How to Make the Perfect Princess Cake
Swedish · Hard · 240 min · 10 servings
Princess Cake is the most iconic Swedish celebration cake, featuring layers of vanilla sponge, pastry cream, whipped cream, and jam all encased in a smooth dome of pale green marzipan. It is a stunning centerpiece cake that is beloved at Swedish birthdays and special occasions.
Why this recipe works
This Princess Cake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 240 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 480 calories with 7g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 large eggs
- 200 g caster sugar
- 160 g all purpose flour
- 400 ml heavy cream for whipping
- 300 g green marzipan for covering
- 150 g raspberry jam
Step by step instructions
Step 1: Bake the Sponge
Preheat the oven to 175 degrees Celsius. Whisk eggs and sugar with an electric mixer for 10 minutes until very pale and tripled in volume. Gently fold in the sifted flour in three additions without deflating the batter. Pour into a greased 22 cm round cake tin and bake for 25 to 30 minutes until a skewer comes out clean. Cool completely on a wire rack.
Step 2: Prepare the Fillings
Make a classic vanilla pastry cream by heating milk with vanilla, whisking in egg yolks and cornstarch, and cooking until thick. Cool completely in the refrigerator. Whip the heavy cream to stiff peaks. Split the cooled sponge into three equal horizontal layers using a serrated knife.
Step 3: Assemble the Layers
Place the bottom sponge layer on a cake board. Spread with raspberry jam followed by a thick layer of pastry cream. Add the second sponge layer and top with a generous dome of whipped cream, building it up in the center higher than the edges to create a rounded shape. Place the final sponge layer on top and press gently. Refrigerate for 30 minutes.
Step 4: Cover with Marzipan and Decorate
Roll out the green marzipan on a surface dusted with powdered sugar into a thin circle large enough to cover the entire cake. Carefully drape the marzipan over the cake and smooth it down the sides, trimming any excess at the base. Dust the top with powdered sugar and decorate with a small pink marzipan rose in the center.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raspberry jam → strawberry jam for a slightly sweeter and equally traditional flavor
- green marzipan → white marzipan dusted with green powdered sugar if green marzipan is unavailable
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not cooling the pastry cream fully before assembly which causes the whipped cream to melt
- Pressing down too hard when covering with marzipan which collapses the cream dome underneath
Nutrition facts
Per serving: 480 calories, 7g protein, 52g carbs, 27g fat, 1g fiber.
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