Nut-Free Princess Cake
Indulge in the elegance of a Nut-Free Princess Cake, a delightful twist on the classic Swedish dessert that keeps all the charm without the nuts. This showstopping recipe features layers of airy sponge cake, creamy homemade custard infused with vanilla, fresh strawberries, and a cloud of whipped cream. Topped with a gorgeous marzipan-like dome made from a nut-free gelatin-based dough tinted a signature pastel green, this cake is perfect for celebrations or special occasions. With every detail carefully crafted, this nut-free version ensures that everyone at the table can enjoy the magic of this royal treat. Whether you're looking for a nut-free dessert or simply eager to try your hand at this iconic cake, the Nut-Free Princess Cake is your ticket to a stunning and delicious centerpiece.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 30 grams Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 6 large Eggs
- 200 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 500 ml Whole milk
- 1 Vanilla pod
- 4 large Egg yolks
- 30 grams Cornstarch (for custard)
- 50 grams Butter
- 180 grams Powdered sugar
- 600 ml Whipping cream
- 2 drops Green food coloring
- 2 Gelatin sheets
- 300 grams Fresh strawberries
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
To make the sponge cake: In a bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
In a large mixing bowl, whisk the eggs and granulated sugar together with an electric mixer until the mixture is pale and tripled in volume. Add vanilla extract.
Gently fold the dry ingredients into the egg mixture, in two additions, until just combined.
Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the custard: Heat half of the milk and the vanilla pod (split and seeds scraped) in a saucepan over medium heat until it starts to steam.
In another bowl, whisk together the egg yolks, sugar, cornstarch, and the remaining milk.
Slowly pour the hot milk over the egg mixture, whisking constantly. Return to the saucepan and cook over low heat, stirring, until thickened.
Remove from heat, stir in the butter, cover with plastic wrap and chill until completely cooled.
For the marzipan-like cover: Soak gelatin sheets in cold water for 5 minutes, then heat them (drained) in the microwave for a few seconds to dissolve.
Mix the dissolved gelatin with powdered sugar, adding green food coloring and knead to form a pliable dough. Roll out thinly.
To assemble the cake: Slice the sponge into three even layers.
Place one sponge layer on a serving plate. Spread with half of the custard and sliced strawberries.
Place another sponge layer and repeat the custard and strawberries layer.
Finish with the last layer of sponge.
Whip the cream until stiff peaks form and spread over the top and sides of the cake to form a dome shape.
Cover the whipped cream entirely with the rolled marzipan to form a smooth dome.
Decorate with powdered sugar and a strawberry on top. Chill for at least one hour before serving.
Nutrition Facts
Calories |
5838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.9 g | 393% | |
| Saturated Fat | 168.5 g | 843% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 2633 mg | 878% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 628.5 g | 229% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 418.8 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 13.9 mcg | 69% | |
| Calcium | 989 mg | 76% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1929 mg | 41% | |
*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.
