Swedish Princess Cake
This super pretty Swedish cake is easy to make, tastes delicious and I decided to put my own twist on it. Rather than setting the cream with gelatin, I decided to make a pastry cream instead.
My Swedish Princess Cake is a cream, sponge cake, and raspberry-filled cake with a gorgeous layer of almond flavored marzipan. One of the most gorgeous cakes you’ll ever make! Have you ever seen anything more eleganza?
Nick’s favorite thing…
This cake is simply gorgeous! I love how pretty and beautiful it is, I love the little rose on top and I love the colors of the cake too.
What does Swedish cake taste like?
This beautiful and unique cake is made up of layers of sponge cake, pastry cream and raspberry jam, all encased in marzipan. Ordinarily, the cake is set in just marzipan. I decided to add a little fondant mixed in with the marzipan to make it smoother and easier to work with. But it still has that delicious marzipan almond flavour.
Why do you use Pastry Cream instead of stabilized whipped cream?
Well, I wanted to try something different. I have to point out something important though. For this recipe, you’ll need to keep this chilled in the fridge until right before serving to keep it set.
You only used 3 egg yolks in the video. Now it’s 6?
Yep. I’ve adjusted the recipe to make the pastry cream more stable. You’ll also notice theres no cream in he pastry cream either. It’s a recipe that I developed to com out thicker and work better with this recipe.
What are the ingredients I need for Swedish cake?
Cake flour – a lighter version of all-purpose flour. Can be made by adding 1 tbsp of corn starch in 1 cup of all-purpose flour and mixed together.
Almond Flour – Also known as almond meal.
Salt – I used fine salt.
Eggs – I used large eggs.
Egg Yolks – The egg yolks in the cake make it richer and help thicken the pastry cream.
Caster sugar – also known as superfine sugar.
Unsalted butter – if using salted butter, leave out the salt in the recipe.
Heavy cream – this is the type of cream you use for whipping. It has a fat percentage of 30 and above.
Vanilla extract – Always use good quality vanilla extract. It makes all the difference!
Corn Starch – this will help thicken the pastry cream. Also known as corn flour.
Raspberry jam – Make sure you use a really good quality raspberry jam. This cake is all about good quality ingredients!
Marzipan – This is an almond paste that is very similar to fondant. Has a very strong almond flavor.
Fondant – I used fondant in this recipe to help make the marzipan smoother. I used mint colored fondant and pink fondant. If you can’t find those colors, you can simply make your own using food gel colors. Knead them into the fondant until evenly colored.
Powdered sugar – Also known as icing sugar.
My Top Tips!
- This recipe is made a little differently than a traditional Swedish Princess Cake. I used Pastry cream instead of the usual stabilized whipped cream. That means, you need to keep this cake chilled right up until you’re ready to serve it.
Other Recipes You Might Like!
- Killer Queen Cake – this cake is as impressive as it is tall!
- Giant Kawaii Ice Cream Cake – no ice cream was harmed in the making of this cake!
- Funfetti Brownie And Cookie Dough Cake – it’s all in the name!
- Midnight Galaxy Cake – gorgeous dark and moody outer space!
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I hope you guys enjoyed this simple but delicious Swedish cake recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
N x
Swedish Princess Cake
Serves 20
Ingredients
Cake
- 1 1/4 cups / 190 g cake flour, sifted
- 6 tbsp almond flour
- 1/2 tsp salt
- 6 large eggs
- 4 large egg yolks
- 1 cup / 210 g caster sugar
- 1/2 cup / 125 g unsalted butter, melted
Pastry Cream
- 3 cups / 750 ml full cream milk, (previously cream)
- 2 tsp vanilla extract
- 1/3 cup / 40 g corn starch
- 1/3 cup / 50 g all-purpose flour
- 1/3 cup / 70 g granulated sugar, (previously cream)
- 6 egg yolks
- 1/4 tsp salt
- 1/2 cup / 125 g unsalted butter, cold and cubed
To Assemble
- 1 cup / 325 g raspberry jam
- 400 g / 400 g marzipan
- 150 g / 150 g mint colored fondant
- 100 g / 100 g light pink fondant
- Powdered sugar to dust
Learn How To Make it! [VIDEO]
Instructions
A note before we begin.
- Since I first made this recipe, I have made some alterations. Specifically, when it comes to the ingredient measurements of the pastry cream. I have done this so that it is more stable. I have also added all-purpose flour to the ingredients list to help thicken it. I will eventually update the video.
Cake
- Preheat oven to 180°C / 350°F degrees. Coat 2 large baking sheets with oil spray, line each with parchment, then spray parchment.
- Combine cake flour, almond flour, and salt in a medium bowl. Set aside
- Add eggs, yolks, and granulated sugar in a mixer bowl set over a pot of simmering water.
- Whisk until sugar dissolves and mixture is warm to the touch, about 2 minutes. Add the whisk attachment to your stand mixer, and whisk mixture on medium speed for 2 minutes. Please note: You may need to do this in two goes. It’s quite a lot of mixture and some stand mixers won’t be able to whisk it all at once. So do it in two goes.
- Raise speed to high, and whisk until mixture is pale and thick. About 4 - 5 minutes.
- Sift flour mixture over egg mixture, and gently fold. When almost incorporated, slowly add melted butter, and fold.
- Pour the batter into the baking sheets, spread evenly, and bake until golden brown and springy to the touch. About 8 -10 minutes. Once they’re baked, allow them to cool completely. Let cool.
- Use a 7” cake ring, cut out 4 circles.Choose the 2 thickest cake circles, reserve the other two for another cake if you wish. This cake can be quite crumbly so it’s best to have more cake and have extras in case you need them.
Pastry Cream
- Add the milk to a medium sized saucepan and heat on medium heat.
- Add the vanilla extract to the milk and stir. Use a silicone whisk or wooden spoon to stir until small bubbles begin showing around the sides. Take off the heat and set aside.
- Add the corn starch, flour and sugar into a large mixing bowl and use a whisk to combine. Add the egg yolks and whisk until well combined and smooth.
- Place a sieve over the bowl and add a quarter of the hot milk and then whisk immediately. Repeat these another 3 times until all the milk is in there. You want to add the milk slowly or it will scramble the eggs and make your pastry cream grainy.
- Pour the mixture back into the pot and place on medium heat. Mix continuously until it thickens. When bubbles start making their way through the thickened pastry cream turn the heat off and add 1/2 the cold butter. Whisk until well combined. Then add the remaining butter and repeat. You want to do this slowly, so the custard doesn’t split.
- Pour through the sieve into a large bowl to ensure no lumps are in it. Cover with plastic wrap and chill for a couple hours or overnight. Use a whisk to mix until smooth before using.
Assembly
- To assemble this cake, you’ll need to use a large mixing bowl. The one I used was about 7 ½“ in width at the widest part of the bowl.
- Cover the inside with plastic wrap. Place a couple tbsp of the pastry cream. Add the first layer of cake on top and cover with half the raspberry jam. Use a spoon to spread around evenly. Add the remaining pastry cream and use a spatula to smoothen. Add the remaining jam and use a spoon to spread around. Then add the final cake layer on top. If there isa gap between the cake and the bowl fill with pastry cream if you have any leftover.
- Chill in the fridge overnight.
Fondant rose
- To make the flower, roll out a little ball of pink fondant. Then roll one end to cream kind of a small cone shape. Use a food safe brush to brush with water.
- Roll out the remaining pink fondant fairly thin. Use 4 different sized oval cookie cutters to cut out 4 ovals of each size.
- Begin with the smallest oval shapes to stick them to the top part of the fondant cone. Keep overlapping the fondant oval shapes until you’ve used them all. Set aside to dry.
- To make the leaves you’ll need a leaf fondant cutter to cut out 5 of the mint colored fondant.
Marzipan
- To color the mint marzipan, add 100g of the mint colored fondant into the marzipan and knead until evenly colored. Please note: you’ll need to use good quality rollable marzipan for this recipe. Cheap marzipan is often dry and will crack and crumble. Alternatively, you can mix half marzipan and half white fondant together to make up your marzipan portion of the recipe.
- Roll the fondant out about 4mm thin.
Let's Decorate!
- Carefully take the chilled cake out of the bowl by lifting it up by the plastic wrap. Unwrap the plastic wrap and place onto a serving plate.
- Carefully place the rolled-out mint marzipan onto the chilled cake. Use the palm of your hands to stick it to the cake. Cut the excess fondant away.
- Finish by painting a little water on top of the cake, place the leaves on top, followed by the fondant rose. Dust with powdered sugar before serving.
Notes
Nutrition
10 comments
Read through intstructions. No egg yoke is mention in pastry cream?? I don’t see the instructions for adding more cream….
Hi S! Sorry about that, have gone through and updated the recipe! N x
The video shows using way more (maybe twice as many) eggs than the recipe. Were you doubling the recipe in the video? Thanks
i Robin! I’ve had to make an adjustment to the recipe over time. I will be working on a new swedish princess cake recipe in the new year! Nx
MMMMMMMMMMMMMMMMMMM now this is a tasty cake. ! yummy yumy i enjoy making. .. … and eating! very g ooodo they should make MORE like this in scandonavia mmmm. Merry christmas!
Thanks Gestapo! N x
Looks delicious.
But fyi… Real swedish princesscake IS made with pastry cream 😉
Not stabilized whipped cream 😉
I live in Denmark (neighbour to Sweden) and has had my share of Real swedish princesscakes 😉
Good to know! Thanks for the comment Rikkie! N x
Hi Nick,
I cannot wait to try this. Please could you say how much cream/milk goes into the custard and then the amount of cream used to whisk in after. It doesn’t state this in the recipe. Just says put in the remaining cream. It says 750ml on the recipe but not how much to use for the custard and leave for the cream.
Thank you for you time.
Hi Sharni! I’ve gone in and updated the pastry cream recipe so that it works better wit this recipe! N x