Swedish Princess Cake Recipe

Name: Swedish Princess Cake
Prep time: 55 min
Cook time: 15 min
Total time: 70 min
Yield: 6
Cuisine: Swedish
Ingredients: 4 Egg yolks; 75g Sugar; 25g Corn starch; 1/4ts Vanilla bean paste; 400g Hot milk; 4 Eggs; 130g Sugar; 3g Vanilla extract; 120g Plain flour; 40g Corn starch; 15g Milk; 160g Raspberry jam; 200g Whipping cream; 20g Sugar; 300g Custard cream; 240g Almond powder; 200g Powdered sugar; 50g Honey; 30g Water; Food coloring (white, red, green)

by Cooking Tree 2023-02-10

written by Cooking Tree Published: 2023-02-10Last Updated on 2023-02-09

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Cooking Tree will show you how to make a homemade version of this delectable recipe for Swedish Princess Cake.

I made an elegant princess cake reminiscent of a dress.
It is a Swedish dessert cake, and the sheet baked with starch has a chewy feel.

I make a lot of it with green marzipan on the outside, but this time I also made it softer with a lighter green color~
It’s not too difficult to bake a cake, stack it up and icing it, but since I made it bigger this time, putting the marzipan on it was a lot of work.

I wanted to give the dress a feeling of dress below, so I made a white pattern around it.
I think this cake is delicious and pretty as it takes a lot of time and dedication.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Swedish Princess Cake
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Rating: 5.0/5
( 93 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 Egg yolks
75g Sugar
25g Corn starch
1/4ts Vanilla bean paste
400g Hot milk
4 Eggs
130g Sugar
3g Vanilla extract
120g Plain flour
40g Corn starch
15g Milk
160g Raspberry jam
200g Whipping cream
20g Sugar
300g Custard cream
240g Almond powder
200g Powdered sugar
50g Honey
30g Water
Food coloring (white, red, green)

Instructions

Mix egg yolk and sugar, add cornstarch, mix, add vanilla bean paste, mix, pour in hot milk little by little and mix.
Put on low heat, stir and heat until thickened, then transfer to another bowl, cover and cool.
Add sugar and vanilla extract to the eggs and whip with a hand mixer until rich ivory foam is formed. Sift the wheat flour and cornstarch and mix.
Add milk and mix, then divide the dough into 3 parts and bake in an oven preheated to 180 degrees for 15 minutes to make 3 sheets and cool.
Sift the cooled custard cream through a sieve to soften it. Add 300g of sugar and mix with 50% whipped cream to make Diplomat Cream. Put the remaining custard cream in a piping bag.
Put 1 sheet on a plate, put raspberry jam on it, put another sheet on it, then put custard cream on it and put another sheet on it.
Apply Diplomat Cream all over, round the top and put it in the refrigerator.
Put almond powder and sugar powder in a bowl, mix, add water and honey, mix, then add white food coloring and mix.
Take a little dough, add green food coloring to the remaining dough, and mix to make a light green marzipan.
Add red food coloring to about 2/3 of the remaining dough and mix to make pink marzipan.
Spread the green marzipan widely, cover the cake and attach it to the cake. Then, roll out the remaining white dough to shape it and attach it to the bottom of the cake with water.
Make flowers with pink marzipan, sprinkle a little sugar powder on the cake, and place the flower in the center to finish.