Princess Torte
By: Anonymous
Published: Saturday, February 13, 2010 - 6:05am

Ingredients




3 eggs
cup sugar
cup sugar (additional)
cup each of potato flour and f
1 teaspoon baking powder
2 teaspoons vanilla
2 egg yolks
1 env gelatin
cup cold water
cup heavy cream
1 8-ounce can almond paste
cup confectioners' sugar
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. 4 Remove the top piece of wax paper, lay the marzipan, paper side up, on the cake, and peel off the paper. Press the marzipan against the sides of the cake and trim off any excess around the bottom. Dust the top of the torte with sifted confectioners' sugar.