Swedish Princess Cake Recipe

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Swedish Princess Cake
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Ingredients
18
Count
Nutrition
232
Calories
Total time
45
Minutes
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Ingredients:

  • 4 eggs
  • 1 1/2 decilitre sugar
  • 1 decilitre flour
  • 1/2 decilitre potato flour
  • filling
  • 2 eggs
  • 2 tablesoons sugar
  • 1 level tbsp flour
  • 2 1/2 decilitres simmering milk or cream
  • 1 decilitre heavy cream (for whipping)
  • 1/2 jar raspberry jam
  • 1-2 tbsp cream a few drops green food colouring (or you can use pink, yellow)

Directions:

  1. To make cake:
  2. Beat 2 whole eggs and 2 yolks with the sugar until it becomes a very pale yellow colour and light.
  3. Add both sifted flours and the lemon peel.
  4. In a separate bowl whip the two egg whites until stiff peaks form, then gently fold into the cake mixture. Pour the batter into a buttered and floured cake pan and cook in the oven.
  5. ***********************
  6. To make filling:
  7. Whip the eggs, sugar and flour until well combined and fluffy. Add the hot milk or cream in a steady stream while stirring vigorously. Return to the pan and simmer until the custard becomes thick. Remove from the heat and continue stirring until the custard cools (this stops the custard from setting and prevents a skin forming - a mixer with a dough hook on slow is excellent for this). Last, fold in the vanilla sugar and the whipped cream.
  8. ***************************
  9. To make topping:
  10. In a mortar and pestle, pound the ground almonds and the sugar together while slowly incorporating the cream. Keep pounding until a smooth paste.
  11. Add a few drops of food colouring until the desired colour. A pale green or a pretty pink are the most traditional colours. Make into a ball and cover with plastic wrap, then chill in the refrigerator for at least 1 hour before rolling out.
  12. **********************
  13. To assemble the cake:
  14. Cut the cake into three layers. Put the bottom on a plate and spread with about 1/3 of the custard cream and half the raspberry jam. Put on the next layer and again cover with about 1/3 of the custard cream. Put on the top layer and cover the top and sides with the remaining custard cream and the rest of your raspberry jam. Traditionally the cake has a slightly domed, or rounded, top. Roll out the almond paste between two sheets of waxed paper until it is thin and large enough to cover the top and sides of the cake in one piece. You could measure the height of the cake and multiply that by two, then add the width of the cake and you will know how big it needs to be. Take off one sheet of paper and carefully lift the marzipan and put it over the cake with the paper side up. Once you have adjusted it so the cake is completely covered remove the second sheet of paper and trim any excess marzipan from around the bottom of the cake. Last of all sift a fine dusting of powdered sugar over the top of the cake.
  15. It can also be decorated with a marzipan rose and leaves.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 232.09 Kcal (972 kJ)
Calories from fat 120.65 Kcal
% Daily Value*
Total Fat 13.41g 21%
Cholesterol 164.35mg 55%
Sodium 68.01mg 3%
Potassium 175.39mg 4%
Total Carbs 20.79g 7%
Sugars 17.09g 68%
Dietary Fiber 1.67g 7%
Protein 9.32g 19%
Iron 1.4mg 8%
Calcium 67.3mg 7%
Amount Per 100 g
Calories 290.84 Kcal (1218 kJ)
Calories from fat 151.2 Kcal
% Daily Value*
Total Fat 16.8g 21%
Cholesterol 205.95mg 55%
Sodium 85.23mg 3%
Potassium 219.78mg 4%
Total Carbs 26.05g 7%
Sugars 21.42g 68%
Dietary Fiber 2.09g 7%
Protein 11.68g 19%
Iron 1.7mg 8%
Calcium 84.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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