Swedish
Swedish Princess Cake
Swedish princess cake layered with sponge, raspberry, pastry cream, whipped cream, and a smooth green marzipan dome.
12 servings · 120 minutes prep · 40 minutes cook
Ingredients
Sponge
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup cake flour
- 1/4 cup potato starch
- 1 tsp baking powder
- 1/4 tsp Diamond Crystal kosher salt
- 2 tbsp unsalted butter, melted and cooled
Vanilla Custard
- 2 cups whole milk
- 1 vanilla bean, split and scraped
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp Diamond Crystal kosher salt
- 2 tbsp unsalted butter
- 1 tsp unflavored powdered gelatin
- 1 tbsp cold water
Assembly
- 1/2 cup seedless raspberry preserves
- 3 cups heavy cream, very cold
- 1/4 cup confectioners’ sugar, plus more for dusting
- 1 tsp pure vanilla extract
- 1 1/4 lb high-quality marzipan
- Green gel food coloring
- Pink gel food coloring
Directions
Bake and Split the Sponge
- Heat the oven to 350°F. Grease the bottom of an 8-inch round cake pan and line it with parchment; leave the sides ungreased.
- In a stand mixer fitted with the whisk attachment, whip the eggs and 3/4 cup sugar on high speed until very pale, tripled in volume, and thick enough to hold a ribbon for 5 seconds, 7 to 9 minutes. Sift the cake flour, potato starch, baking powder, and salt over the eggs in three additions, folding gently after each. Fold a scoop of batter into the melted butter, then fold it back into the bowl.
- Bake until the sponge is golden, springs back, and pulls slightly from the pan, 22 to 26 minutes. Cool 10 minutes, release from the pan, and cool completely on a rack. Wrap and rest at room temperature at least 2 hours before slicing.
Make and Set the Custard
- For the custard, heat the milk with the vanilla pod and seeds until steaming. Whisk the yolks, sugar, cornstarch, and salt. Slowly whisk in half the hot milk, return everything to the saucepan, and cook over medium heat, whisking constantly, until it bubbles thickly; cook 1 minute more.
- Bloom the gelatin in the cold water for 5 minutes. Remove the custard from the heat, discard the vanilla pod, and whisk in the gelatin and butter. Spread in a shallow dish, press plastic wrap directly onto the surface, and chill at least 2 hours.
Prepare the Fillings
- Level the sponge and cut it horizontally into three even layers. Whisk the cold custard until smooth. Whip 1 cup cream to medium peaks and fold it into the custard.
Layer and Shape the Cake
- Set the bottom sponge layer on a cake board. Pipe a narrow ring of custard around the edge, spread the raspberry preserves inside it, and cover with a thin layer of custard. Add the middle sponge and spread with the remaining custard. Add the top sponge.
- Whip the remaining 2 cups cream with the confectioners’ sugar and vanilla to firm peaks. Spread a thin crumb coat around the sides, then mound the rest over the top into a smooth, high dome that slopes cleanly to the cake edge. Chill 1 hour.
Cover with Marzipan
- Tint all but 2 oz marzipan pale green. Tint the reserved portion pink and shape it into a small rose. Roll the green marzipan between parchment into a 15-inch circle about 1/8 inch thick.
- Drape the marzipan over the cold cake, smooth it over the dome and sides without stretching, trim the base cleanly, and dust lightly with confectioners’ sugar. Set the pink rose on top.
Chill and Slice
- Refrigerate at least 2 hours before slicing with a hot, dry knife, wiping it between cuts.
