i tried making a swedish princess cake

Ingredients

• 150 g All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 1 pinch Salt
• 150 g Granulated Sugar
• 150 g Unsalted Butter (softened, cut into cubes)
• 4 large Eggs (room temperature)
• 100 ml Milk (whole milk)
• 1 tsp Vanilla Extract
• 200 g Raspberry Jam (smooth, seedless if possible)
• 500 ml Milk (for pastry cream) (whole milk)
• 4 Egg Yolks (large, room temperature)
• 100 g Granulated Sugar (for pastry cream)
• 30 g Cornstarch (about 2 tbsp)
• 30 g Butter (for pastry cream) (unsalted, cut into cubes)
• 300 ml Heavy Whipping Cream (cold)
• 30 g Powdered Sugar (for sweetening whipped cream)
• 400 g Green Marzipan (store‑bought or homemade, rolled thin)

Instructions

1. Preheat Oven and Prepare Pans

   Preheat the oven to 350°F (175°C). Grease three 9‑inch round cake pans, line the bottoms with parchment paper, and lightly flour.

   Time: PT15M

   Temperature: 350°F

2. Make Sponge Batter

   In a mixing bowl, cream the softened butter and granulated sugar until pale and fluffy (about 3‑4 minutes). Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt; fold gently into the batter until just combined. Stir in milk and vanilla extract.

   Time: PT15M

3. Bake Sponge Layers

   Divide the batter evenly among the three prepared pans (about 1/3 each). Smooth the tops and bake for 22‑25 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT25M

   Temperature: 350°F

4. Cool Cake Layers

   Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack. Let them cool completely (about 20 minutes) before handling.

   Time: PT30M

5. Prepare Vanilla Pastry Cream

   In a saucepan, heat 500 ml milk until just simmering. Meanwhile, whisk together egg yolks, 100 g sugar, and cornstarch until smooth. Slowly pour the hot milk into the yolk mixture while whisking constantly, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened and bubbling (about 5‑7 minutes). Remove from heat, stir in butter and vanilla extract, then transfer to a bowl, cover with plastic wrap directly on the surface, and chill for at least 2 hours.

   Time: PT20M

   Temperature: 185°F

6. Whip Heavy Cream

   In a clean bowl, whip the cold heavy cream with powdered sugar and ½ tsp vanilla extract until stiff peaks form (about 3‑4 minutes). Keep chilled until assembly.

   Time: PT10M

7. Assemble the Cake

   Level each sponge layer with a serrated knife. Place the first layer on a serving plate and spread a thin layer of raspberry jam. Top with half of the chilled pastry cream, spreading evenly. Add the second sponge layer, repeat with jam and the remaining pastry cream, then place the third layer on top. Spread a thin “crumb coat” of whipped cream over the entire cake, then refrigerate for 15 minutes to set.

   Time: PT15M

8. Cover with Green Marzipan

   Roll the green marzipan on a sheet of parchment to a 3‑mm thickness, slightly larger than the cake diameter. Gently drape it over the chilled cake, smoothing from the center outward with your hands or an offset spatula. Trim excess marzipan at the base with a sharp knife. Brush the top with a little apricot jam to add shine if desired.

   Time: PT10M

9. Final Chill and Serve

   Refrigerate the finished cake for at least 1 hour before slicing. Use a hot, wet knife for clean cuts.

   Time: PT1H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend (use xanthan gum)
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Granulated Sugar: Caster sugar
• Instead of Unsalted Butter: Margarine (for baking)
• Instead of Eggs: Egg replacer (for vegans)
• Instead of Milk: 2% milk, Almond milk (for dairy‑free)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Raspberry Jam: Strawberry jam, Apricot jam
• Instead of Milk (for pastry cream): 2% milk
• Instead of Egg Yolks: Pasteurized egg yolks
• Instead of Granulated Sugar (for pastry cream): Caster sugar
• Instead of Cornstarch: All‑purpose flour (double amount)
• Instead of Butter (for pastry cream): Margarine
• Instead of Heavy Whipping Cream: Chilled coconut cream (non‑dairy)
• Instead of Powdered Sugar: Granulated sugar (processed in blender)
• Instead of Green Marzipan: Homemade marzipan (almond paste + powdered sugar)

Equipment Needed

• Mixing Bowl
• Electric Mixer
• Whisk
• Spatula
• 9‑inch Round Cake Pans
• Parchment Paper
• Cooling Rack
• Saucepan
• Pastry Bag with Plain Tip
• Offset Spatula
• Rolling Pin
• Plastic Wrap
• Kitchen Scale
• Oven Thermometer (optional)

Critical Steps — Do Not Skip

• Bake sponge layers until golden and fully set
• Prepare a smooth, lump‑free vanilla pastry cream
• Assemble layers with even spreading of jam, pastry cream, and whipped cream
• Roll and drape green marzipan without tearing or cracking

Chef Tips from the Video

• Add a few drops of almond extract to the pastry cream for a subtle almond note that complements the marzipan
• Use high‑quality raspberry jam for authentic flavor
• For a glossy finish, brush the top of the marzipan with a thin layer of apricot jam warmed slightly.

Troubleshooting

Storage

Refrigerator: Store covered with plastic wrap for up to 4 days.

Freezer: Not recommended; marzipan may discolor and texture changes.

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

Make-Ahead Tips

• Bake the sponge layers a day ahead and store wrapped in plastic
• Prepare pastry cream up to 24 hours in advance and keep chilled
• Whipped cream can be made 4‑6 hours ahead; keep refrigerated
• Marzipan can be rolled and wrapped in cling film until needed

Frequently Asked Questions