to buy potato flour https://www.facebook.com/AriendraEnte... edible gold dust powder https://www.lazada.com.my/products/tr... a few tips in making this cake!
1) marzipan is very brittle. so practice handling the marzipan before you put it on the cake because marzipan is not cheap!. once the marzipan touched the whipped cream it cant be fixed. practise shaping the marzipan using a bowl. the bigger the marzipan the easier it is to break, so get a good practice!
2) this cake does not use baking powder. so you have to beat the egg mixture really well until it expand 3 times!see the difference before and after the egg mixture has expanded. the bubble is small and it looks 3 times fatter than before beat the egg mixture at maximum speed for 7 minutes
3) we dont put baking powder because we dont want the baking powder aftertaste and we dont want the cake to dry quickly potato flour holds more moist than wheat flour but it is also more brittle than wheat flour. so if we want the cake to hold its shape dont use baking powder
4) the whipping cream need to be stored in the fridge before we spread it on the cake. let it harden in the fridge for half an hour . otherwise the cream might not be able to support the marzipan when we place it on top of the cake
5)we use a lot of marzipan because we want to be sure the marzipan will cover the whole cake recipe is taken from https://mykitchenstories.se/prinsesst... and http://www.lyckasmedbakning.nu/tartbo...
to make the cream custard,
150ml or 5 fluid ounce whipping cream
150ml or 5 fluid ounce milk
3 large eggs, take just the egg yolk
2 tbsp corn flour or potato flour if you use potato flour , you need to eat the cake the same day the custard is made
1 1/2 tbsp sugar
1/2 tsp vanilla
15g or 0.5 oz butter (this is optional)
For the cake
250g eggs or 8.8 ounce which is equivalent to 5 eggs including its shell
150g or 5.29 oz sugar
75g or 2.65oz flour
75g or 2.65oz potato flour
50g or 1.76oz butter melt it and cool it down
For the filling
200ml or 6.76fl oz blueberry jam
900ml or 30.4 fl oz whipping cream
150g or 5.29 oz butter
for MARSIPAN
400g or 14 ounce almond flour
dates , soaked in water (this is optional)
4 tbsp blueberry jam
4 drops of bitter almond oil (this is optional)
for decoration
50g or 1.76oz dark chocolate
potato flour to roll the marzipan
blue pea flower or other flowers
The
recipe and tips to make it authentically Swedish is in the video and
videos description. to make the
cake,use 20cm or24cm which is 8inch or 9 inch baking pan. the method to make it is below
- 1) turn on the oven to 180 degree celcius or 356 degree fahrenheit2) trace and cut a baking paper and fit it into the baking pan3) beat the eggs and sugar for 7 minit or until it becomes fluffy, until it becomes almost whiteand until you see the bbble has changed from big to small bubbles. use maximum speed4) sift the flour and the potato flour into the batter5) add in the butter. stir slowly because we dont want the bubbles to explodestir until the batter has turned glossy and no lumps5) pour the mixture into the baking pan6) bake in the lowest rack until the cake turned brown, about 20-25 minutes. take a toothpick and insert it into the cake. It shouldcome out clean. the cake must be dry otherwise it will be difficult to cut it7) take a baking paper and turn the cake upside down .leave to cool for at least an hour or overnight.To assemble the cakewhip the cream. if your whipping cream has less than 40% fat, add300 ml or 10fl ounce whipping cream and 50g or 1.76oz butter into a blender and blend!blend it for 2 minutes.slice the cake into 3 layers.for the bottom layer of cake,spread the custard on it and place a layer of the cake on the custard.then spread the blueberry jam on it. and place the last layer of cake on top..spread the whipped cream on top. its best to put the thinnest layer which is usually the middle layer on top .make a dome shape or half circle.put the cake in the fridge to freeze the whipped creammake the marzipan.mix all of the marzipan ingredients. turn it into a dough.dont knead it for too long. knead for 30 secondsrest for a while, knead again until the dough doesnt stick to your hand.dust it with potato flour and roll it to 3-4 mm or 0.12 inch thick.wrap the marzipan around the rolling and put the marzipan on the cake.shape and smooth the marzipan. cut the marzipan round the cake.if you think the cream has started to melt, put it back in the fridge, let it harden then take it out and smooth the marzipanuntil it becomes prfect or until you get bored. if you get bored, we can hide the imperfect part using the flowersput the chocolate in a piping bag.melt it in warm water.practise writing using the piping bag.if you want to put the cake in the fridge for a long timeput baking powder beside the cake so that the cake will remain dry. otherwise the marzipan will start to sweat!leave the cake in the fridge to harden the whipped cream preferably overnight
