Princess Cake is a classic Scandinavian dessert made with light sponge cake layered with raspberry jam, pastry cream, and whipped cream, covered in smooth light-green marzipan and topped with a delicate rose.
Ingredients
4 large egg yolks
1/4 cup granulated sugar
2 tablespoons cornstarch or all-purpose flour
1 cup whole milk
2 tablespoons cold unsalted butter
1 teaspoon vanilla extract or vanilla bean paste
6 large eggs, at room temperature
Cooking spray
1 1/4 cups granulated sugar
1 1/2 teaspoons vanilla extract or vanilla bean paste
1/4 teaspoon kosher salt
3/4 cup all-purpose flour
1/2 cup cornstarch
1 1/4 teaspoons baking powder
2 cups cold heavy cream
1/4 cup powdered sugar, plus more for dusting
1 teaspoon vanilla extract or vanilla paste
1/2 cup raspberry or apricot jam, divided
16 ounces marzipan paste, divided
2 teaspoons pastel pink gel food coloring
1 tablespoon plus 1 teaspoon pastel green gel food coloring
Instructions
5-inch strip. Wrap this strip (or “ribbon”) around the bottom of the cake; reserve any remaining marzipan scraps and wrap up in plastic wrap. Refrigerate the cake for 2 hours. Meanwhile, make the rose.Make the roseDivide the pink marzipan into 6 to 8 small portions (about 1/4 teaspoon each). Shape each portion into a ball and lightly dust with powdered sugar. Working with one ball at a time, use the heel of your hand or a rolling pin to flatten it until it's about as wide as a quarter about 1 1/4 inches. As each ball is flattened, place it on top of the previous one, letting it overlap about halfway. When finished, they should all be arranged in a row.Starting on the left side, slowly roll toward the right side to create the rose. Gently pinch the bottom of the rose together so the pieces stick together. Gently trim the bottom of the nub off with kitchen shears or a paring knife so the bottom of the rose sits flat.Roll the remaining green marzipan on a powdered sugar-dusted surface about 1/8-inch thick. Cut out 2 small leaves with a paring knife.Remove the cake from the refrigerator. Using your thumb, gently press a divot in the marzipan at the center of the cake (but don’t pierce through it). Place the rose and any leaves into the divot. Lightly dust the cake with powdered sugar before serving if desired.
