Hello everyone!! The Daring Bakers always come up with the most interesting projects and this one was no different. I have to say at the outset that I loved this challenge and I will most certainly make this cake again and again. Korena truly delighted us with this cake!!
On to the details, and I began with baking an eggless sponge cake (I will post the recipe I use shortly), followed that with an eggless vanilla custard which I left in the refrigerator overnight to thicken. The next morning, I made an almond marzipan with almonds, icing sugar and maple syrup. The whipped cream I flavoured with vanilla and stabilized with agar agar. I chose blueberry jam to assemble the first layer of the cake. It was not too difficult to bring all the parts of this cake together and after covering the cake with marzipan I decided to go along with a whim for the decoration. I made a heart and simple roses along one side of the cake in pink and green. All in all good fun!!
Post Script: Korena of Korena in the Kitchen was our May Daring Bakers' host and she delighted us with this beautiful Swedish Prinsesstarta!
Click here for the complete May 2013 Daring Bakers Challenge.
Like this recipe. Tried it. Leave me a comment:)
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