As I rolled the vibrant marzipan over my cooling sponge cakes, I couldn’t help but feel a rush of excitement. This Swedish Princess Cake is not just a dessert; it's a celebration of flavors and textures that brings joy to any gathering. Layer upon layer, you'll find soft vanilla sponge, tart raspberry jam, and a rich, velvety pastry cream, all enveloped in sweet marzipan that’s surprisingly simple to make! What I adore most about this cake is its versatility—whether you’re crafting adorable individual portions or a stunning quarter-sheet masterpiece, it’s both a showstopper and a crowd-pleaser. Plus, if you're like me and usually find yourself pressed for time, the sponge can be made ahead and even frozen! Curious how to create this delightful Swedish tradition for your next gathering? Let's dive in!
Why choose the Swedish Princess Cake?
Celebratory moments call for spectacular desserts, and this Swedish Princess Cake fits the bill beautifully! Exquisite flavors meld together in each layer, combining moist sponge, tangy raspberry jam, and rich pastry cream. Versatile enough to create individual cakes or a grand quarter-sheet version, it's perfect for any gathering. Easily make-ahead, with sponges that freeze well for busy hosts. If you enjoy delicious layered delights, this cake rivals favorites like Cheesecake Stuffed Strawberry or the stunning Lemon Raspberry Cake! Treat your taste buds and impress your guests with this iconic Swedish treat!
Swedish Princess Cake Ingredients
• Dive into the world of flavor with this delightful Swedish Princess Cake!
For the Marzipan
- Almond Paste – Key for marzipan texture; keep fresh for a month refrigerated.
- Confectioner's Sugar – Adds sweetness to marzipan and whipped cream; essential for dusting.
- Light Corn Syrup – Helps marzipan come together and adds moisture.
- Gel Food Color (Pink/Green) – Optional, for aesthetic enhancement of marzipan.
- Almond Flour – Base for the marzipan, adding a nutty flavor.
- Egg Whites – Contributes to structure in marzipan.
For the Sponge Cake
- Granulated Sugar – Sweetness for both sponge cake and pastry cream.
- All-Purpose Flour – Provides structure to the sponge cake.
- Baking Powder – Leavening agent that ensures the sponge is fluffy.
- Salt – Enhances flavor throughout the cake.
- Vanilla Extract – Adds depth of flavor to the cakes and cream.
- Vegetable Oil – Moisture and richness for a tender sponge cake.
- Eggs – Essential for structure, flavor, and color in sponge cake.
For the Pastry Cream
- Whole Milk – Base for pastry cream, providing creaminess.
- Corn Starch – Thickening agent that ensures a smooth pastry cream.
- Egg Yolks – Enriches pastry cream, adding thickness and richness.
- Granulated Sugar – Sweetener for the cream, balancing flavors.
- Butter – Adds richness and creaminess to the pastry cream.
For the Whipped Cream
- Heavy Whipping Cream – Main component of the fluffy whipped cream.
- Granulated Sugar – Sweetens the whipped cream, enhancing its flavor.
For the Simple Syrup
- Water – Needed to dissolve the sugar for a moistening syrup.
- Granulated Sugar – Sweetens the simple syrup, keeping the cake moist.
Step‑by‑Step Instructions for Swedish Princess Cake
Step 1: Make Marzipan
In a mixing bowl, combine almond paste, confectioner's sugar, light corn syrup, and a few drops of gel food color if desired. Knead the mixture for about 5 to 7 minutes until it becomes smooth and pliable. Lightly dust your work surface with confectioner’s sugar to prevent sticking. Once prepared, wrap the marzipan in plastic wrap and set it aside to rest while you move on to the next steps.
Step 2: Prepare Pastry Cream
In a saucepan, heat 2 cups of whole milk over medium heat until steaming, but not boiling. In a separate bowl, whisk together egg yolks, corn starch, and half the granulated sugar until smooth. Gradually add the hot milk to the egg mixture, whisking constantly, then return the mixture to the saucepan. Cook over medium heat for another 3 to 5 minutes, stirring continuously until thickened. Once thick, remove from heat, stir in vanilla extract and butter, and let cool completely.
Step 3: Bake Sponge Cakes
Preheat your oven to 350°F (175°C). In a large mixing bowl, beat together eggs and remaining granulated sugar with an electric mixer until light and fluffy, about 5 minutes. Gently fold in the sifted all-purpose flour, baking powder, and salt. Divide the batter evenly between greased cake pans and bake for 25 to 30 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean. Allow them to cool completely on wire racks.
Step 4: Make Simple Syrup
In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves completely. Remove from the heat and stir in a splash of vanilla extract. Allow the simple syrup to cool fully before using it to moisten the sponge cakes.
Step 5: Whip Cream
In a clean mixing bowl, add 2 cups of heavy whipping cream and the remaining sugar. Using an electric mixer, whip the cream on medium-high speed until soft peaks form, about 3 to 5 minutes. Be careful not to overbeat, as you want a light and fluffy texture. Set aside the whipped cream for later assembly of the Swedish Princess Cake.
Step 6: Assemble Cakes
Carefully slice each sponge cake in half horizontally to create four layers. Place one layer on your serving plate and brush it generously with simple syrup, followed by a layer of raspberry jam, then pastry cream, and a dollop of whipped cream. Repeat this layering process with the remaining sponge layers, finishing with a final layer of sponge on top.
Step 7: Roll Marzipan
Dust your work surface with confectioner’s sugar to prevent sticking. Using a rolling pin, roll out the marzipan into a large, even circle, about ¼ inch thick. Carefully lift and drape the marzipan over the assembled cake, gently smoothing it over the top and sides. Trim any excess marzipan from the base of the cake for a clean finish.
Step 8: Decorate and Serve
Once the marzipan is in place, lightly dust the top with more confectioner’s sugar for a beautiful finish. You may also use any leftover marzipan to create decorative shapes or flowers if desired. Chill the Swedish Princess Cake in the refrigerator for at least an hour before slicing and serving, allowing all the layers to meld together for maximum flavor.
Make Ahead Options
These Swedish Princess Cakes are perfect for meal prep enthusiasts! You can bake the sponge cakes up to 2 days in advance; just ensure they are fully cooled and wrapped tightly in plastic wrap to keep them fresh. Prepare the marzipan and pastry cream ahead too—store the marzipan wrapped in plastic for up to 3 days in the refrigerator, and the pastry cream can be refrigerated for up to 24 hours. This way, when you’re ready to assemble, simply layer your prepped components, moisten the sponge with simple syrup, and add your raspberry jam and whipped cream. You will achieve delicious results with minimal effort, delighting family and friends with your beautiful creation!
What to Serve with Swedish Princess Cake?
Enhancing your dessert experience can transform a delightful cake into a full-fledged celebration.
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Fresh Berries:
Offer a medley of seasonal berries like strawberries and blueberries for a refreshing contrast. Their tartness beautifully complements the sweetness of the cake. -
Lightly Whipped Cream:
Serve a side of extra whipped cream for those who crave an indulgent touch. Its airy texture harmonizes with the layers of the Princess Cake, enriching each bite. -
Coffee or Tea:
Pairing this cake with a hot cup of coffee or a fragrant herbal tea elevates the experience. The warmth and subtle bitterness of your drink balance the cake's sweet layers. -
Almond Biscotti:
These crunchy cookies provide a delightful textural contrast and echo the cake's almond flavor, making for a perfect companion. Dipping them in your coffee is simply delightful! -
Chocolate Truffles:
Rich, decadent chocolate truffles can add a luxurious twist to your dessert platter. Their creamy center contrasts wonderfully with the cake's lightness, delighting the palate. -
Lemon Sorbet:
An icy, citrusy sorbet offers a refreshing palate cleanser after the rich cake. The tangy notes perfectly brighten up the sweetness of the marzipan! -
Sparkling Water with Citrus:
For a non-alcoholic option, serve sparkling water infused with lemon or lime. The bubbles and zesty flavor cleanse the palate between each sweet bite. -
Slice of Cheesecake:
Why not create a dessert spread? A small slice of cheesecake alongside the Princess Cake provides an extra richness to indulge in. Their flavors together can be divine!
How to Store and Freeze Swedish Princess Cake
Fridge: Store leftover cake in an airtight container in the fridge for up to 3 days to keep it fresh and moist.
Freezer: For longer storage, wrap the assembled cake tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months.
Thawing: When ready to serve, thaw the cake in the refrigerator overnight to maintain texture and flavor.
Individual Portions: If you've made mini cakes, freeze them in single servings, wrapped tightly. They thaw beautifully and are perfect for last-minute dessert cravings!
Swedish Princess Cake Variations
Feel free to let your creativity shine with these delicious twists that cater to your taste buds!
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Berry Bliss: Swap the raspberry jam for strawberry or blueberry preserves for a delightful fruity twist. The vibrant tastes create a lovely alternative.
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Chocolate Dream: Use chocolate ganache instead of whipped cream for a rich and indulgent layer. This makes the cake a decadent treat that chocolate lovers will adore!
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Nut-Free Option: Substitute almond flour with a gluten-free blend to create a cake suitable for nut allergies. It retains the delightful flavors while ensuring everyone can enjoy a slice.
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Coconut Surprise: Incorporate shredded coconut into the whipped cream for a tropical flair that complements the cake beautifully. Each bite will transport you to a sunny paradise!
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Whipped Cream Alternatives: For a lighter version, try using whipped coconut cream instead of heavy cream. It offers a unique flavor and lightens the overall dessert.
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Spicy Notes: Add a hint of cinnamon or cardamom to the sponge cake batter to elevate the flavors with warm notes. These spices bring a comforting, festive touch that warms the soul.
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Caramel Drizzle: Drizzle homemade caramel sauce over each slice right before serving for a gorgeous presentation and added sweetness. The contrast of flavors is sure to impress your guests.
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Individual Cakes Galore: Use muffin tins to create mini Swedish Princess Cakes; they’re perfect for portion control and make for a stunning buffet display at parties.
However you choose to customize, you’re in for a treat! For an even more delightful experience, check out our Pineapple Heaven Cake for a new twist on layered desserts!
Expert Tips for the Best Swedish Princess Cake
- Perfect Marzipan Texture: Use plenty of confectioner’s sugar when rolling out the marzipan to prevent it from sticking. A smooth marzipan layer is key to an attractive cake.
- Cool Pastry Cream: Be sure to cool the pastry cream quickly to avoid a skin forming on the surface. Whisking occasionally helps speed this up.
- Freeze Sponge Cake: Take advantage of freezing the sponge; it keeps up to two weeks! Make it ahead of time for a stress-free assembly.
- Layer with Care: When assembling, ensure each filling layer is even and generous. This way, every slice of your Swedish Princess Cake is balanced and delicious!
- Decorate Creatively: Feel free to use leftover marzipan for decorative shapes or accents on your cake. It adds a personal touch to your masterpiece!
Swedish Princess Cake Recipe FAQs
How do I choose ripe ingredients for my Swedish Princess Cake?
Absolutely! For the best flavor in your cake, select fresh ingredients. Use ripe, sweet raspberries for the jam, ensuring they aren’t overly soft or past their prime. When picking eggs, choose those with no cracks and a firm shell. For your marzipan, almond paste should have a smooth texture and fresh scent—keep an eye out for any visible dark spots that might indicate spoilage.
How should I store my Swedish Princess Cake?
Very simple! Store your leftover cake in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. If you have more cake than you can eat in that time, don’t worry! Wrap it tightly in plastic wrap and then aluminum foil, and it can be frozen for up to 2 months. When you’re ready to enjoy it again, just thaw it in the refrigerator overnight.
Can I freeze my Swedish Princess Cake?
Yes, you can! To freeze your cake, simply wrap the assembled cake tightly in plastic wrap and aluminum foil. This storage method will keep your cake fresh for up to 2 months. If you're making individual small cakes, slice and freeze them in separate portions; they will thaw easily and retain their deliciousness when you're ready for a treat!
What should I do if my pastry cream is too thin?
If your pastry cream doesn’t thicken as desired, no worries! First, ensure you’ve cooked it long enough on medium heat, stirring continuously. If it’s still not thickening, mix 1 tablespoon of cornstarch with a little milk to create a slurry, then add it to the cooking cream while stirring. Cook for a few more minutes until it thickens up nicely. Remember, patience is key with pastry cream, so keep stirring and watch closely!
Are there any dietary considerations for making this cake?
Absolutely! The Swedish Princess Cake typically contains gluten from all-purpose flour and dairy from the cream. If you have gluten intolerances, you can substitute the flour with a good gluten-free blend. Additionally, keep in mind that marzipan contains almonds—be cautious if there are nut allergies. If you’re concerned about pets, keep the cake out of their reach due to the sugar and other ingredients that can be harmful to them.
Indulge in the Best Swedish Princess Cake You've Ever Made
Ingredients
Equipment
Method
- In a mixing bowl, combine almond paste, confectioner's sugar, light corn syrup, and gel food color. Knead for 5-7 minutes until smooth. Wrap in plastic wrap to rest.
- Heat milk in a saucepan over medium heat. Whisk together egg yolks, corn starch, and sugar. Gradually add hot milk and return to saucepan. Cook until thickened, then stir in vanilla and butter.
- Preheat oven to 350°F (175°C). Beat eggs and sugar until fluffy. Fold in flour, baking powder, and salt. Bake in greased pans for 25-30 minutes. Cool on racks.
- Combine sugar and water in a saucepan. Boil until dissolved. Cool before using to moisten cakes.
- Whip heavy cream with sugar until soft peaks form. Be careful not to overbeat. Set aside for assembly.
- Slice each sponge cake in half. Layer with simple syrup, raspberry jam, pastry cream, and whipped cream. Repeat with remaining layers.
- Dust work surface with confectioner's sugar. Roll out marzipan into a large circle and drape it over assembled cake. Trim excess.
- Dust the top with confectioner's sugar. Chill for at least an hour before serving.
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