Sugar-Free Princess Cake
Delight in the elegance of a Sugar-Free Princess Cake, a guilt-free version of the Scandinavian classic that's perfect for celebrations or a luxurious treat. This stunning cake features moist almond flour sponge layers subtly sweetened with erythritol, paired with a velvety custard made from unsweetened almond milk, gelatin, and vanilla bean paste. Topped with a light cloud of whipped cream and enveloped in rose-pink sugar-free marzipan, this dessert is as beautiful as it is indulgent—without a trace of added sugar. Perfect for those seeking a low-carb or keto-friendly option, this cake combines sophistication with mindful baking. Serve chilled for a show-stopping dessert that’s gluten-free, sugar-free, and irresistibly delightful.
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Recipe Information
Ingredients
- 150 g almond flour
- 1 tsp baking powder
- 100 g erythritol sweetener
- 4 large eggs
- 1 tsp vanilla extract
- 500 ml heavy cream
- 250 ml unsweetened almond milk
- 1 tbsp unflavored gelatin powder
- 2 tbsp cornstarch
- 1 tsp vanilla bean paste
- 1 drop food-grade rose-pink food coloring
- 200 g sugar-free marzipan
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by lining the bottom with parchment paper.
In a medium bowl, mix almond flour and baking powder together.
In a large bowl, whisk 4 eggs and 100g erythritol together until the mixture doubles in volume and becomes a pale yellow. This can take about 5 minutes using an electric mixer.
Gently fold the almond flour mixture into the egg mixture, followed by 1 tsp vanilla extract, ensuring no lumps remain.
Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.
While the cake cools, start the custard by combining 250ml almond milk and 1 tbsp gelatin powder in a saucepan over medium heat. Stir continuously until gelatin dissolves.
In a small bowl, whisk together 2 tbsp cornstarch and a little cold water to form a paste. Add this to the saucepan, along with 1 tsp vanilla bean paste.
Continue to cook the custard, stirring constantly until thickened. Remove from heat and let it cool to room temperature.
Whip 250ml heavy cream to stiff peaks and gently fold into the cooled custard.
To assemble, cut the cooled sponge cake into two layers. Spread the custard over the bottom layer, then place the second layer on top.
Whip the remaining 250ml heavy cream and use it to cover the top and sides of the layered cake.
Knead 1 drop of rose-pink food coloring into the sugar-free marzipan until evenly colored. Roll it out into a thin sheet on parchment paper.
Carefully lay the marzipan over the whipped cream-covered cake, smoothing it gently with your hands.
Trim any excess marzipan at the base and shape it as desired. Refrigerate the cake for at least 2 hours before serving for best results.
Nutrition Facts
Calories |
3781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.9 g | 415% | |
| Saturated Fat | 118.6 g | 593% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1244 mg | 415% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 196.1 g | 71% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 17.3 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1014 mg | 78% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 777 mg | 17% | |
*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.
