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Perfect Swedish Princess Cake with Elegant Marzipan Dome

Swedish Princess Cake - featured image
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A stunning and approachable Swedish Princess Cake featuring light sponge layers, whipped cream, raspberry jam, pastry cream, and a smooth green marzipan dome. Perfect for special occasions and celebrations.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (95g) all-purpose flour, sifted (use gluten-free flour blend if needed)
  • 2 tbsp (15g) unsweetened cocoa powder (optional)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup (240ml) heavy whipping cream, chilled (use coconut cream for dairy-free)
  • 1/4 cup (30g) powdered sugar
  • 1 cup (250g) raspberry jam (seedless preferred)
  • 1/2 cup (120g) pastry cream or vanilla custard
  • 1 lb (450g) marzipan, preferably white
  • Green gel food coloring
  • Powdered sugar, for dusting
  • Optional: raspberry or rose extract for subtle aroma
  • Whipped cream for piping rosettes
  • Fresh raspberries or edible flowers (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease cake pans and line bottoms with parchment paper.
  2. Beat 3 eggs and 3/4 cup granulated sugar with an electric mixer on high speed for about 5 minutes until pale and fluffy.
  3. Sift together 3/4 cup flour, 1 tsp baking powder, and cocoa powder if using. Gently fold dry ingredients into egg mixture. Add 1 tsp vanilla extract and mix lightly.
  4. Divide batter evenly into two or three pans and bake for 20-25 minutes until a toothpick comes out clean. Cool completely on a wire rack.
  5. Chill mixing bowl and beaters for 10 minutes. Whip 1 cup heavy cream with 1/4 cup powdered sugar until soft peaks form. Keep refrigerated.
  6. Place first sponge layer on serving plate. Spread raspberry jam evenly, then pastry cream, then whipped cream. Repeat with remaining layers, finishing with whipped cream on top and smooth with offset spatula.
  7. Knead marzipan with green gel food coloring until uniform. Dust surface with powdered sugar and roll marzipan into a large circle about 1/8 inch thick, big enough to cover cake.
  8. Lift rolled marzipan and drape over cake, smoothing gently to create dome effect. Trim excess at base. Refrigerate for 30 minutes to set.
  9. Pipe whipped cream rosettes around base and top of dome. Add fresh raspberries or edible flowers if desired. Chill cake for at least 1 hour before serving.

Notes

Do not overmix batter to keep sponge light. Roll marzipan about 1/8 inch thick to avoid tearing. Chill whipped cream bowl and beaters before whipping. If marzipan cracks, brush inside with water and smooth. Keep hands and tools dusted with powdered sugar to prevent sticking. Cake is best served chilled but softened about 15 minutes before serving. Store covered in refrigerator up to 3 days; freeze slices up to 1 month.

Nutrition

Keywords: Swedish Princess Cake, Prinsesstårta, marzipan dome, raspberry jam, whipped cream, sponge cake, elegant cake, traditional Swedish dessert

Find it online: https://sweetstirring.com/perfect-swedish-princess-cake-recipe-easy-elegant-marzipan-dome-tutorial/