Swedish Princess Cake Recipe

Introduction

Swedish Princess Cake is a classic, elegant dessert featuring layers of light sponge, creamy custard, raspberry jam, and fluffy whipped cream, all enveloped in a smooth marzipan shell. It’s a celebration cake that’s both visually stunning and delightfully delicious, perfect for special occasions or treating yourself.

Ingredients

• Sponge cake: 4 large eggs, 1 cup sugar, 1/2 cup flour, 1/2 cup cornstarch or potato flour, 1 teaspoon baking powder, 1/8 teaspoon salt
• Vanilla custard filling: 1 cup whole milk, 4 egg yolks, 2 tablespoons corn starch, 1/4 cup granulated sugar, 1 teaspoon vanilla extract
• Stabilized whipped cream: 1 envelope (0.25 oz) powdered unflavored gelatin, 2 tablespoons cold water, 2 cups heavy cream (whipped), 1/4 cup powdered sugar, 1 teaspoon vanilla extract
• 1/3 cup raspberry jam
• Assembly: Powdered sugar for dusting, 1 lb prepared marzipan, leaf green food color, ready-made rose icing decorations (such as Wilton), baker’s rose food color, clear extract (any flavor)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease and line a 9-inch round springform pan with parchment paper.
2. Step 2: Make the sponge cake by beating eggs and sugar on high speed until pale, thick, and tripled in volume (about 5 minutes). In a separate bowl, whisk together flours, baking powder, and salt. Gently fold the dry ingredients into the egg mixture. Pour into the pan and bake for 27-30 minutes, or until a toothpick comes out clean. Cool in pan briefly, then remove parchment and cool completely on a rack. For a softer exterior, wrap and refrigerate overnight.
3. Step 3: To make the custard filling, whisk milk, egg yolks, cornstarch, and sugar in a saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat as soon as it thickens, whisk vigorously, stir in vanilla, then cover with plastic wrap directly on the surface. Chill until firm.
4. Step 4: Prepare stabilized whipped cream by sprinkling gelatin over cold water and letting it set. Whip heavy cream to soft peaks, add powdered sugar and vanilla, then gently melt gelatin and stream it into the whipped cream while mixing. Beat until stiff peaks form. Reserve 1/2 cup whipped cream for decoration.
5. Step 5: Slice the cooled cake horizontally into three thin layers with a serrated knife. Place bottom layer on a plate, spread with raspberry jam, then half the custard. Add second layer, spread remaining custard, then pile whipped cream on top, smoothing into a dome. Place final layer on top, pressing edges gently to form a dome shape. Cover with reserved whipped cream.
6. Step 6: Dust a surface with powdered sugar and knead the marzipan with green food color until evenly tinted. Roll into a large circle, dusting underneath with powdered sugar as needed. Cover the cake with the marzipan, shaping it smoothly over the dome. Trim excess at the bottom and tuck edges under gently.
7. Step 7: Paint white rose decorations with baker’s rose food color mixed with clear extract using a soft brush. Tint leftover marzipan green, roll out, and cut small star shapes to decorate the base of the roses using leftover whipped cream or corn syrup as glue. Attach roses to the top center of the cake. Dust the top lightly with powdered sugar.
8. Step 8: Refrigerate the cake for at least one hour, preferably overnight, to set and develop flavors. Keep chilled until serving.

Tips & Variations

• For a smoother sponge, carefully fold dry ingredients to avoid deflating the batter.
• Store the cake overnight to allow the sponge to soften and flavors to meld.
• Swap raspberry jam for strawberry or cherry if preferred.
• Use food-safe brushes and separate utensils when painting decorative flowers.
• If you can’t find marzipan, purchase high-quality almond paste and mix with powdered sugar to roll out.

Storage

Store Swedish Princess Cake covered and refrigerated for up to 3 days. Keep it chilled to maintain the marzipan’s texture and the cream’s freshness. Reheat is not recommended; serve chilled or at room temperature for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers in advance?

Yes, the sponge can be baked a day ahead. Wrap tightly and store in the refrigerator to soften overnight before assembling.

What if I don’t have gelatin for the whipped cream?

Gelatin stabilizes the whipped cream, but you can omit it if serving the cake the same day. The cream may be less stable and softer, so assemble close to serving time.

Swedish Princess Cake Recipe

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★★★★★

4.7 from 128 reviews

Swedish Princess Cake is a classic layered dessert featuring light and airy sponge cake filled with smooth vanilla custard, raspberry jam, and stabilized whipped cream. Wrapped in gently tinted green marzipan and decorated with delicate rose-shaped icing and marzipan flowers, this cake is both visually stunning and deliciously creamy, perfect for special occasions.

• Author: Lena
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes plus chilling time overnight recommended
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Sponge Cake

• 4 large eggs
• 1 cup sugar
• 1/2 cup flour
• 1/2 cup cornstarch or potato flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Vanilla Custard Filling

• 1 cup whole milk
• 4 egg yolks
• 2 tablespoons corn starch
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Stabilized Whipped Cream

• 1 envelope (0.25 oz) powdered unflavored gelatin
• 2 tablespoons cold water
• 2 cups heavy cream, whipped
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Assembly and Decoration

• 1/3 cup raspberry jam
• Powdered sugar for dusting
• 1 lb prepared marzipan
• Leaf green food color
• Ready made rose icing decorations (e.g., Wilton brand)
• Baker’s rose food color
• Clear extract (any flavor)

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a 9-inch round springform pan with parchment paper to ensure easy removal of the cake.
2. Make the Sponge Cake: In a mixing bowl, beat 4 large eggs with 1 cup sugar on high speed until the mixture is pale, thick, and tripled in volume, approximately 5 minutes. In a separate bowl, whisk together 1/2 cup flour, 1/2 cup cornstarch or potato flour, 1 teaspoon baking powder, and 1/8 teaspoon salt. Carefully fold the dry ingredients into the egg mixture just until combined. Pour the batter into the prepared pan and bake for 27-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes, remove the springform collar and parchment, then cool completely on a wire rack. For best softness, wrap the cake tightly in plastic wrap and refrigerate overnight.
3. Prepare Vanilla Custard Filling: In a small saucepan, whisk together 1 cup whole milk, 4 egg yolks, 2 tablespoons corn starch, and 1/4 cup granulated sugar. Cook over medium heat, whisking constantly until the mixture thickens. Remove from heat immediately upon thickening and whisk vigorously. Stir in 1 teaspoon vanilla extract. Cover the surface with plastic wrap and chill in the refrigerator until firm.
4. Make Stabilized Whipped Cream: Sprinkle 1 envelope (0.25 oz) unflavored powdered gelatin over 2 tablespoons cold water and let it bloom for a few minutes. In a mixer bowl, whip 2 cups heavy cream to soft peaks, gradually add 1/4 cup powdered sugar and 1 teaspoon vanilla extract. Microwave the gelatin mixture for 5-7 seconds until dissolved, then slowly stream it into the whipped cream while mixing. Increase speed to high and whip to stiff peaks. Reserve 1/2 cup for decoration.
5. Assemble Cake Layers: Using a serrated knife, carefully slice the sponge cake horizontally into three thin layers. Place the bottom layer on a serving plate or cake board. Spread 1/3 cup raspberry jam evenly on top. Add half of the custard filling over the jam. Place the second cake layer on top and spread the remaining custard. Spread all of the stabilized whipped cream over this second layer, smoothing into a dome shape. Top with the final cake layer, pressing gently to smooth the edges against the cream. Cover the top and sides with the reserved 1/2 cup stabilized whipped cream.
6. Prepare and Cover with Marzipan: Dust a clean surface with powdered sugar. Knead 1 lb marzipan with leaf green food color until uniformly green and pliable. Roll into a large circle slightly bigger than the cake. Carefully drape the marzipan over the cake and gently mold to the shape. Trim excess from the bottom and tuck under the cake edge with the back of a knife to create a neat finish.
7. Decorate Cake: Paint the white ready-made rose icing decorations with Baker’s rose food color diluted in clear extract using a soft brush to add color between the petals. Tint leftover marzipan with additional leaf green color, roll out, and cut small star-shaped flowers with a fondant cutter. Attach these stars to the rose bases with a bit of buttercream or corn syrup. Place decorated roses on top center of the cake, securing with buttercream or corn syrup. Finally, dust the cake lightly with powdered sugar through a small sieve.
8. Chill: Refrigerate the finished cake for at least one hour or preferably overnight to allow flavors to meld and for the cake to firm up. Keep refrigerated until served. Store any leftovers in the fridge.

Notes

• The sponge cake (genoise) is best refrigerated overnight wrapped in plastic to soften its exterior, making it easier to slice thin layers.
• The stabilized whipped cream uses gelatin to help it hold shape longer and withstand assembly without weeping.
• Use a serrated knife when slicing the cake to achieve clean thin layers without crumbling.
• Marzipan can be tinted with gel or paste food coloring for best color stability and easy kneading.
• Store the cake refrigerated and consume within 3-5 days for optimal freshness.
• For a different flavor twist, you may substitute raspberry jam with strawberry or apricot jam.

Keywords: Swedish Princess Cake, Prinsesstårta, marzipan cake, layered sponge cake, custard cake, raspberry jam cake, stabilized whipped cream dessert