Low Sodium Princess Cake
Indulge in the elegance of a Low Sodium Princess Cake, a refined and health-conscious twist on the Swedish classic that’s perfect for special occasions. This recipe combines tender sponge layers, rich vanilla pastry cream, and a delicate whipped cream dome, all wrapped in a smooth sheet of green marzipan for its signature look. With the use of low sodium baking powder and raspberry jam, this cake maintains its irresistible flavor while being kinder to your dietary needs. Fresh raspberries add a vibrant, tart contrast, while the reduced salt content ensures a lighter, guilt-free treat. Perfectly crafted to serve eight, this stunning dessert is not only visually captivating but also carefully balanced in sweetness and texture. Whether you’re hosting a party or simply looking to impress at your next gathering, this low sodium version of the iconic Princess Cake will be your new favorite celebration centerpiece.
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Recipe Information
Ingredients
- 100 grams All-purpose flour
- 25 grams Cornstarch
- 5 grams Baking powder (low sodium)
- 90 grams Granulated sugar
- 3 Large eggs
- 1 tsp Vanilla extract
- 50 grams Unsalted butter (melted)
- 240 ml Whole milk
- 30 grams Cornstarch (for pastry cream)
- 4 Egg yolks
- 150 grams Powdered sugar
- 250 ml Heavy cream
- 150 grams Fresh raspberries
- 100 grams Raspberry jam (low sodium)
- 300 grams Marzipan (sugar-based, colored green)
Instructions
Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
In a bowl, sift together the flour, 25 grams of cornstarch, and baking powder.
In a separate large bowl, beat 90 grams of sugar and eggs with an electric mixer on high speed until pale and tripled in volume, about 5-8 minutes.
Gently fold in the vanilla extract and melted butter into the egg mixture.
Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes cool, prepare the pastry cream. In a saucepan, whisk together the remaining 30 grams of cornstarch and 50 grams of powdered sugar.
Add 240 ml of milk and egg yolks to the saucepan and whisk until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to boil. Remove from heat and let it cool.
Whip the heavy cream with 100 grams of powdered sugar until stiff peaks form. Fold half into the cooled pastry cream to lighten it.
Once the cakes are completely cool, spread the raspberry jam over one layer. Top with a thin layer of fresh raspberries.
Spread half of the pastry cream over the raspberries, smoothing it out evenly.
Place the second cake layer on top and cover with the remaining pastry cream.
Dome the whipped cream over the entire cake, forming a gentle mound.
Roll out the green marzipan to a large circle, about 1/8-inch thick, and gently drape it over the cake.
Trim any excess marzipan at the base. Dust the cake lightly with powdered sugar before serving.
Nutrition Facts
Calories |
4964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1685 mg | 562% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 646.9 g | 235% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 471.4 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 720 mg | 55% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1410 mg | 30% | |
*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.
