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Fluffy Swedish Princess Cake Recipe Perfect for Homemade Marzipan Dome

Swedish Princess Cake - featured image
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A light and airy Swedish Princess Cake featuring fluffy sponge layers, stabilized whipped cream, and a signature pastel green homemade marzipan dome. Perfect for special occasions and fika gatherings.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (125g) all-purpose flour, sifted
  • 1/4 cup (30g) cornstarch
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, melted and cooled
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1/4 cup (30g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup (150g) raspberry jam or strawberry preserves (optional)
  • 1 1/2 cups (150g) almond flour
  • 1 1/2 cups (180g) powdered sugar
  • 1 large egg white, room temperature
  • 1/2 tsp almond extract (optional)
  • Green gel food coloring (a drop or two)
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, beat 4 large eggs and 1 cup sugar on high speed until pale and fluffy, about 5-7 minutes, until stiff peaks form.
  3. Sift together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, and 1/4 tsp salt. Gently fold into egg mixture without deflating batter.
  4. Drizzle in 2 tbsp melted, cooled butter and fold gently until combined.
  5. Divide batter evenly between pans and bake 20-25 minutes, rotating halfway. Cake is done when toothpick comes out clean and top springs back.
  6. Cool cakes in pans 10 minutes, then transfer to wire racks. Once cooled, slice each cake horizontally into two layers for a total of four layers.
  7. Chill bowl and beaters. Whip 2 cups heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until soft peaks form.
  8. Place one sponge layer on serving plate. Spread thin layer of raspberry jam (if using) and a generous layer of whipped cream. Repeat with remaining layers, finishing with whipped cream on top and sides.
  9. For marzipan dome: Mix 1 1/2 cups almond flour with 1 1/2 cups powdered sugar. Add 1 egg white and 1/2 tsp almond extract, knead to smooth dough. Add green gel food coloring dropwise until pale green.
  10. Roll marzipan on powdered sugar-dusted surface to 1/8 inch thickness. Cut circle slightly larger than cake diameter.
  11. Lift marzipan with rolling pin and drape over cake, smoothing gently to form dome. Trim excess at base.
  12. Chill cake at least 1 hour before serving to meld flavors.

Notes

Beat eggs until stiff peaks form for a fluffy sponge. Fold dry ingredients gently to avoid deflating batter. Chill bowl and beaters before whipping cream to stabilize it. Dust rolling surface and pin with powdered sugar to prevent marzipan sticking. Refrigerate assembled cake at least 1 hour before slicing for best results. Use a sharp serrated knife and wipe clean between cuts to avoid damaging marzipan dome.

Nutrition

Keywords: Swedish Princess Cake, marzipan cake, layered cake, whipped cream cake, homemade marzipan, fika dessert, Scandinavian dessert

Find it online: https://sweetstirring.com/fluffy-swedish-princess-cake-recipe-perfect-for-homemade-marzipan-dome/