Swedish Princess Cake | Prinsesstårta!

marzipan

🥗Healthier: almond paste

💰Cheaper: fondant

Almond paste has fewer sugars and can be more affordable than marzipan.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds nutrients while all-purpose is more accessible.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-bought whipped topping

Coconut cream provides a dairy-free option, while store-bought is often less expensive.

raspberry jam

🥗Healthier: fresh raspberries

💰Cheaper: strawberry jam

Fresh raspberries are lower in sugar, and strawberry jam is often cheaper.

Preheat the oven to 175°C (350°F).

Line and grease a cake pan.

Whisk together the eggs and sugar until light and airy.

Sieve in the flour, potato starch, and baking powder. Carefully fold in until combined.

Pour the mixture into the baking tin and bake in the bottom of the oven for about 40 minutes until a toothpick inserted into the middle of the cake comes out clean.

Leave on a cooling rack to cool completely.

Meanwhile, whisk the two lots of cream in different bowls to stiff peaks.

Cut the sponge into 3 equal layers.

Whisk the custard and 100ml cream together until combined.

Place one of the sponge layers onto a cake board.

Spread the raspberry jam evenly onto the first sponge, place the second sponge on top of the jam.

Spread the cream and custard mixture evenly over the second sponge.

Place the final sponge layer on the custard mixture.

Spread the cream around the edges of the cake and on the top layer, creating a mound in the center of the sponge.

Colour the marsipan green.

Sprinkle icing sugar on a flat surface and roll out the marsipan to about 3mm thick, ensuring it's larger than the cake itself to achieve flat sides without creases.

Place the marsipan onto the cake and trim the excess.

Place the marsipan rose in the top left corner of the cake and sprinkle with a final covering of icing sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens