Swedish Princess cake

Ingredients

• 150 g All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 0.25 tsp Salt
• 150 g Granulated Sugar
• 4 large Eggs (room temperature)
• 100 g Unsalted Butter (melted, cooled slightly)
• 60 ml Milk (whole milk)
• 1 tsp Vanilla Extract
• 200 g Fresh Raspberries (washed, can be substituted with frozen and thawed)
• 500 ml Milk (for pastry cream)
• 4 Egg Yolks (room temperature)
• 100 g Granulated Sugar (for pastry cream)
• 30 g Cornstarch (or all‑purpose flour as thickener)
• 30 g Unsalted Butter (cold, cut into cubes)
• 300 ml Heavy Cream (chilled)
• 30 g Powdered Sugar (for sweetening whipped cream)
• 1 tsp Vanilla Bean Paste
• 300 g Marzipan (store‑bought, room temperature)
• 10 g Powdered Sugar (for dusting marzipan)
• 1 Edible Rose Petal (optional garnish)

Instructions

1. Preheat Oven & Prepare Pan

   Preheat the oven to 350°F (175°C). Grease a 9‑inch round cake pan and line the bottom with parchment paper.

   Time: PT5M

   Temperature: 350°F

2. Make Sponge Batter

   In a mixing bowl whisk together flour, baking powder, and salt. In another bowl beat eggs with granulated sugar until pale and fluffy (about 5 minutes). Add melted butter, milk, and vanilla extract, then fold in the dry ingredients until just combined.

   Time: PT15M

3. Bake the Sponge

   Pour the batter into the prepared pan, smooth the top and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT30M

   Temperature: 350°F

4. Cool the Sponge

   Allow the cake to cool in the pan for 10 minutes, then turn out onto a cooling rack and let it cool completely.

   Time: PT30M

5. Trim and Slice Layers

   Using a cake leveler or a long serrated knife, trim the top to make it flat. Cut the cake horizontally into three equal layers.

   Time: PT5M

6. Prepare Raspberry Filling

   If using fresh raspberries, gently mash them with a fork; if frozen, thaw and drain excess liquid. Spread an even layer of raspberries over the first cake layer.

   Time: PT5M

7. Whisk Pastry Cream Ingredients

   In a saucepan whisk together milk, vanilla bean paste, egg yolks, sugar, and cornstarch until smooth.

   Time: PT5M

8. Cook Pastry Cream

   Place the saucepan over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and stir in cold butter until melted. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill for 15 minutes.

   Time: PT10M

9. Whip Cream

   In a chilled bowl, whip the heavy cream with powdered sugar and vanilla bean paste until stiff peaks form.

   Time: PT5M

10. Assemble the Cake

    Place the first sponge layer on a serving plate, spread the raspberry layer, then a thin layer of pastry cream, followed by a generous dollop of whipped cream. Top with the second sponge layer and repeat the process, ending with the third layer. Smooth the whipped cream over the entire cake to form a dome shape.

    Time: PT15M

11. Chill Assembled Cake

    Cover the cake loosely with plastic wrap and refrigerate for at least 5 hours or overnight to set the layers.

    Time: PT0M

12. Roll Out Marzipan

    On a lightly powdered‑sugar‑dusted surface, roll the marzipan into a circle slightly larger than the cake (about 12‑inch diameter) to a thickness of 2‑3 mm.

    Time: PT5M

13. Cover Cake with Marzipan

    Unwrap the chilled cake and gently drape the rolled marzipan over it, smoothing from the top down with your hands or a fondant smoother to eliminate air bubbles. Trim excess at the base.

    Time: PT10M

14. Final Decoration

    Dust the top lightly with powdered sugar, place an edible rose or sugar rose on the dome, and add a few fresh raspberry leaves if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g