Swedish Princess Cake

A beautiful, delicious cake that’s perfect for any special occasion!

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Swedish princess cake, also known as a princess torte, is layers of moist sponge cake, raspberry jam, custard, and whipped cream covered in a layer of sweet marzipan. It’s beautiful and absolutely delicious. If you’re serving a big crowd, you can make an easy sheet cake version and cut it into serving portions. However, if you’re having a smaller special occasion, like a bridal shower, you can make individual cakes that are beautiful and dainty. They require a bit more skill, but I’m going to teach you how to make them step by step. These cakes were one of the most popular cakes in our showcases at the bakery, and I can’t wait for you to see why!

Why this cake will impress everyone!

Moist vanilla sponge cake

Tart raspberry jam

Thick, luscious vanilla pastry cream

Cool, light homemade vanilla whipped cream

Sweet almond marzipan

A stunning soft and delicate cake with creamy, soft, sweet, and tart layers. 

Everything you need

The Marzipan:

• Almond paste (recipe below)
• Confectioner’s sugar
• Light corn syrup
• Pink or light green gel food color

The Almond Paste:

• Almond flour
• Confectioner’s sugar
• Egg whites
• Pure almond extract

Sponge Cake:

• Eggs
• Granulated sugar
• All-purpose flour
• Baking powder
• Salt
• Pure vanilla extract -good quality since it’s the cake flavor
• Vegetable oil -your favorite light-flavored oil

The Pastry Cream:

• Whole milk
• Corn starch -I haven’t found anything else that worlds better
• Granulated sugar
• Salt
• Egg yolks
• Heavy whipping cream -not to be confused with half and half.
• Pure vanilla extract -good quality 
• Unsalted butter -if you only have salted, exclude the salt

Simple Syrup:

• Water
• Granulated sugar
• Vanilla extract

The Whipped Cream:

• Heavy whipping cream
• Confectioner’s sugar
• Pure vanilla extract

How to make Swedish Princess Cake

Make the Marzipan

1. Mix all Almond paste ingredients in a large mixing bowl until a dough has formed.
2. In the bowl of a tabletop mixer fitted with the paddle attachment, add the confectioner’s sugar and begin mixing on low speed. 
3. Drop pieces of prepared almond paste into the mixer and beat until all of the almond paste has been added. It will look crumbly. 
4. Add the corn syrup and beat until the mixture comes together. 
5. Then, add one drop of food coloring and beat until incorporated.
6. I like to transfer the marzipan to a counter that has been dusted with confectioner’s sugar to knead it until smooth, and the food color is evenly distributed. Add more coloring until the desired shade has been created.

**Baker’s tip!** Marzipan will stay fresh in the refrigerator for a month!

Make the Pastry Cream

1. Combine the milk, half of the sugar, and the salt in a saucepan and cook it over medium heat until steaming hot. 
2. In a separate bowl, whisk together the egg yolks, remaining sugar, cream, and cornstarch until smooth. 
3. Whisk a small amount of the hot milk into the egg mixture. 
4. Then, transfer the mixture back to the saucepan while constantly whisking and cook over medium heat.
5. Continue constantly whisking until thickened. 
6. Remove from the heat and add the vanilla and butter. 
7. Whisk together until incorporated. 
8. Pass the cream through a strainer set over a large bowl. 
9. Then, cover the cream with plastic to prevent a skin from forming and set it aside to cool.

**Baker’s tip!** The pastry cream can be chilled in the refrigerator for up to 2 days!

Make the Sponge Cakes

1. Preheat the oven to 350 °F, 180 °C.
2. Line 2 half-sheet baking trays with parchment paper and spray the top of the paper with baking spray or brush with melted butter.
3. In the bowl of a tabletop mixer fitted with the whisk attachment, add the eggs, sugar, salt, and vanilla. 
4. Beat on high speed for 10 minutes.
5. Whisk together the flour and baking powder in a separate bowl.
6. Add the oil to the mixer and whisk together until incorporated.
7. While the mixer is running on low speed, add the flour in 3 batches and whisk until incorporated.
8. Distribute the batter evenly between the two prepared pans and smooth the top of the batter into an even layer.
9. Bake in the preheated oven for 13 minutes. The cake is ready when golden brown and a toothpick inserted into the center comes out clean.
10. Allow the cake to cool to room temperature.

**Baker’s tip!** The sponge cakes can be wrapped tightly in plastic wrap and stored in the freezer for up to 2 weeks.

Make the Simple Syrup 

1. In a small saucepan, add the sugar and water and bring to a boil. 
2. Once the sugar has melted, remove the pan from the heat and add the vanilla. 
3. Stir and set aside to cool.

Make the Whipped Cream

1. In the bowl of a tabletop mixer fitted with the whisk attachment, add all of the whipped cream ingredients. 
2. Beat on high speed until thick and creamy.

Assemble the Round Cakes

1. Using a 4-inch round cookie cutter, cut rounds out of the sponge cake. 
2. Brush the top of 1 cake round with the simple syrup. 
3. Then, spread a thin layer of raspberry jam on top of the cake. 
4. Top with a thick layer of pastry cream and spread evenly. 
5. Top with another sponge cake layer.
6. Brush with syrup and then spread a layer of jam. 
7. Top with whipped cream and frost the sides of the cake with the whipped cream. 
8. Add more whipped cream on top of the cake to create a dome.
9. Transfer the cakes to a pan lined with parchment and freeze the cakes for an hour or two or until the cream is firm.

**Baker’s tip!** The leftover sponge cake scraps can be stored in a bag or container. They taste great with coffee or can be used to make trifles.

Roll out the Marzipan

1. Dust a very generous amount of confectioner’s sugar onto your counter. 
2. Roll out the marzipan into a very thin layer.
3. Cut 8-inch rounds and drape them over the chilled cakes. (see video)
4. Trim the excess marzipan, gather the scraps, and roll out again until all the cakes are covered.
5. Put the cakes in the freezer for an hour to set.
6. Use the rest of the marzipan to cut little leaves and stick them on top of the cakes with a small amount of whipped cream.
7. Dust the cakes with confectioner’s sugar and serve them chilled.

**Baker’s tip!** Marzipan loves to stick!! After every few rolls, release it from the counter if it’s sticking, and add more confectioner’s sugar.

To Make the Sheet Cake Princess Cake

1. Cut one of the baked cakes in half and brush the top of one half with syrup. 
2. Cover the top with a thin layer of raspberry jam.
3. Then, fill a pastry bag with some of the whipped cream.
4. Pipe a border around the edges to hold in the pastry cream.
5. Cover the jam with a thick layer of pastry cream to the whipped cream border. 
6. Put the second half of the cake on top of the pastry cream and brush with simple syrup. 
7. Then, add another thin layer of jam and top with a thick layer of whipped cream.
8. Top the whipped cream with a third layer of cake and brush generously with syrup.
9. Frost the cake with the rest of the whipped cream. 
10. Freeze for two to 24 hours to set the whipped cream 

Cover in Marzipan

11. Once the whipped cream is frozen, dust a very generous amount of confectioner’s sugar onto your counter. 
12. Roll out the marzipan into a very thin layer large enough to cover the top and sides. (see video)
13. Trim the excess marzipan, and freeze for an hour to set.
14. If you’d like, use the excess marzipan to cut out leaves or your favorite decoration to add to the top of the cake. 
15. Cut slices and put them on top of cupcake liners to serve.

Working with Marzipan

If this is your first time rolling marzipan, try to be patient with it. It loves to stick, and the more powdered sugar, the better. I use an offset spatula to unstick it from my board and fold it over on itself to dust more powdered sugar. If it sticks and tears, it’s no big deal! Just gather it all up, use more powdered sugar, and roll it out again.

Make ahead Freezer Instructions

As noted, the marzipan can be refrigerated for up to a month in advance, and the pastry cream up to two days ahead. Even the sponge cakes can be frozen for up to two weeks. This would allow you to have most of the components ready to assemble the cake. 

The completed princess tortes can be stored in the freezer for two months. Freeze them on a sheet tray, and once they’re frozen solid, wrap them with several layers of plastic wrap to avoid absorbing freezer odors. Thaw in the refrigerator for at least an hour and then at room temperature for another hour. 

The sheet cake can be assembled, chilled in the freezer for 2-3 hours, and then sliced into smaller pieces. Transfer the slices onto cupcake liners and freeze them for up to two months. The slices thaw quickly at room temperature!

Serving

No matter which size cake you make, each piece can be decorated how you like. The leaves add another layer of sweet almond marzipan, and the confectioner’s sugar looks so pretty. You can do one or both. If you have extra whipped cream, a little star on top would add to the creaminess. I know this is a little more of an advanced dessert, but I know you can make it! Let me know how you decorate yours, and send me your pictures on Instagram. I can’t wait to see how beautiful they are and hear how impressed your family and friends were. Kali orexi!

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