It was my Mother’s birthday recently so of course I had to make her a special cake. Her all time favourite cake is a Swedish princess cake as she loves a good sponge cake and she also loves marzipan. A princess cake is essentially a dome shaped sponge cake with strawberry jam and cream covered in green marzipan. I haven’t made one before, but when has that ever stopped me before!
I didn’t follow a recipe, so I just based it on my memory of eating it before. I made a sponge as per my recent Lamington post as it’s a great sponge recipe. This recipe makes a large rectangle sponge slab but as my Mum doesn’t want to have a large cake to eat all by herself, I used half of the slab to make a 5 inch round cake and made some Lamingtons with the left over sponge. The recipe below will make an 8 inch (20 cm) version.
- 2 eggs
- 215g caster sugar
- 1/2 tspn vanilla extract
- 150g plain flour, sifted
- 2 tspn baking powder
- 125ml (1/2 cup) full cream milk
- 125g unsalted butter
- 1/3 cup strawberry jam
- 600ml whipping cream
- 250g marzipan
- Green gel food colour
- Pink fondant roses (optional)
- Whipped cream for piping decorations (optional)
Preheat the oven to 170C. Prepare a 20 cm/8 in round cake tin by lining it with baking paper.
Whisk together the eggs and sugar until it is fluffy and mousse like. It will take around five minutes using a stand or hand held mixer. In a separate bowl sift the flour and baking powder. Gently fold in one-third of the sifted flour into the egg mousse with a spatula. Fold in the other two-thirds until it is mixed through.
In a small saucepan, melt the butter in the milk. When the milk starts to bubble and froth, remove it from the heat and add it to the cake mix. As per the flour, gently stir through one-third of the hot milk with a spatula and then fold through the rest of the milk.
Bake for 45 minutes. Check the cake regularly using a skewer once it has been baking for 35 minutes as you don’t want to over cook the sponge. Let the cake cool completely.
Once the cake has cooled, halve the cake into two layers. Place one layer on a cake plate or stand and spread over 1/3 cup of strawberry jam and add on top 1/3 cup of the freshly whipped cream. Place the second cake layer on top.
With the remaining whipped cream heap it on top of the cake and cover the sides. Use a pallet knife to shape the cream into a dome shape. Store it in the fridge while you prepare the marzipan.
Knead the marzipan until it is soft and pliable. Add a small amount of green colour gel and knead it through until the colour has blended completely. Do not use water based food colour as your marzipan will literally fall apart. Sprinkle some cornflour on your kitchen bench and roll out the marzipan to form a round shape large enough to cover your cake. I rolled out mine too thinly, so make sure you only roll out the correct diameter you need to cover the cake.
Gently lift the marzipan and lay it over your chilled cake. Smooth out any lumps or bumps with your hands. I wasn’t too good at removing some of the folds as I was in a bit of a hurry. Cut off any excess (My Mum ate the left over marzipan).
Traditionally Prinsesserta is decorated with pink roses. Fortunately I had some left over pink fondant from another project, so I decided to make some very simple roses. If you don’t want to make these, most grocery stores sell ready made fondant flowers, which will look just as pretty.
Roll out your fondant. Using the base of a piping tip, cut out four or five circles. Arrange them in a row slightly overlapping the next circle. I used some glycerine (flower glue) to help stick my circles together, but it’s not necessary. Carefully roll the row up and gently squeeze together one end. With a finger, gently flare open the other end to form a rose bud. Make as many as you like.
I also piped some left over whipped cream around the base of the cake using a star tip and added a small amount on top of the cake. I mainly did this the hide my untidy edges. Add your roses.
Happy birthday Mumsie 💝