SWEDISH PRINCESS CAKE BATTLE!!

Ingredients

• 6 large Eggs (room temperature, separated for genoise (whole eggs) and custard yolks)
• 300 g Granulated Sugar (divided: 150 g for genoise, 100 g for custard, 50 g for marzipan)
• 100 g All-Purpose Flour (sifted twice for a light genoise)
• 30 g Cornstarch (for genoise lightness; also 30 g for custard stabilization)
• 1 tsp Baking Powder (helps the genoise rise slightly)
• 100 g Unsalted Butter (melted, cooled before folding into genoise)
• 2 tsp Vanilla Extract (1 tsp for custard, 1 tsp for genoise)
• 500 ml Whole Milk (full‑fat for richer custard)
• 4 large Egg Yolks (for custard)
• 30 g Cornstarch (for custard) (stabilizer for crème pâtissière)
• 200 g Ground Almonds (fine texture for marzipan)
• 150 g Icing Sugar (for marzipan, sifted)
• 1 large Egg White (binds marzipan)
• 1 tsp Almond Extract (flavor for marzipan)
• 200 g Raspberry Jam (smooth, seedless if possible)
• 300 ml Heavy Cream (for whipped cream filling)
• 1 g Red Food Coloring (gel) (for tinting whipped cream or marzipan roses)
• 30 g Fresh Raspberries (optional) (for garnish)

Instructions

1. Prepare the Custard (Crème Pâtissière)

   In a saucepan, heat the milk with 1 tsp vanilla until just below boiling. Meanwhile, whisk together egg yolks, 100 g sugar and 30 g cornstarch in a bowl until pale. Temper the yolk mixture by slowly pouring a little hot milk while whisking, then combine all back in the saucepan.

   Time: PT10M

   Temperature: Medium heat (around 85°C)

2. Finish and Chill the Custard

   Once thickened and glossy, remove from heat, stir in the remaining 1 tsp vanilla, then pass through a fine mesh sieve into a clean bowl. Cover with plastic wrap directly on the surface and refrigerate for at least 30 minutes.

   Time: PT5M

3. Make the Genoise Sponge Batter

   Separate the 6 eggs: place yolks in one bowl, whites in another. Whisk yolks with 150 g sugar until thick and pale (about 5 min). In a separate clean bowl, whisk egg whites to stiff peaks, adding a pinch of salt. Gently fold the whites into the yolk mixture, then sift flour, cornstarch and baking powder over the top and fold lightly. Finally, fold in the melted butter and 1 tsp vanilla.

   Time: PT15M

4. Bake the Genoise

   Pre‑heat the oven to 180°C. Line a 20 cm round baking pan with parchment paper. Pour the batter in, smooth the top and bake for 20 minutes, or until a skewer comes out clean. Rotate the pan halfway through for even baking.

   Time: PT20M

   Temperature: 180°C

5. Cool and Trim the Sponge

   Allow the cake to cool in the pan for 10 minutes, then turn onto a cooling rack. Once completely cool, trim the top to make it level and cut horizontally into three equal layers.

   Time: PT10M

6. Prepare Marzipan

   In a mixing bowl, combine ground almonds, icing sugar, 50 g granulated sugar, almond extract and the egg white. Mix until a smooth, pliable dough forms. If too sticky, add a little more icing sugar; if too dry, add a few drops of water.

   Time: PT10M

7. Color Marzipan (Optional)

   Divide a small portion of the marzipan and knead in a few drops of red food coloring to create pink for roses. Set aside.

   Time: PT5M

8. Whip Cream Filling

   Chill a bowl and whisk, then whip the heavy cream with 2 tbsp sugar and a splash of vanilla until stiff peaks form. Add a few drops of red food coloring if you want pink cream for decoration.

   Time: PT5M

9. Assemble the Cake – First Layer

   Place the bottom sponge layer on a cake board. Spread a thin layer of raspberry jam, then a generous layer of chilled custard, and finish with a thin coat of whipped cream.

   Time: PT5M

10. Assemble – Second and Third Layers

    Repeat the jam‑custard‑cream process with the second and third sponge layers, finishing with a thin cream layer on top of the third layer.

    Time: PT5M

11. Cover with Marzipan

    Roll the rested marzipan on a lightly powdered surface to a 3‑mm thickness. Drape over the cake, gently smoothing with your hands. Trim excess at the base.

    Time: PT10M

12. Shape Marzipan Decorations

    Roll small portions of pink marzipan into thin leaves and roses. Attach to the cake using a dab of whipped cream as glue.

    Time: PT10M

13. Final Chill

    Refrigerate the assembled cake for at least 30 minutes to set the marzipan and fillings.

    Time: PT30M

14. Serve

    Remove the cake from the fridge, slice with a hot knife for clean cuts, and enjoy!

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g