This Swedish princess cake is made out of dreams. It's silky, chewy and so good. Plus it's very attractive with its dome covered with green marzipan.
A Swedish princess cake is a layered cake filled with sponge cake, pastry cream, raspberry jam, whipped cream, green marzipan and a beautiful fondant rose on top.
The fondant rose is very important for this cake. I made it using homemade fondant which is incredibly easy to make. It's made with marshmallows, powdered sugar, and water if needed.
Lots of recipes don't have much of a dome because they don't put much whipped cream on the top. I saved most of my whipped cream for the top. For the sides you just want to lightly crumb coat everything. This way you have leftovers for your dome.
I hope you enjoy making this cake. It's so fun, and it's actually a lot easier than it looks. It takes a lot of time, but the efforts are well deserved. The cake tastes fantastic!
|Level: 👩🏽🍳👩🏽🍳|Time: 2 hours|Serves: 8|
2 cups milk
1 vanilla bean, seeds scraped out
6 eggs yolks
1/2 cup granulated sugar
1/4 cup cornstarch
4 tablespoons unsalted butter, cubed
3/4 cup granulated sugar
1/3 cup cornstarch
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon almond extract
4 tablespoons unsalted butter, melted
1/2 cup marshmallows
1 cup powdered sugar
2 1/2 cups heavy whipping cream
1/2 cup powder sugar
1/4 cup raspberry jam
1 pound marzipan
Red and Green Food Coloring
Simmer milk and vanilla for 3 minutes. Close heat, and set aside. Meanwhile combine egg yolks sugar, and cornstarch in a small bowl. Add this into the milk mixture and put back onto heat. Stir for 4 minutes over medium high heat until you mixture has began to thicken. Slowly add butter, and chill for an hour.
Preheat oven 350 degrees F, and grease a 9" cake pan. In a fitted stand mixer beat together eggs and sugar until fluffy, for 5 minutes. Add in almond extract. In a separate bowl combine cornstarch, flour, and baking soda. Slowly, in two additions, add in your flour mixture. Stir in melted butter and pour into prepared pan. Bake for 30 minutes.
While your cake is baking, microwave marshmallows for 30 seconds. Add in powdered sugar, and knead until no longer sticky. Add in red food coloring until you've achieved your desired color. Roll until you have a long rectangle. Cut squares and form a circle.
By now your cake should be ready, cool for 15 minutes, then cut into 3 layers.
Beat heavy whipping cream and powdered sugar until stiff peaks form. Add half of your whipped cream mixture into your pastry cream. Color marzipan green, and roll out, 16" in diameter.
To assemble, spread a tin layer of jam over your one layer of cake. Add another layer, and top with your pastry cream. Add your final layer, and finish with a big heaping pile of whipped cream. Spread this out into a dome shape. And crumb coat your edges.
Drape your marzipan over the cake, and top with the rose.
- The Bored Baker 👩🏽🍳