Swedish Princess Cake

Ingredients

• For sponge: 4 eggs, 150g sugar, 100g flour, 50g cornflour, 1 tsp baking powder
• For custard: 300ml milk, 3 yolks, 60g sugar, 25g cornflour, 1 tsp vanilla
• For finishing: 500ml double cream whipped, 200g raspberry jam, 400g green marzipan, icing sugar
• Pink marzipan rose to decorate

Instructions

1. Whisk eggs and sugar until tripled in volume; fold in dry ingredients.
2. Bake in a lined round tin at 180C for 25-30 minutes; cool fully.
3. Make custard: heat milk; whisk yolks, sugar and cornflour; combine and cook stirring until thick; cool.
4. Slice sponge into 3 layers.
5. Layer: sponge, jam, custard, sponge, cream, sponge.
6. Mound extra cream into a dome shape on top.
7. Roll marzipan very thin between sugared paper; drape over to cover.
8. Trim base; dust with icing sugar; top with the rose.

Serving suggestions

• Chill 2 hours before slicing.

Storage & reheating

Keeps 2 days in the fridge.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions