Indulge in Sweden's iconic princess cake, three layers of subtle caramel sponge cake, raspberry and chia seed jam, a caramel vanilla custard filling, and whipped cream, enclosed in marzipan and topped with a delicate pink rose, a cake fit for royalty!
Indulge in Sweden's iconic princess cake, three layers of subtle caramel sponge cake, raspberry and chia seed jam, a vanilla custard filling, and whipped cream, enclosed in marzipan and topped with a delicate pink rose, a cake fit for royalty!
Set the oven to 200°C and line three 22cm baking tins with baking paper
In a bowl mix together the plain flour, potato starch, salt and baking powder and set aside
Crack the eggs into a small saucepan the the add vanilla paste and sugar
Heat the egg mixture gently over medium-low heat until the sugar has dissolved
Beat the egg mixture on high speed using a balloon whisk until light and fluffy.
Sift the dry ingredients into the egg mixture and using a spatula fold carefully until smooth
Divide the batter into the two baking tins and bake the cake at 200°C for 18-20 minutes
Once out of the oven, immediately turn the cake bases upside down and onto a baking rack and let them cool.
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
Mix the gelatine powder with 1 tablespoon of water in a small bowl and let it swell
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
Remove from the heat and melt the gelatin into the puree
Allow the raspberry puree to cool, then add the rest of the raspberries
Let sit in the fridge for 3 hours or overnight
Caramel Vanilla Custard Cream
Pour milk and cream into a saucepan, add the vanilla seeds and bring to a boil and let simmer on a low heat
Mix sugar, corn flour and egg yolks and whisk until fluffy
Pour some of the warm milk into the egg mixture while whisking
Then pour the mixture into the hot milk and simmer on medium low heat until the cream thickens
Remove the pan from the heat and add the butter. whisk until smooth and pour over the vanilla cream in a bowl
Leave to cool in the fridge for 4-5 hours or overnight
Chantilly Cream
Pour the cream, vanilla and icing sugar into a bowl and whisk until fluffy
Assembly and Decoration of the Cake
Place a layer of sponge cake on a plate. Pipe Chantilly cream around the outer edge of the sponge cake
Spread a generous layer of raspberry compote and place the next layer of sponge cake over the compote
Repeat Chantilly Cream
Spread a generous layer of caramel vanilla cream and place the next layer of sponge cake on top of the vanilla cream
Spread a generous layer of chantilly on the last base and shape it into a dome.
Roll out the marzipan and cover the cake.
Feel free to decorate with a pink marzipan or chocolate rose on top for a real typical Swedish princess cake!
