A favorite of three Swedish princesses in the early 20th century, the prinsesstårta has become a modern classic. Delicate layers of sponge cake, raspberry jam and cream are covered by pastel green marzipan and crowned with a single fondant rose. This is the technical challenge that inspired me to Bake Through the Bake Off.
The fraisier gets its name from the French word for strawberry, la fraise. Visually stunning, the fraisier is distinctive because of the layer of strawberry halves arranged so that the cut sides line the outside of the cake. The result is an elegant confectionary creation that would make an exquisite ending to a festive dinner party or a stunning addition to a dessert table at any large celebration.
I’ve been thinking about making this cake ever since I first watched this episode of the Great British Baking Show (2012 season, episode 1). You might even say it was my initial inspiration for this blogging adventure. I love a challenge, and figuring out how to embed a design inside a cake in such a way that it would be visible in every slice is something I’d never thought of before. What design could I make that would be unique but simple enough for me, an amateur baker, to pull off? I thought of the goose that laid the golden egg.