If you're a fan of sweet and decadent desserts, then the Swedish Princess Cake is a must-try recipe. This classic Swedish treat is a delicious combination of light sponge cake, rich vanilla cream, and sweet raspberry jam, all topped off with a layer of smooth marzipan and a dusting of powdered sugar. Making this cake from scratch may seem daunting, but with our easy-to-follow recipe, you'll be able to create your own homemade Swedish Princess Cake in no time.
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• 4 eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ cup melted butter
• 1 cup whole milk
• 3 egg yolks
• ¼ cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 cup almond flour
• 1 cup powdered sugar
• 2 tablespoons light corn syrup
• ½ teaspoon almond extract
In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Add in the vanilla extract and mix well.
In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the egg mixture, folding gently until fully incorporated.
Finally, add in the melted butter and mix until the batter is smooth. Pour the batter into a greased 9-inch cake pan and bake at 350°F for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
In a saucepan, heat the milk until it begins to simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard-like consistency.
Remove from heat and stir in the vanilla extract. Let the custard cool completely before using it to fill the cake.
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens. Let cool before using.
Cut the sponge cake horizontally into two equal layers. Place one layer on a serving plate and spread a generous layer of custard on top, leaving about ½ inch around the edge. Add a layer of raspberry jam on top of the custard.
Place the second layer of cake on top and press down gently. Spread a thin layer of custard on top of the cake and around the sides to act as a "glue" for the marzipan covering.
In a mixing bowl, combine the almond flour and powdered sugar. Add in the corn syrup and almond extract and mix until a smooth, pliable dough forms. Add more powdered sugar if the dough is too sticky.
Roll out the marzipan on a flat surface lightly dusted with powdered sugar. Carefully drape the marzipan over the cake and smooth it down, trimming off any excess around the bottom.
Using a sharp knife, score the marzipan in a criss-cross pattern to create a diamond pattern. Decorate the top with fresh raspberries and dust with powdered sugar.
Refrigerate the cake for at least an hour before serving to allow the flavors to fully develop and the marzipan to set.
Now that you have the perfect recipe for a homemade Swedish Princess Cake, impress your friends and family with your baking skills and enjoy this delicious and beautiful dessert. With its delicate layers and rich flavors, this cake is sure to become a family favorite.
Ingredients
