Swedish Princess Cake
A refreshing, sweet and tangy flavor with rich layers and beautiful appearance.
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Estimated Time
- Preparing 2 hr
- Cooking 50 min
Nutritions / Serving
-
Energy503 kCal
-
Carbs54 g
-
Protein7 g
-
Fat31 g
Serves 10. Not included in nutritions:
Ingredients
Sponge Cake
- Cake Flour 70 g
- Granulated Sugar 70 g
- Egg 3 pc
- Unsalted Butter 30 g
- Whole Milk 30 g
Filling
- Raspberry Jam 100 g
- Vanilla Custard 150 g
- Whipping Cream 400 g
- Granulated Sugar 40 g
Marzipan
- Almond Flour 240 g
- Icing Sugar 200 g
- Honey 50 g
- Water 20 g
- Almond Extract 10 g
- Food Colouring q.s.
Sponge Cake
Preheat oven to 150°C (300°F) and position the rack in the lower-middle section. Prepare a 6-inch cake pan by lightly greasing it, then lining the bottom and sides with parchment paper.
In a large bowl, add the eggs and place over 70°C water, whisking continuously to warm to about 40°C. Remove from the water bath.
In another container, heat milk and butter in the same warm water, then set aside.
Add all the granulated sugar to the warmed eggs and whisk at high speed with an electric mixer until the mixture doubles and thickens, turning pale and forming coarse foam, about 4–5 minutes. Lower the speed and whisk for another 2–3 minutes to smooth out the foam, then on low speed for 1–2 minutes until ribbons form when lifting the whisk.
Sift flour over the batter, and fold gently and quickly until no dry flour remains.
Add a portion of batter to the warmed milk and butter mixture, stirring until smooth, then fold back into the main batter until well combined.
Pour batter into the pan, gently tap to remove bubbles, and bake at 150°C (300°F) for 40 minutes, then increase to 160°C (320°F) for 5 minutes for color. Remove from oven, release steam, and let cool on a rack.
Filling
Whip the cream with sugar until firm.
Slice the cooled cake into three layers. Spread raspberry jam on the bottom layer, add the second layer, spread custard evenly, then place the final layer on top. Cover the top and sides with whipped cream, shaping it into a dome. Freeze for 2 hours.
Marzipan Decoration
While the cake chills, make marzipan. Mix almond flour and icing sugar, then add honey, water, and almond extract to form a dough. Knead with white food coloring until smooth.
Separate about 30 g and 100 g portions; color the small portion pink and the large one green.
Roll the green marzipan into a sheet about 2–3 mm thick, large enough to cover the cake. Remove the cake from the freezer, drape with marzipan, and smooth. Trim excess marzipan at the base. Transfer to the refrigerator.
Roll the 100 g marzipan into a long strip, cut decorative scallops along one edge, and place around the cake’s base. Shape the pink marzipan into flowers and place on top.
Refrigerate the cake for 1 hour, allowing it to thaw fully before serving.
Discussion
A sponge cake base is ideal for support, especially for heavier decorations; chiffon cakes might also work.
40°C is a ideal temperature for whipping whole eggs. If the room is cool, place the mixing bowl over warm water (50°C).
Gently fold to retain as much air as possible in the batter.
For custard preparation, see the recipe here.
Choose a tart raspberry jam for balance; 6–7 g of sugar per 15 ml serving is ideal.
Marzipan can be bought, but homemade is a cost-effective option. Almond extract enhances flavor, and honey can be replaced with corn syrup for moisture and binding.
The classic princess cake has a dome shape and green marzipan exterior, but feel free to customize as desired.