I miss writing here! But it’s almost summer and that means I will have some vacation. Let’s see what happens with school, this first year is preliminary. Some selection will be made and of course I have a chance. Anyway, I am enjoying a lot this course and I feel I have (am) learnt a lot. Super happy about that. And well, this time I wanted to participate in the Daring Bakers, as I love this event and I also like very much the princess cake I eat sometimes in IKEA :-D And I was quite surprised to see that is quite real outside the shop too when reading Antonia. So I made the recipe to my taste and I must admit I like it very much. The sponge cake is delicious, light, no butter. Just perfect, I think I will use that recipe in the future. And the combination of cream and jam… Oh, boy. Just love it. Marzipan and I are not best friends, but it’s such a thin layer that it was fine. I didn’t use artificial coloring for the marzipan, I actually used some beet juice, and it turned out ok. I keep avoiding artificial colorings with nice results and I am happy about that.
I decided to make a simpler version of this tarta (spanish word for cake), actually is the one served in IKEA, hehe. Therefore it’s just: sponge cake, jam, cream and marzipan. Unfortunately I didn’t make the marzipan, but it’s also IKEA’s (and no, I am not being payed for these mentions, I promise!!).
So there you go, the recipe and thanks a lot toKorena for being the host this month!!!
because my tarta was simpler, I halved the following quantities)
Fine dry breadcrumbs for the pan (such as crushed panko)
4 large eggs, at room temperature
1 cup (240 ml) (225 gm) (8 oz) granulated white sugar
½ cup (120 ml) (70 gm) (2½ oz) all-purpose (plain) flour
½ cup (120 ml) (65 gm) (2¼ oz) potato starch (or cornstarch)
1 teaspoon (5 ml) (5 gm) baking powder
1/8 teaspoon salt
1. Preheat the oven to moderate 350°F/180°C/gas mark 4 with a rack in the lower third of the oven. Thoroughly butter a 9” (23 cm) round springform pan, line the bottom with a circle of parchment paper, then butter the paper. Dust the buttered pan with enough breadcrumbs to coat the bottom and sides, just like flouring a cake pan.
2. Place the eggs and granulated white sugar in a mixing bowl and beat on medium-high speed with an electric mixer or stand mixer with whisk attachment until the eggs are tripled in volume and very light coloured and fluffy, about 5 minutes. The mixture should fall from the beaters in thick ribbons. Don’t overbeat the eggs – once they form thick ribbons and stop growing in volume, stop beating.
3. Sift the all-purpose (plain) flour, potato starch, baking powder, and salt into a bowl, then sift the flour mixture over the whipped eggs. With a balloon whisk, fold the flour into the eggs until blended, keeping as much air in the batter as possible. Use large, gentle yet confident strokes, bringing batter from the bottom of the bowl to the top. Once mixed, the batter should be quite thick and smooth.
4. Pour the batter into the prepared pan, spread it out evenly, and bake in the lower third of the preheated moderate 350°F/180°C/gas mark 4 oven for about 40 minutes or until golden brown on top, springy to the touch, and a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
Let the cake cool in the pan for a few minutes then run a knife around the edge and remove the sides of the springform pan. Don’t worry if it sinks a bit in the middle. Invert the cake onto a cooling rack and peel off the parchment paper. If the cake is lopsided, press gently to make it level, then allow it to cool completely before continuing. The cake can be made a day ahead and stored, well-wrapped in plastic, at a cool room temperature.
Assembly of the Prinsesstårta
2 cups (480 ml) whipping cream
1 tbsp icing sugar
Sponge Cake, cooled
Strawberry jam (or raspeberry jam pressed through a sieve to remove seeds)
Marzipan Covering and some cornstarch, for rolling and dusting
In case you want the marzipan in another color, I used 1 tbsp of beetroot juice for it.
1. In a large bowl, whip the cream with icing sugar until it’s stiff. You want it to be sturdy enough to provide structure to the cake, but not over-whipped enough to make butter. Set the whipped cream aside.
2. Spread the sponge cake with the raspberry jam.
3. Pile the stiffly whipped cream on top of the jam layer. Spread it into a thick layer with a thin, flexible spatula or off-set spatula, then hold the spatula at an angle to shape the whipped cream into a dome, piling it up in the middle of the cake as much as possible.
4. Dye the marzipan. I did with beet’s juice, just a tablespoon.
5. Press the marzipan into a 6-inch (15 cm) disc (knead it a bit to warm it up first). Coat both sides with icing sugar and roll it out into a 14” (35½ cm) diameter circle less than 1/8” (3 mm) thick. Use icing sugar (I used cornstarch, but not much to prevent it from sticking. Alternatively, you can roll the marzipan out between two wide sheets of parchment paper (still use plenty of icing sugar).
6. Use the rolling pin to drape the rolled-out marzipan sheet over the cake and smooth it around the cake gently with your hands. If it seems like it wants to fold or buckle around the cake, gently lift and stretch it away from the cake with one hand while smoothing it down with the other. Trim the excess marzipan from the bottom of the cake with a paring knife or spatula blade.
7. To serve, cut the cake into wedges with a large, sharp knife (run the blade under hot water and wipe it clean after every cut for neater slices). The cake can be served immediately but will be easier to slice after chilling in the refrigerator for at least an hour.