Swedish Princess Cake
I first tried this cake at Ikea, of all places. Who would have guessed that a furniture store would make and sell such a delicious little pastry. Not only was it beautiful in presentation but I was also very delicate and tasty. Ever since I tried it, I have always wanted to make one. My only reason for not trying is that they looked so challenging to make.
Well, I got up the nerve to try it the other day. And I am so glad I did. It wasn’t nearly as difficult as I was thinking it was going to be. I made it even easier but not making the layers from scratch. I used a white boxed cake mix and raspberry jam. The custard I made from scratch and also the whipped cream, but it would have been just as easy to use ready made custard and coolwhip.
Now I know that by using store bought ingredients it won’t be exactly like your traditional Swedish princess cake, but I was going for the overall concept of the cake and not necessarly for authentisity.
So here is what you will need:
2-9″ round white cakes
Use the diagram below as a guide to help you with the layers of the cake. Star with a medium-sized, half sphere bowl and line it with seran wrap. Cut a 1/2″ layer of cake and line the bottom of the bowl all the way up the sides.
Fill half of the cake-lined bowl with whipped cream. Then place a 1/2″ layer of cake on top of the whipped cream. Cover the layer of cake with a 1/2″ layer of custard, then top with another layer of cake.
Spread an even layer of raspberry jam over the last layer of cake and top with another 1/2″ layer of cake.
At this point if your layers of cake have not reached the top of the bowl continue to layer with custard and cake until they do.
Once you have the last layer of cake in your bowl, cover it with seran wrap and place it in the refrigerator for a few hours to set up.
Once the cake has had the opportunity to set up, flip the bowl over on a serving plate and remove the bowl. Because you have used seran wrap the bowl will easily come off the cake.
Next you will want to cover the cake in a thin layer of custard to give the marzipan a sticky surface to adhere to.
Roll our your marzipan out to a thickness of roughly 1/4″ and carefully place it over the cake. Marzipan is dry by nature so you may find that the marzipan on the bottom of your cake will crack. Don’t worry! You can always cover it with a ribbon.
Trim away the excess and dust with powdered sugar or drizzle with chocolate and you are done. Easy right?
You can easily layer this cake up without making it round, but I find that the little extra time it takes to layer it in a bowl is worth the wow factor you will end up with. It makes for a beautiful presentation.
Enjoy what you see?
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