Princess Cake

The classic Swedish princess cake with sponge, raspberry jam, vanilla custard, whipped cream and green marzipan. A celebration cake for all occasions.

Ingredients

• 3 eggs
• 1.5 dl sugar
• 1.5 dl all-purpose flour
• 1 tsp baking powder
• 3 dl whipping cream
• 2 dl vanilla custard
• 3 tbsp raspberry jam
• 400 g green marzipan
• icing sugar for rolling

Method

1. 1Whisk eggs and sugar until pale and fluffy. Gently fold in flour and baking powder.
2. 2Bake in a greased and floured tin (22 cm) at 175°C for about 30 minutes. Cool completely.
3. 3Slice the sponge into three layers. Spread raspberry jam on the bottom layer.
4. 4Spread custard on the next layer. Whip the cream and spread half on the middle layer.
5. 5Add the top layer and shape the remaining cream into an even dome.
6. 6Roll out the marzipan on icing sugar and drape over the cake. Dust with icing sugar and decorate with a marzipan rose.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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