Princess Cake with a Twist

Ingredients

• For the sponge cake: For the sponge cake:
• 4 large eggs 4 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) whole milk 1/4 cup (60ml) whole milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the vanilla cream: For the vanilla cream:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• For assembly: For assembly:
• 1/2 cup (120g) raspberry jam 1/2 cup (120g) raspberry jam
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1 teaspoon almond extract 1 teaspoon almond extract
• 1 pound (450g) green marzipan 1 pound (450g) green marzipan
• Edible gold dust (optional) Edible gold dust (optional)
• Marzipan rose (for decoration) Marzipan rose (for decoration)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 55g, 35g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and line a rectangular cake pan with parchment paper.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, alternating with the milk and vanilla extract. Mix until just combined.
4. 4.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. 5.
   Remove the cake from the oven and let it cool completely in the pan.
6. 6.
   Meanwhile, prepare the vanilla cream. In a saucepan, heat the milk over medium heat until steaming but not boiling.
7. 7.
   In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly.
8. 8.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract and lemon zest. Let the cream cool completely.
9. 9.
   Once the cake and cream are cooled, carefully slice the cake horizontally into three equal layers.
10. 10.
    Place one layer of cake on a serving platter and spread half of the raspberry jam evenly over it. Top with half of the vanilla cream.
11. 11.
    Repeat the previous step with the second layer of cake, jam, and cream.
12. 12.
    Place the final layer of cake on top and set aside.
13. 13.
    In a mixing bowl, whip the heavy cream, powdered sugar, and almond extract until stiff peaks form.
14. 14.
    Spread a thin layer of whipped cream over the entire cake to seal in the crumbs.
15. 15.
    Roll out the green marzipan on a surface dusted with powdered sugar to a thickness of about 1/8 inch (3mm).
16. 16.
    Carefully drape the marzipan over the cake, smoothing it gently to create a neat finish.
17. 17.
    Trim any excess marzipan from the bottom of the cake.
18. 18.
    Decorate the top of the cake with edible gold dust (if desired) and a marzipan rose.
19. 19.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
20. 20.
    Slice and serve this enchanting Princess Cake with a twist.

Treat your ingredients with care...

• Marzipan — Ensure that the marzipan is at room temperature before rolling it out. Dusting the surface with powdered sugar prevents sticking.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.
• Whipped cream — Chill the mixing bowl and beaters in the refrigerator before whipping the cream for best results.
• Raspberry jam — Choose a high-quality jam with a good balance of sweetness and tartness for optimal flavor.
• Vanilla extract — Use pure vanilla extract for the best flavor. Avoid imitation vanilla extracts.

Tips & Tricks

• To achieve clean slices, dip a sharp knife in hot water and wipe it clean between each cut.
• For a twist on the traditional decoration, use edible flowers or fresh berries to adorn the top of the cake.
• If marzipan is not available, you can substitute it with fondant or a thin layer of buttercream frosting.
• Make sure the cake is completely cooled before assembling to prevent the cream from melting.
• To save time, you can prepare the sponge cake and vanilla cream a day in advance and assemble the cake on the day of serving.

Serving advice

Serve each slice of this enchanting Princess Cake with a twist on a dessert plate, accompanied by a cup of hot tea or coffee. The cake is best enjoyed chilled, allowing the flavors to meld together.

Presentation advice

Present this modern twist on the Swedish Princess Cake on a beautiful cake stand or platter. The vibrant green marzipan shell and delicate marzipan rose create an eye-catching centerpiece. Dusting the top with edible gold dust adds a touch of elegance.