Prinsesstårta (Princess Torte – A light sugar cake)
To make the cake you need these ingredients: (Double the ingredients if you make the torte like we did with two round cakes.)
Preheat the oven to 350 degrees and butter the round cake pan (about 8").
Whip the eggs and sugar together until frothy. Mix the flours and baking powder together and stir carefully into the batter. Pour the batter into the pan. Bake in the lower part of the oven for about 40 minutes. Let the cake cool before removing from the pan. The cake has to be completely cooled before assembly.
Filling for the layers –
You can make the filling from scratch or use vanilla pudding, prepared as directed by the package.
Stir a little less than half of the whipped cream into the pudding until just combined.
Purchase a can of prepared raspberry filling.
The Marzipan Top
This torte has a marzipan top which is an almond and sugar paste. You can purchase marzipan in a tube usually about 7-8 ounces. Cut open the tube and start kneading the paste. Add several drops of green and yellow food coloring and continue kneading until the color is smooth. You want a light green color. Form the marzipan into a ball and roll it out between two pieces of waxed paper. Sprinkle each side with powdered sugar as you roll it out – it really does help! You need the marzipan rolled out large enough to cover the entire cake including the sides.
Assembling the cake:
Ice the cake with the remaining whipped cream topping- sides and top!
Carefully remove the rolled marzipan from the wax paper and center it on the cake. Smooth the sides as best you can, so that the cake is covered completely. Sprinkle the top with powdered sugar. The cake can be chilled, but needs to be served the same day as the marzipan becomes moist.