PRINCESSTÅRTA | Swedish Princess Cake

hey my dudes my name is Cecilia and welcome to my kitchen here in Stockholm Sweden today we are making princess torta now if you scroll all the way back on my channel you will know that I have already made a princess cake video that video is from almost two years ago and was actually the very first video I ever posted on YouTube I was so freaked out and anxious the entire process of making it I was freaked out to be on camera I didn't know anything about editing I didn't even edit it myself I had to have my best friend edit it for me again I was just an anxious mess I feel like I've come a long way in the last two years and so I wanted to kind of showcase that by redoing the princess cake video this recipe is actually exactly the same as the original video the only thing that's different is that in this video we will be making our very own marzipan top that means that every single element of this cake is completely homemade nothing store-bought let's get started marzipan topping into your food processor pour 400 grams of almond flour and 300 grams of powdered sugar I definitely overfilled mine and should have done this in two batches but oh well begin mixing you want the powdered sugar to be evenly distributed through the almond flour and for the almond flour to get a little bit finer pour in one egg white and let mix season with a little bit of almond extract if you so wish continue mixing then scrape down the sides a little bit add in the second egg white let mix until a fully homogeneous dough is formed if your marzipan feels a bit dry feel free to add a tablespoon or two of water not wanting to stain my marble or my hands I put down a soap hat and put on gloves take a small piece of marzipan and add a few drops of red dye this is for the flour on top of the cake this turned out to be way more magenta than I had planned usually it's a soft baby pink but oh well wrap it in plastic so it doesn't dry out and place to the side I cleaned off my Silpat so there was no more red dye and put on a new pair of gloves the rest of the marzipan is stained a light green knead the marzipan until the color is evenly dispersed and there are no more streaks shape into a disc wrap in plastic and set to the side raspberry jam into a pot put 250 grams of raspberries they can be Frozen like mine or fresh on top of that pour 200 grams of sugar and place the pot on the stove carefully bring to a simmer if your raspberries are frozen you can add a tablespoon or two of water to help the sugar not burn before the raspberries are defrosted let the jam simmer for about 10 minutes while stirring frequently to see if the jam is done take a frozen plate out of the freezer and pour a small dollop of jam on top of it and wait 30 seconds and then tilting the plate run your finger through the middle if the jam runs or is loose it's not done continue cooking for another couple minutes and test again see how this time the jam didn't run and was much thicker it is good to go turn off the heat and add the juice of half a lemon I like a very bright raspberry jam in my princess cake you can add less lemon juice for a sweeter Jam since this Jam was just for the cake we don't need to bother with canning it just pour into a heat proof container and stick in the fridge to cool straight cream into a pot pour 500 grams of milk take a vanilla bean cut it in half and scrape all the seeds out place the seeds and the whole pod into the pot of milk into a bowl pour 120 grams of egg yolks for me that was about six eggs worth on top of that goes 100 grams of sugar and 50 grams of cornstarch whisk until smooth and there are no lumps of cornstarch place the pot of milk on the stove and begin to heat you don't want it to boil you just want it to be hot when you see Steam begin tempering into the egg yolk mixture slowly pour the hot milk into the eggs while whisking continuously once all the milk is in pour back into a pot place a fine mesh strainer over your bowl and have 25 grams of butter at the ready while whisking continuously bring the milk and egg mixture up to a boil once it boils it will get really thick let cook for one minute and then do a taste test you're not actually tasting it you're pressing it up against the roof of your mouth to see if there's a flowery texture if there's no flowery texture and it's smooth the pastry cream is ready to go throw in the butter and whisk until combined immediately pour into a strainer and begin to press it through this step isn't strictly necessary but it just helps ensure a smoother product once strained place a layer of plastic wrap on contact on the pastry cream and pop in the fridge to cool [Music] I'm using a 23 centimeter springform cake pan it does not need to be spring form but the sides do need to be quite high this one has six and a half centimeter sides take a piece of parchment paper fold it and cut it to form a circle brush the bottom of the pan with a light layer of melted butter place the parchment on top and stick it down lock the sides on and brush the whole thing generously with melted butter place to the side into the bowl of your stand mixer pour 220 grams of eggs for me that was four large eggs and 88 grams of yolks for me that was an extra four eggs worth pour in 140 grams of sugar and whisk to combine place your bowl of eggs and sugar over a pot with an inch or two of water on the bottom make sure the bottom of the bowl does not touch the water have 140 grams of flour and 66 grams of melted butter ready begin to boil the water underneath the egg mixture while whisking continuously do not stop whisking or the eggs will scramble heat until the egg mixture is 55 degrees Celsius as soon as it hits 55 take it off the heat and put it on the stand mixer with the Whisk attachment whisk as fast as possible without liquid sloshing over the sides mine was at medium speed for several minutes before I was able to turn it up to high speed whisk until the mixture is very light fluffy and no longer hot just warm take off the machine see how light and fluffy it is it also holds a figure eight when drizzled this is what we want start sifting your flour in a little bit at a time fold in gently do not sift in too much flour at a time or you risk getting lumps in the batter also make sure you are folding gently and not stirring too hard you don't want to deflate this once all the flour has been added add half of the melted butter and again fold gently make sure you're really folding the sides and the bottom so there are no streaks of butter once the batter homogeneous add the rest of the butter and again fold until completely combined really double and triple check that there are no sneaky streaks of butter pour all of the batter into the greased cake pan pop into a 175 degrees Celsius oven for 20 minutes or until golden brown and set it will feel spongy on top when it's done let cool completely I like to do this on a rack to speed up the process assembly take the cooled raspberry jam and pastry cream out of the refrigerator Stir Up the Jam so it's not so clumpy set to the side begin whisking the pastry cream it sets a lot when cooled and you need to whisk it so it becomes smooth again this is easier done in a stand mixer but I decided to torture Myself by doing it by hand whisk until as smooth as possible and set to the side into a large bowl pour 500 grams of heavy cream whisk until you have a very soft whip into another Bowl place about half a cup or one deciliter of pastry cream really whisk it so it's as smooth as possible add two-thirds of the softly whipped cream and mix together I start with a whisk and then switch to a spatula so that I don't over whip it you want a nice smooth homogeneous cream set both bowls to the side now that we have our whipped cream our pastry cream our Jam all ready to go and our cake is totally cool it's time to put the whole thing together it's going to run and offset along the outside to help release it so we're going to cut it into three parts but you want them to be as even as possible let's go very gently all the way around [Music] again even enough if you want to flip this one over this cake can be a little crumbly so use a bench scraper and clean your work surface take your top and the raspberry jam and you just want to make a nice even layer next you're going to take the bottom and where it's golden brown you're going to flip it over and put it on top I was taught to do it this way because then all of the like colored parts of the cake so the top and the bottom instead of having to shave those off you put them against the raspberry and the raspberry like dyes them so all of your cut layers in this cake will be nice and light colored and you won't notice that there's any like line of crust next we have our pastry cream here very jiggly and I like quite a lot of this it's important with both the raspberry and the pastry cream that you don't go all the way out to the edges so you don't have any like running down there we go I think that's about as even as I'm gonna be able to get it now we have here our cream and pastry cream mixtures this is where the Dome of the cake is Gonna Come From you can do this with a large offset I like to use my mini offset because I don't know pastry chef things and again we want to make it as even as possible and we don't want it running down the sides there we go beautiful we have this piece of cake here our last piece and we're just going to fold it over right on top and press it into the cream and now we have a dome on our cake and you want to press it in Fairly aggressively here on the sides if you don't do that you can get like ridges when you do the marzipan and it like doesn't do anything to The Taste but it doesn't look quite as nice and then we have our plain whipped cream it's always good to give cream just a quick whisk when it's been sitting because it will separate a little bit and over the top we go this is why you want a really soft whip you don't realize it but as you're going like this you are in essence working or whipping cream and so if you already have a very stiff Whip and you're trying to go back and forth you're just working it more and you can really start to Edge towards a very grainy and or even possibly split cream which is just like again it's not going to kill you but it's just not nice down the sides here you could do this I think on a turntable but I learned to do this in a bakery where we had like 10 of these and so you would just line them all up on the marble and just like do them in a line so I don't use a turntable for this I want a nice light layer of whipped cream on my sides and I want my Dome to be as round as possible good enough now is when things get a little tricky and you just need to have confidence you can do this large offset you're going to go underneath the cake you're going to stick your hand underneath it and using the offset you're going to move the cake and out like that we're going to clean up here next it's time for our marzipan so I've powdered sugar and I cleaned off my Surface here you want to make sure that you're using quite a bit of powdered sugar get no point can it stick to your work surface and you just want to make it as round as possible I like how I say to make it round and then I make it almost perfectly Square that's okay though marzipan is essentially edible Play-Doh so it's really forgiving if you do this and you feel like you've messed it up just crumple it back up make it into an even disc do it again can I pick you up okay You're Gonna Roll It Up we're gonna move our cake back again underneath hand move foreign and now you're going to want a bowl scraper and you're going to start to smooth it out and as you go you kind of just like stretch and press it down and you can do this with either the bowl scraper or with your hand you're just kind of sweeping and anytime there's like a wrinkle you're just gonna kind of pull the base and smooth it out and take your time here because if you try to rush this that's when you get a really wrinkly base so I have one side that's doing really well over here and one side that's doing less well that's life though I'm gonna again take my bowl scraper and at an angle I'm going to cut off all of this excess marzipan and we lift off gorgeous now is the time that we take our cake base which this is the only one I have and I think it like literally exactly is gonna fit this cake usually I would want though and that's bigger but this is the one that I had at home again we're gonna go underneath with our offset and underneath with our hand so you go under and lift and lift and move have my cake stand here oftentimes in Sweden they will just leave it like this around the edges I personally even though that's the traditional way I hate that I think it looks really unfinished and for no reason what we are going to do is take our extra more powdered sugar down and yet again we are rolling out I think that's about as even as we're gonna get today and you're going to want to take a straight edge I just have a ruler here and I'm using the back of my knife so that's one side done I think that's going to go all the way around my cake and then because I'm feeling fancy today I got one of these guys a little crinkly cut very cute you obviously don't need to do that but I think it's adorable away okay and back here oh boy I almost dropped the whole cake you are going to take a small little bit of water and just make it a little sticky there you go and last but certainly and not least let's work on the flower there powdered sugar and you want little balls like this and we want about 12. actually just kidding we want 15. you're going to take a single little guy and you're just gonna press it out with your fingers until it's a circle and you want your edges to be fairly thin and your middle can be thicker and it doesn't need to be like a perfect circle flowers and nature are perfect in their imperfection same with our flowers don't be afraid of using a little bit of powdered sugar so that they don't stick to your fingers super badly so now you're going to want to take one that's fairly small like this and You're Gonna Roll It Up and that's the middle and then you just keep taking them and overlapping them and you want to do it so like see how these two met right here that's where I put the next petal it helps it look a little bit more again like organic-y and you do want to try to start with your smaller petals first oh I was right the first time it was about 12. okay so this is my flower now and then you just kind of Squish it and you can pinch out your petals here to make it a little bit more realistic if you want you just want to keep adjusting it until it looks like a nice real flower cute now let's clean up a little bit this is a tea strainer I'm gonna take a little bit of powdered sugar and I find that this is the absolute best way to gently tap powdered sugar over your cake top that's going to be as much or as little as you like but a light dusting is traditional like this take your offset again and you're going to go in the middle and you're going to press in and you're going to make a hole the flower has quite a big like base on it so you want to cut off most of that and then drop it in the hole press it in a little bit and boom done now you have a princess cake that you have made a hundred percent by yourself [Music] um that's a good cake princess cake is genuinely just like the best cake and it's so nice when everything is homemade as well so tasty I have to stop eating no um thank you guys so much for watching if you like this week's video then please like comment subscribe and I have a link to the recipe Down Below in the description and I hope that you have a great week and that I'll see you around next week hey Dora coffee and then you can do we're going to do the whole thing all together

Channel: Cecilia Tolone

Views: 22,410

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Id: LYKRh5udUew

Length: 18min 11sec (1091 seconds)

Published: Fri Sep 15 2023