Description
Discover how to make a stunning Princess Cake with our easy step-by-step guide. Master the art of this Swedish classic and impress your guests with its exquisite layers.
Ingredients
Scale
- Nonstick cooking spray or oil, for the pan
- 3 large eggs
- 1/2 cup (120 ml)/100 grams granulated sugar
- 3 tablespoon (45 ml) s/45 milliliters whole milk
- 21/2 tablespoon (158 ml) s/30 milliliters vegetable oil or other flavorless oil, plus more for the pan if needed
- 1 teaspoon (5 ml) vanilla extract
- 1/4 teaspoon (1 ml) kosher salt (such as Diamond Crystal) or 1/8 teaspoon (1 ml) fine salt
- 1 cup (240 ml)/120 grams all-purpose flour
- 1/2 teaspoon (3 ml) baking powder
- 2 large egg yolks
- 3 tablespoon (45 ml) s/30 grams granulated sugar
- 2 tablespoon (30 ml) s/15 grams cornstarch
- 1 teaspoon (5 ml) vanilla extract
- 3/4 cup (180 ml)/180 milliliters whole milk
- 1 tablespoon (15 ml)/14 grams unsalted butter
- 17 1/2 ounce (496 g) s/500 grams marzipan
- Powdered sugar, for dusting
- A few drops of green food coloring
- A few drops of pink food coloring
- 2 cup (480 ml) s/480 milliliters heavy cream
- 1 cup (240 ml)/226 grams mascarpone
- 1/2 cup (120 ml)/75 grams powdered sugar
- 2 teaspoon (10 ml) s vanilla extract
- 1/2 cup (120 ml)/150 grams raspberry jam
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Coat an 8-inch circular cake or springform pan with a nonstick spray, place a parchment circle at the base, and line the sides with parchment strips to secure.
- Separate the eggs into two separate large bowls. In the bowl with the yolks, mix in 3 tablespoons of sugar, milk, oil, vanilla, and salt. It may look separated initially, but continue mixing until smooth.
- Using a mixer, whisk the egg whites on medium until frothy. Gradually add the remaining sugar while mixing. Increase speed to high and continue until the meringue is firm with medium-stiff peaks.
- Stir one-fourth of the meringue into the yolk mixture to lighten it. Sift in the flour and baking powder, mixing thoroughly with a spatula. The mixture will be slightly dense.
- Carefully fold in the rest of the meringue in three parts, using a “D” shape motion with the spatula. Pour the batter into the pan and tap it against the counter to even it out.
- Bake for 25 to 30 minutes until golden and firm. Remove from the oven and drop it onto the counter from a foot high three times to prevent shrinking.
- Allow the cake to cool for 5 minutes, then invert it onto a rack, remove the parchment, and turn it right-side up to cool.
- As the cake bakes, prepare the custard by whisking the yolks, sugar, cornstarch, and vanilla in a saucepan. Add milk and ensure it is well mixed.
- Cook the custard on medium heat, stirring continuously until thick, then lower the heat and cook for an additional 30 seconds. Stir in the butter, then transfer to a container and cover with plastic wrap to cool in the fridge.
- Once cooled, take a portion of marzipan for flower decoration, wrap, and set aside. Dust your work area with powdered sugar, and knead the marzipan with green food coloring until evenly colored.
- Roll the marzipan into a 5-inch disk. Clean your work surface, dust it with powdered sugar, and roll out the marzipan into a 14-inch circle. Dust as needed to prevent sticking.
- Use a bowl as a mold for the cake. Dust the marzipan with powdered sugar and place it over the bowl, shaping it gently to fit. Allow the marzipan to overhang by an inch and cover it with a damp cloth.
- Prepare the mascarpone cream by mixing all ingredients with a mixer until stiff peaks form.
- Smooth the cooled custard using a mixer, then fold in part of the mascarpone cream. Chill until needed.
- Assemble the cake by adding mascarpone cream into the marzipan bowl, spreading it evenly.
- Slice the cake horizontally into two layers. Place the top layer, cut side up, onto the cream in the bowl. Spread raspberry jam, followed by the custard, smoothing to the edges.
- Place the second cake layer, cut side down, over the custard. Fill any gaps around the edges with remaining mascarpone cream.
- Trim the marzipan, leaving a half-inch border. Fold it over the cake, smoothing the edges with your hands.
- Flip the cake onto a serving plate and remove the bowl. Adjust the shape if needed.
- Dust the cake with a dry brush, then a damp brush, to remove excess sugar. Chill the cake for an hour before serving.
- Color the reserved marzipan with pink food coloring to create a rose. Form petals by rolling small pieces and attach them to the cake with water. Use any extra marzipan for additional decoration.
- Store the finished cake in the refrigerator for up to four days, covering it with a dome or bowl if desired.
Notes
- Blend egg yolks with sugar, milk, oil, vanilla, and salt into a smooth mixture for a consistent batternFold meringue into yolk mixture gently with a “D” motion to maintain its lightnessnStir custard continuously over medium heat to ensure a smooth texture before adding butter
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: Baking
- Cuisine: Asiatique
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 20g
Keywords: princess cake recipe, marzipan cake decoration, mascarpone cream filling, make custard from scratch, fluffy sponge cake, raspberry jam filling
