SWEDISH PRINCESSTATA PRINCES
CAKE by CHEF DAN:
(MARIA WIBERG
FAVORITE CAKE)
FOR
VANILLA CUSTARD:
3-cups
milk
1-vanilla
pod, split in half lengthwise & seeds scraped out
6
egg yolks
3-1/2-ounces
super fine sugar
3-cups
flour
4-tablespoons
butter
FOR
THE JAM:
1-cup
raspberries
3/4-cup
sugar
FOR
THE SPONGE CAKE:
4-eggs
3/4-cup
sugar
1/3-cup
flour EACH & butter
1/4-cup
corn flour
1-teaspoon
baking powder
FOR
FONDANT ROSE:
1/8-cup
pink ready-to-roll icing
powdered
sugar for dusting
TO
DECORATE:
1-1/2-pints
double cream
3/8-cup
dark chocolate, melted
MARZIPAN:
1-cup
blanched almonds
1-cup-confectionnes
sugar
1-teaspoon
EACH almond extract & corn syrup
2-egg
white, beaten
green
coloring paste
DIRECTIONS:
(PREHEAT OVEN TO 180 C 350 F)
1. Pour the milk
into a with vanilla seeds & pod: Place over low heat
2. Until just
simmering. remove from heat.
3. In a bowl whisk
the egg yolks, sugar & flour together until pale & creamy.
4. Remove vanilla
bean form warm milk.
5. Stir the warm
milk slowly into the egg mixture, until thickens.
6. Remove from the
heat & beat in the butter until melted & incorporated.
7. Transfer to a
bowl, cover the surface with shoran wrap, set aside, & chill.
8. Add raspberry
into a skillet with sugar & 2 tablespoon water.
9. Cook gently over
low heat until the sugar is dissolved.
10. Then bring mixture to a boil & boil
vigorously for 4 minutes.
11. Transfer to a heat proof bowl & let
cool completely.
12. Grease a & line a springform tin with
parchment paper.
13. Put the eggs & sugar in a bowl using
an electric mixer, whisk together until the mixture is very pale & thick;
whisk leaves atrial when lifted, 5 minutes or so.
14. Sift in corn flour, flour & baking
powder over the egg mixture & fold in large metal spoon.
15. Fold in the melted butter, taking care
not over mix.
16. Pour mixture into a lined tin & bake
for 25-30 minutes or until sponge is golden.
17.When
cool, turn out onto a wire rack.
18.Roll
1-little pieces of fondant into small balls, about the size of cherry stone.
19.Dust
2 small of greaseproof paper with icing sugar & one by one, place the balls
of fondant between the sheets of greaseproof & flatten eh ball out with
your fingers to a thin circle, about 2cn.
20.These
form the petals, roll the first petal up like a sausage to form a bud &
wrap the remaining petals around the bud to make a rose.
21.Bend
& curl the edges of the petals, to make them look more realistic, let dry
for 1-hour.
22.Using
a serrated knife, cut the cake horizontally into three layers.
23.
Place one of the sponges onto a serving plate
24.
Spread a thin layer of custard over the base of the first sponge.
25.
Spoon a quarter of the custard into a piping bag fitted with small plain
nozzle.
26.
Pipe a border around the edge of the sponge- this is to contain the jam.
27.
Spoon the jam over the sponge & spread evenly within the boarder.
28.
In a bowl whip 600mi/20fl oz of double cream to form peaks.
29.
Fold half of the whipped cream into the remaining custard.
30.
Spread one-third of the custard cream over the jam.
31.
Place the third sponge cake on top, spoon over the remaining whipped cream
covering the sides & smoothing into a small dome shape on the top.
32.
Mix the ground almonds & sugar in a mixer with a dough fork before adding
the eggs & almond extract.
33.
Knead in the bowl until it forms a stiff dough.
34.
Turn out onto a surface dusted with icing sugar.
35.
Using as cocktail stick add a tiny amount of green food coloring & knead to
an even pastel color.
36.
Roll out the marzipan on a surface lightly dusted with icing sugar to a
40m/16in diameter circle, large enough to cover the cake.
37.Lift
the marzipan up over the cake & using your hands, shape the marzipan around
the edges of the cake to get a smooth finish, trim any excess.
38.
Whip the remaining 150ml/5/1/2fl ox of cream to medium peaks & spoon into
piping bag fitted with small star nozzle.
39.
Pipe around the base of the cake.
40.
Spoon the melted chocolate into a small paper piping bag.
41.
Snap off the end and pipe a swirl over the top of the cake.
42.
Top with the fondant rose.
ENJOY
DAN: SHIZAM!!!
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