"Princess Cake, or Prinsesstarta, makes a spectacular centerpiece for any celebration, but despite its regal appearance, this simplified version is far easier to make than it looks. Princess cake is actually the most popular cake in Sweden, and I think it's pretty obvious why. I mean, just look at it. It is stunning. I'm going to be honest, I've actually avoided making princess cake for a long time because I was intimidated. And maybe you've been scared to make it too."
"For custard, you usually have to temper your eggs, but this method is way easier. We're just going to weigh everything into a saucepan, whisk it, then stir it over a medium heat until it's really thick and glossy. The whipped cream is the heart of this cake, and we're going to stabilize it with mascarpone, which gives it body and structure and will help the cake really hold its shape. For the jam and the marzipan, we're going to keep it simple."
Princess cake, known as Prinsesstarta, is a visually impressive yet approachable layered cake widely enjoyed in Sweden. The sponge should be firm, lightly golden and spring back when pressed. Custard can be prepared simply by weighing all ingredients into a saucepan, whisking, and stirring over medium heat until thick and glossy, avoiding tempering eggs. Whipped cream is stabilized with mascarpone to provide body and structure and help the cake hold shape. High-quality raspberry jam and ready-made marzipan simplify assembly. Roll marzipan to a 12-inch circle, shape it in a bowl, layer cream, sponge, jam, custard, top sponge, fold marzipan to seal and flip.
Read at www.nytimes.com
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