Princess Cakes with Raspberry Jam, Vanilla Cream & Marzipan Roses
Princess Cakes with Raspberry Jam, Vanilla Cream & Marzipan Roses is a medium European recipe that serves 4. 250 calories per serving.
Prep: 25 min | Cook: 16 min | Total: 56 min
Cost: $8.01 total, $2.00 per serving
Ingredients
- 400 ml Milk (whole milk, measured 4 dl)
- 40 g Cornstarch (for thickening the vanilla cream)
- 6 Eggs (2 for vanilla cream, 4 for sponge cake, large)
- 250 g Granulated Sugar (80 g for cream, 170 g for sponge cake)
- 1 tbsp Vanilla Extract (pure vanilla extract)
- 200 ml Whipping Cream (cold, for folding into the vanilla cream)
- 60 g All-Purpose Flour (sifted)
- 70 g Potato Starch (gives a light crumb)
- 2 tsp Baking Powder
- 1 pinch Salt
- 60 g Raspberry Jam (approximately 4 tbsp, sweet-tart flavor)
- 200 g Marzipan (cake‑coating type, pliable)
- 2 tbsp Powdered Sugar (for dusting marzipan and preventing sticking)
Instructions
Make Vanilla Cream Base
In a saucepan combine 400 ml milk, 40 g cornstarch, 2 large eggs, 80 g sugar and 1 tbsp vanilla extract. Stir until smooth.
Time: PT5M
Temperature: medium
Cook Vanilla Cream
Place the saucepan over medium heat and stir constantly. When the mixture begins to thicken, bring it to a gentle boil and continue stirring for 2 minutes.
Time: PT5M
Temperature: medium
Chill the Cream
Transfer the hot cream to a bowl, cover with plastic wrap (directly on the surface) and refrigerate until completely cold.
Time: PT0M
Prepare Sponge Cake Batter
In a clean mixing bowl whisk 4 eggs and 170 g sugar together for 1–2 minutes until pale and fluffy. Sift together flour, potato starch, baking powder and a pinch of salt; fold into the egg mixture until just combined.
Time: PT5M
Bake the Sponge
Preheat the oven to 180 °C. Line the 31 × 23 cm baking pan with parchment paper, pour the batter in, spread evenly and bake for 11 minutes.
Time: PT11M
Temperature: 180°C
Cool and Cut the Cake
Allow the cake to cool on a rack for a few minutes, then remove the parchment. Using an 8 cm round cutter, cut out six circles. Set aside four for the princess cakes; reserve the leftovers for cake pops.
Time: PT5M
Whip Cream and Finish Vanilla Cream
In a clean bowl, whip the cold 200 ml whipping cream for 2–3 minutes until soft peaks form. Gently fold the chilled vanilla cream into the whipped cream until smooth and fluffy.
Time: PT5M
Assemble the Princess Cakes
Spread a thin layer of raspberry jam on the bottom of each cake circle, then add a tablespoon of the vanilla‑whipped cream. Place a second cake circle on top, press gently so the middle is slightly higher, spread jam again, add more cream, and finish with the final cake circle. Cover the entire stack with a smooth coat of the remaining vanilla cream.
Time: PT5M
Chill Assembled Cakes
Place the assembled cakes in the refrigerator for at least 1 hour to set the cream.
Time: PT0M
Prepare Marzipan Roses
Dust a clean surface with powdered sugar. Roll the marzipan to a 3–4 mm thickness. Cut out rose shapes, shape petals, and form stems and leaves. Let the roses sit for a few minutes to firm.
Time: PT10M
Decorate and Serve
Place a few marzipan roses on top of each cake, dust lightly with powdered sugar, and serve chilled.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains nuts
Allergens: Eggs, Milk, Wheat, Almonds
Ingredient Substitutions
- Instead of Milk: half‑and‑half, almond milk (will change flavor)
- Instead of Cornstarch: all‑purpose flour, arrowroot powder
- Instead of Eggs: egg replacer (for vegans)
- Instead of Granulated Sugar: coconut sugar, powdered sugar (adjust volume)
- Instead of Vanilla Extract: vanilla bean seeds, almond extract (different flavor)
- Instead of Whipping Cream: heavy cream, coconut cream (non‑dairy)
- Instead of All-Purpose Flour: cake flour
- Instead of Potato Starch: cornstarch, tapioca starch
- Instead of Baking Powder: baking soda + cream of tartar
- Instead of Raspberry Jam: strawberry jam, red currant preserve
- Instead of Marzipan: almond paste (less sweet)
- Instead of Powdered Sugar: cornstarch (for dusting)
Equipment Needed
- Saucepan
- Whisk
- Mixing Bowl
- Fine Mesh Sieve (optional)
- Baking Pan
- Parchment Paper
- Cooling Rack
- Round Cake Cutter
- Electric Hand Mixer
- Rolling Pin
- Pastry Brush (optional)
- Spatula
Critical Steps — Do Not Skip
- Cooking the vanilla cream without scorching
- Baking the sponge cake to the correct doneness
- Folding the chilled vanilla cream into whipped cream without deflating
- Evenly assembling layers to keep the cake stable
- Rolling and shaping marzipan without tearing
Chef Tips from the Video
- Use room‑temperature eggs for a higher rise in the sponge.
- Sift the dry ingredients twice for an ultra‑light crumb.
- Chill the assembled cakes before adding marzipan to prevent the cream from sliding.
- A silicone spatula makes spreading the cream smooth and reduces waste.
Troubleshooting
Lumps in the vanilla cream
Sift the cornstarch before adding, and whisk continuously over medium heat. If lumps form, pass the cream through a fine mesh sieve.
Cake is dense or dry
Do not over‑mix the batter; bake for the exact 11 minutes and check with a toothpick.
Vanilla‑whipped cream is too stiff
Make sure the chilled vanilla cream is fully cold before folding; if still stiff, add a splash of cold milk and gently fold.
Marzipan cracks while shaping
Keep the marzipan at room temperature and roll it on a lightly sugared surface; if it becomes too dry, knead in a few drops of water.
Storage
Refrigerator: Store assembled cakes in an airtight container for up to 3 days.
Freezer: Freeze leftover cake circles (for cake pops) in a zip‑top bag for up to 2 months.
Room temperature: Do not store at room temperature longer than 2 hours; marzipan may soften.
Make-Ahead Tips
- Prepare the vanilla cream a day ahead and keep chilled.
- Bake the sponge cake 24 hours in advance; wrap tightly in plastic.
- Marzipan roses can be made up to 2 days ahead and stored in an airtight container.
Frequently Asked Questions
What is the cultural significance and history of Princess Cakes in European cake traditions?
Princess Cakes are a modern, whimsical take on classic layered tea‑time cakes popular in Europe. They echo the elegance of royal pastries served at aristocratic gatherings, where delicate sponge, light cream, and decorative sugar work were symbols of refinement.
What are the traditional regional variations of layered raspberry jam and vanilla cream cakes in European cuisine?
In France, a similar cake is the Fraisier, which uses fresh strawberries and almond‑flavored buttercream. In Germany, the Bienenstich features almond‑honey topping and custard. The Princess Cake adapts these ideas with raspberry jam and a vanilla‑whipped cream filling.
How is a Princess Cake traditionally served in European tea parties?
Princess Cakes are typically presented on a tiered stand, each mini cake dusted with powdered sugar and adorned with delicate marzipan roses. They are served chilled alongside tea or coffee, allowing the creamy filling to stay firm.
What occasions or celebrations are Princess Cakes traditionally associated with in European culture?
These elegant mini cakes are popular for birthdays, bridal showers, baby showers, and high‑tea events. Their pretty presentation makes them a favorite for celebrations that call for a refined yet playful dessert.
What makes Princess Cakes special or unique in European dessert cuisine?
The combination of a light sponge, silky vanilla‑whipped cream, tart raspberry jam, and hand‑crafted marzipan roses creates a balance of textures and flavors rarely found together in a single bite, giving the cake a regal yet approachable character.
What are the most common mistakes to avoid when making Princess Cakes at home?
Common errors include over‑mixing the sponge batter, which makes the cake tough; letting the vanilla cream boil too vigorously, causing curdling; and folding the whipped cream too aggressively, which deflates the mixture. Follow the timing and gentle folding tips to prevent these issues.
Why does this Princess Cakes recipe use both cornstarch and potato starch in the vanilla cream and sponge cake?
Cornstarch thickens the vanilla cream without adding flavor, while potato starch gives the sponge cake a lighter, more tender crumb compared to regular flour. The two starches work together to keep the cake airy and the cream silky.
Can I make Princess Cakes ahead of time and how should I store them?
Yes. Bake the sponge layers up to a day ahead, keep them wrapped in plastic. Prepare the vanilla‑whipped cream 24 hours in advance and refrigerate. Assemble the cakes the day you plan to serve and chill for at least one hour. Store leftovers in an airtight container in the fridge for up to three days.
What texture and appearance should I look for when the vanilla cream is done?
The cream should be smooth, glossy, and coat the back of a spoon without dripping. When whisked with whipped cream, it becomes light, airy, and holds soft peaks that spread easily but stay on the cake.
How do I know when the sponge cake is done baking?
The cake should be golden‑brown around the edges, spring back when lightly pressed, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
What does the YouTube channel Unknown specialize in?
The YouTube channel Unknown focuses on cake baking tutorials, offering step‑by‑step guides for decorative and themed cakes such as Princess Cakes, with an emphasis on clear visuals and practical home‑cook tips.
How does the YouTube channel Unknown's approach to cake decorating differ from other cake channels?
Channel Unknown emphasizes simplicity and accessibility, using everyday kitchen tools rather than professional equipment, and provides detailed explanations of each technique, making elegant cake designs achievable for home bakers.
Last updated: August 29, 2026
