PRINCESS CAKE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 12 to 14 servings
Number Of Ingredients 24
Steps:
- Whip the egg yolks until they are pale yellow and doubled in volume. In another bowl, whip the egg whites until frothy, gradually adding the sugar until the foam becomes stiff. Fold half of the whipped egg whites into the yolks. Fold in the remaining egg whites thoroughly, until uniform in color. In 4 batches, fold in the sifted flour and the baking powder then the butter.
- Immediately pour the batter into two 10-inch greased cake pans and bake in a preheated 350 degree oven F for about 30 minutes or until a toothpick inserted in the middle comes out clean. Allow the cakes to cool on a rack. After they've cooled, run the tip of a knife around the edge of the cakes to loosen them from the pans and remove. Using a long serrated knife, slice both cakes into 1/2-inch thick disks. Only 3 will be needed, reserve the rest for future use.
- Place a 10-inch springform pan without a bottom on a 12-inch cakeboard. Place 1 layer of the sponge cake on the bottom, and generously brush with the syrup. Spread the jam evenly over the syrup and place a second layer of sponge cake on top of the jam. Brush with syrup and spread the prepared cream on this layer. Top with a third layer of sponge cake and again, brush with the syrup. Using your hands, press lightly on the cake to ensure cake is level. Refrigerate for 1 hour.
- Remove the springform mold from the cake and generously frost the sides with the reserved Whipped Cream. Pour the remaining Whipped Cream directly on the center of the top of the cake and using a spatula, make a mound, working from the center out. The height of the Whipped Cream should be approximately 1 1/2-inches in the center and about 1/2-inch on the edges.
- Dust a work surface again with confectioners' sugar and roll the light green marzipan to a 1/10-inch thick circle, using as much confectioners' sugar as necessary during rolling to prevent the marzipan from sticking to the work surface. When you're finished rolling, marzipan should be stretched enough to cover the entire cake and sides. Roll marzipan on rolling pin and gently lay it down on top of the cake, smoothing out the dome and lightly pressing on the bottom edges of the cake to form a perfect dome. Decorate with leftover marzipan, making a braided border on the edge of the cake or simply dust the entire cake with confectioners' sugar.
- Bring the milk and vanilla bean to a simmer in a medium saucepan. Remove from heat and let sit for 10 minutes to infuse. Remove vanilla bean. Whisk the eggs, cornstarch, sugar, and salt in a bowl until smooth. Add half of the milk into the bowl containing the eggs, whisking constantly, then return the mixture to the saucepan containing the remaining milk, whisking over moderate heat. Continue whisking until the mixture is thickened and begins to simmer. Allow cream filling to simmer, whisking for an additional 2 minutes. Transfer into another bowl, cover and allow to cool completely.
- Whisk heavy cream with sugar until it is firm and holds its shape, being careful not to over whip. Fold one-fifth of the cream into the cooled pastry cream and refrigerate, covered, until chilled (approximately 1 hour). Reserve the remaining whipped cream in the refrigerator, covered.
- Bring water and sugar to a boil in a medium saucepan, remove from heat and allow to cool.
- Color a walnut size piece of marzipan with the green food coloring until the marzipan is deep green. Reserve. Using a sifter or a fine mesh strainer, dust a scrupulously clean work surface with confectioners' sugar. Tear off a pea-sized piece of green marzipan and knead it with the remaining marzipan until it is uniform in color. Add additional pieces from the green marzipan until it achieves a light green color (it should be the color of a Granny Smith apple). Discard the leftover deep green marzipan.
TEA CAKES
My husband's great-grandmother's tea cake recipe.
Provided by BeckyL
Categories Desserts Cookies Drop Cookie Recipes
Time 15m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.
- Bake in preheated oven until lightly browned, 5 to 10 minutes.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 24.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 101.3 mg, Sugar 12.6 g
PRINSESSTåRTA (SWEDISH PRINCESS CAKE)
Flavored with a creamy vanilla pastry cream, bright raspberries, and an almondy marzipan, this beautiful layered sponge cake is not for the faint of heart! However, the end result is amazing, and this cake would be excellent at a dinner party, birthday party, holiday celebration, or any special occasion.
Provided by annatheo
Time 5h20m
Yield 12
Number Of Ingredients 20
Steps:
- Prepare pastry cream: whisk sugar and cornstarch together in a medium saucepan. Gradually whisk in milk and egg yolks until combined. Turn to medium heat and cook, stirring constantly, until mixture thickens, 5 to 7 minutes.
- Remove from heat and whisk in cold butter and vanilla until smooth. Strain through a fine mesh sieve into a large bowl. Place a piece of plastic wrap directly on top of custard and refrigerate until cold, about 3 hours or up to 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Coat two 8-inch round cake pans with baking spray and line the bottom of each pan with parchment paper.
- Bring a medium saucepan filled with 1 inch of water to a simmer over medium heat.
- Combine eggs, egg yolks, and sugar in the bowl of a stand mixer. Set the mixing bowl over the pot of simmering water. Cook, whisking constantly, until a thermometer reaches 110 degrees F (43 degrees C), 5 to 6 minutes.
- Return bowl to the stand mixer. Beat with a whisk attachment on high speed until mixture is pale yellow and has tripled in volume, about 3 minutes. Fold in flour until just combined. Fold in melted butter and vanilla until combined. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until golden brown and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Let cool in pan 10 minutes. Invert onto a wire rack and let cool completely, about 1 hour. Use a long, serrated knife to split each cake layer in half horizontally. Set cake aside until pastry cream is ready to use.
- Assemble cake: spread the cut side of each cake layer with warm raspberry jam. Place one cake layer, jam-side up, on a cake plate. Spread 1/2 cup pastry cream over cake. Repeat process with two more cake layers, ending with remaining cake layer on top, jam-side down. Place a 4-inch wooden skewer through the middle of the cake to hold layers in place. Reserve remaining remaining pastry cream for another use.
- Beat heavy cream and 1/4 cup powdered sugar at medium-high speed with an electric mixer in a large bowl until stiff peaks form. Spread a thin layer of whipped cream around side of cake. Mound remaining whipped cream on top of cake, spreading to create a smooth dome.
- Knead together marzipan and gel food dye until color is evenly distributed. Roll out marzipan in between 2 sheets of parchment paper, to a 15-inch circle; gently remove top piece of parchment paper. Invert marzipan and drape over cake; gently remove remaining parchment paper. Gently press marzipan down over cake, starting at the top of cake and working your way down to create a smooth dome. Cut away any excess and tuck ends of marzipan under cake.
- Dust top of cake with sifted powdered sugar. Garnish with fresh raspberries.
Nutrition Facts : Calories 749.8 calories, Carbohydrate 98.2 g, Cholesterol 282.4 mg, Fat 36.5 g, Fiber 2.8 g, Protein 10.8 g, SaturatedFat 17.6 g, Sodium 133 mg, Sugar 70 g
LAYERED PRINCESS CAKE
This magical princess cake will make any party feel special. Whether you're having a birthday party, princess party or baby shower, it's sure to be a crowd pleaser. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and melted chocolate. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency; remove 1-1/2 cups frosting and set aside. Tint remaining frosting with pink gel food coloring until desired color is reached; tint reserved frosting a lighter shade of pink., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., For decoration, place melted candy coating in piping bag fitted with a small round tip; pipe star shapes onto waxed paper. Let stand until set. If desired, coat star shapes with edible gold spray paint or edible gold paint; sprinkle with edible gold glitter. Top cake with assorted sprinkles. Place light pink frosting in piping bag fitted with large star tip; pipe onto top of cake. Just before serving, gently stand one star on top of cake. Adhere remaining stars to sides of cake by gently pressing into frosting.
Nutrition Facts : Calories 881 calories, Fat 35g fat (22g saturated fat), Cholesterol 114mg cholesterol, Sodium 578mg sodium, Carbohydrate 135g carbohydrate (115g sugars, Fiber 1g fiber), Protein 6g protein.
More about "princess tea cakes recipes"
PRINCESS TEA CAKES ON BAKESPACE.COM
From bakespace.com
PINK AND GOLD PRINCESS TEA PARTY - MAKE FABULOUS …
From make-fabulous-cakes.com
PRINSESSTARTA RECIPE (PRINCESS CAKE) | SWEDISH RECIPES
From pbs.org
150 BEST PRINCESS TEA PARTY IDEAS - PINTEREST
From pinterest.com
OLD FASHIONED TEA CAKES - SOUTHERN-STYLE LIKE …
From divascancook.com
13 AMAZING PRINCESS CAKE IDEAS - PRETTY MY PARTY - PARTY …
From prettymyparty.com
PRINCESS CAKE, EDD KIMBER'S VERSION (PRINSESSTåRTA) - SWEDISH FOOD
From swedishfood.com
PRINCESSCAKE AKA PRINSESSTåRTA - RECIPE | VISIT SWEDEN
From visitsweden.com
70 MAGICAL PRINCESS PARTY FOOD IDEAS - TASTE OF HOME
From tasteofhome.com
DON'T FORGET THE TLC: PRINCESS TEA CAKES - BLOGGER
From dontforgettlc.blogspot.com
OLD-FASHIONED SOUTHERN TEA CAKES | THE WILDERNESS PRINCESS
From wildernessprincess.net
BLAKELY'S PRINCESS TEA PARTY 5TH BIRTHDAY! - PIZZAZZERIE
From pizzazzerie.com
10 BEST ENGLISH TEA CAKES RECIPES | YUMMLY
From yummly.com
PRINCESS TEA CAKES ARCHIVES - ATILIAY
From atiliay.com
PRINCESS CAKE RECIPE - MOMTASTIC
From momtastic.com
CLASSIC ENGLISH TEA CAKES RECIPE - PERFECT BREW
From perfectbrew.com
PRINCESS TEA CAKES - COOKING GAMES
From cookinggames.com
HOW TO THROW A PRINCESS TEA PARTY - THEMED KIDS' BIRTHDAY PARTIES
From goodhousekeeping.com
GINGERBREAD TEA CAKE | RECIPE | DIABETIC RECIPES DESSERTS, DIABETIC ...
From pinterest.com
DISNEY PRINCESS TEA PARTIES COOKBOOK FOR KIDS IS ON AMAZON
From sheknows.com
SWEDISH PRINCESS CAKE - CHEF MARCUS SAMUELSSON
From marcussamuelsson.com
PRINCESS TEA CAKES | RECIPE | TEA CAKES, TEA CAKES RECIPES, TEA CAKE ...
From pinterest.ca
DISNEY PRINCESS TEA PARTIES ARE A SNAP THANKS TO NEW COOKBOOK
From thedisneyblog.com
PRINCESS CAKE - PROJECT PASTRY LOVE
From projectpastrylove.com
CUTE PRINCESS VLOGS/WITH MOM TEA CAKE RECIPE - YOUTUBE
From youtube.com
10 BEST COCONUT TEA CAKES RECIPES | YUMMLY
From yummly.com
A PRINCESS TEA PARTY - DINNER AT THE ZOO
From dinneratthezoo.com
PRINCESS TEA CAKES – RECIPES NETWORK
From recipenet.org
SWEDISH PRINCESS CAKE RECIPE - CHEF'S PENCIL
From chefspencil.com
PRINCESS TEA CAKES | PRINT FROM BAKESPACE.COM
From bakespace.com
PRINCESS CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
PRINCESS TORTE RECIPE - BAKER RECIPES
From bakerrecipes.com
ACE FIT | PRINCESS TEA CAKES - AMERICAN COUNCIL ON EXERCISE
From acefitness.org
RUSSIAN TEA CAKES | RICARDO
From ricardocuisine.com
PRINCESS TEA CAKES RECIPE | EATINGWELL
From bangkokhealthclub.website.mine.nu
SWEDISH PRINCESS TORTE (PRINSESSTåRTA) ~ THE CAKE DOCTOR
From thecakedr.com
GINGERBREAD TEA CAKE RECIPE | EATINGWELL
From eatingwell.com
PRINCESS CAKE, ICY WIND & JAPANESE JIGGLY CHEESECAKE RECIPE
From howtocookthat.net
PRINCESS TEA CAKES RECIPES
From tfrecipes.com
You'll also love