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Swedish Princess Cake

Swedish Princess Cake

Layers of genoise sponge, creme pattiserie, jam, whipped cream and green coloured marzipan
Course Dessert
Cuisine European
Keyword Cake
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 16
Calories 513kcal
Author thebakingexplorer


For the creme patisserie

  • 500 ml Whole milk
  • 1 Vanilla pod
  • 45 g Cornflour
  • 6 Egg yolks
  • 140 g Caster sugar

For the genoise sponge

  • 150 g Caster sugar
  • 5 Eggs large
  • 1 tsp Vanilla extract
  • 130 g Plain flour

For the filling

  • 200 g Raspberry jam (or strawberry is good too)

For covering and decorating

  • 700 ml Double cream
  • 2 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 450 g Natural Marzipan
  • Green food colouring
  • 50 g Dark chocolate
  • Pink sugar flower(s)


  • To make the creme patisserie heat the whole milk with the seeds from the vanilla pod until it steams. Then take it off the heat
  • In a food mixer or with an electric hand whisk, whisk up the egg yolks with the caster sugar until pale and thick. Add the cornflour and whisk in, then turn the mixer back on and pour the warm milk in slowly
  • Pour the mixture back into the pan and heat it up whilst stirring. When it starts to thicken, whisk it to keep it smooth and stop any lumps forming
  • Put it in a bowl, and covered it with cling film. Make sure the cling film is touching the creme patisserie so that a skin doesn't form on it. Put it in the fridge to cool completely
  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Line and grease a 23cm spring form cake tin
  • In a food mixer whisk up the eggs with the caster sugar until pale and super thick. This takes around 8 minutes. When you lift the whisk out the mixture that falls off should stay on the surface for 3 seconds before sinking in - this is called the ribbon stage
  • Fold the plain flour and vanilla extract into the egg mixture very gently so as little air is lost as possible. Then put it in the tin
  • Bake the sponge for 25 minutes. Leave to cool completely
  • Cut the sponge into three layers and put the first piece onto a cake stand. Spread a thin layer of the creme patisserie onto it, then pipe a border of the creme patisserie around the edge
  • Add jam in the middle and spread evenly
  • Put the second sponge on and spread over more creme patisserie, then pipe a border of the creme patisserie around the edge
  • Add jam in the middle and spread evenly
  • Whip up the double cream with the vanilla and icing sugar, and add some of it over the top of the jam
  • Place the final sponge layer on, then spread the rest of the whipped cream over the whole cake, making a dome shape on top
  • Knead green food colouring into the marzipan and roll it out, use icing sugar to stop it from sticking to the work surface. Cover the entire cake with it, smooth it down and trim the edges
  • Melt the dark chocolate and pipe a design on top, and add the pink sugar flowers
  • Store leftovers in the fridge and eat within 2 days


Calories: 513kcal | Carbohydrates: 55g | Protein: 9g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 61mg | Potassium: 233mg | Fiber: 2g | Sugar: 40g | Vitamin A: 870IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg