“I think this particular cake, which makes every Swede sigh with blissful memories, is a reminder of childhood birthday parties, of our childhood in Sweden in general. And of course, it’s so very good! — Pastry Chef Morgan Larsson, Essex House, NYC.
Quarter the strawberries and cut raspberries in half. Warm in stainless steel pot.
Mix sugar and pectin together, add to berries when warm. Cook to a boil.
Chill, puree and strain trough a chinois
2 cups/500 grams half & half (milk and cream)
6 egg yolks
½ cup/100 grams sugar
1 vanilla bean
1/8 cup/10 grams corn starch
1 gelatin sheet
Cook cream & milk with the vanilla bean
Mix the sugar with cornstarch, add to egg yolks. In the meantime soak the gelatin leaf in cold water. When soft, squeeze excess water and add to hot liquid. Temper the boiling liquid into the egg mixture. In three steps put back on stove and just bring to a boil stirring vigorously.
Cool and strain.
1.5 lbs/700 grams Anthon Berg’s 67% marzipan 67%
5-1/4 cups/600 grams powdered sugar
7/8 cup/100 grams liquid glyucosekos
Green food coloring
Mix everything together, then add color.
P.S. Must incorporate to smooth otherwise too oily.
Build the cake: Slice the cooled genoise horizontally into 3 equal sections. Place one genoise layer onto a cake plate, and spread the jam onto the top surface of the genoise. Cover the jam layer with another slice of genoise. Next, spread the pastry cream, followed by a layer of whipped cream. Cover the cream layer with the remaining slice of genoise. Very thinly spread whipped cream over the entire cake, and finally drape the rolled-out marzipan over the whipped cream. Cut off the excess marzipan around the bottom, add decorative ribbons or flowers, and top with powdered sugar.
Read more about chef Morgan and find more recipes, at http://www.nordicreach.com/its_about/food/79/