Description
Discover the secrets of making a classic Princess Cake, a Swedish favorite with layers of sponge, cream, and marzipan. Perfect your baking skills with our step-by-step guide!
Ingredients
Scale
- 3 large eggs
- 1/2 cup (120 ml)/100 grams granulated sugar
- 3 tablespoon (45 ml) s/45 milliliters whole milk
- 21/2 tablespoon (158 ml) s/30 milliliters vegetable oil or other flavorless oil, plus more for the pan if needed
- 1 teaspoon (5 ml) vanilla extract
- 1/4 teaspoon (1 ml) kosher salt (such as Diamond Crystal) or 1/8 teaspoon (1 ml) fine salt
- 1 cup (240 ml)/120 grams all-purpose flour
- 1/2 teaspoon (3 ml) baking powder
- 2 large egg yolks
- 3 tablespoon (45 ml) s/30 grams granulated sugar
- 2 tablespoon (30 ml) s/15 grams cornstarch
- 1 teaspoon (5 ml) vanilla extract
- 3/4 cup (180 ml)/180 milliliters whole milk
- 1 tablespoon (15 ml)/14 grams unsalted butter
- 17 1/2 ounce (496 g) s/500 grams marzipan
- Powdered sugar, for dusting
- A few drops of green food coloring
- A few drops of pink food coloring
- 2 cup (480 ml) s/480 milliliters heavy cream
- 1 cup (240 ml)/226 grams mascarpone
- 1/2 cup (120 ml)/75 grams powdered sugar
- 2 teaspoon (10 ml) s vanilla extract
- 1/2 cup (120 ml)/150 grams raspberry jam
Instructions
- Prepare the cake: Preheat your oven to 350 degrees. Lightly grease an 8-inch round or springform pan and line it with parchment paper. The cooking spray will help the paper stick.
- Separate the eggs into two separate bowls; if using a stand mixer, put the whites in the mixer bowl. Blend the egg yolks with some sugar, then incorporate the milk, oil, vanilla, and salt. Whisk until the mixture is smooth.
- Using an electric mixer, beat the egg whites on medium speed until they become frothy. Gradually add the rest of the sugar while continuing to beat. Increase the speed to high and continue whisking until the meringue forms medium-stiff peaks.
- Mix a quarter of the meringue into the yolk mixture to lighten it up. Sift in the flour and baking powder, and combine everything thoroughly with a spatula. The batter should be thick at this point.
- Carefully fold in the remaining meringue in three parts, making sure to keep the mixture airy. Pour the batter into the prepared pan and tap it on the counter to level it out.
- Bake for 25 to 30 minutes until golden and firm. Once removed from the oven, drop the pan from about a foot high onto the counter three times to prevent shrinkage.
- Allow the cake to cool on a rack for 5 minutes, then invert the pan to remove the cake, peel off the parchment, and cool completely.
- As the cake bakes, prepare the custard: In a small saucepan, mix egg yolks, sugar, cornstarch, and vanilla, then add milk. Make sure everything is well combined.
- Heat the custard on medium, stirring constantly until it thickens. Once it starts boiling, lower the heat and whisk for an additional 30 seconds. Remove from heat and mix in the butter.
- Pour the custard into a container and cover with plastic wrap or parchment, pressing it directly onto the surface to avoid a skin. Refrigerate until chilled.
- Once both the cake and custard have cooled, prepare the marzipan: Set aside some marzipan for decoration. Dust your work area with powdered sugar and mix marzipan with green food coloring until uniform.
- Roll the marzipan into a disc. If sticky, add more powdered sugar or moisten your hands if dry. Once smooth, roll out into a large circle.
- Use an 8- to 9-inch bowl to shape the cake. Dust the marzipan with powdered sugar and flip it over the bowl, pressing it to fit snugly.
- Prepare the mascarpone cream by whisking all ingredients together until very stiff peaks form. This cream will hold your cake together.
- Smooth the chilled custard and mix with some mascarpone cream until airy. Keep it refrigerated until needed.
- Build the cake: Spread some mascarpone cream into the marzipan-lined bowl, smoothing it out. Coat the inside walls with more cream.
- Slice the cake into two layers. Place the top half into the bowl, spread raspberry jam, and add the custard.
- Place the remaining cake layer on top. Use the rest of the mascarpone cream to fill any gaps or cover the top.
- Trim the marzipan lining, leaving a small border. Fold it over the cake, smoothing it with your hands.
- Place a plate on top of the cake and flip it over. Remove the bowl to reveal your cake. Pat it into shape if needed.
- Brush away excess powdered sugar. Refrigerate for at least an hour before serving.
- To create a rose decoration, color marzipan with pink food coloring, forming petals and arranging them into a flower. Attach it to the cake with a bit of water.
- Store the finished cake in the fridge for up to four days, covering it with a dome or bowl if desired.
Notes
- Ensure egg whites remain yolk-free for maximum meringue volumenLine the pan with greased, snug-fitting parchment to avoid stickingnAdd food coloring to marzipan gradually to reach your preferred shade
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: Baking
- Cuisine: Française
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 20g
Keywords: princess cake recipe, marzipan cake decoration, homemade sponge cake, creamy mascarpone filling, raspberry jam cake, marzipan rose decoration