Scandinavian Princess Cake

Scandinavian Princess Cake Recipe

scandinavian princess cake swedish princess cake

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.

Ingredients. 

Vanilla Custard:

1.5 cup whole milk.

1 vanilla pod.

4 tbsp caster sugar.

3 egg yolks.

2 tbsp cornflour.

1.5 tbsp unsalted butter.

Sponge Cake. 

7 tbsp plain flour.

5 tbsp cornflour.

3/4 tbsp baking powder.

4 eggs.

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

scandinavian princess cake swedish princess cake

I began by making the custard.

how to make vanilla 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.

scandinavian princess cake swedish princess cake

  • 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.

Whipped Cream. 

how to make whipped cream

  • 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.

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