Princess Starta

Ingredients for 1 servings:

• 4 eggs
• 140 g sugar
• 60 g wheat flour
• 80 g potato flour
• 2 tsp baking powder
• 250 ml milk
• 2 tbsp wheat flour
• 2 egg yolks, or 1 egg
• 3 tbsp sugar
• 2 tsp vanilla sugar
• 450 ml whipped cream
• 2 bags of cream stiffener
• 400 g marzipan
• 180 g powdered sugar
• 1 tbsp glucose
• Food coloring, green

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Swedish Princess Cake, for 12 pieces

Beat the eggs and sugar until frothy. Mix the wheat flour, potato flour, and baking powder and stir into the egg mixture. Pour the batter into a springform pan (approx. 22 cm in diameter) and bake at 175°C in the lower part of the oven for about 40 minutes. Turn the cake out of the pan and let it cool on a wire rack. Then divide it into three layers; the top layer should be just under 1 cm thick. For the vanilla cream, whisk the milk, flour, egg yolks, and sugar in a saucepan. Heat the cream until stiff peaks form. Let it cool and stir in the vanilla sugar. Whip the whipped cream with Sahnefest until stiff peaks form and mix with the vanilla cream. Spread the cream on the layers, stacking them on top of each other and spreading it all over the cake. The cream should form a small mound in the center of each layer so that the cake is slightly raised in the middle. Then chill the cake. Mix the marzipan with the powdered sugar and glucose until smooth. Tint it a light green with a little food coloring. Then roll it out between two sheets of plastic wrap into a thin dough that covers the entire cake. Cover the cake with the marzipan, trim the edges, and use them as decoration. Refrigerate the cake until ready to serve.