Hint
Prinsesstårtans Week is September 20 to 26. The original recipe was made in 30 century by households teacher Jenny Åkerström when the Princesses Margaretha, Märtha and Astrid were pupils Jenny.
Swedish Cake: Prinsess Tårta
* 4 Eggs
* 2 dl Sugger
* 1dl wheat flour
* 2 tea spon baking powder
* 1dl potato flour
Filling
* 3dl Marsan Cream
* 4dl Whipping Cream
* 2 Tea Spon Vanilla Sugger
* 1/2 dl Raspbarry Jam
Garnish
1 finished marzipan lid
Rose and leaves
50 g dark chocolate
icing sugar
1. Preheat the oven to 175 ° C.
2. SPONGE CAKE: Grease and SPRINKLE WITH CRUMBS a round shape about 24 cm in diameter (for 8 pieces)
3. Beat eggs and sugar until fluffy. Mix flour, potato flour and baking powder. Fold in the egg mixture. Pour into mold.
4. Bake in the lower part of the oven about 40 minutes. Let cake stand in the form of a few minutes. Turn out on the baking paper on grilles. Allow to cool.
5. Divide the cake into 3 bottoms.
6. Filling: Make marsan cream according to directions on package. Let it cool.
7. Whip the cream until thick, season with vanilla sugar. Mix the cream with marsan cream.
8. Add the cake base on a platter. Width of raspberry jam and a layer of cream. Add the next bottom and spread cream. Apply the final bottom and spread the rest of the cream, preferably so that it becomes a bit higher in the center and around the edges.
9. Garnish: Put the marzipan lid.
10. Garnish with roses and leaves.
11. Melt chocolate in microwave or water bath. Pour into a plastic bag and snip off a small corner. Pipe the chocolate on the cake. Sift the icing sugar.
I have used google translator so if its any wrong word in it then im sorry ♥
