Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta!
Yum. Even better than IKEA's! I made a small cake in my egg-shaped pan because it was going to feed just a few of us. I used half the recipes, and it worked out beautifully! I ended up making this in the middle of the night before the day the posts were due, and I finished just before 3am. By then, I was too tired and lazy to get too fussy with decorations, so it's barebones.
The cake in the pan.
The cake sliced into three layers.
The three layers separated.
Bonne Maman strawberry preserves.
With the preserves and first layer of custard.
Second layer of cake.
Second layer of custard.
A mountain of whipped cream.
The final layer of cake, which was actually the middle layer because it's more malleable, pressed down at the edges into the whipped cream to create a dome that the marzipan will drape over.
The whole cake covered in a layer of whipped cream that the marzipan will adhere to.
Dusting my counter with powdered sugar to roll my marzipan out on.
The draped marzipan, which I dyed green.
Smoothed down around the top and pressed in at the sides. The marzipan wasn't malleable enough for me to iron the excess out or cut out and smooth seams, so I just creased it and pressed the folds against the cake, then made a marzipan "ribbon" to surround the base and neaten it up a bit.
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