Scandinavian Princess Cake
Adapt the traditional celebratory Scandinavian "princess cake" of marzipan, raspberry jam, whipped cream, and vanilla pastry cream for winter by pressing an elaborate doily into the tinted marzipan. Its pattern is then highlighted with confectioners' sugar to create the sweetest snowflake.
Martha Stewart Living, December 2008
Gallery
Read the full recipe after the video.
Recipe Summary
Ingredients
Directions
Cook's Notes
The surface of this cake is imprinted with a lacy doily pattern; any 8-inch doily will work.
Syrup will keep, covered and refrigerated, for up to 1 month. Decorated, the cake will keep in the refrigerator for up to 3 days.