Shaanxi-style Princess Cake

Ingredients

In this Shaanxi-style adaptation of the Prinsesstårta, we incorporate the distinct flavors of Shaanxi cuisine. The custard filling is infused with local ingredients, such as Shaanxi rose essence, giving it a unique floral note. Additionally, we use fruits commonly found in Shaanxi, such as lychee and pomegranate, to add a touch of freshness and tanginess to the cake. The marzipan layer is also flavored with Shaanxi rose essence, further enhancing the floral undertones of the dessert. We alse have the original recipe for Prinsesstårta, so you can check it out.

• For the sponge cake: For the sponge cake:
• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 6 large eggs 6 large eggs
• 1 tsp baking powder 1 tsp baking powder
• 1/2 tsp vanilla extract 1/2 tsp vanilla extract
• Pinch of salt Pinch of salt
• For the custard filling: For the custard filling:
• 500ml (2 cups) milk 500ml (2 cups) milk
• 4 egg yolks 4 egg yolks
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 40g (1/3 cup) cornstarch 40g (1/3 cup) cornstarch
• 1 tsp Shaanxi rose essence 1 tsp Shaanxi rose essence
• For the decoration: For the decoration:
• 200g (7 oz) marzipan 200g (7 oz) marzipan
• Green food coloring Green food coloring
• Fresh fruits (such as lychee and pomegranate) for garnish Fresh fruits (such as lychee and pomegranate) for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 52g, 32g
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line a round cake pan with parchment paper.
2. 2.
   In a mixing bowl, whisk together the eggs and sugar until pale and fluffy.
3. 3.
   Sift the flour, baking powder, and salt into the egg mixture. Gently fold until well combined.
4. 4.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. 5.
   Remove the cake from the oven and let it cool completely on a wire rack.
6. 6.
   In a saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
7. 7.
   Slowly pour the hot milk into the egg mixture, whisking constantly.
8. 8.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard consistency.
9. 9.
   Remove the custard from the heat and stir in the Shaanxi rose essence. Let it cool completely.
10. 10.
    Once the cake and custard are cooled, slice the cake horizontally into two equal layers.
11. 11.
    Place one layer of the cake on a serving plate and spread a generous amount of custard over it. Place the second layer of cake on top.
12. 12.
    Roll out the marzipan on a surface dusted with powdered sugar. Add a few drops of green food coloring and knead until the marzipan is evenly colored.
13. 13.
    Carefully drape the colored marzipan over the cake, smoothing it gently to cover the entire cake.
14. 14.
    Decorate the cake with fresh fruits, such as lychee and pomegranate.
15. 15.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Marzipan — If you have difficulty rolling out the marzipan, dust your hands and the surface with powdered sugar to prevent sticking.
• Shaanxi rose essence — Use a high-quality rose essence to ensure a fragrant and authentic flavor.

Tips & Tricks

• For a more pronounced floral flavor, you can add a few drops of Shaanxi rose essence to the sponge cake batter.
• If you prefer a sweeter custard, you can increase the amount of sugar in the filling.
• Experiment with different fruits for decoration, such as strawberries or raspberries, to add a personal touch to the cake.
• To make the cake ahead of time, you can prepare the sponge cake and custard a day in advance and assemble the cake just before serving.
• Serve the Shaanxi-style Princess Cake chilled for the best taste and texture.

Serving advice

Slice the Shaanxi-style Princess Cake into elegant portions and serve on individual dessert plates. Accompany each slice with a dollop of freshly whipped cream for an extra indulgent touch.

Presentation advice

To enhance the visual appeal of the Shaanxi-style Princess Cake, garnish the top with edible rose petals or delicate mint leaves. Dust the serving plate with powdered sugar for an elegant finishing touch.