Method For the Cake

1

To prepare Swedish Princess cake recipe, Preheat oven to 180 degree Celsius

2

Beat the eggs and sugar until they triple in volume.

3

Melt the butter and mix the vanilla extract to it.

4

Sift the flour onto the egg-sugar mixture slowly and fold in slowly. In the end add the butter-vanilla mixture and fold in slowly so that the air from the eggs does not escape.

5

Pour the mixture into a round baking tray and bake for about 40 minutes or until a skewer inserted comes clean.

Pastry Cream

1

Heat the half fat cream in a pan over medium heat and allow it to simmer.

2

In a bowl mix the corn starch, water, sugar and egg yolks. Slowly add this mixture to the half fat cream while whisking continuously. The mixture will thicken in about a minute. Remove from heat and add the vanilla extract. Refrigerate until ready to use.

Whipped cream

1

Beat the heavy cream, sugar and vanilla extract on high speed until the peaks form.

Assembling the cake

1

Cut the cake into three equal layers.

2

Place one layer of the cake and apply the raspberry jam. Spread a thin layer of whipped cream and place the next layer of cake.

3

Spread a thick layer of pastry cream on top of the second layer of cake.

4

Place the third layer of cake and spread the raspberry jam on the top. Spread the sides of the cake with the whipped cream. Make a dome shape on top of the cake using the remaining whipped cream.

5

Roll the marzipan and carefully place it over the whipped cream layering of the cake. Cut off any excess marzipan layers at the bottom of the cake. Decorate the top as you like or just drizzle some chocolate sauce. Refrigerate Swedish Princess cake recipe until ready to serve.

Notes: I did not use the rum syrup to brush the cake before layering it. You can make simple rum syrup and brush it if you like the flavor.I like to make individual cakes rather than cut a bigger cake for servings. Though it takes more time to assemble individual cakes, I like the appeal it creates on a dessert table.