Swedish Princess Cake
A classic Swedish layered cake made with airy sponge, raspberry jam, vanilla pastry cream, whipped cream, and green marzipan.
Equipment
- 20 cm round cake tin
- Parchment paper
- Electric mixer
- Mixing bowls
- Fine mesh sieve
- Saucepan
- Rolling Pin
- Offset spatula
Ingredients
- 4 large eggs
- 150 g granulated sugar
- 90 g plain flour
- 60 g cornstarch
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch fine salt
- 300 ml whole milk
- 3 large egg yolks
- 75 g granulated sugar
- 25 g cornstarch
- 25 g unsalted butter
- 150 g raspberry jam
- 500 ml heavy cream cold
- 40 g icing sugar
- 500 g green marzipan
- 40 g pink marzipan for decoration
Instructions
- Prepare the sponge: Heat the oven to 175°C and line a 20 cm round tin. Whisk the eggs and sugar until pale and very thick.
- Fold and bake: Sift the flour, cornstarch, baking powder, and salt. Fold into the egg mixture with vanilla, then bake for 25 to 30 minutes. Cool completely.
- Make the pastry cream: Warm the milk and vanilla. Whisk the yolks, sugar, and cornstarch, temper with the hot milk, and cook until thick. Stir in butter and chill.
- Whip the cream: Beat the cold heavy cream with icing sugar until firm peaks form.
- Assemble: Slice the sponge into three layers. Add raspberry jam to the first layer, pastry cream to the second, and finish with a domed layer of whipped cream.
- Cover and decorate: Roll the green marzipan into a large circle, cover the cake, trim the base, dust with icing sugar, and add a pink marzipan rose.
Notes
- Chill the pastry cream and assembled cake before covering with marzipan.
- Store refrigerated and serve within two days.
- Roll the marzipan evenly to prevent cracks and thin spots.