Princess Torte
Ingredients
3 eggs
cup sugar
cup sugar (additional)
1 teaspoon baking powder
2 teaspoons vanilla
1 env gelatin
cup cold water
cup heavy cream
1 8-ounce can almond paste
3 dshs green food coloring
1 tablespoon egg white
Preparation
1
In a bowl beat together 3 eggs and 2/3 cup sugar until the mixture is very light. Sift together 1/3 cup each of potato flour and flour and 1 teaspoon baking powder. Add 1 teaspoon vanilla to the egg mixture and fold in the flour mixture. Pour the batter into two 9-inch round cake pans, buttered and floured, and bake the layers in a moderate oven (350 degrees F.) for 15 minutes, or until they test done. Let the layers cool on a wire rack for 5 minutes and turn them out on the rack to cool completely.
2
In a bowl beat together 2 egg yolks and 1/4 cup sugar until the mixture is light. In a small bowl sprinkle 1 envelope gelatin over 1/4 cup cold water to soften and set it over hot water until it is dissolved. Add the gelatin to the yolk mixture with 1 teaspoon vanilla. Fold in 1 1/2 cups heavy cream, whipped. Spread 1 cake layer with some of the cream, top it with the other layer, and spread the top and sides with the remaining cream.
3
Prepare green marzipan:In a bowl combine one 8-ounce can almond paste, 1/2 cup confectioners' sugar, 3 drops of green food coloring, and 1 tablespoon egg white until the mixture is smooth. Form it into a ball, sprinkle it lightly with sifted confectioners' sugar, and wrap it in wax paper. Chill the marzipan for 1 hour. Sprinkle a 16-inch piece of wax paper with sifted confectioners' sugar and put the marzipan ball on it. Top the ball with another piece of wax paper and roll it out into a 15-inch circle.
Tools
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Yield:
8.0 servings
Added:
Saturday, February 13, 2010 - 6:05am
