This is a variation of a traditional Scan-dinavian recipe. Prinsessbakelser (prin-sess bahk-els-ih) are small, light-as- air sponge cakes surrounded by green marzipan and topped with freshly whipped cream. They look most attractive and are delicious served with strong coffee.
2 teaspoons vegetable oil
6 oz. castor sugar
6 oz. flour, sifted
2 fl. oz. Creme Patissiere
2 fl. oz. Apricot Glaze, warmed
4 drops green food colouring
8 oz. Marzipan I
1 tablespoon cornflour
10 fl. oz. double cream
2 teaspoons sugar
9 green grapes, halved and seeded
36 mandarin orange slices, seeded
Preheat the oven to hot
425 °F (Gas MARK 7,
220°C). Line two
8- X 12-inch Swiss roll tins with non-stick silicone paper or aluminium foil. Grease the paper or foil with the oil and set the tins aside.
Put the eggs and sugar into a large heatproof mixing bowl. Place the bowl over a saucepan half-filled with hot water. Set the pan over low heat.
Using a wire whisk or rotary beater, beat the eggs and sugar together until the mixture is thick enough to make a ribbon trail on itself when the whisk is lifted.
Remove the saucepan from the heat and remove the bowl from the pan. Using a metal spoon or spatula, carefully but thoroughly fold in the flour. Pour the mixture into the prepared tins.
Place the tins in the centre of the oven and bake for 7 to 8 minutes or until a skewer inserted into the centres of the cakes comes out clean.
Remove the tins from the oven. Turn out on to a wire rack to cool. Remove arid discard the paper or foil. Using a 2-inch pastry cutter, cut the cakes into circles.
Spread the creme patissiere thinly over half of the circles with a flat-bladed knife. Make a sandwich by placing the remaining circles on top. Using a pastry brush, brush the sides of the cakes lightly with the apricot glaze. Set aside.
Knead the green food colouring into the marzipan until the colour is evenly distributed. Lightly dust a wooden board with the cornflour . Place the marzipan on the board and, using a rolling pin, roll it out until it is about i-inch thick.
With a sharp knife, cut the marzipan into strips, each as wide as the sides of the cakes and long enough to reach around the cakes. Wrap a strip around the side of each cake, gently pressing it on. Trim off any excess marzipan. Set aside.
In a small mixing bowl, using a wire whisk or rotary beater, whisk together the cream and the sugar until the mixture forms soft peaks. Put the mixture into a forcing bag fitted with a nozzle. Pipe the cream mixture over the top of each cake. Decorate each cake with a grape half and slices of mandarin orange.
Serve at once.