Frequently asked questions Can I make the cake a day in advance? Yes, it is actually recommended to let it chill overnight for the sponge to settle and the flavors to combine better. Can the cake be frozen? I do not recommend it, as the cream and marzipan change texture after thawing. What can I use instead of green marzipan? You can use colored fondant or white marzipan with a few drops of green food coloring. How long does the cake last in the fridge? It is best consumed within 2-3 days, as the cream may release water after that. Can I use plant-based cream? Yes, but natural cream has a better taste and texture for this recipe. Nutritional values (estimate) One slice (approx. 120 g) has about 350-400 kcal. Proteins: 4-5 g Fats: 16-18 g Carbohydrates: 45-50 g Values may vary depending on the type of cream, the amount of sugar, and whether store-bought or homemade marzipan is used. Marzipan adds a lot of sugar and calories. Storage and reheating The cake can be stored in the fridge, covered, for up to 2-3 days. It is not suitable for reheating. Do not leave it at room temperature for more than an hour, especially in summer, as the cream and marzipan may release water or become soggy.

The Princess Cake

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