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Scandinavian Princess Cake

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

Source: Martha Stewart Living, December 2008
Servings

Ingredients

FOR THE GENOISE

FOR THE PASTRY CREAM

FOR THE SIMPLE SYRUP

TO ASSEMBLE

Directions

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.

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Reviews

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  • 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

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