Swedish Princess Cake

Directions

Sponge Cake

1. Set the oven to 200°C and line three 22cm baking tins with baking paper

2. In a bowl mix together the plain flour, potato starch, salt and baking powder and set aside

3. Crack the eggs into a small saucepan the the add vanilla paste and sugar

4. Heat the egg mixture gently over medium-low heat until the sugar has dissolved

5. Beat the egg mixture on high speed using a balloon whisk until light and fluffy.

6. Sift the dry ingredients into the egg mixture and using a spatula fold carefully until smooth

7. Divide the batter into the two baking tins and bake the cake at 200°C for 18-20 minutes

8. Once out of the oven, immediately turn the cake bases upside down and onto a baking rack and let them cool.

9. Once cooled split the cake in half by gripping the top firmly and use a large serrated knife to carefully cut into two equal halves. Therefore, you will effectively be left with 4 sponge cakes (2 cakes split in half).

Raspberry and Chia Seed Jam

1. Mix the gelatine powder with 1 tablespoon of water in a small bowl and let it swell

2. Put 200g of raspberries, juice and zest from a lemon, vanilla paste and jam sugar in a saucepan and cook on medium low heat until pureed

3. Remove from the heat and melt the gelatin into the puree

4. Allow the raspberry puree to cool, then add the rest of the raspberries

5. Let sit in the fridge for 3 hours or overnight

Caramel Vanilla Custard Cream

1. Pour milk and cream into a saucepan, add the vanilla seeds and bring to a boil and let simmer on a low heat

2. Mix sugar, corn flour and egg yolks and whisk until fluffy

3. Pour some of the warm milk into the egg mixture while whisking

4. Then pour the mixture into the hot milk and simmer on medium low heat until the cream thickens

5. Remove the pan from the heat and add the butter. whisk until smooth and pour over the vanilla cream in a bowl

6. Leave to cool in the fridge for 4-5 hours or overnight

Chantilly Cream

1. Pour the cream, vanilla and icing sugar into a bowl and whisk until fluffy

Assembly and Decoration of the Cake

1. Place a layer of sponge cake on a plate. Pipe Chantilly cream around the outer edge of the sponge cake

2. Spread a generous layer of raspberry compote and place the next layer of sponge cake over the compote

3. Repeat Chantilly Cream

4. Spread a generous layer of caramel vanilla cream and place the next layer of sponge cake on top of the vanilla cream

5. Spread a generous layer of chantilly on the last base and shape it into a dome.

6. Roll out the marzipan and cover the cake.

7. Feel free to decorate with a pink marzipan or chocolate rose on top for a real typical Swedish princess cake!

8. Finish by sifting some icing sugar on top.