Princesstårta // Princess cake

Swedish classic. Easy to make. Soft & light, one delicious cake for any celebration.
Perfect for tea time even with a queen. :)
''Princessstårtas week is in September 20 to 26. The original recipe was made in the 30's in teacher's Jenny Åkerström home, where princesses Margaretha, Märtha and Astrid were students.''

Ingredients:

Bottom:

• 4 eggs
• 2 dl sugar
• 1 dl flour
• 1 dl potato flour
• 2 coffee spoons baking powder

Topping:

• 3 dl of vanilla cream (standard recipe, or pre made vanilla cream)
• 4 dl of whip cream
• 2 coffee spoons of vanilla sugar
• 1 dl raspberry jam (low sugar one is perfect)

Garnish:

• Marzipan lid
• Icing sugar - optional
• Melted chocolate - optional

Preparation:

1.Preheat oven to 175C degrees.

Cake bottom:
1. Grease and sprinkle with bread crumbs a round baking mold (24cm)
2. Beat eggs and sugar until fluffy, add flour, potato flour and baking powder, mix well and pour into baking mold.

3. Bake around 20 min. Check it with a tooth pick if it's baked. If done, let it cool on a cooling rack.

4. Cut the cake in three parts.

Filling:
1. To make vanilla cream use some standard recipe with milk, egg yolks, sugar, vanilla and flour or use pre made vanilla cream. In this recipe we used pre made vanilla creme.
2. Whip the cream until thick and mix it with vanilla cream.

2. Add a cake base on the serving plate. Spread a layer of raspberry jam, then layer of cream. Add a next bottom, spread raspberry jam, then cream. Add third bottom and only spread cream, preferably so it becomes little higher in the middle and around the edges.

Garnish:
Place marzipan lid on the cake. Decorate as you wish and serve with a cup of coffee or with a cup of tea. Enjoy. :)


Tips: Cake can be made one day in advance and kept in a fridge BUT in that case, do not put marzipan lid. The best is to be made on a same day when it's needed.