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Swedish Princess Cake

Indulge in the Best Swedish Princess Cake You've Ever Made

This Swedish Princess Cake is a delightful celebration of flavors with layers of sponge, raspberry jam, and marzipan.
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Prep Time 1 hour
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Holiday Cakes
Cuisine: Swedish
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marzipan
  • 8 oz Almond Paste Keep fresh for a month refrigerated.
  • 1 cup Confectioner's Sugar Essential for dusting.
  • 1 tablespoon Light Corn Syrup Helps marzipan come together.
  • 1 drop Gel Food Color (Pink/Green) Optional for aesthetic enhancement.
  • 2 cups Almond Flour Base for the marzipan.
  • 2 large Egg Whites Contributes to structure.
For the Sponge Cake
  • 1 cup Granulated Sugar Sweetness for sponge cake.
  • 1 cup All-Purpose Flour Provides structure.
  • 2 tsps Baking Powder Leavening agent.
  • 1 teaspoon Salt Enhances flavor.
  • 1 tablespoon Vanilla Extract Adds depth of flavor.
  • ¼ cup Vegetable Oil Moisture for tender sponge.
  • 4 large Eggs Essential for structure.
For the Pastry Cream
  • 2 cups Whole Milk Base for cream.
  • ¼ cup Corn Starch Thickening agent.
  • 4 large Egg Yolks Adds thickness.
  • ½ cup Granulated Sugar Sweetener.
  • 2 tablespoon Butter Adds richness.
For the Whipped Cream
  • 2 cups Heavy Whipping Cream Main component.
  • ¼ cup Granulated Sugar Sweetens the cream.
For the Simple Syrup
  • 1 cup Water Needed to dissolve sugar.
  • 1 cup Granulated Sugar Sweetens syrup.

Equipment

  • Mixing Bowls
  • Saucepan
  • electric mixer
  • rolling pin
  • cake pans
  • wire racks

Method
 

Marzipan Preparation
  1. 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.
Pastry Cream Preparation
  1. 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.
Sponge Cake Baking
  1. 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.
Simple Syrup Preparation
  1. Combine sugar and water in a saucepan. Boil until dissolved. Cool before using to moisten cakes.
Whipped Cream Preparation
  1. Whip heavy cream with sugar until soft peaks form. Be careful not to overbeat. Set aside for assembly.
Assembling the Cake
  1. Slice each sponge cake in half. Layer with simple syrup, raspberry jam, pastry cream, and whipped cream. Repeat with remaining layers.
Marzipan Rolling
  1. Dust work surface with confectioner's sugar. Roll out marzipan into a large circle and drape it over assembled cake. Trim excess.
Final Decoration and Serving
  1. Dust the top with confectioner's sugar. Chill for at least an hour before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 10IUCalcium: 5mgIron: 6mg

Notes

Make sure to freeze the sponge cake if making ahead, it keeps well for two weeks. Use leftover marzipan for decorative accents.

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