Sweet Things, Nordic Love
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Swedish Princess Cake with a Twist

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Things that are better with a twist

mystery novels
crime shows
pipe cleaners
a martini
last summer
tight joints
puns
giant teacups
villains
reluctance
mazes
mountain roads
friendship bracelets
swedish princess cake

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I‘m often hesitant to mess with a classic, and a classic the Swedish Princess Cake is indeed, originating in the 1930s. And I don’t really consider this an improvement, just another option. I enjoy the original, but it does, at times, taste a bit too sweet, with all the cake, cream, jam, and marzipan, so I thought a layer of tart lemon curd would be just what was needed to brighten it up a bit and add a nice twist.

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Swedish Princess Cake

From SwedishFood.com with changes influenced by a handwritten recipe from my collection.

Ingredients

For Sponge:
5 eggs
70g (1/3 cup) white sugar
30g (2 tablespoons) butter, melted
1 teaspoon vanilla
115g (1 cup) flour
For Cream Filling:
475 ml (2 cups) heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla
1 dl (scant 1/2 cup) lemon curd (recipe below)
1 pre-rolled green marzipan sheet

If you don’t have access to pre-rolled marzipan, get 500g (18oz) of marzipan and green food coloring, and follow these directions.

Directions

Preheat the oven to 180C/355F. Prepare three spring form pans by securing a piece of baking paper between the bottom and sides of each. (Alternatively, you can grease and flour one regular round cake pan and line the bottom with parchment; after baking, cut cake into horizontal slices.)

Melt the butter, add the vanilla, and set aside.

In a large heatproof bowl, whisk the eggs and sugar. Bring a small amount of water to boil in a saucepan. Holding the bowl with the eggs over the steam, whisk constantly until the mixture is warm to the touch. Remove from steam, and switch to an electric whisk. Whisk on high for about 5 minutes until the mixture is tripled in volume. Sift in about a quarter of the flour, carefully and gently folding with a rubber spatula to incorporate. Repeat with the remaining flour. Add about a cup of the egg mixture to the butter, and gently fold to combine. Add the butter mixture back to the eggs, and again, gently fold to combine.

Evenly distribute into the pans, spreading until the batter touches the sides (they will be very thin layers). Bake for 10-12 minutes, until edges begin to brown and a toothpick inserted in the center comes out clean. (If you are baking it in only one pan, increase the baking time to 25-30 minutes). Cool in the pans for 5 minutes, then remove from pans and cool completely.

These can be made a day ahead; wrap in plastic wrap and chill until ready to use.

When you’re ready to assemble the cake, whip the cream, together with the vanilla and powdered sugar, until very thick and stiff. Place one cake layer on your serving platter and cover with lemon curd. Place the second cake layer on top and spread with jam, then a small amount of the whipped cream. Place the third cake layer on top and smooth the remaining whipped cream into a mound on top. Carefully place the sheet of marzipan on top and tuck around the edges. Sprinkle with additional powdered sugar, using a stencil, if desired. Serve immediately or refrigerate until ready to serve.

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Lemon Curd

Curd_Ingredients

Ingredients

zest of 1 lemon
170 ml (11 tablespoons) fresh lemon juice (from approx. 5 medium lemons)
3 egg yolks
1 whole egg
70g (1/3 cup) white sugar
75 g (1/3 cup) salted butter
2 tablespoons heavy cream

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Directions

Zest one of the lemons, and juice all of them. In a saucepan, whisk the eggs, cream, and sugar. Stir in the juice and zest. Add the butter in small pieces, and put over medium heat. Stir constantly over medium heat until thick enough to coat a spoon (about 15 minutes). Do not boil or the eggs will curdle. After about 10 minutes, you can turn the heat down a bit if it seems to be getting too close to boiling. Remove from the heat, let it cool a bit, then pour into a jar and chill.

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3 Comments

  1. Totally triggering my Swedish-staligia! Brilliant to replace all that cream with something a bit zestier! Unfortunately, lime-green rolls of marzipan are not as easily accessible here, but definitely going to try a Suisse-version soon. xx

    • Kristin says

      Good to hear Lauren! I’ve always thought the green was a tad ostentatious myself, but of course that’s what makes it fun I suppose 🙂 A Suisse-version sounds interesting… 🙂

  2. Hehe, by Suisse version I guess I just meant whatever-color-marzipan I can find here :-p. I feel ya on the loudness of the green / am super curious about its origins! To add some color to those dark Swedish winters? The princess it’s named for favorite color? Or maybe just a slice of the (oft-overlooked) Swedish wild-side?

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