September 21, 2009

Princess Cake - Akershus, EPCOT

In honor of the Disney Princesses and their impending takeover of the Magic Kingdom, I thought I would whip up some Princess Cake, native to Akershus Royal Banquet Hall in the Norway pavillion of Epcot.
When most people say "cake," they think of birthdays, chocolate, and weddings. This cake is more refined, less sweet, but still incredibly delicious. In fact, it makes me wish I had a daughter so I could invite all the neighborhood girls over and then serve it at our little tea party. Of course, I don't have a daughter, so eating the whole thing by myself while watching the premiere of Dancing with the Stars will have to suffice.

Sponge Cake:

3 eggs
1 cup sugar
1 cup all-purpose flour
¼ cup butter

The Royal Baker Says:
1. Preheat oven to 375.
2. Whip eggs and sugar to a light foam.

3. Sift flour and fold into egg mixture. At the end, fold in melted butter and mix until incorporated.
4. Spread mixture into greased 8 inch cake pan approximately 1/8 inch thick and bake until golden brown. (about 8 to 10 minutes)
(Before baking)
5. Make 4 thin layers. Let cool.

(The cake is very thin, and I didn't trust myself to try and cut this into 4 layers.
I'm not that good.)

Pastry Cream:

3 cups milk
¾ cup sugar
½ cup butter
½ cup and 1 tablespoon cornstarch
3 eggs

The Royal Baker Says:
1. Stir 1 cup of milk into the cornstarch until dissolved. Add eggs to the same container and mix until everything is smooth liquid.

2. Bring rest of milk, sugar and butter to a boil. While heat is on, add cornstarch and egg mixture and stir constantly until mix thickens.
(From this ....)
(.... to this)


1 cup raspberry jam

1. Spread raspberry jam onto first layer of sponge cake. Place second layer on top and repeat this procedure until all 4 layers are used.

2. Place this cake into 8 inch cake pan. Once the pastry cream is cooked, pour it on top of the cake. Let cool overnight. Slice into desired portions.