Modified from SemiSwede: Swedish Princess Cake
This is a great recipe that can be easily changed with anything you want. Nutella and bananas are a great option too!
- 4 eggs
- 1 cup sugar
- 3/4 cup flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
Preheat the oven to 350°F (175°C)
Butter a 9in round baking pan. Cover the butter with a dusting of flour. Make sure the bottom and sides are all covered.
Beat the eggs and sugar in a large mixing bowl light colored and fluffy.
Mix the flour and baking powder together in a separate bowl.
Fold the flour mixture into the egg and sugar mixture until thoroughly blended.
Pour the batter into the baking pan and bake in the lower portion of the oven for about 40 minutes or until golden and a toothpick comes out clean.
Let the cake cool slightly in the pan before turning it out onto a rack to cool completely.
- 1 cup heavy cream
- 4 egg yolks
- 2 tablespoons corn starch
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
Mix the cream, egg yolks, cornstarch, and sugar in a small saucepan and whisk together (do not use a steel whisk as it can turn the custard grayish).
Cook over low heat, stirring constantly, until the custard thickens. As soon as the custard starts to thicken, remove it from the heat immediately or it will get lumpy.
Stir in the vanilla. The custard can be prepared a day ahead and stored in the refrigerator.
- 2 cups heavy cream, whipped
- 10 ounces marzipan
- Fresh strawberries
- Strawberry jam
- green and yellow food coloring
- powdered sugar for dusting
Knead the marzipan with your hands to soften it up and add the green and yellow food coloring sparingly until you have achieved a bright spring green.
Flatten the marzipan into a disk. Place it between two pieces of parchment paper or on a smooth surface dusted with powdered sugar and roll it into a thin, even circle ideally about 1/32″ (just under 2mm) thick but do the best you can to thin it out.
Keep in mind the circle has to be large enough to cover the entire cake. You can dust the marzipan and work surface with powdered sugar if need be to prevent sticking.
Once the sponge cake has cooled completely, slice it into three layers keeping the top layer a bit thinner than the others.
Spread the jam on the first layer of cake. Spread the custard onto the jam.
Place the next level of sponge cake on the custard.
Spread the strawberries onto the cake. Top with the whipped cream, setting aside 1 cup.
Add the final sponge layer and form it into a dome over the cream. Spread the remaining cream over the dome to even out the cake and seal it.
Gently place the marzipan on the top.
Trim the excess marzipan from the bottom of the cake with a very sharp knife. Dust the top with sifted powdered sugar. The cake needs to be refrigerated until serving time and any leftovers.