Scandinavian Princess Cake Recipe
My home country Norway celebrated independence day on May 17th. I decided to bake Scandinavian Princess Cake for the occasion. I have so many fond memories eating what I used to called Marsipankake (Marzipan cake), which in English is called either Scandinavian Princess Cake or Swedish Princess Cake.
1.5 cup whole milk.
1 vanilla pod.
4 tbsp caster sugar.
3 egg yolks.
2 tbsp cornflour.
1.5 tbsp unsalted butter.
7 tbsp plain flour.
5 tbsp cornflour.
3/4 tbsp baking powder.
1/2 cup caster sugar.
Filling and decoration
1 cup of Raspberry jam.
2 cups Whipping cream.
500 g White Marzipan. Green food coloring.
Edible flower wafers.
Chocolate hearts decoration.
How to make Scandinavian (Swedish) Princess Cake
I began by making the custard.
- Split the vanilla pod in half and heat up the milk with the split vanilla pod.
- Add 2 tbsp caster sugar.
- In a bowl, whisk the egg yolks. Add 2 tbsp caster sugar + cornflower + 1 tbsp of vanilla milk mixture into the egg yolks and whisk until pale and creamy.
- Stir the warm milk into the egg mixture.
- Pour the mixture back into the pan and cook over a low heat for 4-5 minutes. The mixture thickens.
Then I made the Sponge.
- Preheat oven to 170 degrees.
- Sift the flour and baking powder into a bowl and mix together.
- In a separate bowl, whisk eggs and sugar together for 10 minutes on medium speed until the whisk leaves a thick trail when lifted.
- Add the sifted flours and baking powder into the mixture.
- Pour the mixture into a cake tin and bake for 30 minutes.
- 2 cups of Whipping cream in a bowl.
- Use a mixer and mix the cream until it becomes whipped cream.
Assemble your Cake.
- Remove the cake from the tin and leave the cake to cool.
- Cut the cake in half horizontally.
- Use a tablespoon and spread the Vanilla custard on the sponge. Spread Raspberry on top and then Cream on top of the Raspberry. Yum Yum. 🙂
- Put the top layer back over the bottom layer.
- Add Vanilla custard and Cream on the top layer.
- Color your marzipan with green food coloring.
- Sprinkle some caster sugar on the bench and on your rolling pin. Roll out your marzipan.
- Lift up your Marzipan and put it over your sponge cake. Trim the excess off the base so it looks neat.
- I added pink food coloring to the leftover green marzipan which made it brown. I then created a little fairy inside a heart-shaped fence. Then I decorated with wafer flowers and heart-shaped chocolate. I also used glitter cake decoration paste.
VOLA, my cake is finished.