And for the third recipe of 1 Christmas bake a day, I made a Princesstarta! Have you ever heard about a Princesstarta ? Neither did I, until I started to learn more about Swedish cuisines! This wonderful tiered cake, is a combination of crème patissière ( Pastry cream ), genoise sponge, strawberry jam and whipped cream. It is usually covered with green marzipan and a little rose flour on top.
According to Wikipedia, it used to be called “green cake” but it became Princess Cake ( Princesstarta ) because the Swedish princesses at the time, fell in love with it. I heard that you can find it in most bakeries in Sweden and it is often offered at Fika, another way to say “le Quartre heure” in french, which is when kids have some cakes and a hot chocolate.
I have worked with Nespresso on this recipe, and developed this coffee filled Princesstarta version. The coffee crème patissière and the raspberry jam make the perfect pair, and the soft and light genoise sponge keeps it airy. The recipe can also be found on my instagram .
It is a recipe that requires love and time, but worth the efforts! It can feed at least 15 people and a Nordic touch on your Christmas table.
Quantity: For 15
Utensils: turn table, round baking tin, sharp knife, spatula, mini pallet knife
For the coffee custard
- 500ml milk
- 100 cold Nespresso coffee
- 1 tsp vanilla paste
- 6 egg yolks
- 100gcaster sugar
- 50g cornflour
For the génoise sponge
- 4 large eggs
- 150g caster sugar
- 75g cornflour
- 75g plain flour
- 1 tsp baking powder
- 50g salted butter, melted
For the chocolate mousse
- 750ml double cream
- 100g chocolate * melted
- 600g of marzipan
- 2 tsp cacao
- icing sugar, plus extra for dusting
M E T H O D :
1. Make the coffee custard: in a bowl, egg yolks, sugar, corns flour and mix with a whisk. In a pan, warm up the milk and the coffee. Pour the milk onto the first bowl. And rerun that mix to the pan. Cook on medium heat for 4 to 5 min until thick. Set the custard aside in a shallow tin covered with cling film.
2. Make the sponge. Whisk with an electric mixer the eggs and sugar for 5min until fluffy. Then gently add the flour and baking powder, finish with the butter and use a spatula to mix the batter. Pour the batter onto a floured and buttered cake tin. Cook for 10min at 180 C. Set aside to cool.
3. Roll the marzipan onto a circle big enough to cover your Pincesstorta.
4. Whip the double cream with an electric mixer, and gently add to the melted chocolate at room temperature to make the cream. Gently fold all of the whipped cream. It should form a nice chocolate mousse.
5. Assemble the cake. Slice the sponge in 3 even layers. One layer of sponge, one layer of custard, one layer of sponge, one layer jam, one layer of cream. Ect. Cover with cream and form a dome cake. Put in the fridge or freezer for 10 min. Cover with marzipan. Decorate with a marzipan flour on top!