PRINCESSTÅRTA

Ingredients

• 400 g Almond Flour (for marzipan, finely ground)
• 300 g Powdered Sugar (for marzipan dough)
• 2 large Egg Whites (room temperature)
• 2 drops Almond Extract (optional, for extra almond flavor)
• 1 gel drop Red Food Coloring (for pink‑magenta marzipan)
• 1 gel drop Green Food Coloring (for light green marzipan)
• 250 g Raspberries (frozen or fresh)
• 440 g Granulated Sugar (divided: 200 g for jam, 100 g for pastry cream, 140 g for cake batter)
• 1 tablespoon Lemon Juice (juice of half a lemon, added to jam)
• 500 g Whole Milk (for pastry cream)
• 1 piece Vanilla Bean (seeds and pod, scraped into milk)
• 120 g Egg Yolks (about 6 large yolks, for pastry cream)
• 50 g Cornstarch (for pastry cream thickening)
• 25 g Unsalted Butter (cold, for pastry cream)
• 66 g Unsalted Butter (melted, folded into cake batter)
• 140 g All-Purpose Flour (sifted, for cake batter)
• 220 g Eggs (about 4 large eggs, whole)
• 88 g Egg Yolks (about 4 extra yolks, for cake batter richness)
• 500 g Heavy Cream (chilled, for whipped cream)
• 100 g Powdered Sugar (for dusting marzipan and final decoration)

Instructions

1. Make Marzipan Base

   In the food processor combine almond flour and powdered sugar. Pulse until evenly mixed, then add one egg white, a few drops of almond extract, and process until a smooth dough forms. If the dough feels dry, add 1–2 Tbsp water. Scrape down sides and repeat with the second egg white.

   Time: PT10M

2. Color Marzipan

   Divide the marzipan into two portions. Add a few drops of red food coloring to one portion and knead until a magenta‑pink color is uniform. Add green food coloring to the second portion and knead to an even light‑green.

   Time: PT5M

3. Form Marzipan Discs

   Shape each colored marzipan batch into a flat disc roughly the size of the cake pan. Wrap each disc tightly in plastic wrap and set aside at room temperature.

   Time: PT5M

4. Prepare Raspberry Jam

   Place raspberries and granulated sugar (200 g) in a saucepan. Bring to a gentle simmer over medium heat, adding 1–2 Tbsp water if using frozen berries. Cook, stirring frequently, for about 10 minutes until thickened.

   Time: PT12M

5. Finish Jam and Cool

   Remove the jam from heat, stir in the juice of half a lemon, then transfer to a heat‑proof container. Cool to room temperature, then refrigerate.

   Time: PT5M

6. Make Pastry Cream

   In a saucepan, heat whole milk with vanilla bean seeds and pod until steam appears (do not boil). Meanwhile, whisk egg yolks, 100 g sugar, and cornstarch in a bowl until smooth. Temper by slowly whisking hot milk into the yolk mixture, then return everything to the saucepan.

   Time: PT10M

7. Thicken Pastry Cream

   Bring the mixture to a boil; once boiling, cook for 1 minute until thick. Remove from heat, whisk in 25 g cold butter until melted. Pass through a fine‑mesh sieve into a bowl, cover with plastic wrap touching the surface, and chill in the refrigerator.

   Time: PT10M

8. Prepare Cake Batter

   In a heat‑proof bowl, whisk together whole eggs (220 g) and 140 g sugar. Place the bowl over a pot of simmering water (bain‑marie) ensuring the bowl does not touch the water. Whisk continuously until the mixture reaches 55 °C, then remove from heat.

   Time: PT10M

9. Incorporate Flour and Butter

   Transfer the warm egg mixture to a stand mixer with the whisk attachment; whisk on high until light and fluffy (about 3–4 minutes). Sift the all‑purpose flour in small batches and gently fold into the egg mixture. Fold in half of the melted butter (33 g), then the remaining butter, mixing just until fully incorporated.

   Time: PT15M

10. Bake the Cake

    Grease the 23 cm springform pan, line the bottom with parchment, and brush the sides with melted butter. Pour the batter into the pan and bake at 175 °C for 20 minutes, or until golden brown and a skewer comes out clean.

    Time: PT20M

    Temperature: 175°C

11. Cool the Cake

    Allow the cake to cool completely on a cooling rack before removing from the pan.

    Time: PT30M

12. Whip Heavy Cream

    In a chilled bowl, whisk the heavy cream until soft peaks form. Do not over‑whip.

    Time: PT5M

13. Combine Whipped Cream and Pastry Cream

    In one bowl, whisk about 1 dl of chilled pastry cream until smooth. Fold in two‑thirds of the whipped cream, then gently fold in the remaining whipped cream until a homogeneous, light mixture results.

    Time: PT5M

14. Slice and Layer the Cake

    Using a bench scraper, carefully cut the cooled cake into three even horizontal layers. Place the bottom layer on a board, spread a thin even layer of raspberry jam, then a layer of the cream mixture. Repeat with the second layer, leaving the top layer for the dome.

    Time: PT20M

15. Create the Dome

    Place the top cake layer upside‑down on the stacked layers, press gently to form a smooth dome. Use an offset spatula to smooth the sides, applying firm pressure to eliminate ridges.

    Time: PT5M

16. Cover with Marzipan

    Roll the colored marzipan disc to a size slightly larger than the cake. Drape it over the dome, smooth with a bowl scraper or hands, and trim excess with a knife. Lightly press to adhere fully.

    Time: PT15M

17. Make Marzipan Flowers

    Take small pieces of marzipan, roll into thin petals, and assemble into roses or other flowers. Dust each flower lightly with powdered sugar to prevent sticking.

    Time: PT10M

18. Final Decoration

    Place the marzipan flowers on the cake top, dust the entire cake lightly with powdered sugar using a tea strainer, and serve.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g