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Scandinavian Princess Cake

170

The surface of this cake is imprinted with a lacy doily pattern; any 8-inch doily will work.

  • Servings: 10

Source: Martha Stewart Living, December 2008

Ingredients

FOR THE GENOISE

  • Vegetable oil cooking spray
  • 1 1/4 cups cake flour (not self-rising), sifted
  • 6 tablespoons almond flour, toasted
  • 1/2 teaspoon salt
  • 6 large eggs
  • 4 large egg yolks
  • 1 cup granulated sugar
  • 4 ounces (1 stick) butter, melted

FOR THE PASTRY CREAM

  • 2 cups whole milk
  • 1/2 vanilla bean, split and scraped, pod reserved for another use
  • Pinch of salt
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 1/4 cup cornstarch
  • 1/2 ounce (1 tablespoon) cold butter

FOR THE SIMPLE SYRUP

  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup Armagnac (optional)

TO ASSEMBLE

  • 1/2 cup seedless raspberry jam
  • 3 cups heavy cream
  • 2 packages (7 ounces each) marzipan
  • Royal blue gel-paste food coloring, for decorating
  • Confectioners' sugar, for dusting

Directions

  1. Make the genoise: Preheat oven to 400 degrees. Coat 2 rimmed baking sheets with cooking spray, line each with parchment, then spray parchment. Combine cake flour, almond flour, and salt in a medium bowl.

  2. Whisk eggs, yolks, and granulated sugar in a mixer bowl set over a pot of simmering water until sugar dissolves and mixture is warm to the touch, about 2 minutes. Attach bowl to mixer, and whisk on medium speed for 2 minutes. Raise speed to high, and whisk until mixture is pale and thick, 4 to 5 minutes. Sift flour mixture over egg mixture, and gently fold. When almost incorporated, slowly add melted butter, and fold.

  3. Divide batter between baking sheets, spread evenly, and bake until golden brown and springy to the touch, 8 to 10 minutes. Let cool. Run a knife around edges of pans, and invert onto a clean surface; discard parchment. Using an 8-by-3-inch cake ring, cut out 4 circles. Choose the 3 thickest cake circles, and reserve the fourth for another use.

  4. Make the pastry cream: Bring milk, vanilla seeds, salt, and 1/4 cup granulated sugar to a boil in a medium saucepan. Meanwhile, in a medium bowl, whisk yolks, cornstarch, and remaining 1/4 cup granulated sugar to combine. When milk begins to boil, remove from heat. Slowly ladle half the milk into yolk mixture, whisking constantly. Pour mixture into saucepan, place over medium heat, and cook, whisking constantly, until mixture has thickened, about 30 seconds. Remove from heat, and whisk in cold butter. Strain into a medium bowl. Press plastic wrap directly onto surface, and let cool. Refrigerate for at least 2 hours (or overnight).

  5. Make the simple syrup: Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and stir in Armagnac if using. Let cool.

  6. To assemble the cake: Place the cake ring on a 9-inch cardboard circle. Place 1 cake circle in ring, and lightly brush top with syrup. Using a small offset spatula, spread jam on cake layer. Whisk 2 1/2 cups cream until stiff peaks form. Cover jam with 1/2 cup whipped cream. Top with another cake circle, and brush top with syrup. Cover this circle with pastry cream. Place final cake circle on top, pressing down gently, and brush top with syrup. Spoon remaining whipped cream over cake, and smooth. Cover, and refrigerate for at least 4 hours (or preferably overnight).

  7. Whisk remaining 1/2 cup cream in a medium bowl until stiff peaks form. Remove cake ring, and coat sides of cake with whipped cream. Refrigerate cake until cold, about 30 minutes.

  8. Knead a golf-ball-size piece of marzipan with a couple of drops of blue food coloring, adding more drops as needed to reach desired color (this piece should be a few shades darker than the final). Knead half the colored marzipan into remaining marzipan until color is evenly distributed. (Add remaining half if needed to reach desired color.) On a surface dusted with confectioners' sugar, roll out marzipan to a 14-inch circle, about 1/8 inch thick. Place a doily in the center of marzipan. With the rolling pin, slowly but firmly roll over doily to create an imprint. Gently remove doily. Rub confectioners' sugar into marzipan with your fingertips to fill imprint. Place marzipan over cake, smooth sides, and trim bottom edges. Refrigerate for up to 3 days.

Cook's Notes

Syrup will keep, covered and refrigerated, for up to 1 month. Decorated, the cake will keep in the refrigerator for up to 3 days.

Reviews Add a comment

  • lara_dias97
    27 SEP, 2013
    Can you transform the cup measures to metric ones ?
    Reply
  • MS10696343
    26 JAN, 2013
    PART FIVE I forgot to mention I used my 8" cake pans, not sheet pans, and then cut 4 cakes, but only use 3-ridiculous. I can't see why it would matter. My cake was light and had straight sides. Re: the lovely blue marzipan shown here, I'm going to guess they actually used fondant. There is no way marzipan would be that clear in color. I also think this because the doily would not press its design into the marzipan, so no fancy top for my cake. :( I place a real one on top until serving.
    Reply
  • MS10696343
    26 JAN, 2013
    PART FOUR Be sure you have an off set spatula. The layering of jam, cream and whipped cream with be very difficult and possibly damaging to the cake without it. If you don't have a stand mixer, this recipe will be very challenging with a hand mixer. Seriously consider the amount of hours and counter space you are going to need before attempting to start. The marzipan top layer went fairly smoothly in my cold kitchen, but I'd be concerned to try to finish assembly in warm weather.
    Reply
  • MS10696343
    26 JAN, 2013
    PART THREE By this point, I was 2 1/2hrs in, but that was non-stop, no downtime. Assembly-You could play with the way it's layered, but because the pastry cream is so heavy, I wouldn't recommend saving it for the top layer. I also will I had made extra whipped cream and folded it into the pastry cream to make it more light (I did this with the leftovers and I liked it much more. If you try it, cut the pastry cream recipe in half). See Part Four
    Reply
  • MS10696343
    26 JAN, 2013
    PART TWO While the cake cools, tint the marzipan. This was my 1st time with marzipan and the color was awful because the beige base muddles the color. Disappointing but I didn't know how to work around it. I played with color in a small sample but couldn't correct it. Also, warm the marzipan in the microwave first to make it pliable. Whip the cream. USE STABILIZER. I don't know why recipes don't mention this all the time. Whippit brand or gelatin-Google it. See Part 3
    Reply
  • MS10696343
    26 JAN, 2013
    PART ONE This recipe is poorly organized, but rearranging the steps can save you hours. Readers-count the eggs! Total amount needed-14. More than a dozen. Check the fridge first. Make the pastry cream first. It can chill while you make everything else. When you make the pastry cream, beat the yolks first, set them aside, then boil the milk. Second make the simple syrup. Coll while the baking the genoise. Third make the cake. See Part Two
    Reply
  • Lilaclouise
    25 DEC, 2011
    This is THE most popular cake in Sweden for birthdays and holidays. But the marzipan is coloured green and the traditional decoration is a pink marzipan rose. And no alcohol! The original recipe was published in 1930s by a home-economics teacher at a private school that the royal princesses attended, hence its name (and it was their favourite) The original recipe doesn't contain jam but the current version always does. A cake with pink marzipan and blueberryjam is called operacake. Louise,Sweden
    Reply
  • pancakebooks
    25 DEC, 2010
    According to Wikipedia (the infallible source), the history is as follows: "According to Wikipedia (the infallible source), the history is as follows: "The current king of Sweden, King Carl XVI Gustaf, had four older sisters, and before he was born there was no heir to the throne. So, the royal confectioner made this special cake for them." Delightful.
    Reply
  • pancakebooks
    25 DEC, 2010
    This is one of my favorite cakes. I made it two years ago for Christmas and am making it again today. I substituted Amaretto for the Armagnac and it's in the refrigerator right now. Also, there's just a wonderful joy in knowing that you are eating something royal, a great substitute for the usual cake box mix.
    Reply
  • poundcakes
    26 NOV, 2010
    (cont. from below) 5. When assembling: The recipe calls for raspberry jam on the first layer only, but I found that it could have been used on 2 layers - for the look of the slice and a bit more sweetness in the taste. Also - the royal blue gel looked a bit greyish-green in mine ... I might recommend have a few more colors to add and experiment with (a lil' goes a long way!)
    Reply