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Swedish Princess Cake Recipe

Swedish Princess Cake Recipe
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★★★★★

5.1 from 27 reviews

Swedish Princess Cake is a classic layered dessert featuring light sponge cake, raspberry jam, smooth pastry cream, and whipped cream, all covered in a delicate layer of green marzipan. This elegant cake is perfect for celebrations and offers a wonderful balance of flavors and textures.

Ingredients

Scale

Cake

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder

Pastry Cream

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 4 egg yolks
  • 2 tsp vanilla extract

Whipped Cream

  • 1 1/4 cups heavy whipping cream
  • 1/4 cup powdered sugar

Assembly & Decoration

  • 8 oz green marzipan
  • 1 tbsp powdered sugar (for dusting)
  • Raspberry jam (for spreading between layers, about 1/3 cup)

Instructions

  1. Prepare the cake: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to prevent sticking.
  2. Make the batter: Beat the 4 large eggs with 3/4 cup granulated sugar until the mixture is thick and pale in color. Sift together the all-purpose flour, cornstarch, and baking powder, then gently fold the dry ingredients into the egg mixture until just combined.
  3. Bake and cool: Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely, then carefully slice it horizontally into 3 even layers.
  4. Make the pastry cream: In a medium saucepan, whisk together the whole milk, 1/2 cup granulated sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil. Remove from heat, then stir in the vanilla extract. Press plastic wrap directly onto the surface of the pastry cream and refrigerate until fully chilled.
  5. Whip the cream: In a chilled bowl, whip the heavy whipping cream along with 1/4 cup powdered sugar until stiff peaks form, being careful not to overwhip.
  6. Assemble the layers: Place one cake layer on your serving plate. Spread a thin layer of raspberry jam over it, then spread half of the chilled pastry cream on top. Repeat with the second cake layer: jam and remaining pastry cream.
  7. Add whipped cream and top layer: Spread the whipped cream over the second layer, mounding slightly in the center for the signature princess cake dome effect. Carefully place the final cake layer on top.
  8. Cover with marzipan: Roll out the green marzipan into a thin circle large enough to cover the entire cake. Gently cover the cake with the marzipan, smoothing it down and trimming any excess around the edges.
  9. Finish and chill: Dust the top of the marzipan-covered cake lightly with 1 tablespoon powdered sugar for a delicate finish. Refrigerate the cake for at least 1 hour before serving to set all the layers nicely and enhance flavors.

Notes

  • The cake layers are best sliced with a sharp serrated knife to avoid crumbling.
  • Ensure the pastry cream is fully chilled before assembling for easier spreading and better texture.
  • Green marzipan can be found at specialty baking stores or online; alternatively, you can tint white marzipan with green food coloring.
  • This cake is best served within 2 days of assembly for optimal freshness.
  • Leftover cake should be refrigerated and covered to maintain moisture.

Nutrition

Keywords: Swedish Princess Cake, Prinsesstårta, layered cake, marzipan cake, raspberry jam cake, pastry cream dessert

Find it online: https://amayaharis.com/swedish-princess-cake-recipe/