Swedish Princess Cake
A delightful layered cake with marzipan, sponge cake, raspberry jam, and pastry cream, embodying Swedish celebration and history.
Ingredients
For the cake
- 2 cups all-purpose flour Sifted
- 1 cup granulated sugar
- 4 large eggs Room temperature
- 1 cup butter Melted
- 1 tbsp baking powder To help the cake rise
- 1 tsp vanilla extract
For the filling
- 1 cup raspberry jam Smooth and seedless preferred
- 2 cups pastry cream Thickened custard based filling
For the decoration
- 1 pound green marzipan Alternatively, use any color, if preferred
- powdered sugar for dusting To prevent sticking
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease your cake pans.
- In a bowl, beat the eggs and sugar until light and fluffy.
- Gently fold in the melted butter, sifted flour, and baking powder until just combined.
- Divide the batter among prepared cake pans and bake for about 30 minutes or until a toothpick comes out clean.
Assembling the Cake
- Once the cakes are cool, slice them horizontally into two layers if they are thick.
- Place the first layer on your serving plate and spread raspberry jam over the top.
- Add a layer of pastry cream over the jam.
- Repeat with the remaining layers, finishing with a plain sponge layer on top.
Decorating
- Roll out the marzipan on a surface dusted with powdered sugar.
- Carefully drape the marzipan over the layered cake, smoothing it down to avoid air bubbles.
- Dust the top with more powdered sugar for a finishing touch.
Notes
Chill cake layers between assembly steps to make stacking easier. Don't over-soak the sponge with jam to maintain structure.