On February 18th I celebrated my birthday, the big 33 😂! Can’t believe I’m almost in my mid 30s, like WTF I was just 23 and living my best life, now I’m 33, a mom and trying to figure out my career, what a rollercoaster.
Anyways I decided to make a cake. And Princess tårta (princess cake) is a swedish staple for birthdays but si wanted to make it with a twist. So I found this recipe for princess cake but with a vanilla fudgecake botton instead of sponge cake. And let me tell you this is definitely gona be on all swedes coffee tables when we sit down for FIKA!
No Its simple to make and put together. Easier than the original. It has more consistency, fudgy, soft, creamy and sweet. The perfect bite! And if you are not the best cake maker this is for you! You dont have to cut a bunch of layers of your sponge cake and if you want to make it really simple just use storebought raspberey jam. SIMPLE! Go try it NOW!
- 150 g 1 1/2 stick unsalted butter, melted
- 1 cup granulated sugar
- 2 tsp vanilla sugar or 1 tsp pure vanilla extract
- 1/8 tsp salt
- 0,75 cup all-purpose flour
- 2 eggs
- 125 g frozen raspberries
- 1/4 cup granulated sugar
- 1 lemon, juice
- 1-2 tsp cornstarch
- 1,5 cups heavy whipping cream
- 1/4 tsp baking powder
- 150-200 g marzipan
- Gel food coloring, optional
- Powdered sugar, for decorating
- FUDGECAKE; start by pre heating your oven to 350 F and prepare round baking pan with parchment paper and spray with non stick spray, set aside.
- Mix all the ingredients for your fudgecake, including the butter in a large bowl and whisk until just combined.
- Pour into your prepared baking pan and bake in oven for 15-20 min until JUST set. Dont overbake, you want it fudgy. Take out and let cool COMPLETELY on a wire rack.
- RASPBERRY JAM; Add raspberries, sugar and lemon juice to a medium sauce pan and let simmer for about 5 minutes until it starts to come together. Once raspberries are broken down strain the raspberries through a mesh strainerto get all the seeds out, (this is optional but I like to get rid of the seeds). Add the strained raspberries back to the sauce pan and thicken with the cornstarch until desired consistency. Set aside and let cool completely.
- TOPPING; whisk the whipped cream with the baking powder until stiff peaks appears. (The baking powder gives the cream more substance) set aside.
- If you choose to color your marzipan do so now. I put my marzipan in a big ziplock bag and add desired gel food coloring and mush it around until evenly incorporated (see video).
- Using a little bit of cornstarch on your work bench, roll out your marzipan as thinly as possible but still so you can work with it.
- ASSEMBLY; take your cooled fudge cake and put on desired plate or cake stand and add your cooled raspberry jam on top, spread evenly.
- Add your whipped cream on top and spread out evenly ontop and around the cake.
- Finish but adding ur marzipan and cut the excess off. Finish of with powdered sugar or desired topping. I made a marzipan rose of the remaning marzipan. You can also add some melted chocolate or what ever you desire.
- Let sit in fridge for a couple hours then its ready to eat 🥰