So, this week's technical bake was a recipe I was less familiar with - Prinsesstarta (or Princess Cake). It is a Swedish layer cake comprised of sponge, cream, custard, jam and topped with marzipan - so perhaps more of a dessert than a cake, it does make me think of trifle?! It did cause me to bring out my 'Boutique Baking' book by Peggy Porschen (the most beautiful book, if you are a lover of baking books- put it on your Christmas list) who includes her own version and calls it a 'Raspberry and Rose Dome Cake'. I've been loyal here to Mary's recipe, although I do love the piping work on Peggy's version. If you aren't a big fan of marzipan don't let that put you off trying this recipe - I see no reason why you couldn't cover this cake in sugar paste icing instead.
Cream, coffee, brandy...does it get any better? Yes, Bake Off have come up trumps with this week's technical bake. Tiramisu is a real treat of a dessert, so I was looking forward to using these flavours in a cake.
To make this recipe gluten free isn't too difficult - a light sponge can be made using gluten free flour. However, as one of the main components is marscapone cheese making it dairy free is more of a challenge. My dairy-free alternative recipe is below and consists of dairy-free cream cheese and fresh soya cream mixed with pure vegetable fat.
Helen owns and runs The Buttercup Kitchen, a cake design company in Woking, Surrey. Welcome to our blog which indulges in all things baking and cake decorating. Do add comments or questions on our posts, we'd love to hear from you!