Another baking challenge completely just under the wire! Phew! Really wanted to do this one but it’s been a busy month. And I put off vacation planning (leave for Germany, Amsterdam, and South Africa in one week with nothing but flights set up) to get it done. Swedish Prinsesstårta: Challenge accepted.
The cake to make is elegant and light. Just a simple sponge (with a rather odd ingredient: potato starch), pastry cream, whipped cream, and raspberry jam which I substituted with chocolate ganache, covered with marzipan though I forgot to buy some so I made white modeling chocolate instead.
The only problem I ran into while making the cake was the pastry cream. Different recipe than I’m used to and it separated twice while over the heat. My guess is that I cooked it too long, but it said to bring it to a boil and it never seemed to quite get there. I had to stick with the results from the 2nd attempt because I ran out of eggs, so I put it in my kitchen aid mixer and beat the liquid back into the custard as well as I could.
When assembling the cake, I also chose to brush the sponge with a simple syrup because the recipe just didn’t sound sweet enough. And I added mini chocolate chips in the top layer for a bit of crunch (and duh! Because chocolate makes everything better). It all came together well and made for quite a pretty cake. Didn’t have time to go all out on the decorations so I piped a couple of chocolate butterflies and made a single flower out of modeling chocolate.
Hate to rush, but I must get back to planning my trip. So much to do!!!
Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta!