Ingredients
Scale
- 1 sponge cake (8-inch, 3 layers)
- 1 ½ cups raspberry jam
- 2 cups vanilla pastry cream
- 2 cups heavy whipping cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 package marzipan (16 oz, green)
- ½ cup powdered sugar (for dusting)
- 1 small pink marzipan rose
- 1 tbsp cocoa powder (for stenciling optional)
Instructions
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Prepare the sponge cake by slicing it into three equal layers if not pre-sliced.
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Spread an even layer of raspberry jam on the bottom sponge layer.
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Top with a generous amount of vanilla pastry cream and smooth it out.
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Place the second sponge layer on top, repeating the process with jam and pastry cream.
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Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
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Cover the cake with a dome of whipped cream, ensuring the top is rounded and smooth.
- Roll out the green marzipan on a surface dusted with powdered sugar to a thin sheet, large enough to cover the cake.
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Carefully drape the marzipan over the cake, smoothing it down with your hands. Trim excess marzipan at the base.
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Place the pink marzipan rose on top for decoration. Optionally, stencil cocoa powder designs on the cake.
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Refrigerate the cake for at least 2 hours before serving for the best texture and flavor.
Notes
- Marzipan Tips: To achieve a smooth marzipan finish, ensure your surface is well-dusted with powdered sugar, and work quickly to prevent sticking. If the marzipan tears, patch it gently and smooth it with your fingers.
- Customization: You can substitute raspberry jam with other fruit jams like strawberry or apricot for a different flavor profile.
- Whipped Cream Stability: If you’re making the cake in advance, stabilize the whipped cream by adding 1 teaspoon of gelatin dissolved in 2 tablespoons of warm water before whipping.
- Storage: Keep the cake refrigerated and consume it within 2-3 days for the best texture and freshness.
- Allergy Warning: Ensure the marzipan does not contain almond if serving to guests with nut allergies; alternative nut-free marzipan is available.
- Decoration Options: Add edible gold leaf or colored sugar sprinkles to elevate the presentation for special occasions.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
- Diet: Vegetarian
Nutrition
- Serving Size: 8 servings
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: princess cake
