Princess Cake: Swedish Classic Dessert
An elegant three-layer Swedish sponge cake filled with pastry cream, tart raspberry jam, and whipped cream, adorned with vibrant green marzipan and a crown-shaped decoration.
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Servings: 8 servings
Calories: 420kcal
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 tsp salt
- 1 tsp baking powder
- 8 oz butter, softened
- 4 large eggs, room temperature
- 1 cup buttermilk
- 1 tbsp vanilla extract
- 3 cups powdered sugar
- 4 cups whole milk
- 1 tbsp cornstarch
- 1 tbsp raspberry jam (store-bought)
- 16 oz heavy cream
- 1 cup almond paste or marzipan
- Food coloring (green)
- 2 tbsp powdered sugar (topping)
- 1 crown-shaped decoration (edible glitter or sugar paste)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 6-inch round cake pans.
- In a bowl, whisk flour, ½ cup granulated sugar, salt, and baking powder.
- In another bowl, beat butter and remaining 1 cup sugar until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Alternately fold dry ingredients and buttermilk into butter mixture.
- Divide batter evenly among pans and bake 15-20 minutes, or until golden and toothpick comes out clean.
- Cool layers in pans 5 minutes, then turn onto wire racks to cool completely.
- For pastry cream: Bring 4 cups milk to a simmer. In a bowl, whisk 3 cups powdered sugar, cornstarch, and 1 cup granulated sugar. Slowly add hot milk while whisking. Return mixture to saucepan and cook over medium heat 2-3 minutes, until thickened. Cool.
- Chill layers and pastry cream for 2 hours.
- Stack cooled layers on a serving plate. Spread pastry cream between layers and on top with raspberry jam.
- Beat heavy cream with 2 tbsp powdered sugar until stiff peaks form. Use to frost outside of cake.
- Roll almond paste into a ball and knead in 1-2 drops of green food coloring. Cover cooled cake, smooth marzipan evenly over top, and refrigerate 30 minutes to harden.
- Poke holes in marzipan, dust with powdered sugar, and place crown-shaped decoration on top.
Notes
For a non-dairy option, substitute heavy cream with coconut cream.
Use a turntable and offset spatula for smooth marzipan application.
Chill fully assembled cake for 2-4 hours for better structure before serving.
Use a turntable and offset spatula for smooth marzipan application.
Chill fully assembled cake for 2-4 hours for better structure before serving.
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 65g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 90mg | Sodium: 300mg | Fiber: 1g | Sugar: 50g