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 LOCATION: Recipes >> Cake Recipes >> Princess Torte
Recipe Reviews: How does this recipe taste? Average Ratings:
Write an ON-LINE REVIEW and share your thoughts with others. 15 of 16 people found the following review helpful:
Reviewer: Lynn from Larchmont, NY Princess Torte is one of my and my Swedish husband's favorite cakes. We have only had it in Sweden, from Swedish bakeries. I decided to try and make it myself for his birthday today after discovering that it was nearly impossible to find anywhere in NY, or the states for that matter! (A bakery in Chicago offered to ship it for about 85$!).... Anyway, this was the only recipe I could find. The recipe was not that difficult but it took taken most of the day to make. There are a few things that need tweaking and clarification. The first is- after you make the 2nd step- the cream filling.. PLEASE REFRIGERATE it. The recipe does not say this- only says to go ahead and ice the cake. It is WAY too runny but WILL firm up after a couple hrs in the fridge. Also, what is potato flour? I know what potato starch is and I know the Swedes use it very much. I could not find potato flour so assumed it was potato starch. The cake part was very thin and a bit too firm for our tastes. I'm wondering now if there IS such a thing as potato flour and where I could find it. And last... I could have used some tips for getting the marzipan off the wax paper. This part was very difficult and took a long time. My cake was not nearly as pretty as I had hoped. One tip I can give is....after laying the marzipan over the cake, start in the center and tear the wax paper off and peel down. Don't try to remove it all at once...but tear very little pieces from top & center on down. And last... if you saw my picture (don't know if the site accepted it yet), my 3 yr old decided to press her hand into the center just as we were finishing it! Ugh... As for the taste... not nearly as good as a real Swedish Princess Torte, but my hubby gave me an A+ for effort. The topping was very tasty, nearly identical to the real deal.. but the cakey part too thin/tough, and the cream a bit too loose. Oh, and if you want it to be the right color, use about 6 drops of food coloring, not 3. It should be a mossy, Spring green. I think I will be making this again and that it will improve each time I do. :o) Was this review helpful to you? Yes No 4 of 5 people found the following review helpful:
Reviewer: Carstens from Minnesota The helpful review by Lynne had the question about is there such a thing as potato flour? There is potato starch flour which is used in Scandinavian baking. It's available by mail order from Ingebretsens.com. I haven't tried the recipe yet, but now I know how much time to allot when I do. Was this review helpful to you? Yes No 2 of 3 people found the following review helpful:
Reviewer: Anonymous from WA, USA Potato flour AND potato starch flour both exist, and they're different things. You can't substitute one for the other without ruining your recipe. I've gotten both from the health section of Top Foods. Was this review helpful to you? Yes No
Reviewer: arynf from Littteton, CO I am trying to find high altitude adjustments for this recipe-which could be why it didn't rise enough in Chicago as well. We tried it with altitude adjustments we found but it still was quite thin . . . I live in Denver and we definitely need the altitude adjustments here. Was this review helpful to you? Yes No 
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Princess Torte
