Why not try a different cake recipe this spring? Grab some fresh raspberries, a spot of marzipan, a dash of Nordic spirit and away you go!
“Sometimes, we like to make the large traditional Swedish Princess Cake into little individual desserts, which increases the wow-factor of this amazing cake,” Bronte Aurell, author of The Scandi Kitchen Cookbook.
2 x cake layers or ready-bought sponge layers
200ml whipping cream
½ x quantity of Crème Pâtissière (see below)
4 tbsp raspberry jam
1 tbsp icing sugar, plus extra to dust
200g marzipan coloured green with colouring paste
200g fresh raspberries
1. Using a cookie cutter with a diameter of 4-5cm/1½-2 inches, cut out 18 round circles from the cake layers.
2. Whip the cream until stiff peaks form and mix with the Crème Pâtissière (see below). Chill in the fridge until required.
3. Spread a thin layer of jam on 12 of the cake circles. On 6 of the jam-covered bases, pipe out the Crème Pâtissière mixture (around 1cm/½ inches high), then place the remaining 6 jam covered cakes on top. Repeat with the Crème Pâtissière layer and then add the final cake layer.
4. Make a template from baking parchment measuring roughly 15 x 6cm/6 x 2½ inches. Dust the worktop with icing sugar and then roll out your marzipan in long strips and cut 6 pieces, using the template. The marzipan should be 1cm/½ inch taller than the cake layers and quite thinly rolled. Wrap the marzipan around each cake, pipe a small amount of the Crème Pâtissière on top of each and then fill the top with raspberries. Dust with icing sugar before serving.
Many recipes in Scandinavian baking use Crème Pâtissière – from layer cakes to baked goods and Danish pastries. This is a simple, quick and delicious version.
500ml whole milk
½ vanilla pod
100g caster sugar
½ tsp salt
1. Heat the milk in a saucepan together with the scraped out vanilla seeds. Add the whole pod to the pan, too, for extra flavour.
2. In a bowl, whisk together the eggs, sugar, cornflour and salt. When the milk reaches boiling point, remove the vanilla pod and discard, and pour in a quarter of the hot milk into the egg mixture, whisking as you do so. Once whisked through, pour the egg mixture back into the remaining hot milk, return to the heat and bring to the boil, whisking continuously. Let it bubble for just under a minute. Make sure you whisk as it thickens.
3. Remove from the heat and add the butter, whisking in well. Pour into a cold bowl, then cover the top with a sheet of baking parchment to prevent a hard edge from forming as it cools down. Place in the fridge to cool completely.
The Scandi Kitchen Cookbook by Bronte Aurell (Ryland Peters & Small, £16.99) | Out now
The Scandi Kitchen | 61 Great Titchfield Street London W1W 7PP
Feeling inspired? Check out our Stockholm Eats guide.