Swedish Princess Cake Recipe

If you have a soft spot for elegant yet irresistibly delicious desserts, the Swedish Princess Cake is going to steal your heart. This iconic treat layers airy sponge cake with luscious raspberry jam, smooth pastry cream, and fluffy whipped cream, all wrapped in a delicate green marzipan blanket. Every bite offers a delightful balance of sweetness, creaminess, and a subtle hint of almond from the marzipan, making the Swedish Princess Cake not just a dessert but a beautiful centerpiece for any celebration or cozy afternoon tea.

Ingredients You’ll Need

Gathering simple ingredients is the first step to creating this stunning Swedish Princess Cake. Each one plays a key role in building the perfect texture, flavor, and those eye-catching layers that make this cake so unforgettable.

• 4 large eggs: Provide structure and richness to the sponge layers.
• 3/4 cup granulated sugar: Sweetens and helps create a tender cake crumb.
• 3/4 cup all-purpose flour: The foundation for the light yet sturdy sponge.
• 1/4 cup cornstarch: Adds softness and delicate crumb to the cake layers.
• 1 tsp baking powder: Gives the sponge a gentle lift for perfect fluffiness.
• 2 cups whole milk: Essential for making the creamy, luscious pastry cream.
• 1/2 cup granulated sugar (for cream): Sweetens the pastry cream just right.
• 1/4 cup cornstarch (for cream): Thickens the pastry cream to smooth perfection.
• 1/4 tsp salt: Balances flavors and enhances sweetness in the cream.
• 4 egg yolks: Add richness and contribute to the creamy texture of the pastry cream.
• 2 tsp vanilla extract: Infuses the cream with warm, comforting flavor.
• 1 1/4 cups heavy whipping cream: Whipped to airy peaks to lighten the creamy filling and topping.
• 1/4 cup powdered sugar: Sweetens the whipped cream delicately.
• 8 oz green marzipan: The signature smooth almond layer that wraps the whole cake.
• 1 tbsp powdered sugar (for dusting): Adds a pretty finishing touch to the marzipan.
• Raspberry jam (for spreading between layers): Adds a tangy, fruity contrast to the creamy layers.

How to Make Swedish Princess Cake

Step 1: Prepare the Sponge Cake

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan, lining it with parchment for easy release. Next, beat together the eggs and sugar until the mixture is thick and pale — this aeration is what gives the sponge its light texture. Carefully sift the flour, cornstarch, and baking powder over the egg mixture, then fold gently to keep the batter airy. Pour the batter into your prepared pan, bake for 25 to 30 minutes until golden and springy, then let it cool completely before slicing into three even layers.

Step 2: Create the Pastry Cream

In a saucepan, whisk together milk, sugar, cornstarch, salt, and egg yolks over medium heat, stirring constantly until the mixture thickens into a silky custard. Once thickened, remove from heat and stir in the vanilla extract for a fragrant touch. To prevent a skin from forming, cover the surface of the cream directly with plastic wrap and chill it until cold and set.

Step 3: Whip the Cream

While your pastry cream chills, whip the heavy cream with powdered sugar until it forms stiff peaks. This whipped cream adds a cloud-like softness that contrasts beautifully with the smooth custard in the Swedish Princess Cake.

Step 4: Assemble the Cake Layers

Place one layer of sponge onto your serving plate. Spread a thin layer of raspberry jam over it, followed by half of the chilled pastry cream. Repeat this process with the second sponge layer, raspberry jam, and the remaining pastry cream. Then, spoon the whipped cream on top, shaping it into a soft mound in the center. Finally, top everything with the last sponge layer.

Step 5: Wrap with Marzipan

Roll out the green marzipan into a thin circle large enough to cover the entire cake. Gently drape the marzipan over the top and sides of the assembled cake, trimming off the excess. Dust with powdered sugar for that classic, elegant finish. Chill the cake for at least one hour to let the flavors meld perfectly before serving.

How to Serve Swedish Princess Cake

Garnishes

To elevate your Swedish Princess Cake, a few fresh raspberries atop the marzipan or a sprinkle of edible gold dust can add both color and a touch of sophistication. Thinly sliced almonds or delicate edible flowers also work beautifully if you want to get creative with presentation.

Side Dishes

This cake pairs wonderfully with a cup of strong coffee or a fragrant black tea. If you want to add a refreshing contrast, serve slices alongside a small bowl of fresh berries or a light fruit salad. The acidity from the fruit complements the cake’s sweet creaminess perfectly.

Creative Ways to Present

For a festive occasion, consider cutting the Swedish Princess Cake into charming petite slices or even individual-sized mini cakes wrapped in marzipan. You can also build a dessert platter combining it with whipped cream dollops and raspberry coulis for an eye-catching display.

Make Ahead and Storage

Storing Leftovers

Leftover Swedish Princess Cake should be stored in the refrigerator in an airtight container to keep the marzipan moist and the cream fresh. It’s best enjoyed within two to three days for optimal flavor and texture.

Freezing

Freezing is a bit tricky with this cake because of the whipped cream and marzipan, which can change texture when thawed. If you must freeze it, wrap the cake tightly in plastic wrap and aluminum foil, and thaw slowly in the refrigerator overnight before serving.

Reheating

This cake is meant to be enjoyed chilled, so reheating is not recommended. If the cake feels too firm after refrigeration, simply allow it to sit at room temperature for 20 minutes to soften slightly before slicing and serving.

FAQs

What is Swedish Princess Cake made of?

Swedish Princess Cake is made of layers of light sponge cake filled with raspberry jam, smooth vanilla pastry cream, and whipped cream, all wrapped in a thin layer of green marzipan.

Can I substitute the marzipan?

While green marzipan is traditional and adds an essential almond flavor, you could substitute it with fondant, but it won’t provide the same authentic taste and texture that make Swedish Princess Cake special.

Is Swedish Princess Cake difficult to make?

The cake involves several steps, but each is straightforward and manageable. With patience and attention to detail, even intermediate bakers can achieve fantastic results.

How long does Swedish Princess Cake last?

Stored properly in the refrigerator, it stays delicious for two to three days. The fresh cream and marzipan lose their ideal texture beyond that time frame.

Can I make the cake ahead of time?

Absolutely! In fact, it is recommended to assemble the cake a few hours before serving to allow the flavors to meld and the cake to chill perfectly.

Final Thoughts

There is something truly magical about the Swedish Princess Cake that makes every celebration feel extra special. Its combination of light sponge, creamy fillings, and the almond kiss of marzipan is unforgettable. I encourage you to try making this cake—you’ll find it as fun to create as it is delightful to eat, and sharing it brings smiles all around. Trust me, once you make this beauty, it will become a beloved dessert in your kitchen repertoire.

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