Prinsesstarta is THE birthday cake in our family (philine’s) ever since my greatgrandmother made one for my mother about 50 years back. Apparently her two siblings took for granted that this delicious cake would be available at their birthday celebrations as well and were emphatic on this matter. By now, everyone except my austrian aunt who still insists on having Malakoff-Torte for her birthday, which is fine, is bound to wake up to a mintgreen, soft and sweet Prinsesstarta on their special day.
sugar – 150 grams
flour – 150 grams
water, cold – 3 tablespoons of
eggs – 3
baking powder – a tablespoon of
redcurrant jam – 200 grams
cream – 200 grams
apple sauce – 400 grams
marzipan, unsweetened – 250 grams
icing sugar – 100 grams
food colouring – green
For the sponge:
Beat eggs and water until very foamy. Add sugar and beat for another few minutes. Sieve flour and baking powder on top of the egg mixture and carefully fold in until everything is well corporated. Bake at 200 °C for about 15 minutes. Use a circular tin with 24 – 26 cm diameter.
Remove from oven and set aside. Once completely cooled down, cut the sponge in three equally thick horizontal slices.
For the filling:
Beat cream until very stiff and mix with apple sauce.
Spread a thin layer auf redcurrant jam on the first of the three layers of sponge. Place a third of the cream and apple sauce mixture on the sponge and spread it evenly. Put the second slice of sponge on it and once again, aplly the jam first and then cover with cream and the second third of apple sauce mixture. Place the last of the sponge layers on it and pour the rest of the cream and apple sauce mixture over it. Spread evenly and let the mixture flow down on the edges so everything is well covered.
For the marzipan:
Place the marzipan and almost everything of the icing sugar as well as some of the food colouring in a bowl. (You’ll need the rest of the sugar for the rolling pin and for dusting the surface on which you are rolling the marzipan into a flat, thin blanket for the cake. Also, according to how much food colouring you use, the darker and more intense the marzipan layer will get in the end. It’s your choice, really.) Kneed everything well together. This will take a while, but the more icing sugar you add to the marcipane, the less moist it will get later on. Once everything is well incorporated it’s time to finally transform the clunky heap of marzipan into a nice and flawless marzipan blanket. Cover the surface with icing sugar. Place the marzipan in the middle of it and sprinkle with icing sugar. Dust the rolling pin with icing sugar and start rolling. Try to get an even circular marzipan layer. Whenever the marzipan seems too moist, sprinkle some icing sugar on it to prevent it from sticking to the rolling in or the surface. Also it will ease the process of removing the marzipan from the surface and laying it on the cake. The end product should be just large enough to cover the top as well as the sides of the cake.
Put the cake in the fridge for at least 6 hours.