The Princess Cake (Prinsesstårta) was created by Jenny Åkerström in the honour of her three royal students Princess Margaretha of Denmark, Crown Princess Märtha of Norway and Crown Princess Astrid of Belgium – whom all attended her school in Stockholm – the Jenny Åkerström Housewife School. The cake was approved by the Court and introduced in her famous series of books “Prinsessornas Kokbok” (“The Princesses Cook Book”) Today there are different versions of this cake, but this is the original version.
2 decilitre sugar
1 decilitre wheat flour
1 decilitre potato flour
½ teaspoon baking powder
Separate the egg whites and yokes.
Whip the egg yokes and sugar to an “airy” mix.
Whip the egg whites into a tight foam.
Carefully put the egg whites into the “airy” mix (without pressing the air from the whites).
Mix wheat flour, potato flour and baking powder thoroughly.
Strain the mix through a strainer down into the mix, and gently turn it around, without pressing out the air, into an even mix.
Butter and breadcrumb a baking tin and then directly pour the mix into it (the breadcrumbs should stuck on the mix, not in the butter of the tin while in the oven). Pull the mix slightly to the sides of the tin; otherwise it gets thicker in the middle.
Bake in the oven on 175 degrees for circa 30 minutes.
Loosen the cake bottom from the tin and let it cool with the tin over it. Let it stand for a day.
To cut the cake the next day, you need a good bread knife. Hold it horizontally on a good height and carefully hold one hand one the cake bottom. Gently rotate it so that it becomes evenly cut. Repeat. There is to be three cake bottoms when finished.
A cream of half vanilla cream and half whipped cream
Take the ugliest cake bottom and turned the baked side up so it gets moisture by the filling. Spread on ½ centimetre vanilla cream and 1 ½ centimetre of the half/half cream. Put on the next cake bottom and spread 2 centimetre of the half/half cream on it. Put on the last cake bottom, if there’s a baked side of it; turn it down towards the filling. Cover the whole cake with a thin layer of whipped cream.
Let the cake stand in the refrigerator for a day.
Buy pre-made in a patisserie. If you make it yourself, the colour should be half green and half yellow. Lay the marzipan cover over rolling pin or something, and then gently roll it over the cake. Gently adjust the marzipan on the cake with your hands. It’s a bit elastic, so you can stretch it a little bit. The marzipan cover you use has to be quite a lot bigger than the actual cake to make it work and look good.
The cake is to be decorated with a marzipan rose and icing sugar. You can buy a little red marzipan rose at a patisserie, or if you’re handy, make it yourself. If you want, you can put for ex a leaf or some other thing on the cake before you powder it with the icing sugar. That way you get a nice motif on it too. The marzipan rose is attached lastly.
If you have the patience, the cake can stand another day before eaten – it tastes better that way. But if you do, remember that the decoration is not to be made until you’re gonna eat the cake, so wait with that.