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Swedish Princess Cake

by Nick Makrides
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?

Nicks favourite 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 it 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.

Close up of Swedish Princess Cake with slice taken out

Why do you use Pastry Cream instead of stabilised 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.

What are the ingredients I need?

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!

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I hope you guys enjoyed this simple but delicious 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

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Swedish Princess Cake

Swedish Princess Cake

Serves 20

5 from 1 vote
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 3 hrs 40 mins
Course: Dessert
Cuisine: Swedish

Ingredients

Cake

  • 1 1/4 cups cake flour, sifted
  • 6 tbsp almond flour
  • 1/2 tsp salt
  • 6 large eggs
  • 4 large egg yolks
  • 1 cup caster sugar
  • 1/2 cup unsalted butter, melted

Pastry Cream

  • 750 ml heavy milk (previously cream)
  • 2 tbsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup granualted sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup corn starch
  • 1/2 cup unsalted butter, cold and cubed

To Assemble

  • 325 g raspberry jam
  • 400 g marzipan
  • 150 g mint colored fondant
  • 100 g light pink fondant
  • Powdered sugar to dust


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 sugar, all-purpose flour, cornstarch and salt to a large mixing bowl. Use a whisk to combine. Then add the egg yolks, milk and vanilla extract and whisk until well combined. Transfer to a large saucepan and stir on medium heat until thickened. If it can coat the back of a spoon then it’s thick enough. Add the butter in 4 lots, whisking in until melted and well combined. Alternatively, you can keep the mixture in a bowl and microwave for 30 seconds at a time, whisking each time until it thickens, about5-6 minutes.
  • Add the remaining cream and vanilla into a mixing bowl and use an electric mixer to whip to stiff peaks. Add the whipped cream to the cooled pastry cream and fold in using a spatula. If the cream looks like it’s not stiff enough, you can stiffen it up by whipping it using an electric hand mixer or a stand mixer fitted with the whisk attachment. I ended up doing this because I wasn’t confident the pastry cream would hold its shape when the cake was put together.

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

Storage
Cake can be stored in an airtight container for up to two days and is best served cold.
Serving
This cake needs to be served the day it’s made. If you feel the cake is too soft, keep in the freezer and thaw about 30 minutes before serving.

Nutrition

Calories : 329kcal
Carbonhydrates: 34g
Protein: 5g
Fat: 17g
Saturated Fat: 7g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 6g
Trans Fat : 1g
Cholesterol: 74mg
Sodium: 120mg
Potassium : 108mg
Fiber: 1g
Sugar : 22g
Vitamin A: 357IU
Vitamin C: 1mg
Calcium: 32mg
Iron: 1mg
Nutrition Disclosure

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