Princess Cake
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.
Elegant Swedish layer cake with custard and cream under a green marzipan dome.
Nutrition per serving
Ingredients
Sponge
Filling
Covering
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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