Princess Torte Cake, Simplified

By jeff and alli -

 The kids saw a princess torte cake on The Great British Baking Show and they have wanted to make one ever since.  I recently found a simplified recipe so Isla gave it a go.  A true princess torte cake is domed, but this recipe is in a more traditional layered form.

Isla wants to try it again with some modifications.  She wants more custard and less jam.  She is considering not doing jam at all but simply smashing some raspberries and using that.


Ingredients:

Custard-

2 1/2 cups (600 ml) whole milk

1 teaspoon vanilla bean paste

3 large egg yolks

1/2 cup plus 2 tablespoons (125 grams) sugar

1/2 cup  (50g) cornstarch, plus extra for dusting 


Cake-

1 1/4 cup (250 g) sugar

8 large eggs

2 cups (250 grams) all-purpose flour, sifted


Finishing Touches-

Lime zest from 2 limes

a few drops green food coloring

9 oz (250 grams) marzipan

1/2 cup raspberry jam (original recipe called for 3/4 but we want to cut it down and see what we think)


Directions:

Start by making the custard.  Heat the milk and vanilla in a pot until it comes up to a simmer, then take the pan off the heat.

    Put egg yolks, sugar and cornstarch into a bowl and whisk until the mixture is light and fluffy.  This takes about 5 minutes.  Slowly add warm milk, whisking all the time, until all the milk has gone in.  Pour the mixture back into the pot and mix slowly over low to medium heat, until the custard becomes really thick. Take off the heat and transfer to a bowl. Give it a few minutes to cool, then cover and chill in the fridge.

    Start the cake now. Preheat the oven to 325 F and grease and line two 9-inch round cake pans. When you cut out the 2 rounds of paper for the base, cut out a third to use as a template for your marzipan.

    Whisk the sugar and eggs in a mixer for 10 minutes on high speed, until the mixture has tripled in size.  Fold the flour in gently with a large metal spoon, being careful not to knock out the air.

Divide the mixture between the two plans and bake for 25-30 minutes.

Wile the cakes are baking, add the zest and green coloring to the marzipan and knead it until you get an even color.  Roll out and make a 9-inch circle, using your extra parchment circle. Dust the surface with a little bit of cornstarch to prevent the marzipan from sticking, and pop it into the freezer to firm up a little.

Take the cakes out of the oven and cool on a wire rack. Slice each cake in half horizontally, and sandwich them back together with almost all of the raspberry jam.

Place on cake on your serving dish. Pop the custard into a piping bag and pipe kisses on top. Brush the top of the next cake with a tiny bit of jam to act as a glue and lay the marzipan on top. Then place this cake on top of the custard.

Store in fridge.  You can add a fresh rose on top for a pretty presentation.  

Comments

Post a Comment

what do you think?

Popular posts from this blog

Vegetarian Lasagna - Moosewood

By -
Image
Lighter Lasagne, from Moosewood Restaurant Low-Fat Favorites This lasagne is so rich with vegetables, herbs, and wine that you'll never mis the extra cheese and fat that we're accustomed to finding in standard recipes. Serves 6-8, preparation time 40 minutes, baking time 60-70 minutes. 2 cups cubed zucchini 1 cup cubed bell peppers 1 cup chopped tomatoes 4 cups sliced mushrooms (about 12 ounces) 1/4 teaspoon salt 1/3 cup dry red wine 3 Tablespoons chopped fresh basil 10 ounces fresh spinach, rinsed 2 cups low-fat cottage cheese 1 cup grated low-fat mozzarella cheese 1/4 cup grated Parmesan cheese 1 recipe Tomato Wine sauce (page 350) or 3 1/2 cups prepared tomato sauce 1 pound uncooked lasagne noodles (see Note, page 216) Preheat the oven to 350 degrees. Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until all of the vegetables are tender and...
Read more

Lentil Vegetable Soup

By -
Image
Josh got me to try some lentil soup at Corner Bakery. I was nervous, because I have not liked lentils in the past, but in the past few years I have grown to love many things I hadn't previously. And I liked it! So I immediately went on the hunt for a "copy cat" recipe, and though I have no idea if this is in fact the same, all three of us enjoyed it!  Lentil Vegetable Soup 2/3 c green lentils 1/3 c orange lentils (you can really use whatever lentils you wants) 1 lg onion, roughly chopped 2-3 cloves garlic, chopped 1 lg tomato, chopped 1-2 carrots, diced 1/2 c mushrooms 1/2 bunch spinach or 2-3 big leaves of kale, chopped fine 1/4 c corn 2-4 c vegetable/chicken broth S&P to taste Combine and wash all lentils and set aside. In a pot, heat some olive oil and saute onions, carrots, and garlic till onions are translucent. Add the mushrooms, and some salt. Saute a few minutes until they get soft, then add the tomatoes. Cover and let t...
Read more

Easy Shepherd's Pie

By -
Image
1 lb. ground beef 2 cups hot mashed potatoes 1 cup KRAFT Shredded Cheddar Cheese 2 cloves garlic, minced 4 cups frozen mixed vegetables, thawed 1 cup beef gravy PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, 1/2 cup of the shredded cheese and the garlic until well blended. DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potatoes and remaining 1/2 cup shredded cheese. BAKE 20 min. or until heated through. Many of you know Jon and I are picky eaters. This is one recipe we came across in the Krafts Food magazine when we were searching for meals we'd both like. I have never had Shepherd's Pie before, but I liked it. I especially like that it is pretty quick and easy. It tastes good as leftovers too. We haven't mixed the cheese into the potatoes because we didn't really feel like it or added garlic just because we didn't have any, but I'm sure it'd still taste good.
Read more