Low Fat Princess Cake
Delight in the indulgent elegance of a "Low Fat Princess Cake," a lighter twist on the classic Swedish dessert that doesn’t skimp on flavor or style. Featuring a delicate sponge made with fluffy egg whites, this cake is layered with tangy raspberry jam and a luscious low-fat pastry cream whipped to creamy perfection. A smooth sheet of verdant green marzipan envelops the dome-shaped cake, creating its signature look. Sweetened with just the right touch of powdered sugar and adorned with fresh raspberries, this show-stopping treat is not only stunning but also guilt-free, making it perfect for special occasions or a healthier dessert option. With only 60 minutes of prep time, this low-fat creation will impress your guests without straying from your wellness goals.
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Recipe Information
Ingredients
- 4 large Egg whites
- 150 grams Granulated sugar
- 100 grams All-purpose flour
- 1 teaspoon Baking powder
- 60 ml Water
- 250 ml Low-fat milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 1 teaspoon Powdered gelatin
- 2 tablespoons Water (for gelatin)
- 250 grams Low-fat whipped topping
- 100 grams Raspberry jam
- 400 grams Green marzipan
- 20 grams Powdered sugar
- 12 pieces Fresh raspberries
Instructions
Preheat your oven to 175°C (347°F) and prepare a 24 cm springform pan by lining the bottom with parchment paper.
In a clean, dry bowl, beat the egg whites until they form soft peaks. Gradually add 100 grams of the granulated sugar and continue to beat until stiff peaks form.
In a separate bowl, sift together the flour and baking powder. Gently fold this mixture into the egg whites, ensuring not to deflate them.
Add the water gradually while mixing until you achieve a smooth batter.
Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
While the cake is baking, make the pastry cream. In a saucepan, combine the low-fat milk and the remaining sugar (50 grams). Stir in the vanilla extract and heat over medium heat until just boiling.
In a small bowl, dissolve the cornstarch in a bit of cold water and add it to the hot milk mixture, stirring continuously until it thickens.
Bloom the gelatin in 2 tablespoons of water, then add to the hot milk mixture. Stir until completely dissolved.
Pour the pastry cream into a bowl, cover with plastic wrap to prevent a skin and let it cool to room temperature.
Once cooled, gently fold in half of the low-fat whipped topping into the pastry cream and refrigerate until set.
Once the cake is cool, carefully slice it horizontally into three layers.
Spread the raspberry jam on the bottom layer of the cake. Place the second layer on top and spread the cooled pastry cream evenly over it.
Cover with the final cake layer and apply the remaining low-fat whipped topping evenly over the top and sides, creating a domed shape on top.
Roll out the green marzipan on a sugared surface to a thickness of about 3 mm, ensuring it's large enough to cover the entire cake.
Carefully drape the marzipan over the cake, smoothing it over gently with your hands and trimming away any excess at the bottom.
Dust the top with powdered sugar and decorate with fresh raspberries. Serve chilled.
Nutrition Facts
Calories |
3781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 620.5 g | 226% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 455.6 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 552 mg | 42% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
