Swedish Princess Cake with Green Marzipan and Cream
A stunning, traditional Swedish layered cake featuring light sponge cake, raspberry jam, vanilla pastry cream, whipped cream, and a smooth green marzipan coating. This elegant dessert is a showstopper for any celebration, combining delicate textures and sweet, fruity flavors.
Ingredients
Ingredients
- 4 large eggs room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour sifted
- 1 tsp baking powder
- 1/4 cup milk whole milk, room temperature
- 2 cups heavy whipping cream cold, for whipping
- 1/4 cup powdered sugar for whipped cream
- 1 tsp vanilla extract for whipped cream
- 1 cup raspberry jam seedless, for layering
- 1 lb green marzipan store-bought or homemade, for covering
- 1 tbsp powdered sugar for dusting
Notes
Storage: Cover the cake with a cake dome or plastic wrap and refrigerate for up to 3 days. For best texture, let it sit at room temperature for 15-20 minutes before serving. Make-Ahead Tip: Bake the sponge cake up to a day in advance and store wrapped at room temperature. Assemble the cake the day of serving for optimal freshness. Variations: Substitute raspberry jam with strawberry or apricot jam for a different flavor profile. For a gluten-free version, use a gluten-free flour blend in the sponge cake.