Princess cake

Ingredients for 1 servings:

• 3 eggs, separated
• 150 g sugar
• 3 tbsp water
• 150 g flour
• 1 tsp baking powder
• 1 cup whipped cream
• 1 ½ pkt. Marzipan, large
• 1 jar jam (raspberry)
• 1 pack of food coloring, green

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Swedish birthday cake

The base: Beat egg yolks, water, and sugar until fluffy. Then stir in the flour and baking powder. Beat the egg whites until stiff and stir in as well. Then bake in the oven at 200°C for 10-15 minutes. (This recipe is actually a simple sponge cake. If you want something more sophisticated, you can try other recipes.) The filling: To keep things simple, I simply whipped cream until stiff and sweetened it with a little sugar. The lid: Simply knead the food coloring into the marzipan. Then roll the marzipan out into a circle between two sheets of plastic wrap (cling film) large enough to cover the cake. The cake: Cut the baked base in half and spread raspberry jam and some of the sweetened whipped cream between the halves. Then fold the halves back together. Spread the rest of the cream on top of the base to create a round dome. Then peel off the foil from one side of the rolled-out marzipan and place the marzipan over the cake. Chill the entire cake in the refrigerator. The Princess Cake is made in Sweden for girls’ 16th birthdays. Traditionally, the cake is pastel green. If you like, you can also add vanilla pudding between the slices of the base.