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This is a princess cake, or prinsesstårta. It hails from Sweden where it’s been a national icon since the mid-1900’s, and was supposedly named after the three princesses who are said to have loved it. And really, what’s not to love?
Heat the milk, the split vanilla pod and 30 g (2 tbsp) of the sugar over a low heat until just simmering. Remove from the heat and leave to infuse for 10 minutes. 2. In a large bowl, whisk the eggs yolks, the remaining 30 g (2 tbsp) of sugar, cornflour (corn starch) and a tablespoon of the vanilla milk mixture, until pale and creamy.
About eight or nine layers of yellow sponge cake are lined with raspberry jam and vanilla custard, then together topped off with whipped cream. Yet what truly gives the Princess Cake its dignified appearance is marzipan.
Grease the bottom and sides of 2 (9-inch) cake pans . Mix the cake mix, water, oil, and egg whites in a large bowl with a mixer on medium speed for 2 minutes. Pour 1/3 of the batter into 1 (9-inch) cake pan and 2/3 of the batter into the second 9-inch cake pan. Bake for 25 to 30 minutes, until golden.
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