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An Eggless Prinsesstårta (Swedish Princess Cake) : Daring Bakers Challenge May, 2013

A.
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Ingredients
  

  • 1 1/2 cups milk
  • 3 tbsps vanilla custard powder
  • 4 tbsps sugar

Instructions
 

  • 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.

Notes

Some tips that made my Prinsesstårta an easier experience.
  1. Always remember to line the base of your cake tin with buttered parchment paper while making a sponge cake. This helps for easy removal of the cake from the tin.
  2. It helps to make the sponge cake a day ahead and refrigerate it before cutting it into 3 layers. Overnight refrigeration made it easier to handle and cut my sponge cake into three layers.
  3. The same goes for the custard. Spreading chilled custard on the cake meant that it wasn’t spilling over the sides of the cake.
  4. Filling the custard into a piping bag and piping it out into a layer makes for even thickness of the custard layer as well as an even edge to the layer.
  5. I also found it easier to handle the whipped cream after stabilizing it and then piping it onto the cake in a mound. This also meant I could shape the cream mound better and faster into a very even dome shape.
You can stabilize cream with agar or cornstarch.
  1. Gel food colour is the best to colour marzipan as liquid food colour can add moisture to the marzipan making it sticky.
I used liquid colour as that’s what I had. Just knead more icing sugar into the marzipan to make it easier to handle.
  1. If you live in hotter tropical climates like mine, it is an excellent idea to keep returning the cake to the fridge during assembly any time you feel the cake can do with it, especially during the shaping of the whipped cream layer and when covering with the marzipan.