Frosted: Scandinavian Princess Cake Video

Ingredients

• 2 cups Whole Milk (for pastry cream, heated with vanilla bean)
• 1 bean Vanilla Bean (split and seeds scraped into milk)
• 1/2 cup Granulated Sugar (divided: 1/4 cup for milk, 1/4 cup for custard, plus extra for simple syrup and dusting)
• 4 large Egg Yolks (room temperature, for pastry cream)
• 3 tablespoons Cornstarch (for thickening pastry cream)
• 1 tablespoon Unsalted Butter (added to hot pastry cream, fully incorporated)
• 1/2 cup Simple Syrup (equal parts sugar and water, cooled; used to brush cake layers)
• 1/4 cup Jam (any flavor you like; spread between layers)
• 1 cup Heavy Whipping Cream (whipped to stiff peaks; half used between layers, half for coating and sides)
• 300 g Marzipan (store‑bought or homemade (almonds, sugar, egg whites); colored blue)
• 2 drops Food‑grade Blue Gel Food Coloring (added to marzipan to achieve light blue hue)
• 1/4 cup Powdered Sugar (for dusting marzipan lace and to prevent sticking while kneading)
• 3 layers (8‑inch) Genoise Sponge Cake (pre‑baked, cooled; traditional airy sponge made with eggs, sugar, flour)

Instructions

1. Heat Milk with Vanilla

   In a saucepan combine 2 cups whole milk, the seeds of 1 vanilla bean and its pod, and 1/4 cup granulated sugar. Heat over medium until just simmering, stirring occasionally to dissolve sugar.

   Time: PT5M

   Temperature: ~85°C

2. Temper Egg Yolks

   In a mixing bowl whisk together 4 egg yolks, 3 tbsp cornstarch and the remaining 1/4 cup sugar until smooth. Ladle about 1/2 cup of the hot milk into the egg mixture while whisking constantly, then pour the tempered mixture back into the saucepan.

   Time: PT3M

3. Cook Pastry Cream

   Return the saucepan to medium heat, stirring constantly with a whisk. Cook until the mixture thickens and coats the back of the spoon, about 4‑5 minutes, then remove from heat.

   Time: PT5M

   Temperature: ~90°C

4. Finish Pastry Cream

   Transfer the hot pastry cream to a clean bowl, add 1 tbsp unsalted butter and stir until fully melted and incorporated. Cover the surface with plastic wrap (direct contact) and chill in the refrigerator for at least 30 minutes.

   Time: PT5M

5. Prepare Simple Syrup

   Combine equal parts water and granulated sugar (1/2 cup each) in a small saucepan. Heat until sugar dissolves, then cool completely.

   Time: PT5M

   Temperature: ~70°C

6. Whip Cream

   In a mixing bowl, whip 1 cup heavy cream to stiff peaks. Set aside 1/2 cup for layering and keep the rest for coating the sides later.

   Time: PT5M

7. Assemble First Layer

   Place the first genoise layer on a plate. Brush generously with simple syrup, spread a thin layer of jam, then add a dollop of whipped cream (about 2 tbsp) and smooth with an offset spatula.

   Time: PT5M

8. Add Second Layer

   Place the second genoise layer on top, brush with syrup, then spread a thick layer of chilled pastry cream (about 1/3 cup) over the surface.

   Time: PT5M

9. Add Third Layer and Top Whipped Cream

   Add the final genoise layer, brush with syrup, then spread the remaining whipped cream on top. Chill the assembled cake for 15 minutes to set.

   Time: PT10M

10. Prepare Marzipan

    Knead the 300 g marzipan until pliable, add a few drops of blue food coloring and continue kneading until the color is uniform. If sticky, dust the work surface with powdered sugar.

    Time: PT8M

11. Roll and Lace Marzipan

    Roll the marzipan into a 14‑inch diameter circle (about 1/4‑inch thick). Place a lace doily on top and press firmly with a rolling pin, repeating a few times to imprint the pattern.

    Time: PT5M

12. Dust Doily Pattern

    Using a small amount of powdered sugar, gently rub into the lace indentations with a paper towel to highlight the design.

    Time: PT2M

13. Cover Cake with Marzipan

    Place the marzipan sheet over the chilled cake, gently pressing around the edges so it adheres. Trim any excess with a paring knife to achieve a smooth perimeter.

    Time: PT5M

14. Final Chill

    Re‑cover the cake and refrigerate for at least 30 minutes before serving to allow the marzipan to set.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole Milk: Almond milk (use for dairy‑free version)
• Instead of Vanilla Bean: 1 tsp vanilla extract
• Instead of Granulated Sugar: Coconut sugar
• Instead of Egg Yolks: Pasteurized egg yolks
• Instead of Cornstarch: All‑purpose flour (use double amount)
• Instead of Unsalted Butter: Margarine
• Instead of Simple Syrup: Honey diluted with water
• Instead of Jam: Fruit preserves
• Instead of Heavy Whipping Cream: Chilled coconut cream (for dairy‑free)
• Instead of Marzipan: Almond paste
• Instead of Food‑grade Blue Gel Food Coloring: Natural blueberry powder
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Genoise Sponge Cake: Angel food cake layers

Equipment Needed

• Saucepan
• Whisk
• Mixing Bowl
• Offset Spatula
• Pastry Brush
• 8‑inch Ring Mold
• Plastic Wrap
• Rolling Pin
• Lace Doily
• Paring Knife
• Refrigerator

Critical Steps — Do Not Skip

• Tempering the egg yolks to avoid curdling the pastry cream
• Achieving a thick, gelatinous pastry cream before chilling
• Coloring and kneading marzipan without it becoming sticky
• Imprinting the lace doily into the marzipan evenly
• Trimming the marzipan to a smooth edge

Chef Tips from the Video

• For extra flavor, add a splash of almond extract to the simple syrup.
• Use a kitchen torch to lightly toast the top of the marzipan for a subtle caramel note (optional).

Troubleshooting

Storage

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

Freezer: Not recommended; marzipan can become grainy when frozen.

Room temperature: Can sit at room temperature for up to 2 hours before serving.

Make-Ahead Tips

• Pastry cream can be prepared 1‑2 days ahead and kept refrigerated.
• Bake the genoise layers a day early; wrap tightly.
• Marzipan can be colored and rolled ahead, then refrigerated wrapped in plastic.

Frequently Asked Questions