Norwegian Crown Prince Cake
This is one of my own recipes. It is very similar to the Norwegian Princess Cake , but I’ve made some changes and come up with this recipe. For the nut lovers this is probably going to be one of your favorite cakes.
This recipe is for a very large Crown prince Cake, but you are free to use half the measurements and use a normal round cake form.
In Norway it’s a beloved cake among the elderly clan, and nothing suits better than this cake made fresh for grandmas birthday.
Norwegian Crown Prince CakeEuropean measurements
- 1200g white flour
- 4 dl. milk
- 2 dl. heavy cream
- 1 tsp. salt
- 200g butter
- 2 tsp. cardamom
- 100g yeast
- 1 tsp. baking powder
- ChefNorway’s Homemade Vanilla Cream
- Pearl sugar
Making the dough
- Melt butter in a pot that can hold the 6 dl. of milk.
- When butter is melted, add the milk plus cream and heat it slowly to 37-40o If you only have powdered yeast you should heat it a little more.
- Stir the yeast into the buttermilk blend.
- Add all other ingredients into a mixing bowl.
- Add the buttermilk mix.
- Run the machine on very low speed for about 2 minutes.
- Turn it up to maximum speed and keep it running for about 8 minutes.
(do this to create perfect yeasting heat for the dough, “baker trick”. Also if the dough is a little sticky you might have to add a tablespoon of white flour )
Preparing the dough
- Take it out of the bowl, and gently make a round ball of the dough. Make sure to have flour under and over before you add a towel to cover and let it rest for 10 min.
- Then roll out the dough to about 1/3″ (1 cm).
- Brush the edges with butter and fill the inside with ChefNorway’s Homemade Vanilla Cream.
- Roll it up and cut rolls in 2″ (5cm) thickness. (This recipe should give you about 20 rolls)
- I use a square cake form, but if you only have round ones you need 2-3 of them. Take away the bottom part and place it on top of a baking sheet.
- Now simply place the rolls with an inch space between them straight into the form. My square one fits perfectly 20, but a round one I would see fitting 6-7.
- Now leave them to raise for about 30-45 minutes.
- Wisk an egg and brush the top of the cake with the egg mix
- Find the leftovers from you vanilla cream and fill in between the rolls.
- Add cinnamon, pearl sugar and crushed hazelnut on top of the cake.
- Place it in the oven for about 30 minutes.
Finish off with a icing sugar mixture covering the cake!
A roll cake that’s absolutely gorgeous, and taste yummyThomas Haarr
I would love if you make this recipe and tell me, and everyone who visit
how much you love it!