future poet (poetofthefuture) wrote in vegancooking,
future poet
poetofthefuture
vegancooking

Princess Cake

When I was a kid, we used to get the non-vegan version of this at the local Swedish bakery. For some reason, though, no one I've talked to has ever heard of it. But you will be glad you did.



For the cake, I used Jennifer Shmoo's fluffy white cupcake recipe. I baked it in two greased and floured 8" cake pans, for about 25-30 minutes (slightly longer than the cupcake recipe suggests). Ten minutes out of the oven, I inverted the cake pans onto cooling racks and removed the pans from the cake.

When the cake was cool, I mixed up some butter cream--1/4 tub (4oz.) whipped Earth Balance mixed with 1 cup powdered sugar and a pinch of salt. If the mixture's too thick, add a splash of smilk, or vanilla extract--but just a tiny bit as you want this to stay on the thick side.

I then placed the first cake layer on a cake plate, and covered it's top with raspberry jam. Then a thin layer (less is more) of butter cream on top (these mingled somewhat as I was trying to spread the butter cream, but that's okay.) Then another layer of cake, then of jam. Then I frosted the sides of the cake with (again, a thin layer of) butter cream, before covering the top. Place this sucker in the fridge.

While the icing is firming up, I made marzipan. In the food processor, grind 1 1/3 cups peeled almonds (whole, halves, slivers, just no skins). When these are ground coarse, add a dash of salt and about 1/2 cup powdered sugar (more or less to taste). And continue grinding until it becomes dough. If the mixture is too crumbly and is not becoming dough, add either 1 tbps water, or almond extract, or substitution for 1 egg (if you want colored marzipan, this is also the stage to add food coloring). Be warned: too much liquid will make the dough too sticky, so add liquid sparingly. Just as soon as dough forms, turn off the machine, gather the dough into a ball with your hands, and refrigerate for 20 minutes or more.

Roll the marzipan out onto a piece of wax paper (some people find that between two pieces of wax paper is easier) with a rolling pin until it's very thin and sufficiently large to cover the cake. Drape it over the cake, remove the wax paper, and press it into the butter cream. Trim the excess (reroll into decorations, or patch any holes).

Eat and feel like a Princess.
Tags: desserts-cakes
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