A Classic Swedish Dessert With Layers Of Light Sponge Cake, Smooth Pastry Cream, Raspberry Jam, And A Fluffy Marzipan Covering!
This Swedish Princess Cake is a showstopper! I decided to make it because it’s the perfect combination of light, airy sponge cake, creamy pastry filling, and the sweet, delicate taste of marzipan. The layers of raspberry jam, smooth pastry cream, and whipped cream make each bite a little piece of heaven.
Not only is this cake absolutely delicious, but it’s also visually stunning with its vibrant green marzipan top and elegant shape. My family loves it because it feels like a special occasion cake, but it’s surprisingly easy to make once you’ve broken down the steps. It’s a perfect dessert for birthdays, holidays, or any time you want to impress your guests!
Questions I Often Get Asked About This Recipe
Q: Can I use a store-bought sponge cake for this recipe?
A: Yes, you can use a store-bought sponge cake or angel food cake if you’re short on time. However, making the cake from scratch is worth the effort for the light, fluffy texture.
Q: What if I can’t find marzipan?
A: If you can’t find marzipan, you can substitute with almond paste, though marzipan has a smoother texture and is slightly sweeter.
Q: How long can I store this cake?
A: You can store this cake in the refrigerator for up to 2-3 days. Keep it covered to prevent the marzipan from drying out.
Q: Can I make the cake ahead of time?
A: Yes, you can make the sponge cake and pastry cream ahead of time and assemble the cake the day you plan to serve it. This gives the flavors time to meld together.
Q: Can I make this cake without raspberry jam?
A: If you’re not a fan of raspberry, you can substitute with strawberry or apricot jam, or leave the jam out entirely for a more neutral flavor.
What You Need to Make Swedish Princess Cake
For the Sponge Cake:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- A pinch of salt
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
For the Assembly:
- 1/2 cup raspberry jam (or your preferred fruit jam)
- 1 1/2 cups heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 1 lb marzipan (green-colored, if available)
How to Make Swedish Princess Cake
1. Make the Sponge Cake:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a large mixing bowl, whisk together the eggs and sugar until pale and fluffy, about 5 minutes.
- Gently fold in the flour, baking powder, vanilla, and salt until the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
2. Make the Pastry Cream:
- In a saucepan, heat the milk, sugar, and vanilla bean (or extract) over medium heat until hot but not boiling.
- In a separate bowl, whisk the egg yolks, cornstarch, and a little milk to make a smooth mixture.
- Gradually whisk the hot milk into the egg mixture to temper it, then return it to the saucepan.
- Cook over low heat, whisking constantly until the cream thickens and comes to a boil.
- Remove from heat and whisk in the butter. Pour the pastry cream into a bowl, cover with plastic wrap, and refrigerate until fully cooled.
3. Assemble the Cake:
- Slice the cooled sponge cake in half horizontally, creating two even layers.
- Spread a thin layer of raspberry jam on the bottom layer of the cake.
- Spread the chilled pastry cream over the jam layer and top with a layer of whipped cream (whip the heavy cream with powdered sugar and vanilla until soft peaks form).
- Place the second layer of sponge cake on top, gently pressing down.
4. Cover with Marzipan:
- Roll out the marzipan on a lightly powdered surface until it’s large enough to cover the entire cake.
- Carefully drape the marzipan over the cake and smooth it down to cover the sides and top.
- Trim any excess marzipan from the edges.
- You can use the leftover marzipan to create decorative flowers or patterns for the top of the cake.
5. Serve:
- Slice the cake carefully and serve immediately. This cake is best enjoyed within a day or two of making.
Tips
- Marzipan tip: If you find marzipan too sweet or strong, you can roll it thinner for a lighter layer.
- For extra decoration: Use a stencil to dust powdered sugar or cocoa powder in a beautiful design on top of the marzipan.
- Alternative filling: For a different flavor, swap the raspberry jam for strawberry, apricot, or even a chocolate ganache.
Reader Reviews
🌟🌟🌟🌟🌟 Emma B. – “I made this for a special family gathering, and it was a huge hit! The layers of jam, cream, and marzipan are a match made in heaven.”
🌟🌟🌟🌟 Rachel H. – “This cake is absolutely beautiful and delicious! The pastry cream was silky smooth, and the marzipan made it feel so elegant.”
🌟🌟🌟🌟🌟 Lena P. – “What a stunning cake! It’s easier to make than I thought and looks so impressive. The flavors are amazing, and I’ll definitely make it again.”
🌟🌟🌟🌟 Sophie T. – “Delicious and elegant! I used a little less jam and added some fresh fruit as decoration. It turned out wonderfully!”
🌟🌟🌟🌟🌟 Nicole W. – “This was such a hit at my birthday party! I love the balance of sweet and creamy with the marzipan. Definitely my new favorite cake!”
Printable Recipe
Swedish Princess Cake
Swedish Princess Cake is a beautiful and indulgent dessert with layers of sponge cake, raspberry jam, pastry cream, and a marzipan covering. Perfect for a special occasion or a show-stopping dessert!
Ingredients
- For the Sponge Cake:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- A pinch of salt
- For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- For the Assembly:
- 1/2 cup raspberry jam (or your preferred fruit jam)
- 1 1/2 cups heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 1 lb marzipan (green-colored, if available)
Instructions
Make the Sponge Cake:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a large mixing bowl, whisk together the eggs and sugar until pale and fluffy, about 5 minutes.
- Gently fold in the flour, baking powder, vanilla, and salt until the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Pastry Cream:
- In a saucepan, heat the milk, sugar, and vanilla bean (or extract) over medium heat until hot but not boiling.
- In a separate bowl, whisk the egg yolks, cornstarch, and a little milk to make a smooth mixture.
- Gradually whisk the hot milk into the egg mixture to temper it, then return it to the saucepan.
- Cook over low heat, whisking constantly until the cream thickens and comes to a boil.
- Remove from heat and whisk in the butter. Pour the pastry cream into a bowl, cover with plastic wrap, and refrigerate until fully cooled.
Assemble the Cake:
- Slice the cooled sponge cake in half horizontally, creating two even layers.
- Spread a thin layer of raspberry jam on the bottom layer of the cake.
- Spread the chilled pastry cream over the jam layer and top with a layer of whipped cream (whip the heavy cream with powdered sugar and vanilla until soft peaks form).
- Place the second layer of sponge cake on top, gently pressing down.
Cover with Marzipan:
- Roll out the marzipan on a lightly powdered surface until it’s large enough to cover the entire cake.
- Carefully drape the marzipan over the cake and smooth it down to cover the sides and top.
- Trim any excess marzipan from the edges.
- You can use the leftover marzipan to create decorative flowers or patterns for the top of the cake.
Serve:
- Slice the cake carefully and serve immediately. This cake is best enjoyed within a day or two of making.
Check out some of our other recipes / crafts.
Blissful Blueberry Shortcake Cake
If You Enjoyed This Recipe, Please Share!
If you loved this Swedish Princess Cake, please share it with your friends and family! It’s a beautiful and delicious treat for any occasion, from birthdays to celebrations. Share it on social media and tag me – I’d love to see how your cake turns out!
