Swedish princess Cake - The Scran Line

Ingredients

• 6 Large Eggs (room temperature)
• 200 g Granulated Sugar (divided, 200 g for sponge, 80 g for pastry cream)
• 200 g Cake Flour (sifted)
• 50 g Almond Flour (toasted until golden)
• 0.5 tsp Salt (fine sea salt)
• 150 g Unsalted Butter (100 g melted for batter, 50 g for pastry cream, cut into cubes)
• 500 ml Heavy Cream (for pastry cream base)
• 4 Egg Yolks (room temperature)
• 30 g Cornstarch (about 2 Tbsp)
• 1 tsp Vanilla Extract (pure vanilla)
• 250 ml Whipping Cream (cold, for whipped cream)
• 150 g Raspberry Jam (seedless if possible)
• 300 g Marzipan (white, pliable)
• 30 g Green Fondant (for coloring marzipan, pastel green)
• 50 g Pink Fondant (for roses)
• 20 g Cornstarch (for dusting) (prevents sticking while rolling fondant)

Instructions

1. Prepare Egg‑Sugar Bath

   Place a heat‑proof bowl over a saucepan of simmering water. Add the eggs and 200 g sugar, whisk continuously until the sugar fully dissolves and the mixture feels smooth between your fingers.

   Time: PT6M

2. Cool and Whisk Eggs

   Remove the bowl from the heat and let the egg‑sugar mixture cool for a few minutes. Transfer to the stand mixer fitted with the whisk attachment and whisk on high speed for 6‑7 minutes until the volume triples, the color lightens, and the mixture feels creamy.

   Time: PT7M

3. Toast Almond Flour

   In a dry skillet over medium‑high heat, toast 50 g almond flour, stirring constantly, until it turns a light golden color and smells nutty. Transfer to a bowl, add cake flour, 0.5 tsp salt, and whisk to combine.

   Time: PT5M

4. Fold Dry Ingredients into Egg Mixture

   Sift the toasted almond‑flour mixture over the whipped eggs. Using a spatula, gently fold until just incorporated. Drizzle the melted 100 g butter around the sides of the bowl and continue folding until the batter is smooth and no dry streaks remain.

   Time: PT5M

5. Bake the Sponge Layers

   Line two 7‑inch baking trays with parchment paper and lightly spray with oil. Divide the batter evenly between the trays. Bake in a pre‑heated oven at 350°F (175°C) for 25 minutes, or until a toothpick comes out clean. Let the cakes cool completely on a wire rack.

   Time: PT25M

   Temperature: 350°F

6. Make Pastry Cream

   In a large microwave‑safe bowl, whisk together 500 ml heavy cream, 4 egg yolks, 80 g sugar, 30 g cornstarch, and a pinch of salt. Microwave in 30‑second bursts, whisking after each burst, until the mixture thickens (about 5 minutes total). Stir in 50 g butter until smooth, then cover with plastic wrap touching the surface and chill completely.

   Time: PT5M

7. Whip Cream and Stabilize

   When the pastry cream is cold, whip 250 ml cold whipping cream with 1 tsp vanilla extract to stiff peaks. Gently fold the whipped cream into the chilled pastry cream. If the mixture looks thin, return to the stand mixer on high for 5 minutes to thicken.

   Time: PT10M

8. Trim and Shape Cake Layers

   Using a 7‑inch cake ring, cut two even circles from the cooled sponge sheets. Trim away excess cake with a sharp knife or cake leveler. Set the two circles aside; the remaining pieces can be saved for another use.

   Time: PT10M

9. Assemble the Cake

   Line a large mixing bowl with 2‑3 layers of plastic wrap. Spread a thin layer of pastry cream on the bottom, place the first cake circle, spread a thin layer of raspberry jam, add more pastry cream, another thin jam layer, then the second cake circle. Cover the top with the remaining pastry cream and smooth the surface. Wrap tightly and refrigerate for 3 days to allow the cake to soak up the cream.

   Time: PT15M

10. Color and Roll Marzipan

    Knead the white marzipan with the green fondant until a uniform pastel‑green color is achieved. Dust a clean surface with cornstarch, roll the marzipan into a sheet large enough to cover the cake, and gently drape it over the chilled cake. Trim excess and smooth with your palms.

    Time: PT15M

11. Create Fondant Roses and Leaves

    Roll out pink fondant and cut several oval pieces (different sizes). Lightly brush each piece with water and wrap around a small cone to form a rose petal; stack petals to build a rose. Use a leaf cutter on green fondant to cut leaf shapes, dust with cornstarch, and attach with a dab of water. Place the roses and leaves on top of the marzipan‑covered cake.

    Time: PT20M

12. Final Presentation

    Transfer the decorated cake to a serving plate. Slice with a warm knife for clean cuts. Serve chilled.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

6 g

Carbohydrates

55 g

Fat

20 g

Fiber

2 g