Swedish Princess Cake
Ingredients
Cake (see note 1):
- 50g (3½ tbsp) butter
- 4 eggs (medium)
- 150g (¾ cup) sugar
- 75g (⅔ cup) cornstarch (see note 2)
- 70g (½ cup + 1 tbsp) spelt flour (see note 3)
- 1 tsp baking powder
Vanilla Cream:
- 100ml (⅓ cup + 4 teasp) milk
- 100ml (⅓ cup + 4 teasp) cream
- 2 eggs (medium)
- 2 tbsp sugar
- 1 tbsp cornstarch
- 2 tsp vanilla extract
Fillings/Decorations:
- 750-1000ml (3-4 cups) whipping cream
- jam (see note 4)
- marzipan cover (or make your own)
- decoration (see note 5)
- Icing sugar (for sprinkling)
Instructions
Cake (see note 1):
- Pre-heat the oven to 180°C (350℉). Grease two 8" / 20cm pans and line the bottoms.
- Melt the butter and set to one side.
- In a mixer (or whisking by hand) add the eggs and sugar.
- Whisk until the mixture is pale in colour and thickened (this should take about five minutes).
- Sift the flour, cornstarch and baking powder and add to the wet ingredients along with the melted butter.
- On the lowest setting, whisk the ingredients together just until everything is combined (do not overwork). Alternatively, fold in the dry ingredients, if you prefer.
- Divide between the two pans and bake for 20 minutes.
- An inserted skewer will come out clean and the tops will be spongy when ready.
- Set to one side until cool, then remove from the pans. When cold, cover them and leave them until the next day.
Vaniljkräm (Pastry Cream):
- Add all of the ingredients to a pan and heat on a moderate heat, whisking all the time, until the mixture is the consistency of a fairly thick paste.
- Allow to cool before storing in the fridge until use the next day.
Assembly:
- Whisk the whipping cream until thick.
- Cut both cakes into two so you are left with four layers (see note 5).
- Place one layer bottom down on a plate or cake dish.
- Take the vanilla cream and cover the sponge, being careful to not go right up to the edges or use too much (it will squeeze out of the sides when you add the further layers).
- Place the second layer on top and spread over just enough jam to cover the whole cake (again, don't go right up to the edges or use too much).
- Top with some whipped cream, smoothing it over to make it even. Push the cream over the edge of the cake and using a little more, cover the sides of both layers.
- Take a third layer and place on top. Cover with a thin layer of vanilla cream, followed by a thin layer of jam.
- Top with the last layer. Cover the top and sides with cream, smoothing as you go (you need the sides to be as level as possible, but perfection is not necessary). Then, pile more cream on top (in the middle) to create a dome shape. Place in the fridge for a couple of hours to firm up.
- When ready, cover the cake with the marzipan lid. Attach your decoration and sprinkle with icing sugar. Slice and enjoy your celebrations!
Notes
Please note: I use scales to measure my ingredients but have included cups and ounces to help my readers. Because I have not used imperial measurements myself, results cannot be guaranteed if you choose to use cups and ounces.
- It is recommended to make the cake the day before intended use, and assemble on the actual day of serving.
- In Sweden, the cake is usually made with potatismjöl (potato starch). However, I didn't have any, so replaced it with cornstarch (cornflour in the UK). You can use either.
- You can use spelt or regular flour for this recipe (just use the same amount).
- I haven't included measurements for the jam, but you will need enough for two layers (use as much or as little as you like). You can use store bought jam, or make your own - for more information read here.
- I bought shop bought marzipan lid and decorations, but you can make your own. For more information read here.
- Traditionally, a princess cake has three layers. However, I decided to divide both sponges, making four layers. For more information read here.
