You can even break down making the various components of the cake on different days and then put them all together on the day you would like to serve it.
Then there is the Karl-Gustav tårta, made with custard, sliced banana, a chocolate-covered meringue disc replacing the middle layer of cake, and covered with yellow marzipan.
And finally the Williamtårta, made with custard, poached pear, whipped cream, topped with marzipan, covered with a shiny chocolate glaze, and garnished with toasted sliced almonds.
I do not get readymade marzipan here, and home-made is always better anyways. I made an eggless cashew marzipan but instead of powdering the cashewnuts, I soaked them in hot water for 4 hours, drained the water and then ground them into a fine paste. I then cooked them into marzipan using my regular recipe.
The finished Prinsesstårta should be refrigerated until serving, preferably the same day. It keeps well for one more day, but after that, tends to lose its structure and look messy though it will still taste pretty good. My cake was big enough to serve about 10.
Eggless Crème Patisserie (Vanilla Custard)
Ingredients:1 1/2 cups milk3 tbsp vanilla custard powder4 tbsp sugar
Dissolve the custard powder in 1/4 cup of milk in a small bowl and keep aside. Put the remaining milk and sugar in a pan and bring to a boil. Turn down the heat. Mix the cusrad powder-milk mixture id the custard powder has settled down at the bottom and slowly add it to the simmering milk, while stirring constantly.Keep stirring it constantly so that no lumps are formed, until the custard thickens well. Turn off the heat and let it cool, stirring occasionally to prevent a skin from forming. Transfer to a bowl, cover and refrigerate till required.