Princess Cake
Indulge in the royal elegance of a homemade Princess Cake—an iconic Swedish dessert that's as visually stunning as it is delicious. This multi-layered masterpiece features delicate sponge cake filled with luscious pastry cream and vibrant raspberry jam, all encased in a dome of lightly sweetened whipped cream. A smooth layer of green-colored marzipan draped over the cake provides its signature look, making it perfect for special occasions. With its balance of textures and flavors, from the airy sponge to the creamy layers, and its luxurious yet achievable presentation, this show-stopping treat is sure to be the centerpiece of any dessert table. Treat yourself to this classic recipe and delight your guests with its regal charm! Keywords: Princess Cake recipe, Swedish dessert, layered cake, marzipan cake, pastry cream recipe, celebratory cake.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams All-purpose flour
- 1 teaspoons Baking powder
- 4 large Eggs
- 120 grams Granulated sugar
- 500 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 40 grams Cornstarch
- 50 grams Unsalted butter
- 100 grams Raspberry jam
- 400 milliliters Whipping cream
- 30 grams Powdered sugar
- 300 grams Marzipan
- 1 drop Green food coloring
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, sift together the flour and baking powder.
In a large mixing bowl, beat the eggs with the granulated sugar until the mixture becomes thick and pale, about 5 minutes.
Gently fold the flour mixture into the egg mixture in thirds until no streaks remain.
Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
For the pastry cream, heat the milk and vanilla extract in a saucepan over medium heat until it begins to simmer.
In a separate bowl, whisk the egg yolks, granulated sugar, and cornstarch together until smooth.
Gradually pour the hot milk into the egg mixture while whisking constantly to prevent the eggs from cooking.
Return the mixture to the saucepan and cook over medium heat while stirring continuously until it thickens.
Remove the saucepan from heat and stir in the butter until melted and smooth. Cover with plastic wrap to prevent a skin from forming and allow to cool completely.
Once the cake and pastry cream are cooled, cut the cake into three even layers using a serrated knife.
Place the bottom layer on a cake stand and spread half of the raspberry jam evenly over it.
Spread a third of the cooled pastry cream over the jam and place the second layer of cake on top.
Repeat the process with the remaining raspberry jam and another third of the pastry cream. Top with the final cake layer.
In a large bowl, whip the cream with the powdered sugar until stiff peaks form. Set aside 1/2 cup for decoration.
Cover the entire cake with the whipped cream, smoothing the surface with a spatula to create a dome shape.
Knead the marzipan with the green food coloring until an even color is achieved, then roll it out into a thin layer large enough to cover the cake.
Drape the marzipan gently over the cake, smoothing it with your hands to avoid creases.
Trim any excess marzipan around the base of the cake.
Pipe rosettes with the reserved whipped cream on top of the marzipan for decoration.
Refrigerate the cake for at least an hour before serving to allow it to set.
Nutrition Facts
Calories |
4265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.9 g | 311% | |
| Saturated Fat | 124.0 g | 620% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1317 mg | 439% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 418.0 g | 152% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 273.7 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 895 mg | 69% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1620 mg | 34% | |
*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.
