Swedish Princess Cake

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A regal Swedish classic featuring tender vanilla sponge layered with raspberry jam, vanilla custard, and billowing whipped cream, all wrapped in a smooth green marzipan dome. Traditionally served at birthdays and special celebrations, this iconic cake looks far more elaborate than it actually is to assemble.

Nutrition Facts

Per serving (estimated)

• 575 kcalCalories
• 36 gFat
• 17 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 44 gSugar
• 8 gProtein
• 105 mgSodium
• 195 mgPotassium
• 125 mgCalcium
• 1.8 mgIron
• 3 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the vanilla sponge

• 4 large eggs, room temperature
• 1 cup (200 g) granulated sugar
• 1 cup (125 g) cake flour, sifted
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 2 tbsp warm whole milk
• 1 tsp pure vanilla extract

For the vanilla custard

• 2 cups (480 ml) whole milk
• 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
• 4 large egg yolks
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (32 g) cornstarch
• 2 tbsp unsalted butter

For the filling and coating

• 1/2 cup (160 g) seedless raspberry jam
• 2 1/2 cups (600 ml) cold heavy whipping cream
• 3 tbsp powdered sugar, plus more for dusting
• 1 tsp pure vanilla extract

For the marzipan dome

• 1 1/2 lbs (680 g) green-tinted marzipan, at cool room temperature
• Powdered sugar, for rolling

Directions

1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment, and dust the sides with flour.
2. Make the sponge: beat the eggs and granulated sugar in a stand mixer on high speed until thick, pale, and tripled in volume, about 5 minutes. Sift the cake flour, baking powder, and salt over the bowl, then gently fold in. Stream in the warm milk and vanilla and fold just until smooth.
3. Divide the batter evenly between the prepared pans, smooth the tops, and bake for 20 to 25 minutes until golden and a tester comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
4. Make the custard: heat the milk with the vanilla bean and seeds in a saucepan to a gentle simmer. In a bowl, whisk the yolks, sugar, and cornstarch until pale. Slowly whisk half the hot milk into the yolks, then return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling, about 3 minutes. Off the heat, whisk in the butter. Press plastic wrap directly onto the surface and refrigerate until cold.
5. Whip the cold cream with the powdered sugar and vanilla to medium-stiff peaks. Whisk the chilled custard briefly to loosen, then fold in half of the whipped cream to make a light filling cream. Reserve the remaining whipped cream for coating the outside of the cake.
6. Slice each sponge layer in half horizontally to make four thin rounds. Place one round on a serving plate, spread with half the raspberry jam, then a thick layer of the custard-cream mixture. Repeat with a second round, the remaining jam, and more cream. Top with the third round and a final layer of cream, then cap with the fourth round (this top one can be cut slightly smaller to help form a low dome).
7. Use the reserved plain whipped cream to thinly frost the entire outside of the cake, sealing in crumbs and giving the marzipan something to grip. Refrigerate for at least 30 minutes to firm up.
8. Dust a clean surface with powdered sugar and roll the green marzipan into a 14-inch round about 1/8-inch thick. Drape it over the chilled cake, gently pleating and smoothing it down the sides to form a smooth dome. Trim the excess at the base and press the seam against the cake plate.
9. Decorate the top with a small marzipan rose (or piped whipped-cream rosette), dust lightly with powdered sugar to mimic snow, and refrigerate for at least 2 hours before slicing with a thin, sharp knife wiped clean between cuts.

Cook’s Notes

• Room-temperature eggs whip to far greater volume than cold ones, which is the key to a light, airy sponge.
• If marzipan cracks while you are draping it, warm the crack briefly between your palms to soften and smooth it out before finishing.
• For the most authentic dome shape, trim the top sponge layer slightly smaller and build it up with extra cream in the center before applying the marzipan.
• Always press plastic wrap directly onto the surface of the custard so a skin does not form as it chills.
• The assembled cake keeps well covered in the refrigerator for up to 3 days; bring slices to cool room temperature for 10 minutes before serving so the cream softens.

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