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The Princess Torte is a traditional Swedish cake consisting of alternating layers of sponge, whipped cream and vanilla custard topped with a layer of marzipan.
It is traditionally dome-shaped and covered with a layer of sweet marzipan tinted green. Princess Cake has been on my baking bucket list for ages, and I always seem to revisit the idea of making it in winter.
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.
Fold in the remaining egg whites thoroughly, until uniform in color. In 4 batches, fold in the sifted flour and the baking powder then the butter. Immediately pour the batter into two 10-inch greased cake pans and bake in a preheated 350 degree oven F for about 30 minutes or until a toothpick inserted in the middle comes out clean.
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