Cake of the Princesses of Sweden

Step 1

Melt the chocolate with the butter in a bain-marie and leave to cool. Whip the eggs with the sugar and the aroma until you get a light and frothy mixture. Add a little at a time, mixing gently with the whisk, the sifted flour and baking powder. Finally add the melted chocolate and butter a little at a time so as not to disassemble the mixture. Pour into a Ø 22 cm hemisphere mold and cook at 160° in a convection oven for about 45/50 minutes. Remove from the oven and leave to cool.

Step 2

Combine the Philadelphia with the spreadable cream and whipped cream. Cut the cake with the knife and place a toothpick in order to make sure to reposition the dough, once wet, in the same position.

Step 3

Wet the cake to your taste.

Step 4

Stuff the cake with the help of a spatula to level the cream and also place a thin layer on the outer shell in order to isolate it from the almond paste and favor its adherence.

Step 5

Once the cake is covered with the almond paste, level the surface well with the spreader to eliminate any imperfections.

Step 6

You can finish the decoration by creating pretty roses. Start with a small ball of almond paste and shape a cone with the back of your hands, so as to form the center of the rose. Roll out more dough and cut circles with the round pastry cutter; use the cone tool to shape the edge of the petal and proceed by attaching to the center of the rose.

Step 7

Place the roses on the cake and enrich it decoraing with small leaves obtained with the leaf cutter.