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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.

Ingredients

Scale

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

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