Swedish Princess Cake

If there’s one cake that reminds me of Sweden it’s a pillowy Princess Cake. With its soft sponge layers, vanilla pastry cream, tangy raspberry jam and cloud of cream covered in green marzipan it’s positively one of the best cakes around. No Swedish summers are complete without one.

This recipe is taken from Marcus Samuelson’s wonderful collection of recipes and I like it as it’s easy to follow and without frills. For the green marzipan simply colour some normal marzipan and roll it out. Make sure you don’t use liquid food colouring as that make the marzipan too loose. When making little fondant/marzipan roses simply cut about eight small circles, place them covering a bit of the next circle and then roll them together until it resembles a rose. I always have to make a few as I’m not very good at it! I’d recommend you to check out some youtube tutorials on the subject, that’s always helpful.

Hope you like the cake as much as my family does!

INGREDIENTS

Sponge Cake

2 cups eggs (about 6 eggs)

1 ½ cups sugar

3 cups flour

2 ½ tsp baking powder

Pastry Cream

1 cup milk

1 cup cream

1 cup sugar

1 cup egg yolks (about 4 eggs)

½ cup cornstarch

2 vanilla pods

Garnish

Raspberry jam

Whipped cream (I always whip mine with a bit of sugar and vanilla to make it taste extra yummy!)

Green marzipan

Pink marzipan

Powdered sugar

METHOD 

1. First make the sponge cake by whisking the eggs and sugar on high speed for 15 minutes. When the eggs and sugar are fluffy slowly add the flour and baking powder.
2. Put in a round cake ring and bake in the oven at 350 degrees for 15-20 min.
3. To make the cream, boil milk, cream and the scraped vanilla seed of the pods. Whisk together sugar, egg yolks, and cornstarch and add the mixture once the milk and cream reaches boiling point.
4. Keep boiling until it becomes a thick cream while whisking continuously. Allow to cool down.
5. To build the cake, cut the sponge cake into three layers. On the bottom layer, spread raspberry jam and then place another layer of sponge cake. On top of the next layer of sponge, place the pastry cream and then whipped cream on top of that. Top this with the last layer of sponge cake and top that with a thin layer of whipped cream. Finally, you cover the whole cake with thin folded green marzipan and decorate in the classic Swedish way with powdered sugar and a pink marzipan rose.

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