프린세스 케이크 만들기 : Swedish Princess Cake Recipe : プリンセスケーキ

Ingredients

• 6 large Egg Yolks (room temperature)
• 200 g Granulated Sugar (divided: 100 g for custard, 100 g for sponge)
• 60 g Cornstarch (divided: 30 g for custard, 30 g for sponge)
• 1 tsp Vanilla Bean Paste (or vanilla extract)
• 500 ml Whole Milk (warm before adding to custard)
• 4 large Eggs (room temperature)
• 1 tsp Vanilla Extract
• 100 g All‑Purpose Flour (sifted)
• 60 ml Whole Milk (for sponge batter)
• 300 ml Heavy Cream (chilled)
• 30 g Powdered Sugar (for diplomat cream, plus extra for marzipan)
• 150 g Raspberry Jam (store‑bought or homemade)
• 200 g Almond Flour (fine texture)
• 200 g Powdered Sugar (for marzipan)
• 2 tbsp Honey
• 1 tbsp Water
• 1 tsp Food Coloring – White (gel or powder)
• 1/2 tsp Food Coloring – Green (light green)
• 1/2 tsp Food Coloring – Pink (light pink)
• 30 g Unsalted Butter (for greasing pans)

Instructions

1. Prepare Vanilla Custard

   In a saucepan combine 6 egg yolks, 100 g granulated sugar and 30 g cornstarch. Whisk until smooth, then stir in 1 tsp vanilla bean paste (or extract). Gradually whisk in warm milk while stirring constantly.

   Time: PT15M

2. Cook Custard

   Place the saucepan over medium heat. Stir constantly with a silicone spatula. When the mixture begins to bubble and thicken (about 8‑10 minutes), remove from heat.

   Time: PT10M

   Temperature: Medium heat

3. Cool Custard

   Transfer the hot custard to a shallow bowl, cover the surface directly with plastic wrap to prevent a skin forming, let it cool to room temperature, then refrigerate for at least 1 hour.

   Time: PT15M

4. Make Sponge Batter

   In a clean bowl, whisk 4 large eggs with 100 g granulated sugar and 1 tsp vanilla extract until the mixture becomes thick, pale and holds soft peaks (about 5‑6 minutes). Sift together 100 g all‑purpose flour and 30 g cornstarch, then gently fold into the egg mixture. Finally, fold in 60 ml milk until just combined.

   Time: PT15M

5. Bake Sponge Layers

   Pre‑heat the oven to 350°F (175°C). Grease three 8‑inch round cake pans, line with parchment, and divide the batter evenly. Bake each sheet for 12‑13 minutes, or until a toothpick inserted in the centre comes out clean. If the oven is small, bake one sheet at a time.

   Time: PT36M

   Temperature: 350°F

6. Cool Sponge Sheets

   Allow the baked sheets to cool in the pans for 5 minutes, then turn out onto a cooling rack. Let them cool completely before handling.

   Time: PT15M

7. Prepare Diplomat Cream

   In a chilled bowl, whisk 300 ml heavy cream with 30 g powdered sugar until soft peaks form. Gently fold the chilled custard (300 g) into the whipped cream until fully incorporated.

   Time: PT10M

8. Assemble the Cake

   Place one sponge sheet on a serving plate. Spread a thin layer of raspberry jam, then a generous layer of vanilla custard, and top with a layer of diplomat cream. Repeat with the second sheet, adjusting the amount of jam so the cake stays level. Place the third sheet on top, spread the remaining custard and diplomat cream over the top and sides to create a smooth crumb coat. Chill the cake for 20 minutes to set the coating.

   Time: PT20M

9. Make Marzipan Dough

   In a bowl combine 200 g almond flour, 200 g powdered sugar, 2 tbsp honey and 1 tbsp water. Knead until a smooth, pliable dough forms (about 5‑7 minutes). Divide the dough into three portions: one for the white base, one for green leaves, and one for pink flowers.

   Time: PT20M

10. Color Marzipan

    Take the white portion and knead in 1 tsp white food coloring until uniformly pale. For the green portion, knead in ½ tsp green coloring; for the pink portion, knead in ½ tsp pink coloring. Keep the dough covered to prevent drying.

    Time: PT15M

11. Shape Decorations

    Roll the white marzipan into a thin sheet (≈2 mm) and cut a long rectangular strip for the cake’s “crown”. Roll the green marzipan into thin leaves and the pink marzipan into small petals. Assemble the crown by layering the strip, adding green leaves and pink flowers with a little water as glue.

    Time: PT30M

12. Cover and Decorate Cake

    Roll the remaining white marzipan into a smooth sheet large enough to cover the whole cake. Gently drape it over the chilled cake, smoothing with your hands and an offset spatula. Trim excess at the base. Press the prepared marzipan crown onto the top, add any extra flowers, and lightly dust with powdered sugar if desired.

    Time: PT15M

13. Final Chill

    Refrigerate the finished cake for at least 30 minutes before slicing to allow all layers to set.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Granulated Sugar: Caster sugar
• Instead of Cornstarch: All‑purpose flour (as thickener)
• Instead of Vanilla Bean Paste: Vanilla extract
• Instead of Whole Milk: 2% milk
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of All‑Purpose Flour: Cake flour
• Instead of Whole Milk: 2% milk
• Instead of Heavy Cream: Whipping cream
• Instead of Raspberry Jam: Strawberry jam
• Instead of Almond Flour: Ground almonds
• Instead of Honey: Light corn syrup
• Instead of Unsalted Butter: Margarine

Equipment Needed

• Saucepan
• Mixing Bowls
• Electric Hand Mixer or Stand Mixer
• Fine Mesh Sieve
• Baking Sheet or 8‑inch Round Cake Pans (3)
• Parchment Paper
• Cooling Rack
• Spatula
• Offset Spatula (optional)
• Plastic Wrap
• Kitchen Scale
• Knife
• Piping Bag or Plastic Bag (optional)

Critical Steps — Do Not Skip

• Cooking the custard to the correct thickness without boiling over.
• Folding the flour into the egg‑sugar foam gently to keep the sponge airy.
• Whipping the diplomat cream to soft peaks before folding in the custard.
• Achieving a smooth, even marzipan covering without cracks.

Chef Tips from the Video

• Use a kitchen scale for precise measurements; small variations affect sponge texture.
• For extra shine on the marzipan, lightly brush the surface with a thin glaze of apricot jam diluted with water.
• If you prefer a less sweet cake, reduce the powdered sugar in the diplomat cream by 20%.

Troubleshooting

Storage

Refrigerator: Store the assembled cake, covered, for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Thaw in the refrigerator before serving.

Room temperature: Do not leave the cake at room temperature longer than 2 hours.

Make-Ahead Tips

• Custard can be prepared 1‑2 days ahead and kept refrigerated.
• Sponge sheets freeze well; bake them early and store in airtight bags.
• Marzipan dough can be made up to 3 days ahead; keep wrapped tightly.
• Assemble the cake a few hours before serving and keep chilled.

Frequently Asked Questions