Daring Bakers May Challenge – Swedish Prinsesstårta

Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta, or princess cake. It is made up of layers of light sponge cake, raspberry jam, and vanilla custard/pastry cream, topped with a mound of fluffy whipped cream, covered in green marzipan, and garnished with a marzipan rose. Despite all the whipped cream and custard, the whole thing is very light and not too sweet. While it may look daunting at first sight with the easily-squished whipped cream dome and delicate-looking marzipan coat, it is not as difficult and fiddly to assemble as it looks.

A little research revealed that the original recipe was created in the 1930s by a Swedish home economics teacher named Jenny Åkerström, who taught the three Swedish princesses of the time. She published a series of four cookbooks called “The Princess Cookbooks” and in one of the editions, there was a recipe for Grön Tårta/green cake. One story is that this later became known as prinsesstårta/princess cake because the three princesses are said to have loved it so much. Another story is that Ms. Åkerström actually created three very elaborate “princess cake” recipes – a different one for each princess – and that the current version is a simplified combination of all three.

TRADITIONAL SWEDISH PRINSESSTARTA

Ingredients:

For the Vanilla Custard

1 cup (240ml) heavy cream, divided

4 egg yolks from large eggs

2 tablespoons (30 ml) (15 gm) (½ oz) cornstarch

2 tablespoons (30 ml) (30 gm) (1 oz) granulated white sugar

1 vanilla bean, split and scraped (or 2 teaspoons (10 ml) vanilla extract)

Method:

• In a medium bowl, whisk together cornstarch, sugar, and egg yolks. Gradually whisk in ½ cup heavy cream until smooth.
• Meanwhile, in a medium saucepan over medium heat, combine the remaining heavy cream and the scraped vanilla bean.

• Bring the mixture just to the boiling point. Remove the vanilla bean pod. Slowly whisk the hot cream into the egg mixture.
• Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly.

• The mixture must hit a boil for the cornstarch to properly thicken the custard, and also to cook out any starchy taste.
• If it starts to look curdled or lumpy, remove it from the heat and whisk vigorously until smooth, then return to the heat.

• As soon as it comes to a boil, remove it from the heat. Add vanilla extract. Pour the custard into a clean bowl.
• Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cold.

For the Sponge Cake

Fine dry breadcrumbs, for the pan

4 large eggs, at room temperature

1 cup (240 ml) (225 gm) (8 oz) granulated white sugar

½ cup (120 ml) (70 gm) (2½ oz) all-purpose (plain) flour

½ cup (120 ml) (65 gm) (2¼ oz) potato starch (or cornstarch)

1 teaspoon (5 ml) (5 gm) baking powder

1/8 teaspoon salt

Method:

• Preheat the oven to moderate 350°F/180°C/gas mark 4 with a rack in the lower third of the oven.
• Butter a 9-inch/23 cm round springform pan, line the bottom with a circle of parchment paper and butter the paper.
• Dust the buttered pan with enough breadcrumbs to coat the bottom and sides, just like flouring a cake pan. Set aside.

• Place the eggs and granulated white sugar in a mixing bowl and beat on medium-high speed with an electric mixer.
• The eggs should be tripled in volume and very light coloured and fluffy, about 5 minutes but do not overbeat the eggs.
• Sift the all-purpose flour, potato starch, baking powder, and salt into a bowl, then sift flour mixture over the whipped eggs.

• With a balloon whisk, fold the flour into the eggs until blended, keeping as much air in the batter as possible.
• Use gentle yet confident strokes, bringing batter from the bottom of the bowl to the top. The batter will be thick and smooth.
• Pour batter into prepared pan, spread it out evenly, and bake in the lower third of the preheated oven for about 40 minutes.

• The top wull turn golden brown and springy to the touch. Let the cake cool in the pan for a few minutes.
• Run a knife around the edge and remove the sides of the springform pan. Don’t worry if it sinks a bit in the middle.
• Invert the cake onto a cooling rack and peel off the parchment paper. Allow it to cool completely before assembling.

Prinsesstårta Assembly

2 cups (480 ml) heavy cream, chilled

1 tablespoon granulated white sugar, to taste

Sponge Cake, cooled

Vanilla Custard, chilled

Marzipan Covering and Rose

1/3 cup (80 ml) seedless raspberry jam

Icing sugar, for rolling and dusting

Method:

• In a large bowl, whip heavy cream until soft peaks form. Add sugar to taste and continue whipping the cream until stiff.
• You want it to be sturdy enough to provide structure to the cake, but not over-whipped enough to make butter.
• Set the whipped cream aside. With a long serrated knife, slice the sponge cake into three even layers.

• This cake is very delicate, so do this as carefully as possible. Use a gentle sawing motion to move the knife through the cake.
• Use a spatula to help you lift off each layer after you cut it. Set aside the middle layer; this will become the top layer.
• Place one of remaining layers on a cake board or serving platter and spread it evenly with the raspberry jam.

• Spread half the chilled custard over the jam in an even layer. Leave enough room around the edges so that it doesn’t spill.
• Top custard with another layer of cake. Spread remaining custard evenly over it, again leaving some room around the edges.
• Reserve ½ cup (120 ml) of the stiffly whipped cream. Pile the rest into a mound on top of the custard.

• Spread into a thick layer with an off-set spatula, then hold the spatula at an angle to shape the whipped cream.
• It should form a dome, pile the cream up in the middle of the cake as much as possible. Place the final layer of sponge cake.
• Do not press on the top of the cake; instead, gently tuck the edges of the cake layer into the whipped cream.

• Gently spread the reserved ½ cup (120 ml) of whipped cream over the entire cake to fill in any cracks and even out the surface.
• If necessary, refrigerate the cake to firm it up before continuing. Dust your work surface with icing sugar.
• Press the marzipan into a 6-inch (15 cm) disc (knead it a bit to warm it up first). Coat both sides with icing sugar.

• Roll it out into a 14” (35½ cm) diameter circle less than 1/8” (3 mm) thick. Use plenty of icing sugar to prevent it from sticking.
• Alternatively, you can roll the marzipan out between two wide sheets of parchment paper (still use plenty of icing sugar).
• Use the rolling pin to drape the rolled-out marzipan sheet over the cake and smooth it around the cake gently with your hands.

• Trim the excess marzipan from the bottom of the cake with a paring knife or spatula blade.
• If desired, cut leaves out of the scraps of green marzipan; use a paring knife to score vein-like lines.
• Dust the cake with icing sugar, then place the marzipan rose and leaves in the middle of the cake.

• To serve, cut the cake into wedges with a sharp knife. Run under hot water and wipe clean after every cut for neater slices.
• The cake can be served immediately but will be easier to slice after chilling in the refrigerator for at least an hour.
• The finished cake should be refrigerated until serving, and any leftovers refrigerated as well. Makes one 9-inch cake.

Happy Mother’s Day!

Pain au Raisin

Pain au raisin was something I used to buy often as a child since it was the best value I could get for the little pocket money I had back then. A spiral of brioche dough, wound around a generous layer of crème anglaise and a few plump raisins, the pain au raisin has lost none of its appeal to this day. Adapted from Recipe.mu, this will definitely make many amateur bakers overcome their yeast phobia and discover the pleasure of bread baking at home.

PAIN AU RAISIN

Ingredients:

For the Dough

350 g all purpose flour

10 g instant yeast

50 g granulated sugar

50 g unsalted butter

150ml lukewarm milk

1 egg, room temperature

Pinch of salt

For the Filling

1 cup full cream milk

3 tbs granulated sugar

1 egg, room temperature

1 tbs cornstarch

1 tsp vanilla extract

2 tbs whipped cream

1/3 cup raisins

Method:

• Sift flour in a large mixing bowl and stir in yeast and sugar. In a jug, combine milk, butter and egg.
• Pour the wet ingredinets into the flour mixture and add salt. Mix to form a shaggy ball of dough.

• Transfer to a lightly floured counter and knead for about 10 mins until soft and elastic.
• Keep it back in the bowl and cover with clinfilm. Leave to proove for 1 hour in a warm place.

• The dough will triple in volume. Meanwhile, prepare the filling by warming milk in a saucepan.
• In a small bowl, whisk egg, sugar and cornstarch together. Pour the milk over, stirring constantly.

• Tip the mixture back into the saucepan and cook over low heat until it coats the back of a spoon.
• Cover with clingfilm and bring to room temperature. When cool, fold in whipped cream and vanilla.

• Now, roll out the dough on a flat surface into a 10×22 inch rectangle. Cover with a damp cloth.
• Leave to proove for 30 mins and in the meantime soak the raisins in warm water, then drain well.

• Spread the custard filling over the dough and scatter raisins on top. Roll up starting from the long edge.
• Cut the cylinder into 1 inch thick slices. Preheat oven to 350 oF and set the oven rack in mid position.

• Place the slices on a baking tray at least 1 inch apart. Bake for 15-20 minutes until golden brown.
• Transfer to a wire rack to cool slightly. Serve warm with coffee; makes about 12 pains au raisin.

Daring Bakers October Challenge – Mille Feuille

Our October 2012 Daring Bakers’ challenge was hosted by Suz of Serenely Full. Suz challenged us to not only tackle buttery and flaky puff pastry, but then take it step further and create a sinfully delicious Mille Feuille dessert with it! ‘Mille-feuille’ is French for ‘a thousand leaves’or ‘layers’, which is very apt, as it contains both layers of pastry and layers within each pastry sheet.

Making puff pastry (or pâte feuilletée) basically involves a simple pastry dough, which is folded around sheet of butter (the beurrage). You then roll out your butter pastry package, fold it, roll it out, fold it, etc. creating seams of butter that will puff up into distinct crispy layers when baked.

The traditional mille-feuille is filled with a vanilla pastry cream (crème pâtissière) and topped with royal icing and distinctive chocolate squiggles. It is also known as a Napoleon (thought to refer to Naples in Italy rather than the diminutive French emperor), a custard slice or a vanilla slice.

While it looks pretty lengthy and complicated, the mille-feuille recipe is not so daunting for those who have worked with puff pastry in the past. Instead of the classic pastry cream, I used whipped heavy cream to sandwich my layers of puff pastry, finishing with a thin coat of icing sugar and chocolate criss cross pattern.

MILLE FEUILLE / NAPOLEON

Ingredients:

For the Puff Pastry

1¾ cup (250g) plain/all-purpose flour

Scant ¼ cup (55 ml) (1¾ oz)(50g) unsalted butter, chilled and cubed

1 teaspoon (5ml) (6 gm) salt

½ cup plus 2 tablespoons (5/8 cup)(150 ml) cold water

14 tablespoons (210 ml) (7 oz) (200g) butter (for the beurrage), room temperature

3½ tablespoons (55ml) (30g) plain flour (for the beurrage)

For the Filling & Icing

2 cups cold heavy whipping cream

2 ¾ cups (660 ml) (12⅓oz) (350gm) icing sugar

1 tablespoon (15 ml) warm water

½ cup (2¾ oz) (80gm) dark chocolate

Method:

• For the puff pastry, cut the larger quantity of butter into small pieces. Set aside at room temperature.
• Put the larger quantity of flour into a bowl with the salt and the cold, cubed butter.
• Lightly rub the butter and flour between your fingertips until it forms a mealy breadcrumb texture.

• Add the cold water and bring together with a fork until the mixture starts to come away from the sides of the bowl.
• As the dough begins to come together, use your hands to start kneading and incorporating all the remaining loose bits.
• If the dough is a little dry, you can add a touch more water. Knead for 3 minutes on a floured surface until smooth.

• Wrap in clingfilm and refrigerate for at least 30 minutes. While the dough is chilling, prepare the beurrage.
• Take your room temperature butter and mix with the smaller amount of plain flour until it forms a paste.
• Place the butter paste between two sheets of clingfilm. With a rolling pin or your hands shape it into a 4.5”/12cm square.

• You can use a ruler (or similar) to neaten the edges. Refrigerate for about 10-15 minutes so the butter firms up slightly.
• If it’s still soft, leave it a bit longer. If it’s too hard, leave it out to soften a touch. You want it to be solid but still malleable.
• Once the dough has chilled, roll it out on a floured surface into a 6”/15cm square.

• Place the square of butter in the middle, with each corner touching the centre of the square’s sides.
• Fold each corner of dough over the butter so they meet the centre and it resembles an envelope.
• Seal up the edges with your fingers to form a little square parcel. Turn the dough parcel over and flatten slightly.

• Keeping the work surface well floured, roll the dough carefully into a rectangle ¼ inch /6 mm in thickness.
• With the longest side facing you, fold 1/3 (on the right) inwards, so it is covering the middle section and is lined up.
• Then, fold the remaining flap of dough (on the left) inwards, so you’re left with a narrow three-layered strip.

• Repeat the above 3 steps and wrap up in clingfilm and chill for at least 30 minutes. Repeat twice more.
• Wrap up in clingfilm and chill again for at least 30 minutes. Repeat the folding for two final times.
• Wrap up in clingfilm and refrigerate until needed. The dough keeps a couple of days in the fridge.

• Preheat oven to moderately hot 200 °C /400°F/gas mark 6.
• Lightly dust your work space with flour and remove your dough from the fridge.
• Roll into a large rectangle, the thickness of cardboard, about 12”/30cm x 18”/46cm.

• Cut into three equal pieces and place on a baking tray. Prick the pastry sheets all over with a fork.
• Place another sheet of greaseproof paper over the top and then a heavy baking tray.
• This will prevent the layers from puffing up too much. Bake each sheet for about 25 minutes.

• Remove the top layer of greaseproof paper/tray 10 minutes before the end for the tops to brown.
• Keep an eye on them periodically and lower the temperature if you think they’re browning too much.
• Remove the baked sheets from the oven and leave on a wire rack to cool.

• Once the pastry has cooled, you’re ready to assemble your mille-feuille.
• Get a sturdy flat board, your pastry and the whipped heavy cream from the fridge.
• Lay one sheet on the board and spread half the cream evenly over the top.

• Take the second sheet and place it on top, pressing down lightly to ensure that it sticks to the filling.
• Spread the remaining cream and place the last sheet of pastry on top, pressing down again.
• Pop in the fridge while you prepare the icing. Melt chocolate in a bain marie, stirring periodically.

• Once melted, transfer to a piping bag or plastic bag with the end snipped.
• To make the icing, whisk 2 egg whites with 2 teaspoons lemon juice until lightly frothy.
• Whisk in about (2 cups) 300gm of the icing sugar on a low setting until smooth and combined.

• The mixture should be thick enough to leave trails on the surface. If it’s too thin, whisk in a bit more icing sugar.
• Once ready, immediately pour over the top of the mille-feuille and spread evenly.
• Working quickly, pipe a row of thin chocolate lines along the widest length of your pastry sheet.

• Still working quickly, take a sharp knife and lightly draw it down (from top to bottom) through the rows of chocolate.
• A centimeter (½ inch) or so further across, draw the knife up the way this time, from bottom to top.
• Move along, draw it down again, then up, and so on until the top is covered in a pretty swirly pattern.

• Once you’ve decorated your mille-feuille, with a clean knife mark out where you’re going to cut your slices.
• This depends on how big you want them to be and leaving space to trim the edges. Chill for a couple of hours.
• With a sharp knife, trim the edges and cut your slices. Servings: Makes 8- 10 pieces.

Notes:

• The puff pastry recipe requires you to chill your dough after every 2 turns, but if your kitchen’s a bit warm or you think the butter might be melting, you can chill it after each turn. You’ll need lots of flour on hand for the rolling and folding. The beurrage for this puff pastry recipe is a chilled butter/flour paste instead of pure butter.

• The puff pastry dough will keep in the fridge for up to two days. Any leftovers can be well wrapped up & frozen for a year. Thaw for 30 minutes on the counter or overnight in the fridge. The completed mille-feuille can be made a day or two in advance; it will last 2 or 3 days in an airtight container in the fridge, though will become less crisp.

Daring Bakers October 2012 Challenge