Table of Contents
Swedish Princess Cake is a classic Scandinavian torte with layers of sponge cake, raspberry jam, vanilla custard, and whipped cream. It is traditionally dome-shaped and covered with a layer of sweet marzipan tinted green. Princess Cake has been on my baking bucket list for ages, and I always seem to revisit the idea of making it in winter.
This Swedish layer cake is great fun – bright green and full of custard, jam, marzipan, and a mound of whipped cream! Equipment and preparation: for this recipe you will need a piping bag with a 1cm/½in plain nozzle, a medium star nozzle, a 23cm/9in springform tin and a sugar thermometer.
It is the most popular and best-selling cake in Sweden. The princess cake consists of a soft light cake, vanilla cream, jam, lots of cream and a layer of marzipan. The bright green colour is particularly striking and stands out from the usual brown and cream tones of cakes and tarts on the shelves of bakeries.
For the sponge, preheat the oven to 180C/160C (fan)/Gas 4. Grease and line the base of a 23cm (9 in) springform tin with baking parchment. Put the eggs and sugar into a large bowl and using an electric mixer, whisk together until the mixture is very pale and thick and the whisk leaves a trail on the surface when lifted.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…