PRINCESSTÅRTA | Swedish Princess Cake

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.

Pour 400 grams of almond flour and 300 grams of powdered sugar into a food processor and mix until evenly distributed.

Add 1 egg white and mix, then scrape down the sides.

Add a second egg white and mix until a homogeneous dough forms. If dry, add a tablespoon or two of water.

Take a small piece of marzipan, add a few drops of red dye for the flour on top of the cake, wrap in plastic and set aside.

Knead the remaining marzipan with light green dye until evenly colored, shape into a disc, wrap in plastic, and set aside.

In a pot, add 250 grams of raspberries and 200 grams of sugar, and bring to a simmer, adding water if using frozen raspberries.

Let the jam simmer for about 10 minutes, stirring frequently, and test for thickness using a frozen plate.

Once thickened, turn off heat and add the juice of half a lemon, then pour into a heatproof container and refrigerate.

In another pot, pour 500 grams of milk and add the seeds and pod of a vanilla bean.

In a bowl, whisk together 120 grams of egg yolks, 100 grams of sugar, and 50 grams of cornstarch until smooth.

Heat the milk until steaming, then slowly pour it into the egg mixture while whisking continuously.

Return the mixture to the pot, whisking continuously until it thickens and boils, then cook for one more minute.

Add 25 grams of butter and whisk until combined, then strain through a fine mesh strainer and cover with plastic wrap directly on the surface to cool.

Prepare a 23 cm springform cake pan by brushing the bottom with melted butter and lining with parchment paper, then brush the sides with melted butter.

In a bowl, combine 220 grams of eggs and 88 grams of egg yolks with 140 grams of sugar and whisk to combine.

Place the bowl over a pot of simmering water, ensuring the bowl doesn't touch the water, and heat until it reaches 55 degrees Celsius while whisking continuously.

Remove from heat, transfer to a stand mixer, and whisk until light and fluffy, holding a figure eight shape.

Sift in 140 grams of flour gradually, folding gently to avoid lumps, then fold in half of the melted butter, followed by the rest until combined.

Pour the batter into the prepared cake pan and bake at 175 degrees Celsius for 20 minutes or until golden brown and spongy.

Let the cake cool completely on a rack before assembly.

Whisk the cooled raspberry jam to smooth it out, and whisk the pastry cream to restore its texture.

In a large bowl, whisk 500 grams of heavy cream until soft peaks form.

In another bowl, whisk about half a cup of pastry cream until smooth, then fold in two-thirds of the whipped cream until homogeneous.

Assemble the cake with layers of raspberry jam, pastry cream, and whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens