Month: April 2015

Swedish Princess Cake with a Twist

Things that are better with a twist mystery novels crime shows pipe cleaners a martini last summer tight joints puns giant teacups villains reluctance mazes mountain roads friendship bracelets swedish princess cake I‘m often hesitant to mess with a classic, and a classic the Swedish Princess Cake is indeed, originating in the 1930s. And I don’t really consider this an improvement, just another option. I enjoy the original, but it does, at times, taste a bit too sweet, with all the cake, cream, jam, and marzipan, so I thought a layer of tart lemon curd would be just what was needed to brighten it up a bit and add a nice twist. Swedish Princess Cake From SwedishFood.com with changes influenced by a handwritten recipe from my collection. Ingredients If you don’t have access to pre-rolled marzipan, get 500g (18oz) of marzipan and green food coloring, and follow these directions. Directions Preheat the oven to 180C/355F. Prepare three spring form pans by securing a piece of baking paper between the bottom and sides of each. (Alternatively, …