Swedish Princess Cake Recipe

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.

Heat up 240ml [1 cup] whole milk until hot but not boiling.

In a bowl, whisk together 3 egg yolks, 50g [¼ cup] sugar, 1 tsp vanilla extract, 13g [2 tbsp] cornstarch, and ½ tsp salt.

Add the hot milk mixture into the egg mixture and stir.

Return the mixture to the pot and cook until the sauce thickens.

Cover with cling film directly on top of the cream to prevent skin formation and refrigerate for 2 hours.

For the Genoise sponge cake, beat 3 eggs and 100g [½ cup] fine sugar on low speed for a few seconds, then increase to high speed for about 4 minutes until the volume triples and a ribbon forms.

Continue mixing on low speed for 2 minutes, then sift in 120g [1 cup] cake flour and ½ tsp salt in two batches.

Scoop a small amount of batter and mix with 15g [1 tbsp] whole milk, then combine.

Pour the batter into a 6-inch pan from a height to release air bubbles.

Bake at 175°C/345°F for 25 minutes and let it cool completely before slicing into 3 sheets.

For the cream filling, mix 180g [¾ cup] whipping cream and 120g [½ cup] custard cream on medium speed until stiff.

To assemble the cake, prepare a syrup by mixing 1 tbsp sugar with 2 tbsp hot water.

Spread 60g [¼ cup] strawberry jam on the first layer of cake, followed by custard cream and cream filling, then repeat with the second layer.

Refrigerate the assembled cake for 1 hour.

For the marzipan, pulse together 225g [2 cups] almond flour, 200g [1½ cup] powdered sugar, 40g [2 tbsp] corn syrup, and 30g [2 tbsp] water until it forms a dough.

Add white food coloring and dust powdered sugar on the tabletop.

Roll out the marzipan to about 2mm thick, then gently lift it with a rolling pin and place it over the cake, trimming off the edges.

Chill the cake while preparing the decoration with pink and green food coloring and dust with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens