Daring Bakers - Swedish Prinsesstårta

Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta!

This challenge was amazing and I loved it. I tried to create a lighter version of the original, so I used a sponge cake recipe from The Art of French Baking; prepared a kind of strawberry jam and also a chocolate cream. Although marzipan would be the best top, I used sugarpaste and tried to create roses, which came out nice.
I was not able to make all the right layers because the cake was not that big and I couldn't cut in 3. Below I have the recipes and my layer scheme.

Swedish Prinsesstårta

Savoy Sponge Cake
from The Art of French Baking 

4 eggs, separated
200g (7oz) caster sugar
100g (3 1/2 oz) plain flour
1 teaspoon vanilla extract
or grated lemon zest

Preheat oven to 180º/350ºF/Gas Mark 4 and grease a 20cm cake tin with butter. Whisk the egg whites to stiff peaks in a separate bowl, use an electric whisk to beat the sugar and egg yolks until pale and foamy, about 5 minutes. Fold in the flour and vanilla or lemon, followed by the egg whites. Pour into the cake tin, level the surface and bake for 20 minutes.

It is supposed to cut the cake in 3, but it was too small to do it. I cut in 2 and missed the middle cake layer. Here is my layer scheme:

The missing cake layer was supposed to be between the chocolate cream and the whipped cream.

Strawberry Jam (more a sauce)

200g strawberries

water

sugar to taste

Purée the strawberries with some water and put it in a pan on medium heat. Add some sugar and let it thicken. Let it cool before using.

Chocolate Cream

200ml whipping cream

Dark chocolate powder to taste

Icing sugar to taste

Beat the cream and gradually add the chocolate and the sugar. Put it in the fridge before using.

The Swedish Prinsesstårta assembly was according to the picture above and the covered in sugarpaste colored with some drops of yellow and blue food coloring.

Then, for the first time, I tried to make roses out of sugarpaste and they came out as you can see below.

I saw some tutorials and it helped a lot.

Check this one, it is made with a different dough, but is the same technique that I used.

I forgot to tell about the whipped cream layer, maybe because it is obvious:

200ml whipping cream
icing sugar to taste
almond extract (some drops)

I used almond flavor in the cream to make the cake taste like it had marzipan, and it worked! My hubby thought that I was using marzipan, poor one. But then I told him the truth, of course. :)

This cake is very light and the whole combination is heaven.