Princess cake with everything good – NRK Mat – Recipes and inspiration

princess cake

Heat the milk to around 25 degrees.

Crumble the yeast in a baking dish, pour over the milk and stir until the yeast is dissolved. Add sugar, cardamom and flour. Pulse the dough on low speed until well combined, about 5 minutes. Add the softened butter in small pieces, little by little.

Continue dough on medium speed until smooth, soft and elastic, about 10-15 minutes. Increase the speed the last two minutes.

Cover the bowl with plastic wrap and a kitchen towel, let it double in size at room temperature.

Line a round cake tin with approx. 26-28 cm in diameter, with parchment paper.

Work the dough together on a lightly floured baking sheet. Roll it into a thick sausage and spread it out into a rectangle of about 50 x 25 cm. Spread butter evenly over bread and sprinkle with sugar and cinnamon.

Roll the bread together like a jelly roll and cut into 14-16 even slices.

Place the slices next to each other in the pan. There should be some air between each, so that they grow together during breeding. If you can’t fit everyone into the mold, you can fry a few simple bowls on the side instead. Cover with plastic wrap and let rise for 45-55 minutes.

Put the vanilla cream in a spray bag and spray a little vanilla cream here and there, preferably between the bowls. Brush with beaten egg and bake the cake on the bottom rack at 200 degrees for about 35-40 minutes. Cool the cake in the pan.

caramel sauce

Melt the sugar for the caramel sauce in a heavy bottomed saucepan. Pay attention to the temperature, the caramel should be golden, but not too dark. Stir in the hot cream. Be careful not to burn yourself when touching it. Let the sauce cook until it becomes smooth and all the lumps are gone. Stir in the butter and salt and cool the sauce.

Pour the caramel sauce over the cooled cake.

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