Swedish Princess Cake 

Swedish Princess Cake, or Prinsesstårta, is a classic Scandinavian dessert known for its elegant dome shape and beautiful green marzipan covering. Traditionally served at celebrations and birthdays, this cake layers airy sponge, rich vanilla custard, raspberry jam, and whipped cream for a balanced and indulgent flavor. The light sweetness of marzipan on the outside adds a unique almond note, making it an unforgettable treat. This cake requires some patience but rewards with an impressive presentation and a delicious taste that captures the essence of Swedish baking tradition.

 Ingredients:

• 4 large eggs

• 1 cup granulated sugar

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup milk, warmed

• 1 teaspoon vanilla extract

• 2 cups heavy whipping cream

• 1 tablespoon powdered sugar

• 1 cup vanilla custard or pastry cream

• 1/2 cup raspberry jam

• 14 ounces green marzipan

• Powdered sugar, for dusting

• Optional: pink marzipan for decoration

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

2. In a large mixing bowl, beat the eggs and sugar together with an electric mixer until light, fluffy, and pale, about 5 to 6 minutes.

3. In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.

4. Add the vanilla extract to the warmed milk. Slowly fold the milk mixture into the batter until smooth and well incorporated.

5. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

6. Once cooled, carefully slice the cake horizontally into three equal layers.

7. In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.

8. Place the bottom cake layer on a serving plate and spread with raspberry jam. Spread a thin layer of vanilla custard over the jam.

9. Add the second cake layer, then spread a layer of custard followed by a thick dome-shaped layer of whipped cream.

10. Place the third cake layer on top, covering the whipped cream dome gently.

11. Roll out the green marzipan to a thin layer, large enough to cover the entire cake. Carefully cover the cake with the marzipan, smoothing it gently to maintain the dome shape and trimming excess at the base.

12. Dust the cake lightly with powdered sugar and decorate with pink marzipan roses if desired. Chill the cake for at least an hour before serving for the best flavor and texture.

Nutritional Information (per serving, approx.):

• Calories: 420 kcal

• Total Fat: 30 g

• Saturated Fat: 18 g

• Cholesterol: 125 mg

• Sodium: 120 mg

• Total Carbohydrates: 30 g

• Dietary Fiber: 1 g

• Sugars: 20 g

• Protein: 6 g