The Princess Cake
The Princess Cake, a Swedish classic, is a beautiful and delicious dessert featuring layers of sponge cake, pastry cream, whipped cream, and a signature dome of pale green marzipan. Created in the early 20th century, it's a beloved treat for celebrations and everyday enjoyment, offering a taste of royal history with every bite.
Equipment
- 1 Mixing Bowl For preparing the cake batter.
- 1 Electric Mixer/Hand Whisk To mix the batter until smooth and fluffy.
- 2 Cake Pans (8-inch) For baking the cake layers evenly.
- 1 Offset Spatula For spreading frosting smoothly.
- 1 Rolling Pin To roll out the marzipan layer.
- 1 Pastry Brush For applying syrup to the cake layers.
- 1 Cake Turntable (Optional) Makes frosting and decorating easier.
- 1 Serrated Knife For leveling and trimming cake layers.
- 1 Piping Bag with Tips For decorative piping (optional).
- 1 Cake Board or Plate For assembling and serving the cake.
Ingredients
- 200 grams All-Purpose Flour Sifted for a smoother cake batter.
- 200 grams Granulated Sugar For sweetening the cake batter.
- 200 grams Unsalted Butter Softened to room temperature for easy mixing.
- 4 Large Eggs Provides structure and richness.
- 1 teaspoon Vanilla Extract For added flavor.
- 1 teaspoon Baking Powder Helps the cake rise.
- 1/2 teaspoon Salt Balances the sweetness.
- 250 ml Heavy Cream For making the whipped cream layer.
- 200 grams Marzipan Rolled out to cover the cake.
- 200 grams Raspberry Jam For layering and adding a fruity touch.
- 100 grams Confectioners’ Sugar For dusting and sweetening the whipped cream.
- As needed Food Coloring (Green) To tint the marzipan for the classic look.
- Optional Fresh Raspberries For garnish and decoration.
Instructions
- Princess cake : Preheat your oven to 175°C (350°F).
- Grease and line two 8-inch cake pans with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until fully combined.
- Bake the Cake LayersDivide the batter evenly between the prepared cake pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Whipped CreamIn a chilled bowl, whip the heavy cream and confectioners’ sugar until stiff peaks form. Keep refrigerated until ready to use.
- Assemble the CakeLevel the cake layers with a serrated knife if needed. Place one layer on a cake board or plate.
- Spread a thin layer of raspberry jam over the cake.
- Pipe or spread a layer of whipped cream on top of the jam.
- Place the second cake layer on top and repeat the process.
- Prepare the Marzipan CoveringAdd a few drops of green food coloring to the marzipan and knead until evenly colored.
- Roll out the marzipan into a large circle, about 1/8 inch thick, ensuring it is big enough to cover the entire cake.
- Decorate the CakeGently drape the marzipan over the cake, smoothing it down with your hands or a fondant smoother. Trim any excess marzipan from the base.
- Dust the top with confectioners’ sugar for a classic finish.
- Optional: Decorate with fresh raspberries or a marzipan rose.
- Chill and ServeRefrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
- Slice and enjoy this elegant dessert!