A Swedish Princess Cake For Queen BETTY’s 90th Birthday

Ingredients

• 150 g All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 0.25 tsp Salt
• 150 g Granulated Sugar
• 150 g Unsalted Butter (softened, cut into cubes)
• 4 large Eggs (room temperature)
• 120 ml Milk (whole milk preferred)
• 1 tsp Vanilla Extract
• 200 g Raspberry Jam (smooth, room temperature)
• 500 ml Milk (for pastry cream) (whole milk)
• 5 Egg Yolks (large, room temperature)
• 100 g Granulated Sugar (for pastry cream)
• 30 g Cornstarch (about 2 tbsp)
• 400 ml Heavy Whipping Cream (cold)
• 30 g Powdered Sugar (for sweetening whipped cream)
• 300 g Marzipan (green tinted with food coloring)
• 2 drops Green Food Coloring (gel or liquid)
• 10 Pink Sugar Flowers (store‑bought edible decorations)

Instructions

1. Preheat Oven and Prepare Pan

   Preheat the oven to 350°F (175°C). Line the 8‑inch round cake pan with parchment paper, then lightly butter and flour the sides.

   Time: PT10M

   Temperature: 350°F

2. Make the Vanilla Sponge Batter

   In a mixing bowl, cream the softened butter with the granulated sugar until pale and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract. Sift together flour, baking powder, and salt; fold into the wet mixture alternately with the milk, beginning and ending with the flour mixture.

   Time: PT15M

3. Bake the Sponge Layers

   Divide the batter evenly into three 8‑inch pans (or bake one layer at a time). Bake for 18‑20 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT20M

   Temperature: 350°F

4. Cool the Cakes

   Allow the cakes to cool in the pans for 10 minutes, then turn out onto a cooling rack and let them cool completely.

   Time: PT30M

5. Prepare Vanilla Pastry Cream (Custard)

   In a saucepan, heat 500 ml milk until just simmering. In a bowl whisk together egg yolks, 100 g sugar, and cornstarch until smooth. Slowly pour the hot milk into the yolk mixture while whisking, then return everything to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles (about 5‑7 minutes). Remove from heat, stir in a splash of vanilla extract, and transfer to a bowl. Press plastic wrap directly onto the surface and chill for at least 30 minutes.

   Time: PT15M

6. Whip the Cream

   In a clean bowl, whip the cold heavy cream with powdered sugar until stiff peaks form (about 3‑4 minutes). Keep chilled until needed.

   Time: PT10M

7. Assemble the Cake – First Layer

   Place the first sponge layer on a serving plate. Spread a thin layer of raspberry jam, then a generous layer of chilled pastry cream, and finish with a thin coat of whipped cream.

   Time: PT5M

8. Add Remaining Layers

   Repeat the process with the second and third sponge layers, ending with a final thin coat of whipped cream on the top. The top should be smooth but not overly thick, as the dome will be formed later.

   Time: PT5M

9. Shape the Dome

   Using a flexible offset scraper, gently press the top layer outward, shaping it into a smooth dome. Rotate the cake while applying even pressure to avoid cracks.

   Time: PT5M

10. Cover with Whipped Cream

    Apply a thin, even “crumb coat” of whipped cream over the entire dome. Chill the cake for 15 minutes, then apply a final smooth layer of whipped cream, smoothing with the scraper.

    Time: PT15M

11. Roll and Apply Marzipan

    Dust a clean work surface with powdered sugar. Roll the green‑tinted marzipan to a 3‑mm thickness, slightly larger than the cake diameter. Gently drape the marzipan over the whipped‑cream‑covered dome, smoothing from the top down with the scraper. Trim excess at the base.

    Time: PT10M

12. Decorate

    Fit a piping bag with a large star tip, fill with whipped cream, and pipe draped ribbons around the base of the dome. Finish by placing pink sugar flowers on top for a festive look.

    Time: PT5M

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
• Instead of Granulated Sugar: Caster sugar
• Instead of Unsalted Butter: Margarine (for baking)
• Instead of Eggs: Egg replacer for baking
• Instead of Milk: 2% milk
• Instead of Vanilla Extract: Vanilla bean seeds
• Instead of Raspberry Jam: Strawberry jam, red currant 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 (for thickening)
• Instead of Heavy Whipping Cream: Chilled double cream
• Instead of Powdered Sugar: Granulated sugar (processed)
• Instead of Marzipan: Almond paste

Equipment Needed

• Mixing Bowl
• Electric Hand Mixer
• 8‑inch Round Cake Pan
• Parchment Paper
• Cooling Rack
• Saucepan
• Spatula
• Flexible Offset Scraper
• Piping Bag
• Piping Tip (large star)
• Kitchen Scale
• Oven

Critical Steps — Do Not Skip

• Shaping the dome with a flexible scraper
• Applying a smooth crumb coat before the final whipped‑cream layer
• Rolling and draping the marzipan without tearing

Chef Tips from the Video

• Sift the flour and baking powder together for a lighter sponge.
• Add a pinch of cream of tartar to the egg whites if you decide to separate them for extra fluffiness.
• For extra shine on the marzipan, lightly brush the surface with a thin layer of apricot glaze.

Troubleshooting

Storage

Refrigerator: Store in an airtight cake container for up to 3 days.

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

Room temperature: Can sit out for up to 2 hours for serving, then refrigerate.

Make-Ahead Tips

• Bake the sponge layers up to 2 days ahead; store wrapped in plastic.
• Prepare the pastry cream and whipped cream a day before; keep chilled.
• Assemble the cake up to the final whipped‑cream coat, then refrigerate before adding marzipan.

Frequently Asked Questions