Take 2! Swedish Princess Cake

Ingredients

• 2 cups All-Purpose Flour (sifted, for sponge layers)
• 2 teaspoons Baking Powder (helps the sponge rise)
• 0.25 teaspoon Salt (fine sea salt)
• 1 cup Granulated Sugar (for sponge batter)
• 4 large Eggs (room temperature)
• 1 cup Milk (whole milk, for batter)
• 0.5 cup Unsalted Butter (melted and cooled)
• 2 teaspoons Vanilla Extract (pure vanilla)
• 0.5 cup Raspberry Jam (seedless if possible, for layer)
• 2 cups Milk (whole milk, for custard)
• 5 large Egg Yolks (room temperature)
• 0.5 cup Granulated Sugar (for custard)
• 3 tablespoons Cornstarch (for thickening custard)
• 1 teaspoon Vanilla Extract (for custard)
• 2 cups Heavy Cream (chilled, for whipping)
• 2 tablespoons Powdered Sugar (sweetens whipped cream)
• 400 g Marzipan (pink tinted with food coloring, for covering)
• a few drops Pink Food Coloring (gel, food‑grade)
• 0.25 cup Granulated Sugar (for dusting the sugar flower)

Instructions

1. Preheat Oven and Prepare Pan

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

   Time: PT10M

   Temperature: 350°F

2. Make Sponge Batter

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

   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 and Level Layers

   Allow the cake to cool in the pan for 10 minutes, then turn out onto a cooling rack. Once completely cool, slice the cake horizontally into three even layers using a long serrated knife.

   Time: PT15M

5. Prepare Vanilla Custard (Crème Pâtissière)

   In a saucepan, whisk together 2 cups milk, 5 egg yolks, 0.5 cup sugar, and 3 tbsp cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat, stir in 1 tsp vanilla extract, then cover with plastic wrap directly on the surface to prevent skin. Chill completely.

   Time: PT20M

6. Whip the Cream

   In a chilled mixing bowl, beat the heavy cream with powdered sugar until stiff peaks form. Keep the whipped cream cold until assembly.

   Time: PT10M

7. Assemble the Cake

   Place the bottom sponge layer on a cake board. Spread a thin layer of raspberry jam, then a layer of chilled custard, and top with a generous amount of whipped cream. Repeat with the second sponge layer, jam, custard, and cream. Place the final sponge layer on top and spread a smooth dome of whipped cream over the entire cake, leaving the sides slightly lower for the marzipan cover.

   Time: PT20M

8. Tint and Roll the Marzipan

   Knead the pink food coloring into the marzipan until evenly colored. Roll the marzipan on a sheet of parchment to a circle slightly larger than the cake (about 10‑inch diameter).

   Time: PT10M

9. Cover the Cake with Marzipan

   Gently drape the pink marzipan over the whipped‑cream dome, smoothing from the top down with your hands and the offset spatula. Trim any excess at the base. Pipe a thin line of whipped cream around the bottom edge and along the sides for a neat finish.

   Time: PT10M

10. Create and Place the Pink Sugar Flower

    Dust a small amount of granulated sugar onto a piece of parchment. Using a small piping tip, pipe a tiny rose shape with the remaining whipped cream, then roll the sugar dusted parchment over it to set the flower. Gently lift and place the flower on the top center of the cake.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour
• Instead of Salt: Kosher salt
• Instead of Granulated Sugar: Caster sugar
• Instead of Eggs: Egg replacer (vegetarian)
• Instead of Milk: 2% milk
• Instead of Unsalted Butter: Margarine
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Raspberry Jam: Strawberry jam, Apricot jam
• Instead of Milk: 2% milk
• Instead of Egg Yolks: Egg yolk replacer
• Instead of Granulated Sugar: Caster sugar
• Instead of Cornstarch: All-purpose flour
• Instead of Vanilla Extract: Vanilla bean
• Instead of Heavy Cream: Whipping cream
• Instead of Marzipan: Almond paste (less sweet)
• Instead of Pink Food Coloring: Beet juice
• Instead of Granulated Sugar: Powdered sugar

Equipment Needed

• Oven
• Round 8‑inch Cake Pan
• Mixing Bowls
• Electric Mixer
• Saucepan
• Spatula
• Offset Spatula
• Piping Bag
• Piping Tip
• Cooling Rack
• Sieve (optional)
• Cake Stand (optional)

Critical Steps — Do Not Skip

• Baking the sponge to the correct doneness (Step 3).
• Cooking the custard without curdling (Step 5).
• Whipping the cream to stiff peaks without over‑whipping (Step 6).
• Tinting and rolling the marzipan evenly (Step 8).
• Covering the cake smoothly with marzipan (Step 9).

Chef Tips from the Video

• Use high‑quality almond‑based marzipan for authentic flavor.
• A thin layer of jam prevents the cake from becoming soggy.
• Chill the assembled cake for 10‑15 minutes before rolling on the marzipan; this sets the cream dome.
• For a brighter pink, add the food coloring gradually and test on a small piece of marzipan first.

Troubleshooting

Storage

Refrigerator: Store the assembled cake, covered, for up to 3 days.

Freezer: Not recommended; marzipan may crack.

Room temperature: Only for a few hours during serving; keep chilled afterwards.

Make-Ahead Tips

• Bake the sponge layers up to 2 days ahead and store wrapped in the fridge.
• Prepare the custard and whipped cream a day before; keep each in airtight containers.
• Tint the marzipan and keep it wrapped in plastic wrap; cover the cake shortly before serving.

Frequently Asked Questions