Princess Cream Cake

Name: Princess Cream Cake (Prinsessens Kramkake)
Cuisine: Norwegian
Ingredients: 1½ cups heavy whipping cream; 3 tablespoons sugar; Cornstarch for rolling the marzipan; Cornstarch for rolling the marzipan; 2 cups confectioners’ sugar, plus more for kneading marzipan; 2 cups confectioners’ sugar, plus more for kneading marzipan; 4 tablespoons light corn syrup; Pink food coloring; 2 tablespoons unsalted butter; ¼ cup all-purpose flour; 6 ounces canned almond paste, cut into 1-inch cubes; 1 teaspoon vanilla extract; 1½ cups milk; 1 cup all-purpose flour (spoon flour into dry-measure cup and level off); 5 large egg yolks; ⅓ cup sugar; 4 large eggs; 1 teaspoon baking powder; ½ cup sugar

Prinsessens Kramkake

Preparation info

One 9 inch cake, about
12
servings

Difficulty
Medium

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

This is by far the most popular layer cake in all of Norway. It consists of layers of a light sponge cake alternating with layers of custard cream and whipped cream, then covered with a sheet of green or pink almond paste. It’s a wonderful dessert cake because it is both light and extremely delicate in flavor and texture.

Ingredients

Sponge Cake Layer

4 large eggs
½ cup sugar
1 teaspoon

Europe
Norway
Italy
Cake
Dessert
Vegetarian

Method

Set a rack in the middle level of the oven and preheat to 350 degrees.
For the cake layer, place the eggs in the bowl of an electric mixer and whisk by hand, then whisk in the sugar in a stream. Place the bowl on the mixer fitted with the whisk attachm