Princess Cake – The New York Times

Princess cake is actually the most popular cake in Sweden, and I think it’s pretty obvious why. I mean, just look at it. It is stunning. I’m going to be honest, I’ve actually avoided making princess cake for a long time because I was intimidated. And maybe you’ve been scared to make it too. And when I wrote this recipe, I really wanted to simplify it, so really, anyone can make it. Once it’s baked, the sponge will be firm, lightly golden and will spring back when you press it. For custard, you usually have to temper your eggs, but this method is way easier. We’re just going to weigh everything into a saucepan, whisk it, then stir it over a medium heat until it’s really thick and glossy. The whipped cream is the heart of this cake, and we’re going to stabilize it with mascarpone, which gives it body and structure and will help the cake really hold its shape. For the jam and the marzipan, we’re going to keep it simple. We’re just going to buy really good quality raspberry jam and ready-made marzipan. Dust your work surface with powdered sugar and then roll it out to about a 12-inch circle. Grab yourself a mixing bowl and just gently lay your marzipan into the bowl. Smooth it into the shape, lifting and repositioning as you need. So now it’s time to build. You’re going to start with a layer of whipped cream, and then you’re going to work that up around the sides. That’s going to help the cake look really smooth. Then we’re going to go in with sponge, then your jam and then that gorgeous custard. And then finally, another sponge layer on top. Fold the marzipan over to seal it and then just flip it over. Woohoo — you’ve got the most beautiful stress-free princess cake.