an austrian princesse

so lets start off with a bit of a history lesson; in sweden we have this gateau that is pretty much our standard-cake when it comes to celebrations and such. it's called a princess-cake and the name derives from an old cook-book called "the princess's cookbook" published in the 1930s, written by a former teacher of the royal princesses Märtha, Margareta and Astrid. the cake was first dubbed as green cake but thanks to it popularity among the princesses, it got renamed. it's made with a layered spongecake, filled with rasberryjam, custard and whipped cream and covered with green marcipan lid. * that was the princesse- part.

now to the austrian. the sacher- torte is made as two dense layers of chocolate-cake, with a filling of apricotjam and chocolate-ganasch topping. it originates from the the hotel sacher in vienna, austria in the 1832. **

now to the fun part. MY gateau. a mix between the princesse and the sacher, a dense chocolate base, with apricot and orange jam (jupp, i changed it. how rude!) another layer of cake, naja's custard, again- cake. and then whipped cream with chocolate shavings (stracciatella-style) and to top it of a cover of BLUE marcipan. the recipe is adapted from the cookbook "vår kokbok" (rabén prisma)

(made this one into a mini-gateau so for a standard size, 21 cm pan, double all amounts)

Cake

75 g dark chocolate 75%
75 g margarine or butter
1 dl sugar
2 eggs
3/4 dl flour
1 ml baking powder (or 1/4 tsp)

oven 175 degrees celsius

pre-heat the oven, melt the chocolate in the oven or nuke it. grease and (meh. can't find the proper word.. bread? you know what i mean..breading?! what do you expect really? i'm swedish and i'm blond *ahem* life is hard for me.. so. breading the pan. applying breadcrumbs to a greased pan. there. happy?)

beat softened butter and sugar together,

then add one egg at a time.

now the batter will look iffy but adding the melted chocolate will fix that so blend that in and finally mix in the flour and baking powder and

you'll get this fluffy, rich batter that resembles chocolate mousse. (hehe, swedish chef reference. get it? chocolate moose)

pour into a springform pan and bake for ca 25 minutes (for regular size 30-35 min)

the cake should be slightly gooey in the inside. let it cool before cutting it into three layers. on the first add the jam (a rather thick layer, about 0.5 dl), then cake, custard, cake.

for the final layer whip 2 dl cream (you could use some more cream , if you want a thicker layer, see the finished cake) and grate 20 gram of dark chocolate (80 %)

blend together and spread evenly on top of the cake

and some on the side to make the marcipan stick. now, the cream should be stiff so it'll hold for the marcipan, but for the sides i added some custard, which is why it looks different, mainly because i wanted to be sure that the cream would cover the entire cake.

to make the marcipan top, make an approximate circle on a baking sheet,grate the coloured marcipan (or paint afterward) evenly in the circle

then place another sheet on top and use a rolling pin to even it out. (oups over-using the word even)

place it on the cake and

sprinkle some caster-sugar.


i made the pattern with a stencil cut from a regular paper, you could use a paper doily. a quick tip- if the paper is to stiff and sticks out, spray the paper lightly with water so it's moist then place on the cake. for spreading the sugar, use a meshed tea infuser, which i find is easier to use then a strainer.

smaklig spis!

* i knew most of this but used wikipedia for safety. it was nothing new.
** same thing here.