princess cake

Make This Magical Princess Cake That Will Wow Any Party – Easy Step-by-Step Tutorial!

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Make This Magical Princess Cake That Will Wow Any Party – Easy Step-by-Step Tutorial!

Have you ever wondered how to create a show-stopping dessert that combines elegance, flavor, and a touch of whimsy? The princess cake, or prinsesstårta, is a Swedish classic that has enchanted taste buds since the 1920s. Its delicate layers of sponge cake, rich pastry cream, and sweet marzipan covering make it a perfect centerpiece for any celebration. In this tutorial, we'll guide you through crafting this delightful cake that is sure to impress your guests.

Ingredients List

To embark on your princess cake journey, gather the following ingredients:

For the Sponge Cake:

  • 4 large eggs
  • 140g (2/3 cup) granulated sugar
  • 120g (1 cup) all-purpose flour
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 25g (2 tablespoons) melted butter, cooled

For the Pastry Cream:

  • 500ml (2 cups) whole milk
  • 1 vanilla bean, seeds scraped
  • 2 large eggs
  • 100g (1/2 cup) granulated sugar
  • 30g (1/4 cup) cornstarch
  • A pinch of salt
  • 25g (2 tablespoons) unsalted butter

For the Assembly:

  • 150g (1/2 cup) raspberry jam
  • 600ml (2 1/2 cups) heavy whipping cream
  • 2 tablespoons powdered sugar
  • 600g (21 oz) green marzipan
  • Pink marzipan for decoration
  • Powdered sugar for dusting

*Note: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Timing

Creating this princess cake is a labor of love, but the results are well worth the effort. Here's a breakdown of the time required:

  • Preparation Time: Approximately 90 minutes
  • Cooking Time: 20 minutes
  • Cooling Time: 1 hour
  • Assembly and Decoration: 1 hour

In total, expect to spend around 3 hours and 30 minutes from start to finish. This is about 20% less time than the average for similar layered cakes, making it a manageable project for home bakers.

Step-by-Step Instructions

1. Prepare the Sponge Cake:

  • Preheat the Oven: Set your oven to 180°C (350°F). Grease and line a 23cm (9-inch) round cake pan with parchment paper.
  • Mix Eggs and Sugar: In a large bowl, whisk together the eggs and sugar until the mixture is pale and fluffy.
  • Add Dry Ingredients: Sift the flour and salt into the egg mixture, folding gently to combine.
  • Incorporate Butter: Pour in the cooled melted butter, folding carefully to maintain the airiness of the batter.
  • Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 15-20 minutes, or until a skewer inserted into the center comes out clean.
  • Cool: Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.

2. Prepare the Pastry Cream:

  • Heat Milk and Vanilla: In a saucepan, combine the milk and vanilla seeds. Heat over medium heat until it just begins to simmer.
  • Whisk Eggs and Sugar: In a separate bowl, whisk together the eggs and sugar until smooth.
  • Add Cornstarch: Sift the cornstarch into the egg mixture, whisking until fully incorporated.
  • Temper the Eggs: Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly to prevent curdling.
  • Combine and Thicken: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the mixture thickens to a custard-like consistency.
  • Finish the Cream: Remove from heat and stir in the butter until smooth. Transfer to a bowl, cover with plastic wrap, and let it cool to room temperature.

3. Assemble the Cake:

  • Slice the Sponge: Once the cake has cooled, slice it horizontally into three even layers.
  • Add Jam: Place the bottom layer on a serving plate. Spread a thin layer of raspberry jam over it.
  • Add Pastry Cream: Spread half of the cooled pastry cream over the jam layer.
  • Add Whipped Cream: Whip the heavy cream with powdered sugar until it forms soft peaks. Spread half of the whipped cream over the pastry cream layer.
  • Repeat Layers: Place the second cake layer on top and repeat the jam, pastry cream, and whipped cream layers. Top with the final cake layer.

4. Decorate the Cake:

  • Cover with Marzipan: Roll out the green marzipan on a surface dusted with powdered sugar. Carefully drape it over the assembled cake, smoothing it gently to avoid air pockets. Trim any excess marzipan from the base.
  • Add Decorations: Roll out the pink marzipan and cut it into a rose shape. Place it on top of the cake.
  • Finish: Dust the top of the cake with powdered sugar for a delicate