Name: Cheat's Swedish princess cake recipe
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 10
Ingredients: 300ml tub thickened cream; 20.00 ml icing sugar mixture, plus extra to dust; 460g pkt round unfilled sponge cakes, split horizontally; 105g (1/3 cup) raspberry jam; 500g pkt marzipan; Green food colouring, to tint; 2 x 125g raspberries; 375ml (1 1/2 cups) milk; 2 tsp vanilla bean paste; 55g (1/4 cup) caster sugar; 40.00 ml cornflour; 1 egg; 2 egg yolks; 40g butter, chopped, softened

by Amira Georgy Last updated on 10/18/2022

This recipe is a cheat's version of the famous Swedish princess cake. It's made with ready-made sponge cakes so all you need to do is layer, ice and decorate! - Amira Georgy

Ingredients

300ml tub thickened cream
1 tbsp icing sugar mixture, plus extra to dust
460g pkt round unfilled sponge cakes, split horizontally
105g (1/3 cup) raspberry jam
500g pkt marzipan
Green food colouring, to tint
2 x 125g raspberries

Pastry cream

375ml (1 1/2 cups) milk
2 tsp vanilla bean paste
55g (1/4 cup) caster sugar
2 tbsp cornflour
1 egg
2 egg yolks
40g butter, chopped, softened

Method

Step 1

To make pastry cream, combine milk and vanilla bean paste in a medium saucepan. Place over medium-high heat and bring just to a simmer. Remove from heat. Whisk sugar, cornflour, egg and egg yolks in a medium bowl. Gradually whisk in milk mixture.
Step 2

Return milk mixture to saucepan and cook, stirring constantly, over medium heat for 2-3 minutes or until mixture bubbles and thickens. Add butter and stir until smooth. Transfer to a clean medium bowl. Cover surface with plastic wrap and cool for 30 minutes. Place in fridge for 2 hours or until chilled.
Step 3

Use an electric beater to beat cream and icing sugar until firm peaks form. Stir the pastry cream until smooth.
Step 4

Place one sponge cake on a serving plate and spread with 1/3 of the jam. Top with ⅓ of the pastry cream. Repeat layering with remaining cakes, jam and pastry cream, finishing with remaining cake, cut-side down. Spread sides and top of cake with cream mixture, creating a dome at the top. Place in the fridge for 1 hour or until cream mixture firms slightly.
Step 5

Dust workbench with a little extra icing sugar. Tint marzipan with food colouring and knead until even in colour. Roll marzipan between two sheets of baking paper to a 36cm circle.
Step 6

Remove baking paper from marzipan and cover cake with marzipan. Place raspberries around base of cake and place a few on top of cake. Dust with extra icing sugar and serve with any remaining raspberries.