Classic Swedish Princess Cake

Ingredients

• 300 g Frozen Raspberries (No thawing needed, use straight from freezer)
• 150 g Granulated Sugar (Divided: 100 g for jam, 50 g for pastry cream)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 4 Whole Eggs (Large, room temperature)
• 2 Egg Yolks (Large, room temperature)
• 200 g Granulated Sugar (For sponge batter)
• 150 g All-Purpose Flour (Sifted twice)
• 100 g Unsalted Butter (Melted, plus extra 20 g for brushing pan)
• 1 Vanilla Bean (Seeds scraped, pod kept in milk)
• 500 ml Whole Milk (Full‑fat for best creaminess)
• 30 g Cornstarch (Divided: 20 g for pastry cream, 10 g for dusting marzipan)
• 50 g Unsalted Butter (Cold, cut into cubes for pastry cream)
• 400 ml Heavy Whipping Cream (Cold, 35 % fat, unsweetened)
• 250 g Raspberry Jam (Homemade (see jam steps) or store‑bought)
• 500 g Green Marzipan (Pre‑colored, pliable)
• 50 g Pink Marzipan (For rose decoration)
• 2 tbsp Powdered Sugar (For dusting marzipan)

Instructions

1. Make Raspberry Jam

   Combine frozen raspberries and 100 g granulated sugar in a saucepan. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the mixture thickens (about 12‑15 min). Test consistency by dropping a spoonful onto a frozen plate; it should hold its shape with a slight wobble. Stir in 1 tbsp lemon juice, adjust sweetness if needed, then transfer to a container and let cool completely.

   Time: PT30M

2. Prepare Vanilla Pastry Cream

   In a saucepan, heat 500 ml whole milk with the seeds and pod of the vanilla bean until just simmering (≈55 °C). Meanwhile, whisk together 50 g granulated sugar, 20 g cornstarch, 2 egg yolks and 50 g cold butter until smooth. Temper the egg mixture by slowly whisking in the hot milk, then return the mixture to the saucepan. Cook over medium‑high heat, stirring constantly, until it boils and thickens (≈10 min). Strain through a fine mesh sieve to remove any lumps and the vanilla pod, then cover with plastic wrap directly on the surface and chill to 100 °C (room temperature).

   Time: PT25M

   Temperature: 55°C

3. Bake the Sponge Cake

   Preheat oven to 175 °C. Butter a 20 cm round baking tin and line with parchment. In a large bowl whisk 4 whole eggs with 200 g granulated sugar until pale and fluffy (≈5 min). Place the bowl over a simmering water bath and whisk until the mixture reaches 55 °C, then remove from heat. Whisk in the melted butter. Sift the flour twice and gently fold it into the egg mixture, followed by the remaining melted butter, being careful not to deflate the batter. Pour into the prepared tin, smooth the top, and bake for 20 min. Cool on a rack, then wrap in plastic wrap.

   Time: PT35M

   Temperature: 175°C

4. Whip Pastry Cream and Heavy Cream

   Divide the chilled pastry cream in half. In a clean bowl, whip the first half with a hand mixer until smooth. In another bowl, whip 400 ml cold heavy cream until stiff peaks form (≈4‑5 min). Fold the whipped cream into the pastry cream gently, creating a light mousse‑like filling.

   Time: PT10M

5. Layer and Assemble the Cake

   Using a long serrated knife, cut the cooled sponge into three even layers. Place the bottom layer (colored side up) on a board, spread a thin layer of raspberry jam to the edges, then pipe a ring of the pastry‑cream‑plus‑whipped‑cream mixture around the perimeter, leaving the center open. Add a generous dome of the same mixture in the center. Place the second layer (colored side down) on top, repeat jam and cream ring, then add the final layer (colored side up) as the cake’s “crown.”

   Time: PT15M

6. Cover with Whipped Cream

   Using an offset spatula, spread a thin, even coat of unsweetened whipped cream over the entire cake to seal in crumbs. Chill briefly (5 min) to set the crumb coat.

   Time: PT5M

7. Roll and Apply Green Marzipan

   Dust a clean work surface with a little powdered sugar and 1 tsp cornstarch. Roll the green marzipan to a thickness of about 3 mm, large enough to cover the cake. Gently drape over the cake, smooth with your hands and an offset spatula, trimming excess. Brush any cracks with a tiny amount of water and press gently.

   Time: PT20M

8. Create Marzipan Rose and Decorations

   Take the pink marzipan, roll into a ball, then divide into 12 equal pieces. Flatten each piece into a petal, then layer petals around a small core to form a rose. Attach the rose to the top of the cake with a dab of water. Optionally, roll a thin pink ribbon from leftover marzipan and wrap around the base.

   Time: PT15M

9. Final Touches and Serve

   Dust the top of the marzipan with a light sprinkling of powdered sugar. Use the back of a spoon to create a small indentation (the “belly button”) and place the rose there. Chill the finished cake for at least 30 min before slicing.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g