Wednesday, May 3, 2017

Prinsesstårta

About a month ago I had this great idea to just make my very own Swedish princess cake. So I ordered marzipan online and did just that. I ended up following Mary's recipe, because it seemed the same as many swedish recipes, while eliminating the chance that I would go wrong because of a translating error. Plus I like measuring ingredients by weight instead of volume.


I did not dye my marzipan green. Sometimes extra work for pure aesthetics​ is worth it, but not this time. I also did not make a rose for the top of the cake.

I did use blueberry jam (that I bought and did not make). I seem to remember that the cakes in Sweden with white marzipan were blueberry flavored. So I can almost justify my lack of green, but then can I call it a princesstårta? Probably not.

Anyhow. This cake turned out to be so delicious! While very time consuming, I am so glad I made it.   Plus, making the custard required six egg yolks, leaving me with six egg whites. How convenient :)