Swedish Princess Cake

Ingredients

• 4 large eggs (At room temperature)
• 120 g granulated sugar (For the sponge)
• 120 g all-purpose flour (For the sponge)
• 30 g unsalted butter (Melted and cooled, for the sponge)
• 300 ml whole milk (For the custard)
• 3 egg yolks (For the custard)
• 60 g granulated sugar (For the custard)
• 25 g cornstarch (For thickening the custard)
• 1 tsp vanilla extract (For the custard)
• 300 ml heavy cream (Cold, for whipping)
• 150 g mascarpone cheese (For stabilizing the whipped cream)
• 30 g powdered sugar (For the whipped cream)
• 150 g raspberry jam (Use a good-quality ready-made jam)
• 500 g ready-made marzipan (Preferably green or tinted green; roll into an approximately 12-inch circle)
• 20 g powdered sugar (For dusting the work surface and finishing)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20-cm) round cake pan with parchment paper.

2. 2

   Make the sponge: beat the eggs and granulated sugar with an electric mixer until very pale, thick, and voluminous. When the beaters are lifted, the mixture should fall in a ribbon that briefly sits on the surface.

3. 3

   Sift the flour over the egg mixture. Fold it in gently with a spatula so the batter remains airy and no dry pockets remain.

4. 4

   Add the melted, cooled butter and fold just until incorporated. Do not overmix or the sponge may lose volume.

5. 5

   Transfer the batter to the prepared pan and bake for about 25–30 minutes, until lightly golden, firm to the touch, and springy when pressed in the center.

6. 6

   Cool the sponge in the pan briefly, then turn it out onto a rack and cool completely. Once cold, use a serrated knife to split it horizontally into two even layers.

7. 7

   Make the custard: weigh the milk, egg yolks, sugar, cornstarch, and vanilla into a saucepan and whisk until smooth before heating.

8. 8

   Set the saucepan over medium heat and stir constantly with a whisk or spatula. Cook until the custard becomes very thick and glossy, taking care not to let it scorch on the bottom.

9. 9

   Transfer the custard to a shallow bowl. Press plastic wrap directly against its surface and refrigerate until completely cold and set.

10. 10

    Make the stabilized whipped cream: beat the cold heavy cream, mascarpone, and powdered sugar until thick enough to hold firm peaks. Stop as soon as it is structured and spreadable; overwhipping can make it grainy.

11. 11

    Dust the work surface generously with powdered sugar. Roll the marzipan into an approximately 12-inch (30-cm) circle, lifting and turning it occasionally so it does not stick.

12. 12

    Place a clean mixing bowl, approximately 8 inches wide, upside down or use it as a shaping guide. Gently lay the marzipan into the bowl and smooth it into the bowl's shape, lifting and repositioning it as needed to avoid deep creases.

13. 13

    Place one sponge layer on a serving plate or cake board. Spread a layer of whipped cream over it, then continue the cream slightly up the sides to create a smooth, rounded mound for the cake.

14. 14

    Add the second sponge layer over the cream. Spread the raspberry jam evenly over the sponge, leaving a small border around the edge.

15. 15

    Spread the chilled custard over the jam, keeping it level and centered. Add the remaining sponge layer on top if the cake was divided into three layers; for a two-layer sponge, place the top half over the filling and proceed with shaping.

16. 16

    Use additional whipped cream to smooth and round the outside of the assembled cake into a dome. The surface should be even enough for the marzipan to lie smoothly.

17. 17

    Lower the shaped marzipan over the domed cake. Smooth it from the top downward, working gently around the sides and lifting any folds before pressing them flat.

18. 18

    Trim away the excess marzipan at the base and fold or seal the lower edge neatly. Carefully flip or reposition the cake so the smooth marzipan-covered dome is on top, then dust lightly with powdered sugar and serve.

Notes

The transcript does not provide exact ingredient quantities, pan size, or a complete written recipe, so the measurements are approximate estimates for a standard 8-inch cake. Chill the custard fully before assembly, and keep the finished cake refrigerated until serving. The transcript describes layering whipped cream, sponge, jam, custard, and another sponge; the exact number of sponge layers is unclear.

Nutrition per serving

• dessert
• cake
• Swedish
• European
• baking
• no-yeast
• raspberry
• marzipan