Frank's Recipes! Princess Torte

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Princess Torte

A traditional Swedish cake usually served at birthdays and christenings

for the cake:
4 eggs
3/4 cup sugar
1/2 cup all-purpose flour
1/3 cup potato flour
2 teaspoons baking powder

for the filling:
1 envelope unflavored gelatin
1/2 cup sugar
2 tablespoons all-purpose flour
4 egg yolks
1 cup milk
1 teaspoon vanilla extract
1 2/3 cups whipping cream

for the topping:
3/4 pound marzipan
1 1/4 cups powdered sugar
1 tablespoon glucose*
green food coloring
powdered sugar, sifted

Grease and flour a high round 9 inch cake pan. Cream the eggs and sugar until light. Mix together the flours and baking powder. Fold into the creamed mixture. Pour into cake pan. Place the pan on a rack in the lower part of the oven and bake for 40 minutes at 350F. Remove from oven and allow cake to cool in pan several minutes before turning out on cooling rack. When cool, split the cake into three layers. The top layer should be less than 1/3 inch thick.

Make the vanilla custard:
In a 3-quart saucepan, mix well gelatin, sugar, and flour. In a small bowl with wire whisk, beat the egg yolks with milk until well mixed; stir into gelatin mixture. Cook over medium-low heat, stirring constantly, until mixture is very thick and coats a spoon well, about 10 minutes (do not boil). Remove pan from heat; stir in vanilla. Cover surface with plastic wrap and refrigerate until mixture is cold but not set, about 30 minutes. Beat the cream until stiff and fold into the vanilla custard. Spread part of the filling, in mounds, between the layers, saving enough to frost the tops and sides of the cake. Store frosted cake in a cool place.

Work together the marzipan, glucose and powdered sugar until smooth, using extra sifted powdered sugar on kneading surface to prevent sticking. Add food coloring and blend well until the marzipan is pale green in color. Roll out between pieces of plastic wrap until you have made a thin, flat circle, large enough to cover the entire cake. Trim the edges. Place the marzipan cover carefully over the top of the cake. Use leftover strips of marzipan to decorate the cake.

Serves 20.

* If you do not have glucose, boil 1/2 cup white corn syrup, cool, and add 1/4 cup corn syrup to it. This will make the corn syrup the right consistency to work with the marzipan.