Swedish Princess Cake Recipe | How To Make Prinsesstårta | Birthdaay Cake Recipe By Cooking Co.

marzipan

🥗Healthier: almond paste

💰Cheaper: fondant

Almond paste is lower in sugar, while fondant is often less expensive.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is dairy-free and lower in calories.

vanilla custard

🥗Healthier: vanilla pudding

💰Cheaper: instant pudding mix

Instant pudding mix saves time and can be more affordable.

raspberry jam

🥗Healthier: fruit puree

💰Cheaper: store-bought jam

Fruit puree is lower in sugar and can be homemade.

Cut the vanilla sponge cake into three slices.

Keep the middle slice for the cake.

In a pan, whisk together eggs, sugar, and vanilla extract.

Gradually add cornstarch and milk while whisking to keep it smooth.

Heat the mixture on the stove until it thickens, then turn off the stove.

Let the custard cream filling cool.

In a mixing bowl, add whipping cream and icing to thicken the cream.

Use an electric whisk to mix the whipping cream and icing together.

Add some of the cooled custard cream to the whipped cream mixture for the second filling.

Roll out pink fondant into a large circle to cover the cake.

Roll a small piece of white fondant into a flat sausage shape and then into a rose shape for decoration.

Prepare three food bags: one with raspberry jam, one with the custard whipping cream, and one with the custard cream.

Place the first slice of sponge cake on a plate and top it with raspberry jam.

Add the second slice of sponge cake and top it with custard cream, swirling it to the edges.

Place the third slice of sponge cake on top and add a generous amount of custard whipping cream, smoothing it into a dome shape.

Trim the excess fondant around the edges of the cake.

Decorate the cake by painting lines with water and adding white fondant sausages around the edge.

Sprinkle icing sugar on top of the cake for decoration.

Place the white rose on top of the cake.

Cooking Techniques

Equipment Needed

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Dietary

Allergens