Swedish Princess Cake Recipe

Описание: Swedish Princess Cake – I’m always amazed with Princess Cake, especially the marzipan. I love how soft the cake and marzipan texture. The flavour is so heavenly, with jam and pastry cream. I find the sweetness of both the cake and marzipan is just nice. You can do whatever cake size you desire, even small cake. Kids will like it because of the almond sugar paste. This can definitely be used as a birthday cake as well. Hope you’re inspired to give it a try. Enjoy!

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Ingredients:

• Custard Cream
3 egg yolks
50g [¼ cup] sugar
1 tsp vanilla extract
13g [2 tbsp] cornstarch
½ tsp salt
240ml [1 cup] whole milk
20g [1½ tbsp] butter

• Genoise Sponge Cake
I used 6 inch pan

3 eggs
100g [½ cup] fine sugar
1 tsp vanilla extract
120g [1 cup] cake flour
½ tsp salt
15g [1 tbsp] whole milk

• Cream Filling
180g [¾ cup] whipping cream
120g [½ cup] custard cream (shown above)

syrup [1 tbsp sugar + 2 tbsp hot water]

60g [¼ cup] strawberry jam

• Marzipan
225g [2 cups] almond flour
200g [1½ cup] powdered sugar
40g [2 tbsp] corn syrup
30g [2 tbsp] water

White food colouring
Pink food colouring
Green food colouring
Dusting sugar


Instructions:

• Pastry Cream
1. In a mixing bowl, add the egg yolks, sugar, vanilla extract, cornstarch and salt . Mix until combined.
2. In a milk pot, add the milk and butter. Heat it up until it’s hot and butter is melted.
3. Gradually pour in the hot milk into the yolk batter. Mix until combined.
4. Transfer the mixture back into the pot. Cook the mixture over a medium heat. Constantly stir the mixture. Cook until the mixture is thickened. Off the heat.
5. Strain the mixture. Cover with a cling film directly on top of the cream to prevent formation of skin. Let it cool a bit, then refrigerate for 2 hours before use.

• Genoise Sponge Cake
1. Preheat oven at 175°C/345°F.
2. In a mixing bowl, add the eggs, sugar, and vanilla. Mix on low speed for a few seconds. Then switch to high speed and continue mixing for about 4 minutes until volume is double, batter is creamy and pale. Ribbon is formed and able to hold onto its shape on the batter. Continue mixing on low speed for another 2 minutes.
3. Sift the flour into the batter and fold in 2 batches. Gently fold with a spatula until all the flour disappears. Occasionally scrape the bowl as there is lots of hidden flour.
4. Scoop a small amount of batter into the milk and mix them well, then pour back into the batter. Gently mix until combined.
5. Lift up the bowl up high while transferring the batter into the prepared pan to release air bubbles. I am using 6-inch round pan. Tap the pan few times on the table.
6. Bake in preheated oven at 175°C/345°F for 25 min or until inserted skewer comes out clean.
7. Let cake cool completely before slicing.
8. Slice the cake into 3 sheets.

• Cream Filling
1. In a large mixing bowl, add whipping cream and custard cream (the one we prepared earlier).
2. Mix on medium speed until stiff.


• Assemble the Cake (refer to the video)

• Marzipan
1. In a food processor, add almond flour, powdered sugar, corn syrup and water.
2. Pulse until it comes together as a dough.
3. Add in the white food colouring. Pulse a few times until combined.
4. Transfer the dough onto a dusted sugar table top. Add in more colourings if necessary. Knead until combined, or until the dough is moist and soft.
5. Roll out the dough to about 2mm thick. Gently lift the marzipan sheet with a rolling pin. Gently place it over the cake. Gently push out the air bubbles and smoothen the surface as you cover the cake. Trim off the sides.
6. Chill the cake while you prepare the decos.


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