Princess Tea Cakes Recipes

TEA CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.
• Bake in preheated oven until lightly browned, 5 to 10 minutes.

SCANDINAVIAN PRINCESS CAKE

Steps:

• Make the genoise: Preheat oven to 400 degrees. Coat 2 rimmed baking sheets with cooking spray, line each with parchment, then spray parchment. Combine cake flour, almond flour, and salt in a medium bowl.
• Whisk eggs, yolks, and granulated sugar in a mixer bowl set over a pot of simmering water until sugar dissolves and mixture is warm to the touch, about 2 minutes. Attach bowl to mixer, and whisk on medium speed for 2 minutes. Raise speed to high, and whisk until mixture is pale and thick, 4 to 5 minutes. Sift flour mixture over egg mixture, and gently fold. When almost incorporated, slowly add melted butter, and fold.
• Divide batter between baking sheets, spread evenly, and bake until golden brown and springy to the touch, 8 to 10 minutes. Let cool. Run a knife around edges of pans, and invert onto a clean surface; discard parchment. Using an 8-by-3-inch cake ring, cut out 4 circles. Choose the 3 thickest cake circles, and reserve the fourth for another use.
• Make the pastry cream: Bring milk, vanilla seeds, salt, and 1/4 cup granulated sugar to a boil in a medium saucepan. Meanwhile, in a medium bowl, whisk yolks, cornstarch, and remaining 1/4 cup granulated sugar to combine. When milk begins to boil, remove from heat. Slowly ladle half the milk into yolk mixture, whisking constantly. Pour mixture into saucepan, place over medium heat, and cook, whisking constantly, until mixture has thickened, about 30 seconds. Remove from heat, and whisk in cold butter. Strain into a medium bowl. Press plastic wrap directly onto surface, and let cool. Refrigerate for at least 2 hours (or overnight).
• Make the simple syrup: Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and stir in Armagnac if using. Let cool.
• To assemble the cake: Place the cake ring on a 9-inch cardboard circle. Place 1 cake circle in ring, and lightly brush top with syrup. Using a small offset spatula, spread jam on cake layer. Whisk 2 1/2 cups cream until stiff peaks form. Cover jam with 1/2 cup whipped cream. Top with another cake circle, and brush top with syrup. Cover this circle with pastry cream. Place final cake circle on top, pressing down gently, and brush top with syrup. Spoon remaining whipped cream over cake, and smooth. Cover, and refrigerate for at least 4 hours (or preferably overnight).
• Whisk remaining 1/2 cup cream in a medium bowl until stiff peaks form. Remove cake ring, and coat sides of cake with whipped cream. Refrigerate cake until cold, about 30 minutes.
• Knead a golf-ball-size piece of marzipan with a couple of drops of blue food coloring, adding more drops as needed to reach desired color (this piece should be a few shades darker than the final). Knead half the colored marzipan into remaining marzipan until color is evenly distributed. (Add remaining half if needed to reach desired color.) On a surface dusted with confectioners' sugar, roll out marzipan to a 14-inch circle, about 1/8 inch thick. Place a doily in the center of marzipan. With the rolling pin, slowly but firmly roll over doily to create an imprint. Gently remove doily. Rub confectioners' sugar into marzipan with your fingertips to fill imprint. Place marzipan over cake, smooth sides, and trim bottom edges. Refrigerate for up to 3 days.

PRINCESS CAKE

Steps:

• Whip the egg yolks until they are pale yellow and doubled in volume. In another bowl, whip the egg whites until frothy, gradually adding the sugar until the foam becomes stiff. Fold half of the whipped egg whites into the yolks. Fold in the remaining egg whites thoroughly, until uniform in color. In 4 batches, fold in the sifted flour and the baking powder then the butter.
• Immediately pour the batter into two 10-inch greased cake pans and bake in a preheated 350 degree oven F for about 30 minutes or until a toothpick inserted in the middle comes out clean. Allow the cakes to cool on a rack. After they've cooled, run the tip of a knife around the edge of the cakes to loosen them from the pans and remove. Using a long serrated knife, slice both cakes into 1/2-inch thick disks. Only 3 will be needed, reserve the rest for future use.
• Place a 10-inch springform pan without a bottom on a 12-inch cakeboard. Place 1 layer of the sponge cake on the bottom, and generously brush with the syrup. Spread the jam evenly over the syrup and place a second layer of sponge cake on top of the jam. Brush with syrup and spread the prepared cream on this layer. Top with a third layer of sponge cake and again, brush with the syrup. Using your hands, press lightly on the cake to ensure cake is level. Refrigerate for 1 hour.
• Remove the springform mold from the cake and generously frost the sides with the reserved Whipped Cream. Pour the remaining Whipped Cream directly on the center of the top of the cake and using a spatula, make a mound, working from the center out. The height of the Whipped Cream should be approximately 1 1/2-inches in the center and about 1/2-inch on the edges.
• Dust a work surface again with confectioners' sugar and roll the light green marzipan to a 1/10-inch thick circle, using as much confectioners' sugar as necessary during rolling to prevent the marzipan from sticking to the work surface. When you're finished rolling, marzipan should be stretched enough to cover the entire cake and sides. Roll marzipan on rolling pin and gently lay it down on top of the cake, smoothing out the dome and lightly pressing on the bottom edges of the cake to form a perfect dome. Decorate with leftover marzipan, making a braided border on the edge of the cake or simply dust the entire cake with confectioners' sugar.
• Bring the milk and vanilla bean to a simmer in a medium saucepan. Remove from heat and let sit for 10 minutes to infuse. Remove vanilla bean. Whisk the eggs, cornstarch, sugar, and salt in a bowl until smooth. Add half of the milk into the bowl containing the eggs, whisking constantly, then return the mixture to the saucepan containing the remaining milk, whisking over moderate heat. Continue whisking until the mixture is thickened and begins to simmer. Allow cream filling to simmer, whisking for an additional 2 minutes. Transfer into another bowl, cover and allow to cool completely.
• Whisk heavy cream with sugar until it is firm and holds its shape, being careful not to over whip. Fold one-fifth of the cream into the cooled pastry cream and refrigerate, covered, until chilled (approximately 1 hour). Reserve the remaining whipped cream in the refrigerator, covered.
• Bring water and sugar to a boil in a medium saucepan, remove from heat and allow to cool.
• Color a walnut size piece of marzipan with the green food coloring until the marzipan is deep green. Reserve. Using a sifter or a fine mesh strainer, dust a scrupulously clean work surface with confectioners' sugar. Tear off a pea-sized piece of green marzipan and knead it with the remaining marzipan until it is uniform in color. Add additional pieces from the green marzipan until it achieves a light green color (it should be the color of a Granny Smith apple). Discard the leftover deep green marzipan.

PRETTY PRINCESS CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Grease and line a deep 15cm round cake tin, making sure the lining is higher than the top of the tin. Grease and base line a 1 litre ovenproof glass pudding basin.
• Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.
• Mix the flours; then, using a large metal spoon, fold them into the batter, and spoon into the prepared tin and bowl. The mixture will come almost to the top. Place the bowl and cake tin on a baking tray. Cook in the oven for about 1 hour 40 to 1hour 50 mins. Allow the cakes to cool completely.
• To make the butter icing, put the butter into a bowl and beat well until softened. Gradually beat in the icing sugar. Trim the tops of the cakes level. Slice the pudding basin cake in three and the 15cm cake in half. Using a 5cm round cutter, stamp out the centre of each piece of cake.
• Place one half of the 15cm cake on a cake board. Spread with a little butter icing and place the other half on top. Spread a little icing on this layer and top with the widest layer of the basin cake. Repeat with the other layers. Spread the remaining butter icing all over the assembled cake.
• Take 250g white fondant icing and roll out into a long strip about 7cm wide. Press the edge gently with a teaspoon to give a frilled effect or use a ball tool. Attach to the base of the cake, pushing gently onto the icing.
• Roll out the pink icing to a large circle about 36cm in diameter. Cut a hole from the centre using the 5cm cutter. Cut away just under an eighth section of the icing. Drape the icing over the cake, making the join at the back. At even intervals push up the pink fondant to create a swagged look.
• Spray the cake lightly with the edible lustre. Take the doll and wrap the legs in plastic film. Place the doll in the cake. The top of the cake should come to hip not waist level. Using the trimmings, roll out an oblong of pink icing and wrap around the body of the doll to make the bodice. Smooth the bottom of the bodice onto the top of the skirt.
• Roll out some white fondant and cut out a 9cm circle using a fluted or flower cutter. Cut a small circle from the centre of this and then split one side and place around the waist of the doll, cutting away any excess. Use the remaining white icing to make a large bow and place at the back of the dolls waist.
• Make up the royal icing according to pack instructions. Using a piping bag fitted with a small plain nozzle (or use a strong plastic bag and cut off the tip), pipe around the edge of the pink skirt. Attach a rose to the top of each swag. Pipe three lines of dots just above the roses going up the dress.
• Pipe across the top of the bodice and half way down the front. Using the icing attach a sugar butterfly to the top of the bodice and one large sugar rose at the waist.

PRINSESSTåRTA

Steps:

• For the vanilla custard, pour the milk into a pan with the vanilla seeds and vanilla pod and place over a low heat until just simmering. Remove from the heat.
• In a large bowl, whisk the egg yolks, sugar and cornflour together until pale and creamy.
• Remove the vanilla pod from the warm milk. (You can rinse this off to use in making vanilla sugar.)
• Stir the warm milk slowly into the egg mixture. Pour the mixture back into the pan and cook over a low heat for 4-5 minutes, whisking, until the mixture thickens. (It should be very thick.)
• Remove from the heat and beat in the butter until melted and incorporated. Transfer to a bowl, cover the surface with clingfilm to prevent a skin forming and leave to cool. Set aside to chill in the fridge.
• For the jam, tip the raspberries into a deep saucepan with the sugar and two tablespoons of water. Cook gently over a low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to the boil and boil vigorously for about four minutes, or until the temperature reaches 104C/219F on a sugar thermometer. Transfer to a heatproof bowl and leave to cool completely.
• For the sponge, preheat the oven to 180C/160C(fan)/Gas 4. Grease and line the base of a 23cm/9in springform tin with baking parchment.
• Put the eggs and sugar into a large bowl and using an electric mixer, whisk together until the mixture is very pale and thick and the whisk leaves a trail on the surface when lifted. This will take about five minutes.
• Sift the cornflour, flour and baking powder over the egg mixture and carefully fold in using a large metal spoon. Fold in the melted butter, taking care not to over mix.
• Pour the mixture into the lined tin and bake for 25-30 minutes until the sponge is golden-brown and has just started to shrink away from the sides of the tin. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.
• For the fondant rose, roll 10 little pieces of fondant into small balls about the size of a cherry stone.
• Dust two small pieces of greaseproof paper with icing sugar and one by one, place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 2cm/1in in diameter. These form the petals. Roll the first petal up like a sausage to form a bud and wrap the remaining petals around the bud to make a rose. Bend and curl the edges of the petals, to make them look more realistic. Leave to dry for at least an hour.
• To assemble the cake, using a serrated knife, cut the cake horizontally into three even layers. Place one of the sponges onto a serving plate. Spread a very thin layer of custard over the base of the first sponge.
• Spoon a quarter of the custard into a piping bag fitted with a small plain nozzle and pipe a border around the edge of the sponge - this is to contain the jam.
• Spoon the jam over the sponge, and spread evenly within the border.
• In a bowl, whip 600ml/20fl oz of the double cream to firm peaks. Fold half of the whipped cream into the remaining custard.
• Spread one-third of the custard cream over the jam.
• Place the second sponge on top and spread over the remaining custard cream.
• Place the third sponge on top. Spoon over the remaining whipped cream covering the sides and smoothing into a small dome shape on the top. Set aside in the fridge for an hour.
• For the marzipan, mix the ground almonds and sugars in a mixer fitted with a dough hook, before adding the eggs and almond extract.
• Knead in the bowl until it forms a stiff dough. Turn out onto a surface dusted with icing sugar. Using a cocktail stick add a tiny amount of green food colouring and knead to an even pastel green colour.
• Roll out the marzipan on a surface lightly dusted with icing sugar, to a 40cm/16in diameter circle, large enough to cover the cake. Lift the marzipan up over the cake and using your hands, shape the marzipan around the sides of the cake to get a smooth finish. Trim any excess.
• Whip the remaining 150ml/5½fl oz of cream to medium peaks and spoon into a piping bag fitted with a small star nozzle. Pipe around the base of the cake.
• Spoon the melted chocolate into a small paper piping bag. Snip off the end and pipe a swirl over the top of the cake. Top with the fondant rose.

TEACAKES

Steps:

• Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
• Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
• Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.

SWEDISH PRINCESS CAKE RECIPE

Steps:

• To prepare Swedish Princess cake recipe, Preheat oven to 180 degree Celsius
• Beat the eggs and sugar until they triple in volume.
• Melt the butter and mix the vanilla extract to it.
• Sift the flour onto the egg-sugar mixture slowly and fold in slowly. In the end add the butter-vanilla mixture and fold in slowly so that the air from the eggs does not escape.
• Pour the mixture into a round baking tray and bake for about 40 minutes or until a skewer inserted comes clean.
• Heat the half fat cream in a pan over medium heat and allow it to simmer.
• In a bowl mix the corn starch, water, sugar and egg yolks. Slowly add this mixture to the half fat cream while whisking continuously. The mixture will thicken in about a minute. Remove from heat and add the vanilla extract. Refrigerate until ready to use.
• Beat the heavy cream, sugar and vanilla extract on high speed until the peaks form.
• Cut the cake into three equal layers.
• Place one layer of the cake and apply the raspberry jam. Spread a thin layer of whipped cream and place the next layer of cake.
• Spread a thick layer of pastry cream on top of the second layer of cake.
• Place the third layer of cake and spread the raspberry jam on the top. Spread the sides of the cake with the whipped cream. Make a dome shape on top of the cake using the remaining whipped cream.
• Roll the marzipan and carefully place it over the whipped cream layering of the cake. Cut off any excess marzipan layers at the bottom of the cake. Decorate the top as you like or just drizzle some chocolate sauce. Refrigerate Swedish Princess cake recipe until ready to serve.

SWEDISH PRINCESS CAKE (PRINSESSTåRTA)

Steps:

• Preheat the oven to 350°F. Grease and line a 9-inch round springform pan with parchment paper.
• Make the sponge: Place the eggs and sugar in a mixing bowl and beat on high speed until pale and thickened. Properly whipped batter should be light and thick, and fall in a ribbon back into the bowl leaving trails of batter on the surface. In a separate bowl, whisk the flours (or cornstarch), baking powder and salt together. Carefully fold the dry mixture into the egg mixture until thoroughly combined. Pour the batter into the prepared pan and bake for about 40 minutes or until a toothpick tester comes out clean. Let the cake cool slightly in the pan for a few minutes then run a knife around the edge and remove the springform collar. Peel away the parchment and let cool completely on a wire rack.
• Make the custard filling: Stir together the cream, egg yolks, cornstarch, and sugar in a small saucepan. Cook over medium heat, whisking constantly, until the mixture thickens. Stir in the vanilla and remove from heat. Transfer to a bowl and let cool slightly. Press plastic wrap over the surface of the custard and refrigerate until firm. The chilled custard should be thick and hold in the bowl of a spoon.
• Make the stabilized whipped cream: Sprinkle the gelatin over the 2 tablespoons of water in a small bowl. Let stand until set. Place the heavy cream in the bowl of an electric mixer fitted with a whip attachment. Set mixer speed to medium and beat until soft peaks form. Gradually add in the powdered sugar and then mix in the vanilla. Heat gelatin in the microwave for 5-7 seconds, or until completely liquid. Gradually add liquid gelatin to whipped cream in a thin stream with the mixer running. After all of the gelatin is added, increase mixer speed to high and beat to stiff peaks. Set aside.
• Build the layers: Torte the cake into four layers using a serrated knife or cake leveler. The layers will be very thin so do this carefully. Place the bottom cake layer on a plate or cake board. Spread on the raspberry jam and top with a second cake piece. Top the second cake piece with the custard filling (you may have extra custard). Top with a third cake layer. Pile all of the whipped cream on top and smooth into a dome shape using a large spatula. Place the final cake layer on top and press down so that all of the cake's edges are smoothed against the whipped cream and a dome shape is formed. Cover the entire cake with a thin layer of buttercream, smoothing it as much as possible. Refrigerate until the frosting is firm, about 40 minutes.
• Prep and cover with marzipan: Dust a work surface with marzipan. Knead the marzipan with your hands to soften and place it on the work surface. Add a small amount of leaf green food color to the marzipan and knead in until a consistent green color is achieved. Lightly add powdered sugar as needed to prevent sticking. Roll it to a large circle, lifting to occasionally dust underneath with powdered sugar to prevent sticking. Gently lay the marzipan circle over the top of the cake and use your hands to form the marzipan to the shape of the cake. Trim the excess marzipan from the bottom of the cake using a pizza or pastry wheel. Gently tuck the bottom edges of the marzipan under the cake using the back of a butter knife.
• Decors: Paint the white Wilton candy roses with a little Baker's Rose food color dissolved in clear extract. Use a kitchen-dedicated art brush with soft bristles so the food color can easily be brushed between the petals.
• Tint leftover marzipan with a little more leaf green food color, and roll flat on a powdered sugar-dusted work surface. Cut small star-shaped flowers from the marzipan using a fondant cutter. Use leftover buttercream or a dot of corn syrup to attach the star shape to the bottom of the candy rose.
• Attach the rose to the top center of the cake using buttercream or a dot of corn syrup. Dust the top of the cake with powdered sugar using a small sieve.
• The cake needs to be refrigerated until serving time and any leftovers need to be refrigerated as well.

TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

PRINSESSTåRTA (SWEDISH PRINCESS CAKE)

Steps:

• Prepare pastry cream: whisk sugar and cornstarch together in a medium saucepan. Gradually whisk in milk and egg yolks until combined. Turn to medium heat and cook, stirring constantly, until mixture thickens, 5 to 7 minutes.
• Remove from heat and whisk in cold butter and vanilla until smooth. Strain through a fine mesh sieve into a large bowl. Place a piece of plastic wrap directly on top of custard and refrigerate until cold, about 3 hours or up to 24 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Coat two 8-inch round cake pans with baking spray and line the bottom of each pan with parchment paper.
• Bring a medium saucepan filled with 1 inch of water to a simmer over medium heat.
• Combine eggs, egg yolks, and sugar in the bowl of a stand mixer. Set the mixing bowl over the pot of simmering water. Cook, whisking constantly, until a thermometer reaches 110 degrees F (43 degrees C), 5 to 6 minutes.
• Return bowl to the stand mixer. Beat with a whisk attachment on high speed until mixture is pale yellow and has tripled in volume, about 3 minutes. Fold in flour until just combined. Fold in melted butter and vanilla until combined. Divide batter evenly between the prepared pans.
• Bake in the preheated oven until golden brown and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Let cool in pan 10 minutes. Invert onto a wire rack and let cool completely, about 1 hour. Use a long, serrated knife to split each cake layer in half horizontally. Set cake aside until pastry cream is ready to use.
• Assemble cake: spread the cut side of each cake layer with warm raspberry jam. Place one cake layer, jam-side up, on a cake plate. Spread 1/2 cup pastry cream over cake. Repeat process with two more cake layers, ending with remaining cake layer on top, jam-side down. Place a 4-inch wooden skewer through the middle of the cake to hold layers in place. Reserve remaining remaining pastry cream for another use.
• Beat heavy cream and 1/4 cup powdered sugar at medium-high speed with an electric mixer in a large bowl until stiff peaks form. Spread a thin layer of whipped cream around side of cake. Mound remaining whipped cream on top of cake, spreading to create a smooth dome.
• Knead together marzipan and gel food dye until color is evenly distributed. Roll out marzipan in between 2 sheets of parchment paper, to a 15-inch circle; gently remove top piece of parchment paper. Invert marzipan and drape over cake; gently remove remaining parchment paper. Gently press marzipan down over cake, starting at the top of cake and working your way down to create a smooth dome. Cut away any excess and tuck ends of marzipan under cake.
• Dust top of cake with sifted powdered sugar. Garnish with fresh raspberries.

BLACK FOLKS SOUTHERN TEA CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium-size bowl, use an electric mixer to combine the butter, granulated sugar, and brown sugar for about 2 minutes until creamy.
• Add the egg, lemon zest, sour cream, mayonnaise, evaporated milk, and vanilla extract.
• Mix until well blended to make the tea cake batter.
• Sift together the remaining dry ingredients: flour, baking powder, salt, and nutmeg over a sheet of parchment paper large enough to fit your baking sheet.
• Fold the parchment paper to pour the sifted flour mixture into the tea cake batter and then mix again.
• Add the batter to a lightly floured surface and roll the dough to approx ¼ inch thickness. This is where the extra cup of flour will come in handy to help with rolling because the dough is sticky!
• Cut out the tea cakes with a 2 ½" up to 3″ biscuit cutter. (I used a 2 ¾" biscuit cutter.)
• Place the rounds onto a parchment paper-lined baking sheet about one inch apart. (You may need to bake more than 1 batch if all your rounds don't fit on your baking sheet.)
• Bake until light brown (but don't let them get too brown!). 5-6 minutes in the conventional oven and 3-4 minutes in the Instant Pot Omni Plus oven. (Tea cakes don't take long to bake, so keep a close eye on them to avoid burning! Like a biscuit, you want them firm on the outside and fluffy on the inside.)
• Optional: When the tea cakes are finished baking and cooling, optionally make the lemon glaze frosting by combining the powdered sugar and lemon juice.
• Mix well with a whisk to remove any lumps from the powdered sugar.
• Use a small spatula or spoon to drop a dollop of icing onto each cooled tea cake. The icing will harden in about 5 minutes.
• Optionally, garnish this Southern Black folk tea cake recipe with a sprinkle of lemon zest, then serve and enjoy!

PRINSESSTåRTA: SWEDISH PRINCESS CAKE

Steps:

• Gather the ingredients.
• In a large saucepan, bring the half-and-half to a simmer over medium-high heat.
• In a medium-sized bowl, whisk together the egg yolks , cornstarch, sugar, and salt until smooth.
• Add half of the scalded milk to the bowl containing the eggs, constantly whisking to incorporate.
• Return the entire mixture to the saucepan containing the remaining milk, whisking over moderate heat.
• Continue whisking for about 2 to 5 minutes, until the mixture is thickened and begins to simmer.
• Allow the pastry cream to simmer, whisking for an additional 2 minutes.
• Remove from the heat and whisk in the vanilla and cold, unsalted butter.
• Transfer to another bowl and allow it to cool completely.
• Cover and refrigerate for at least 5 hours or up to three days before using.
• Gather the ingredients.
• Preheat the oven to 350 F for shiny metal or glass pans, or 375 F for dark or nonstick pans. Grease the bottom and sides of 2 (9-inch) cake pans .
• Mix the cake mix, water, oil, and egg whites in a large bowl with a mixer on medium speed for 2 minutes.
• Pour 1/3 of the batter into 1 (9-inch) cake pan and 2/3 of the batter into the second 9-inch cake pan.
• Bake for 25 to 30 minutes, until golden.
• Remove the cakes from the oven and cool on a rack.
• When the cakes have cooled, use a serrated knife to slice the larger cake into 2 equal halves.
• Gather the ingredients.
• In a saucepan, make a simple syrup by heating the water and sugar. Bring to a boil, stirring constantly until the sugar is completely dissolved.
• Reduce the heat and simmer for about 10 minutes.
• Gather the ingredients.
• Whip together the heavy cream, sugar, and vanilla until stiff peaks form.
• Gather the ingredients.
• Knead the green food coloring into store-bought or homemade marzipan .
• Then shape it into a disk of about 8 inches long.
• Place the disk between 2 (18-inch) lengths of waxed paper. Working from the middle of the marzipan, use a rolling pin to roll out the disk into a 16-inch circle of even thickness.
• Gather the ingredients.
• Lightly brush the simple syrup onto each of the 3 cake layers, taking care not to oversoak them.
• Spread 1 1/2 tablespoons raspberry jam onto each of the 2 halves of the larger cake.
• Divide the pastry cream into thirds, folding 1/3 gently into the whipped cream.
• Spread the remaining 2/3 of the pastry cream on top of the raspberry jam of the 2 cake halves.
• Stack the 2 pastry-covered halves, then top with the remaining cake.
• Frost the sides of the cake with the whipped cream in a 1-inch layer.
• Spoon the remaining whipped cream on top of the cake. Use a spatula to smooth the cream into a dome.
• Remove the top level of waxed paper from the marzipan. Dust your rolling pin with confectioners' sugar, then lift the marzipan using the bottom piece of waxed paper and drape the marzipan circle over the pin (you can lightly roll the marzipan around the pin as you would ​a pie crust). Remove the waxed paper and transfer the marzipan to the cake.
• With your hands, gently press the marzipan down over the cake, working from the top down.
• Smooth it down the sides, then cut off any excess at the bottom with a knife or cooking shears.
• Tuck the marzipan under the edge of the cake.
• Sprinkle the cake with confectioners' sugar or decorate with marzipan cutouts.
• Serve and enjoy.

PRINCESS TEA CAKES

Steps:

• To Make Ahead: Prepare the dough (Steps 2 and 3), cover and refrigerate for up to 1 day. Store the cookies in an airtight container at room temperature for up to 3 days. Roll in the second coating of confectioners' sugar just before serving.
• Recipe Description:
• Working on this makeover of a classic Russian Tea Cake made Bridget Klein feel closer to her late sister, Gina, because they are "a great match for her personality: delicate and refined, pretty to look at, and yet a definite character that inspires adoration and loyalty." Gina's middle name, Sarah, means "princess," in Hebrew; hence the name of these confections. Klein's mom "swore these cookies couldn't be made without butter," she says, "until she tasted them." Klein continues: "Gina was a traditionalist, too, but I think I might have been able to fool her with these."
• Recipe Ingredients:
• Preheat oven to 400 degrees F.
• Pour oil into a medium bowl. Whisk all-purpose flour, white whole-wheat flour, 1/4 cup confectioners' sugar, cornstarch and salt in another bowl.
• Mix half the dry ingredients into the oil by spoonfuls. Scrape down the sides of the bowl and add vanilla. Mix in the remaining dry ingredients by spoonfuls until thoroughly combined. (The mixture will resemble creamed butter and brown sugar.) Stir in nuts.
• Roll the dough into 1-inch balls; place about 1 inch apart on an ungreased baking sheet.
• Bake the cookies until just set, being careful not to let the bottoms get too brown, 10 to 12 minutes. Cool on the pan for 2 minutes; transfer to a wire rack to cool slightly.
• When the cookies are still warm, but no longer hot, roll them in the remaining 1 3/4 cups confectioners' sugar and place them back on the rack to continue cooling. (Reserve the sugar.) When the cookies are completely cool, roll them in the sugar again.
• Per cookie: 105 calories; 7 g fat (0 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 11 g carbohydrates; 1 g protein; 1 g fiber; 8 mg sodium; 19 mg potassium
• 1 Carbohydrate Servings
• Exchanges: 1 other carbohydrate, 1 fat

THE PRINCESS CAKE - BY MICHELIN STAR CHEF EMMA BENGTSSON

Steps:

• Start by whisking the egg and sugar on high speed in a KitchenAid for 30 minutes.
• Mix the dry ingredients together and sift them through a tammy.
• Fold in the flour mix into the egg mix.
• Pour out the batter onto a parchment paper lined sheet tray and bake at 325F for about 4 minutes.
• Remove and let cool down before cutting out three 12-inch size rings from a cake ring.
• Bring the milk and the vanilla bean to a boil. Split the vanilla bean and scrape out the seeds. Add the whole bean as well to the pot.
• Mix the sugar with the cornstarch and add the egg to it. Whisk it together.
• Pour the boiling cream over the sugar and egg mix. Whisk.
• Add the mix back into the pot and bring to boil under constant whisking. Let boil for 5 minutes.
• Add the butter and remove from the pot into a bowl sitting on an ice bath. Place a plastic wrap touching the surface of the pastry cream and place in fridge overnight.
• The next day pass the cream through a tammy.
• Cut out three 12-inch rings of the sponge cake.
• Place one of the sponges in the ring and the two others to the side for now.
• Spread out the raspberry jam on the first sponge, stay ½ inch from the edge of the sponge.
• Add the second sponge on top of the raspberry jam.
• Spread out the pastry cream as the second layer going all the way out to the ring.
• Whip the heavy cream to a firm peak and add about 2 cups on top of the pastry cream forming a rounded top in the middle.
• Add the last sponge on top of the cream making sure that it is forming a dome.
• Remove the ring carefully and cover the whole cake in the left-over cream.
• Cover the whole cake in plastic wrap and place in fridge to set for 2 hours. This will make it easier and more stable to cover with the marzipan.
• Color your marzipan green leaving around 3 ½ tablespoons that will be for the rose later on.
• Roll out the marzipan between two plastic sheets and cover the cake like you would do with any fondant cake. Just be aware that marzipan is not as elastic and forgiving as fondant and might need a couple of practice runs to make it look smooth. This is the tricky part and once it is on the cake it cannot be removed.
• Color the last bit of marzipan pink and turn it into a rose.
• Dust the cake with powdered sugar and place the rose on top in the middle

TEA CAKES

Steps:

• In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.
• In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.
• Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.
• Preheat the oven to 375°F. Line baking sheets with parchment paper.
• On a lightly floured surface, working with one portion at a time, roll the dough to a ¼-inch thickness. Cut with a floured 1½-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.
• Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.

PRINCESS TEA CAKES

Steps:

• Preheat oven to 400°F.
• Pour oil into a medium bowl. Whisk all-purpose flour, white whole-wheat flour, 1/4 cup confectioners' sugar, cornstarch and salt in another bowl.
• Mix half the dry ingredients into the oil by spoonfuls. Scrape down the sides of the bowl and add vanilla. Mix in the remaining dry ingredients by spoonfuls until thoroughly combined. (The mixture will resemble creamed butter and brown sugar.) Stir in nuts.
• Roll the dough into 1-inch balls; place about 1 inch apart on an ungreased baking sheet.
• Bake the cookies until just set, being careful not to let the bottoms get too brown, 10 to 12 minutes. Cool on the pan for 2 minutes; transfer to a wire rack to cool slightly.
• When the cookies are still warm, but no longer hot, roll them in the remaining 1 3/4 cups confectioners' sugar and place them back on the rack to continue cooling. (Reserve the sugar.) When the cookies are completely cool, roll them in the sugar again.