Swedish Princess Cake — For Beginners · Debbie's Kitchen Corner (2024)

Sponge

• 4 eggs
• 2/3 cup sugar
• 1 tsp vanilla extract
• 1 cup flour
• 1/3 cup cornstarch
• 1 tbsp milk

Custard Cream

• 4 eggs
• ⅓ cup sugar
• ¼ cup cornstarch
• 400 ml hot milk
• ½ tsp vanilla extract

Rasberry Filling

• ½ container reasberry jam

Diplomate Cream

• 200 ml whipping cream
• 1 cup custard cream from the batch we made

Marzipan Fondant

• 2½ cups almond flour
• 1 cup powdered sugar
• 5 tbsp honey
• 30 ml cold water
• food coloring red and green

Custard Cream

• Add the egg yolks and sugar into a medium saucepan. Use a spatula to mix the ingredients until the sugar is completely incorporated and smooth. Add the cornstartch and mix until there are no more lumps.

• While stirring, add milk. Continue to stir until well combined. Add vanilla and give it one more quick stir.

• Put the pot over low heat so you slowly heat up the custard cream. Continuously stir the egg mixture so it doesn't burn. As soon as your custard cream starts to boil, take it off the heat. It should be thick and creamy, like vanilla pudding. Add your custar cream to a glass conatiner and cover it with plastice wrpa. i recommend laying the plastic directly on top of your custard cream so it doesn't develop a skin on top. Thern leave it in the fridg until you're redy to sue it.

• Add your custard cream to a glass container and cover it with plastic wrap. I recommend laying the plastic directly on top of your custard cream so it doesn't develop a skin on top. Then leave it in the fridge until you're ready to use it.

Sponge Cake

• Add eggs, sugar, and vanilla to a medium mixing bowl. Use a hand mixer to beat the ingredients together for about 5-7 minutes. Now you should have a foamy mixture that's pale yellow.

• Sif the flour and cornstarch into the egg mixture. Use a spatula to gently fold the dry ingredients into the batter until there are no more pockets of flour. Fold in the millk.

• Grease the bottom of a springform pan and lay a piece of parchment paper on the greased bottom. Pour the batter into the springform pan and tap it on the counter a few times to even out the batter.

• Bake at 350°F for 20 – 25 minutes and a toothpick comes out clean from the center. (See note below for an alternate baking option.)

• Remove your sponge cake from the springform pan and remove the parchment paper from the bottom of your cake. Cut your sponge cake into three equal layers, as best as you can. (It doesn't need to be perfect, we're about to cover it up anyway.)

Diplomat Cream

• Get your custard cream from the fridge. Use a spatula to put the custard cream into a strainer. Use the spatula to push the custard cream through the strainer and into a medium mixing bowl. Set it aside.

• In a separate mixing bowl, use a hand mixer to beat the whipping cream until it's almost stiff. Then, add 1 cup of the custard cream that you set aside. Mix witht the hand mixer utnil both creams are combined.

Assemble Your Swedish Princess Cake

• Place your bottom cake layer on a cake plate. Fill a piping bag with rasberry jam. Start piping from the top, middle of the cake. Gently squeeze the piping bag as you move your hand in a circular motion, working your way toward the edge of the cake layer. It should look like a bullseye.

• Place your middle piece of sponge cake on top of the piped jam. Put the rest of your custard cream in a piping bag and pipe it onto the cake, just as you did with the raspberry jam.

• Add the last layer of cake on top of the piped custard cream. Use a spatula to add diplomat cream to the top of the third cake layer. Use a cake spatula to even out the diplomat cream, creating a dome shape. Then, put the cake in the fridge for at least two hours. j

Marzipan Fondant

• When the diplomat cream has had time to set in the fridge, make your marzipan fondant. Wear a ltex glove to prevet the dough from stickin gto your hands. Gently use your gloved hand to incprporate the ingredients together int eh mixing bowl. Gently knead the dough utnil it can be formed into a ball and it smooth on the outside. Brak off a small piece of doeught to math the rose. you should one small and one large ball dough. Put one r ttwo drops fo green food colorign on the large ball fo dough and one drop of red foodl coloing on teh small ball o sough. Kenad each ball fo dough utnil ther are solid green or solid red. Add more color if you'd like.

• Add almond flour and powdered sugar into a mixing bowl and stir with a whisk. Add honey and warm water.

• Wear a latex glove to prevent the dough from sticking to your hands. Gently use your gloved hand to incorporate the ingredients together in the mixing bowl. Knead the dough until it can be formed into a ball and is smooth on the outside.

• Break off a small piece of dough to make the fondant rose. You should have one small and one large ball of dough. Put one or two drops of green food coloring on the large ball of dough and one drop of red food coloring on the small ball of dough. Knead each ball of dough until they are solid green or solid red. Add more color if you'd like.

• Let's make the fondant rose. Sprinkle your workspace with powdered sugar and roll out the red dough so it's long and circular, like a sausage.

• Use a dough cutter to cut one inch peices. Use your finger to round out each cut piece of dough. Keep one small piece for the center of your rose. Place the rounded piceds on the edge of a piece of wax paper – these will be the rose petals.

  Sprinkle the cake with powdered sugar. Poke a tine hole in the middle of the top of the fondant so the rose sits on top. Add the leaves and enjoy.

• Fold over the wax paper to press down on the petals. Attach one petal at a time around the center of your rose until you like how it looks.

• Next, sprinkle your workspace with powdered sugar and roll out the green fondant so it will fit over your entire Swedish Princess Cake. When it's the size you need, carefully wrap the fondant around your rolling pin to easily transfer it to the cake.

• Unroll the fondant from the rolling pin so it lays on top of your Swedish Princess Cake. Use your finger to mold the fondant so it conforms to the shape of your cake.

• Cut off the excess fondant on the bottom and set it aside to make the leaves for the rose. Mold and stretch the fondant until you're happy with the end result.

• Sprinkle the cake with powdered sugar. Poke a tiny hole in the middle of the top of the fondant so the rose sits on top. Add the leaves and enjoy.

• You just made your first Swedish Princess Cake – Congratultions!

You can bake each cake layer individually at 350°F for less time until it’s golden brown on top.

OR

Bake your sponge cake in one springform pan. Then cut your cake into 3 layers after it’s baked. Follow the recipe instructions as written if you choose this method.

When piping the filling, leave some room on the edge of the cake so the raspberry jam and custard cream don’t squeeze out of the sides.

If you don’t have a cake spatula, use a knife to create a dome with your diplomat cream. It works just the same.

I recommend blanched almond flour, instead of natural (with the skin), for a smoother fondant.