Happy Valenbirthsary – Swedish Princess Cake
Princess Cake for my brother-law's birthday.
If you ever want to buy me a cake for any reason - this would be it. It’s the princess cake–a sponge or genoise cake, soaked in a syrup, layered with raspberry jam, pastry cream, and whipped cream, then wrapped with care in a thin layer of marzipan. It’s what love would look like it if were a cake. I’ve made this three times since March. For three different occasions. To celebrate. To share. To create memorable moments with people I love.
I used this recipe as a baseline, then pulled from the Tartine Book for my pastry cream and the Cake Bible for the white velvet butter cake.
Taste: Light and creamy
Ease of recipe: Hard - This will take time, but I break up the tasks over two days.
Time: 1 hour for the creams, 1 hour for the cake, 1 hour for assembly
Total calories* per recipe : TBD :) <--highlight this area with your cursor to see the calories
Last Dessert of 2011 – Chocolate Soufflé Cake
Chocolate Souffle Cake with Raspberries
My sister and I went to a dessert bar in Pasadena the other night and the waiter totally sold her on a raspberry soufflé with Nuttela sauce. The dessert was a disappointment. It did not have any trace of either raspberry or hazelnut.
So, on a whim I decides to make my sister a chocolate soufflé topped with ganache, fresh raspberries, and finished off with raspberry glaze and vanilla infused whipped cream.
For the record, this dessert was made in a toaster oven, I was quite proud of the result! Check out my previous post if you're interested reading more about the calories or experiences making this cake.
Happy New Year!