{"id":503,"date":"2009-04-24T03:25:00","date_gmt":"2009-04-24T03:25:00","guid":{"rendered":"http:\/\/emme.socialduchess.com\/2009\/04\/24\/how-to-bake-a-princesstarta-cake\/"},"modified":"2009-04-24T03:25:00","modified_gmt":"2009-04-24T03:25:00","slug":"how-to-bake-a-princesstarta-cake","status":"publish","type":"post","link":"https:\/\/everafter.emmechatterton.com\/index.php\/2009\/04\/24\/how-to-bake-a-princesstarta-cake\/","title":{"rendered":"How to Bake A Princesst\u00e5rta Cake"},"content":{"rendered":"


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When I first saw a Princesst\u00e5rta I fell in love, they are so beautiful, so delica<\/span>te, so Princess-like! They are a pale green, domed fondant (or marzipan) covered cake decorated with a rose on top. Inside they feature layers of sponge cake, vanilla custard, raspberry jam and artfully sculpted whipped cream. I mentioned my princess cake quest<\/a> previously, and below are all the details.<\/p>\n

Princesst\u00e5rtor are popular cakes in Sweden, and since I had never seen one before <\/span>I figured the only way I would get to try one was to make it myself (apparently though they can be had frozen from IKEA). I also was very attracted to the pink-hued variety, but in Sweden they are referred to as Opera Cakes (Carl Gustav cakes are yellow, in honor<\/span> of t<\/span>heir king)… and that just isn’t as romantic to eat as a Princess Cake<\/span>.<\/p>\n

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<\/span>First off, let me preface this by saying this was my f<\/span>irst experience with fondant and converting from metric measurements. I am not anxious to repeat either anytime soon. Or maybe I should be, since I obviously need practice (and patience).<\/p>\n

<\/span>I began my Princess Cake adventure in the obvious place… by baking the cake. The research I did suggested that a light<\/span> and airy sponge cake was the traditional choice… which meant no butter (blah). I found a traditional Swedish cake <\/span>recipe and converted the grams and mililiters to tablespoons and cups,<\/span> etc. Obviously, I did something incorrect… or the Swedes like them some flat little tastele<\/span>ss cake<\/span>s… let’s just leave it at that. I am not going to write the recipe here because it was not good.<\/p>\n

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<\/span>INSTEAD, let me advise you to begin your own journey by making a normal sponge cake using an American recipe (if you’re American, that is). OR, use a boxed yellow cake mix… trust me it would come out fine and we don’t really need total authenticity. I would much rather have yummy than authentic, and sponges aren’t the tastiest cake IMHO.<\/p>\n

<\/span>To achieve the height and shape I used a pie pan and a normal cake pan, intending the cut the cake pan one in half (it was too short for that, sadly). With your NORMAL cake, it would be even easier if you used a pie pan and 2 cake pans for the requisite three layers… just divide the mix between the three… bake the cakes first and then the pie plate (for a bit less time as it’s smaller). Invert the cakes onto cooling racks and let’s move on to the next step.<\/p>\n

<\/span>I decided to go for custard next. Custard is called for on the second filling layer, and I decided to make some from scratch. You can also use vanilla pudding (instant box mix, whatever makes you happy). I’m not thrilled with this custard, again it is using converted measurements. It came out okay but … maybe its my American palate, I like things a bit sweeter and more creamy.<\/p>\n

Here’s the recipe anyway if you want to go for the authentic:<\/span><\/p>\n