Τhe Princess Cake is a Swedish cake that was first called “Green Cake” but because the princesses of Sweden loved it so much, it was renamed Princess Cake! I decided to make the same cake but I made it pink instead of green because I liked it better and thought pink was so much better suited for a princess!!!

For cake

Preheat oven to 140* C (280* F) Fan.
Line a 30×40 cm baking pan with parchment paper. Grease it with butter and set aside.
Sift the flour into a bowl, add the salt and baking soda and mix.
In a mixer, beat the butter, sugar, vanilla and orange zest for 5 minutes until light and fluffy.
Add the eggs, one at a time, and beat until completely incorporated.
Add 1/3 of the yogurt and 1/3 of the flour mixture.
Repeat the same process another two times.
Transfer mixture to prepared baking pan.
Bake for 45 minutes.
When ready, remove from oven and carefully turn cake out of baking pan onto a wire rack. Allow to cool completely.
For the crème patisserie

In a pot, add 200 g of the milk. Slice open the vanilla pod, scrape out the seeds with a small knife and add them to the milk along with the pod.
Add all of the sugar but do not mix.
Place pot over medium heat and allow mixture to come to a boil.
In a bowl, add the corn starch, egg yolks and the remaining 100 g of the milk.
Whisk until the corn flour is completely incorporated and has no lumps.
When the mixture in the pot comes to a boil, stir mixture and remove from heat.
Add the eggs and remove the vanilla pod.
Whisk, place pot back on heat and whisk continuously until the mixture until it thickens.
The four has to be “cooked” in the cream so that the taste of flour disappears. This may take up to 10 minutes over very low heat and constant whisking.
When the crème thickens, remove from heat, add the butter and whisk until it melts and is completely combined.
Transfer to a small baking pan and cover with plastic wrap, making sure it comes into direct contact with the surface of the crème so that it doesn’t form a film.
Refrigerate for about 1 hour, until it chills.
To assemble

Place a plate that is 18 cm in diameter over the cake. You want to cut out 2 circles and 2 half circles. The 2 circles will be cut out from the diagonal corners and the 2 half circles will be cut out of what cake is left.
Place 3 strips of parchment paper on a serving platter, in a triangular shape.
Place the 2 half circles of cake on the serving platter.
Spread half of the jam over the cake and top with half of the crème patisserie over it.
Cover with the first circle of cake and repeat the same process.
Cover with the second circle of cake.
Beat the heavy cream in a mixer for 7-8 minutes on high speed with the whisk attachment, until it becomes whipped cream.
Spread 1 tablespoon of the whipped cream over the top circle of cake and position the raspberries in the center so that you can create a dome shape when finishing.
Spread the rest of the whipped cream over the sides and top of the cake and over the raspberries.
Refrigerate for 30 minutes to chill and firm.
For almond paste icing

In a bowl, add the almond paste and food coloring.
Knead with your hands to distribute the food coloring in it evenly.
Carefully remove the strips of parchment from under the cake.
Dust a working surface with icing sugar and roll out the almond paste to a diameter that can cover the cake.
Gently place the sheet of almond paste over the cake and fit it to cover the cake nicely. Cut away any edges leftover.
Decorate with raspberries and dust with icing sugar.


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