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Swedish Princess Cake

Дневник

Суббота, 30 Июля 2011 г. 02:06 + в цитатник

Swedish Princess Cake

 


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This classic Swedish cake was a birthday present to my very dear friend’s daughter. She liked it living back in Europe during her delicate childhood years (the girl is 17 now and what a beauty she is). Traditionally, the cake composed of three layers of génoise filled with a bit of strawberry (sometimes, raspberry) jam, pastry cream, and topped (more, than generously) with whipped cream. This quite loose construction is wrapped in pale-green marzipan (nobody knows why it’s green). The cake doesn’t last. The marzipan simply melts from the direct contact with cream. And I desperately needed this cake to spend a night in a fridge. Looking for the solution, I found Bo Friberg’s advice to spread a layer of buttercream over the rolled marzipan. How does it sound to you? I didn’t find his tip very much appealing. Instead, I baked an extra génoise sheet, cut it into wedges, and lined a bowl. Then I proceeded with an upside-down assembly. Once unmolded, the cake was covered with a thin layer of buttercream. And after a couple of hours in the fridge, it was ready to be covered with marzipan. This extra work might be unnecessary if you plan to serve the cake the same day you make it. If this is a case, assemble the cake as it’s usually done, freeze it briefly, then wrap in marzipan. Unfortunately, I can’t show you a slice. But I sketched some diagram below to explain my way of assembling this cake.     

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Рубрики:  14. Кулинария/Сладкая выпечка (торты)

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