Ingredients
Sponge
- 4eggs
- 150 gcaster sugar
- 100 gplain flour
- 50 gpotato flour
- 1 tspbaking powder
Vanilla cream
- 400 mlwhole milk
- 4egg yolks
- 80 gsugar
- 40 gcornflour
- 1vanilla pod
Also
- 600 mldouble cream, very cold
- 3 tbspraspberry jam
Marzipan
- 500 gmarzipan, at least 50 per cent almond
- green food colouring
- icing sugar, for rolling
To finish
- icing sugar
- 1marzipan rose
Directions
- Make the vanilla cream first, because it needs to chill completely. Split the vanilla pod, scrape the seeds into the milk and heat it until steaming. Whisk the yolks, sugar and cornflour to a smooth paste, then pour the hot milk in slowly, whisking. Hot milk poured in at once scrambles the yolks and the custard is finished before it starts.
- Return it to the pan and cook, whisking constantly, until it thickens and boils for a full minute. Cover the surface with cling film and chill it completely. For the sponge, whisk the eggs and sugar together for a full 10 minutes until very pale, thick and tripled in volume.
- Beat it far longer than feels necessary. Sift the flours and baking powder over and fold them in with a spatula in three additions.
- Fold gently and stop the moment the flour disappears, because every extra stroke knocks out the air. Bake in a lined 22 cm tin at 175°C (345°F) for 30 to 35 minutes until golden and springy. Cool it completely, then slice it horizontally into three even layers. Whip the cold cream to firm peaks.
- Whip it firmer than you would for a dessert, because it has to hold a tall dome without slumping under marzipan. Beat the chilled custard smooth, then fold about a third of the whipped cream into it.
- Put the bottom sponge layer on a plate and spread it with raspberry jam. Spread the lightened vanilla cream over the jam. Add the second sponge layer and press gently. Now pile the remaining whipped cream on top and shape it into a tall smooth dome with a palette knife.
- Set the third sponge layer on top of the dome, pressing it down lightly so it curves. Spread a thin layer of cream over that top sponge to seal it. Chill the assembled cake for at least an hour before the marzipan goes on.
- Knead green colouring into the marzipan until evenly coloured, and keep it pale rather than lurid. Roll it out on icing sugar into a circle large enough to cover the whole cake, about 3 mm thick. Roll it thin and even. Thick marzipan is cloying and a thin patch tears over the dome.
- Work from the centre outward and press the air out gently rather than pulling the marzipan, which tears it. Trim the marzipan neatly around the base of the cake. Dust with icing sugar and set a single pink marzipan rose on the crown. Chill it at least 3 hours before serving so the layers set and it cuts cleanly.
Technique
- Green is the standard colour and pink, yellow and white versions exist for particular occasions.
- The jam layer is thin and some bakeries leave it out entirely.
- It keeps two days refrigerated and the marzipan softens after that.
Substitutions
- Cornflour in place of potato flour, which gives a slightly less tender sponge.
- Shop-bought marzipan, choosing one with a high almond content.
Variations
- Operatårta, the same cake with chocolate-coloured marzipan.
- Made without the jam layer.
- With a fruit layer of fresh raspberries.
History
Green marzipan sponge cake published in 1948 by Jenny Åkerström, home economics teacher to the three Swedish princesses, who loved it.
Frequently asked questions
What is Princess cake?
Princess cake is a dessert from Sweden: dome of sponge, cream, custard under green marzipan. Green marzipan sponge cake published in 1948 by Jenny Åkerström, home economics teacher to the three Swedish princesses, who loved it.
How long does Princess cake take to make?
Princess cake takes 1 hr 30 min plus 4 hr chilling of preparation and 35 min of cooking. The recipe makes 12 servings. It is rated hard to make.
What can I substitute in Princess cake?
Yes, within limits. Cornflour in place of potato flour, which gives a slightly less tender sponge. Shop-bought marzipan, choosing one with a high almond content.
What is the most important thing to get right in Princess cake?
Knead green colouring into the marzipan until evenly coloured, and keep it pale rather than lurid. Roll it out on icing sugar into a circle large enough to cover the whole cake, about 3 mm thick. Roll it thin and even. Thick marzipan is cloying and a thin patch tears over the dome.
