Swedish Princess Cake
Chiffon cake with silky vanilla custard, raspberry jam and a whipped cream dome covered in marzipan
This light and airy cake ist soo cute and the perfect treat for a light sommer celebration!
This cake has soft and spongy chiffon cakes that are soaked in milk to give it extra moisture and such a delicate mouthfeel. It’s filled with a tart raspberry jam, a silky smooth custard filling and topped with a mega load of whipped cream.
The top layer is NOT fondant! Marzipan is such a delicate and luxurious paste in baking wich makes this cake feel extra royal! The cake is cooverd in a thin layer of colored marzipan and topped with a cute rose on top, that i you can easily make yourself.
Marzipan Rose
Portion out a small amount of marzipan and give it a few drops of food coloring of your choice - i used green.
Divide the piece into small little balls, then scrape each ball on top of your working space with a cake scraper. This leaves a thicker and a thinner side. The roll the first leaf into a little roll, then proceed by adding each leaf around the center piece
Do this with all your scraped down leafs, making sure that you put the thicker side on the bottom and the thinner side facing upwards. This way, the roses really look delicate and fancy :-P
Now lets have a look at the cake recipe.
The following recipe makes a pretty small cake (18-20cm diameter), so if you wanted a normal sized princess cake you would have to double the entire recipe.
To assemble the cake, you will need:
chiffons cakes, sliced in three layers
milk to soak the layers
raspberry jam (just buy it if you don’t already have it in the fridge)
vanilla custard
whipped cream
marzipan
