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Princess Torte

3 eggs
2/3 cup sugar
1/3 cup potato flour
1/3 cup flour
1 teaspoon baking powder
1 teaspoon vanilla

2 egg yolks
1/4 cup sugar
1 envelope gelatin
1/4 cup cold water
1 teaspoon vanilla
1 1/2 cups heavy cream, whipped

8-ounce can almond paste
1/2 cup confectioners' sugar
3 drops of green food coloring
1 tablespoon egg white
additional confectioners' sugar

In a bowl beat together eggs and 2/3 cup sugar until the mixture
is very light. Sift together potato flour and flour and baking
powder. Add vanilla to the egg mixture and fold in the flour
mixture. Pour the batter into two 9-inch round cake pans, buttered
and floured, and bake the layers in a moderate oven (350 F) for 15
minutes, or until they test done. Let the layers cool on a wire
rack for 5 minutes and turn them out on the rack to cool completely.

In a bowl beat together egg yolks and sugar until the mixture is
light. In a small bowl sprinkle gelatin over cold water to soften
and set it over hot water until it is dissolved. Add the gelatin
to the yolk mixture with vanilla. Fold in heavy cream. Spread 1
cake layer with some of the cream, top it with the other layer,
and spread the top and sides with the remaining cream.

In a bowl combine one almond paste, confectioners' sugar, green
food coloring, and egg white until the mixture is smooth. Form it
into a ball, sprinkle it lightly with sifted confectioners' sugar,
and wrap it in wax paper. Chill the marzipan for 1 hour. Sprinkle
a 16-inch piece of wax paper with sifted confectioners' sugar and
put the marzipan ball on it. Top the ball with another piece of
wax paper and roll it out into a 15-inch circle. Remove the top
piece of wax paper, lay the marzipan, paper side up, on the cake,
and peel off the paper. Press the marzipan against the sides of
the cake and trim off any excess around the bottom. Dust the top
of the torte with sifted confectioners' sugar.

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15 of 16 people found the following review helpful:
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Princess Torte comments, September 12, 2004 - 03:22 PM
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)

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4 of 5 people found the following review helpful:
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Princess Torte Comment, March 23, 2006 - 10:35 AM
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.

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2 of 3 people found the following review helpful:
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Potato flour, October 18, 2006 - 11:11 AM
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.

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Taste: Ease of Prep: Appearance:
High altitude, September 16, 2007 - 03:29 PM
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.

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