Nea’s Not-Too-Sweet Swedish Princess Cake

Ingredients

• 2 tablespoons Unsalted Butter (softened for greasing the pan)
• 120 grams All-Purpose Flour (sifted, for sponge cake)
• 1 teaspoon Baking Powder (for sponge cake lift)
• 90 grams Granulated Sugar (for sponge cake)
• 3 large Eggs (room temperature, separated for sponge cake)
• 1 pinch Salt (for sponge cake and pastry cream)
• 200 ml Milk (whole milk, for pastry cream)
• 1 teaspoon Vanilla Bean Paste (or vanilla extract if unavailable)
• 30 grams Cornstarch (for thickening pastry cream)
• 2 tablespoons Unsalted Butter (cut into cubes, added to hot pastry cream)
• 3 large Egg Yolks (separated from the eggs used for sponge cake)
• 480 ml Heavy Cream (cold, for whipped cream)
• 300 grams Green Marzipan (pre-colored, for cake covering)
• 50 grams Powdered Sugar (for dusting marzipan and final dusting)
• 30 grams Pink Marzipan (for decorative rose)
• 60 ml Applesauce (thin layer on each cake tier (can substitute raspberry jam))

Instructions

1. Prepare the Pan

   Grease the 8‑inch springform pan with softened butter, then dust lightly with flour, making sure to coat the sides and bottom.

   Time: PT5M

2. Whisk Eggs and Sugar

   Separate three large eggs at room temperature. Add 90 g granulated sugar and whisk vigorously until the mixture turns pale, fluffy, and triples in volume (about 10 minutes).

   Time: PT10M

3. Incorporate Dry Ingredients

   Sift together 120 g flour, 1 tsp baking powder, and a pinch of salt. Gently fold the dry mixture into the egg‑sugar foam, scraping the bottom of the bowl to capture hidden pockets.

   Time: PT3M

4. Bake the Sponge

   Pour the batter into the prepared pan. Bake in a pre‑heated oven at 350°F (175°C) on the lower rack for 20‑25 minutes, or until golden and a toothpick comes out clean.

   Time: PT25M

   Temperature: 350°F

5. Cool the Cake

   Remove the cake from the oven, run a thin knife around the edges, and let it cool completely on a wire rack (about 30 minutes).

   Time: PT30M

6. Heat Milk for Pastry Cream

   In a saucepan, combine 200 ml whole milk with 50 g sugar. Heat over medium‑high until the mixture reaches 190°F (88°C).

   Time: PT5M

   Temperature: 190°F

7. Mix Egg Yolks and Thickener

   In a separate bowl, whisk together 3 egg yolks, 1 tsp vanilla bean paste, 30 g cornstarch, and a pinch of salt until smooth.

   Time: PT2M

8. Temper and Cook Pastry Cream

   Slowly whisk the hot milk into the yolk mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens (about 5 minutes). Remove from heat and whisk in 2 tbsp butter.

   Time: PT10M

9. Cool Pastry Cream Quickly

   Transfer the hot custard to a bowl set over an ice bath. Stir occasionally for 10 minutes until it reaches room temperature, then cover with plastic wrap touching the surface.

   Time: PT10M

10. Whip Heavy Cream

    Using a chilled bowl and whisk, whip 480 ml cold heavy cream until soft peaks form (about 5 minutes).

    Time: PT5M

11. Trim and Slice the Cake

    Using a serrated knife, level the top of the cooled sponge and cut it horizontally into three even layers.

    Time: PT5M

12. Assemble the Cake

    Place the bottom layer on a cake plate. Spread a thin layer of applesauce (or raspberry jam), then a generous layer of vanilla pastry cream. Repeat with the second and third layers. Coat the entire cake (sides and top) with a thin “crumb coat” of whipped cream, then chill 10 minutes.

    Time: PT15M

13. Roll Out Green Marzipan

    Dust a clean surface with powdered sugar. Roll 300 g green marzipan into a 14‑by‑16‑inch circle, dusting both sides with more powdered sugar to prevent sticking.

    Time: PT15M

14. Cover Cake with Marzipan

    Carefully drape the rolled marzipan over the chilled cake, smooth the surface, and trim any overhang with a bench scraper or knife.

    Time: PT5M

15. Add Decorative Rose

    Roll 30 g pink marzipan into a thin rope, coil it into a rose shape, and place it on the top center of the cake.

    Time: PT5M

16. Final Dusting

    Sift a light dusting of powdered sugar over the top of the cake for a finished look.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of All-Purpose Flour: Cake flour
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Granulated Sugar: Caster sugar
• Instead of Eggs: Egg replacer (for vegan)
• Instead of Salt: Sea salt
• Instead of Milk: 2% milk, almond milk (less thick)
• Instead of Vanilla Bean Paste: Vanilla extract (1 tsp)
• Instead of Cornstarch: All-purpose flour (double amount)
• Instead of Unsalted Butter: Margarine
• Instead of Egg Yolks: Egg yolk substitute
• Instead of Heavy Cream: Whipping cream
• Instead of Green Marzipan: Homemade colored marzipan
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Pink Marzipan: Pink fondant
• Instead of Applesauce: Raspberry jam, Apple butter

Equipment Needed

• 8‑inch Springform Pan
• Pastry Brush (optional)
• Mixing Bowls
• Hand Whisk
• Fine Mesh Sieve
• Spatula
• Oven
• Cooling Rack
• Saucepan
• Rolling Pin
• Bench Scraper (optional)
• Serrated Knife
• Kitchen Towel (optional)
• Scale

Critical Steps — Do Not Skip

• Whisking eggs and sugar until triple volume
• Folding dry ingredients without deflating the batter
• Tempering egg yolks with hot milk to avoid curdling
• Cooking pastry cream to the correct thickness
• Cooling the sponge completely before slicing
• Rolling marzipan to a size larger than the cake

Chef Tips from the Video

• For extra flavor, add a splash of almond extract to the pastry cream.
• Use a kitchen scale for precise measurements; sponge cakes are sensitive to ingredient ratios.
• Chill the cake after the crumb coat; this makes the final marzipan layer smoother.

Troubleshooting

Storage

Refrigerator: Store covered with plastic wrap for up to 3 days.

Freezer: Unwrapped marzipan‑covered cake can be frozen for up to 1 month; thaw in refrigerator before serving.

Room temperature: Do not store at room temperature for more than 2 hours due to whipped cream and custard.

Make-Ahead Tips

• Pastry cream can be made 1 day ahead and kept refrigerated; cover with plastic wrap.
• Marzipan can be stored in an airtight container at room temperature for up to 2 weeks.
• Assemble the cake up to the crumb coat, then refrigerate; add the final whipped‑cream layer and marzipan just before serving.

Frequently Asked Questions