Swedish Princess Cake (Prinsesstårta)

Ingredients

• 3 Eggs (for the sponge)
• 0.5 cup Sugar (for the sponge)
• 0.5 cup All-purpose flour (for the sponge)
• 1 cup Milk (for the custard)
• 2 Egg yolks (for the custard)
• 2 tbsp Cornstarch (for the custard)
• 1.5 cups Heavy cream (for the whipped cream layer)
• 0.5 cup Mascarpone (to stabilize the cream)
• 0.5 cup Raspberry jam (high quality)
• 10 oz Marzipan (ready-made, typically green)
• Powdered sugar (for dusting work surface)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Prepare the sponge cake batter by whisking eggs and sugar until pale and fluffy, then gently folding in the flour. Bake in a round cake pan until the sponge is firm, lightly golden, and springs back when pressed. Let cool completely.

2. 2

   Prepare the custard by weighing the milk, egg yolks, sugar, and cornstarch into a saucepan.

3. 3

   Whisk the custard ingredients together, then stir over medium heat until the mixture becomes very thick and glossy. Remove from heat and let cool.

4. 4

   In a separate bowl, whisk the heavy cream and mascarpone together until stiff peaks form. The mascarpone provides body and structure to help the cake hold its shape.

5. 5

   Dust your work surface with powdered sugar and roll out the ready-made marzipan into a circle approximately 12 inches in diameter.

6. 6

   Gently lay the rolled-out marzipan into a large mixing bowl, smoothing it into the bowl's shape. Lift and reposition the edges as needed to ensure it is smooth against the sides.

7. 7

   Begin building the cake inside the marzipan-lined bowl. Start by spreading a thick layer of the mascarpone whipped cream over the bottom and working it up the sides of the bowl to create a smooth exterior.

8. 8

   Place a layer of sponge cake over the cream.

9. 9

   Spread a layer of high-quality raspberry jam over the sponge.

10. 10

    Add the cooled custard over the jam layer.

11. 11

    Place the final layer of sponge cake on top.

12. 12

    Fold the overhanging edges of the marzipan over the top sponge to seal the cake.

13. 13

    Carefully flip the bowl over onto a serving plate to release the cake. The result should be a perfectly smooth, marzipan-covered dome.

Notes

Using mascarpone in the whipped cream is a professional tip to ensure the cake doesn't collapse. For a traditional look, top the finished cake with a small marzipan rose and a light dusting of powdered sugar.

Nutrition per serving

• dessert
• cake
• baking
• Swedish
• celebration
• project baking