How To Make Swedish Princess Cake

Ingredients

• 4 Large Eggs (room temperature)
• 200 g Caster Sugar (fine granulated)
• 200 g All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 100 g Unsalted Butter (melted and cooled)
• 1 tsp Vanilla Extract
• 300 ml Whole Milk (full‑fat)
• 3 Egg Yolks (separated from the eggs above)
• 30 g Cornstarch (for thickening pastry cream)
• 150 g Fresh Raspberries (washed, stems removed)
• 400 ml Heavy Cream (cold, divided 200 ml for fruit cream and 200 ml for topping)
• 30 g Powdered Sugar (for sweetening whipped topping)
• 200 g Marzipan (green or white, rolled thin)
• 1 drop Green Food Coloring (optional for green marzipan)

Instructions

1. Prepare the Sponge Batter

   Separate the eggs. In a mixing bowl whisk the 4 whole eggs with 200 g caster sugar until pale and fluffy (about 5 minutes). Sift in the flour and baking powder, fold gently, then stir in the melted butter and vanilla extract until just combined.

   Time: PT10M

2. Pre‑heat the Oven

   Set the oven to 350°F (175°C) and let it heat while you line the cake tin with parchment paper.

   Time: PT5M

   Temperature: 350°F

3. Bake the Sponge Layers

   Divide the batter evenly into three 9‑inch round tins (or bake one layer at a time). Bake for 20 minutes, or until a skewer comes out clean. Rotate the tins halfway through for even browning.

   Time: PT20M

   Temperature: 350°F

4. Cool the Cakes

   Remove the cakes from the oven, run a knife around the edges, and turn them onto a cooling rack. Let cool completely (about 30 minutes).

   Time: PT30M

5. Make Vanilla Pastry Cream

   In a saucepan heat 300 ml milk until just simmering. In a bowl whisk 3 egg yolks with 50 g caster sugar and 30 g cornstarch until smooth. Temper the yolk mixture with a little hot milk, then return everything to the saucepan. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat, stir in ½ tsp vanilla extract, and cover with plastic wrap touching the surface. Chill for 10 minutes.

   Time: PT15M

6. Fold Raspberries into Pastry Cream

   Gently fold the whole raspberries into the chilled vanilla pastry cream, being careful not to crush them.

   Time: PT5M

7. Prepare Fruit‑Infused Whipped Cream (Gir)

   Whip 200 ml cold heavy cream with 30 g powdered sugar until soft peaks form. Add a spoonful of raspberry puree (optional) and a splash of vanilla extract, then fold gently to combine.

   Time: PT5M

8. Whip Topping Cream

   Whip the remaining 200 ml heavy cream with a pinch of powdered sugar until stiff peaks form. Keep chilled.

   Time: PT5M

9. Assemble the Cake

   Place the first sponge layer on a serving plate. Spread a thin layer of the raspberry‑vanilla pastry cream. Add the second sponge layer, then spread the fruit‑infused whipped cream (gir). Place the third sponge layer on top and spread the remaining whipped topping evenly over the top and sides of the cake.

   Time: PT10M

10. Cover with Marzipan

    If using green marzipan, knead a few drops of green food coloring into the marzipan until evenly colored. Roll the marzipan to a 3‑mm thickness on a surface dusted with powdered sugar. Drape over the cake, smoothing with an offset spatula. Trim excess at the base.

    Time: PT10M

11. Chill and Serve

    Refrigerate the assembled cake for at least 30 minutes to set the fillings and marzipan. Slice with a hot, wet knife for clean cuts.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Large Eggs: Egg replacer (for vegans)
• Instead of Caster Sugar: Granulated sugar
• Instead of All-Purpose Flour: Cake flour
• Instead of Baking Powder: Baking soda (use half amount)
• Instead of Unsalted Butter: Margarine
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Whole Milk: Half‑and‑half
• Instead of Egg Yolks: Egg yolk substitute
• Instead of Cornstarch: Plain flour (double amount)
• Instead of Fresh Raspberries: Frozen raspberries (thawed)
• Instead of Heavy Cream: Whipping cream
• Instead of Powdered Sugar: Granulated sugar (blended)
• Instead of Marzipan: Almond paste

Equipment Needed

• Mixing Bowl
• Hand Mixer or Whisk
• Sieve
• 9‑inch (23 cm) Round Cake Tin
• Parchment Paper
• Cooling Rack
• Saucepan
• Spatula
• Offset Spatula
• Kitchen Scale
• Plastic Wrap
• Oven

Critical Steps — Do Not Skip

• Baking the sponge layers to the correct doneness
• Cooling the cakes completely before handling
• Making a smooth, lump‑free vanilla pastry cream
• Covering the cake with evenly rolled marzipan without tearing

Chef Tips from the Video

• Use fresh, ripe raspberries for the best flavor and color.
• Sift the flour twice for an ultra‑light sponge.
• Chill the cake tin before pouring batter to help the sponge rise evenly.
• For a glossy finish, lightly brush the marzipan with a thin layer of apricot jam.

Troubleshooting

Storage

Refrigerator: Store covered cake in the fridge for up to 3 days.

Freezer: Wrap tightly in plastic and foil; freeze up to 1 month. Thaw in fridge before serving.

Room temperature: Do not leave at room temperature for more than 2 hours due to dairy fillings.

Make-Ahead Tips

• Bake the sponge layers a day ahead and store wrapped in plastic.
• Pastry cream can be prepared 24 hours in advance and kept chilled.
• Assemble the cake up to the marzipan step; keep covered and refrigerated.
• Marzipan‑covered cake can be frozen after assembly.

Frequently Asked Questions