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A Swedish princess cake is a layered dessert covered in custard and marzipan icing. The cake can be made with different flavors and ingredients, but traditionally consists of a white cake with jam and custard layers. The marzipan icing is tinted pale green and can be difficult to work with. The cake can be made in a large round or log, or as individual cupcakes.
A princess cake is a traditional Swedish dessert consisting of cake layers covered in custard and a rich marzipan icing. When done well, a princess cake looks very elegant and can also be quite tasty, especially when eaten on the day it is made. Making one definitely takes some preparation, but it can be worth it, since the cake looks so beautifully. The cake is also surprisingly versatile, because while it’s carefully defined, each ingredient can be modified individually for a unique look and flavor.
There are four main components to Princess Cake: the cake, the custard, the jam, and the marzipan coating. To make a princess cake, the chef spreads a thin layer of jam over a cake layer, follows with custard, adds another cake layer, and repeats the process. The whole cake is glazed with custard to keep the crumbs in, then a sheet of rolled marzipan is placed on top of the cake, covering it. The cake can be decorated with tubular flowers and other ornaments and is kept refrigerated until served.
Traditionally, the cake is a plain white cake with a light crumb. Some cooks use a sponge cake, which is denser, for a more intense princess cake. Exotic cooks might even use chocolate or spice cake, though these deviations test the boundaries of princess cake. The cake can also be briefly soaked in a mild syrup solution to add extra moisture and flavor.
Any jam flavor can be used in a princess cake, from simple raspberry to the most exotic kumquat. Using multiple types of jam is also perfectly acceptable and can create interesting layers of flavor. The important thing is that the jam layers in a princess cake are kept thin. The custard can be substituted for whipped cream, although whipped cream is more prone to collapsing, which is not desired.
Finally, the special cake should be finished with a smooth layer of marzipan icing, which is traditionally tinted a pale green. Marzipan can be difficult to work with, but when cooking, it is relatively easy to use. When used as a frosting, marzipan is usually rolled out, almost like cake dough, and then draped over the cake in question.
In most cases, a princess cake will be made as one large round or log, with individual portions cut as needed. Ambitious bakers, however, can make individual cupcakes as a specialty. Making small-scale princess cakes like this takes patience and a steady hand, but the end result can be quite glamorous.
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