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Swedish Princess Cake Final

Swedish Princess Cake

Ella
A classic Swedish dessert featuring layers of light sponge cake, creamy custard, and fluffy whipped cream, all covered in a beautiful green marzipan layer. This cake is a staple at Swedish celebrations and is as delicious as it is elegant!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Swedish
Servings 8 servings

Ingredients
  

For the Sponge Cake:

  • 4 large eggs
  • ¾ cup 150g granulated sugar
  • 1 cup 120g cake flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp melted butter
  • 1 tsp vanilla extract

For the Custard Filling:

  • 2 cups 500ml whole milk
  • 4 large egg yolks
  • ½ cup 100g granulated sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter

For the Whipped Cream:

  • 2 cups 480ml heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

For the Marzipan Layer:

  • 14 oz 400g marzipan
  • Green food coloring
  • Powdered sugar for rolling

For Garnish:

  • Powdered sugar for dusting
  • Pink marzipan rose optional

Instructions
 

  • Step 1: Make the Sponge Cake
  • Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
  • In a mixing bowl, beat eggs and sugar until light and fluffy (about 5 minutes).
  • Sift together flour, baking powder, and salt. Gently fold into the egg mixture.
  • Stir in melted butter and vanilla extract.
  • Pour batter into the prepared pan and bake for 25–30 minutes until golden.
  • Let cool completely before slicing into three equal layers.
  • Step 2: Prepare the Custard
  • In a saucepan, heat milk until warm (do not boil).
  • In a separate bowl, whisk egg yolks, sugar, and cornstarch. Slowly add warm milk while whisking.
  • Return mixture to the stove and cook on medium heat, stirring constantly, until thickened.
  • Remove from heat, add vanilla and butter, and let cool completely.
  • Step 3: Whip the Cream
  • In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  • Step 4: Assemble the Cake
  • Place the first sponge layer on a serving plate. Spread a layer of custard.
  • Add the second sponge layer and spread a thick layer of whipped cream.
  • Place the final sponge layer on top and cover the entire cake with the remaining whipped cream, forming a dome shape.
  • Step 5: Cover with Marzipan
  • Knead marzipan with green food coloring until evenly colored.
  • Roll out marzipan into a thin circle (large enough to cover the cake).
  • Carefully drape marzipan over the cake and smooth it down. Trim any excess.
  • Step 6: Decorate and Serve
  • Dust with powdered sugar and top with a marzipan rose if desired.
  • Slice and enjoy your authentic Swedish Princess Cake!

Notes

  • Make sure the custard is completely cool before assembling the cake.
  • If the marzipan is too sticky, dust with powdered sugar while rolling.
  • Store in the refrigerator for up to 3 days.