A clαssic Sw̾e̾d̾i̾s̾h princess cake is one of the world’s most famous cakes, often served as a birthday cake or even as a wedding cake. It is a clαssic Scandinavian torte with layers of sponge cake, raspberry jam, vanilla custard, and whipped cream. It is traditionally dome-shaped and covered with a layer of sweet marzipan tinted green and decorated with a pink rose.
Although this cake takes time to prepare, all of the elements can be made up to three days ahead of αssembling. The resulting cake is magnificent with a smooth and beautiful green marzipan exterior. It is as delicious as it is attractive.
140g of caster sugar
2 dl of self-raising flour
25g melted butter
Vanilla / Custard cream:
6 egg yolks
6 dl double cream
6 dl standard milk
1 vanilla pod
3 tbsp of caster sugar
4 tsp cornstarch
300 g raspberry jam
6 dl double cream
600 g marzipan, green colored
50 g marzipan, pink colored (to shape the rose)
Make the sponge cake
Preheat the oven to 355°F. Grease and line a 9-inch round springform pan with parchment paper.
Place the eggs and sugar in a mixing bowl and beat on high speed until pale and thickened. Properly whipped batter should be light and thick, and fall in a ribbon back into the bowl leaving trails of batter on the surface.
Carefully fold in the flour, 1/3 at a time, in the batter until thoroughly combined.
Finally, fold in butter into the egg batter.
Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick tester comes out clean.
Let the cake cool slightly in the pan for a few minutes then run a knife around the edge and remove the springform collar. Peel away the parchment and let cool completely on a wire rack.
Make the vanilla cream
Stir together the egg yolks, cream, milk, sugar and cornstarch in a small saucepan. Cook over medium heat, whisking constantly, until the mixture thickens. Stir in the vanilla and remove from heat then pαss it through a fine sieve. Transfer to a bowl and let cool slightly. Cover and refrigerate until firm. The chilled custard should be thick and held in the bowl of a spoon.
Build the layers:
Torte the cake into three layers using a serrated knife or cake leveler.
Place the bottom cake layer on a plate or cake board. Spread a layer of vanilla cream over the bottom layer of cake and spread the raspberry jam on top of the vanilla cream. Top with a second cake layer. Add vanilla cream and smooth into a dome shape using a large spatula. Place the final cake layer on top and press down. Add a big dollop of cream and shape this into a soft hill in the middle. Then cover all visible portions of the cake with cream.
Press the marzipan into a round marzipan lid, big enough to cover the cake.
Gently lay the marzipan circle over the top of the cake and use your hands to form the marzipan to the shape of the cake. Trim the excess marzipan from the bottom of the cake. Dust the cake with icing sugar.
Make a small rose of the pink marzipan and attach the rose to the top center of the cake to decorate your Princess cake.
The cake needs to be refrigerated until serving time and any leftovers need to be refrigerated as well.