Swedish Princess Cake
A Moist Vanilla cake with raspberry jam, covered in marzipan, and dusted with powdered sugar. This scrumptious Swedish princess cake is perfect for birthdays and special occasions.
210g (1 ¼ cups) cake flour, sifted
6 tbsp almond flour, toasted
½ tsp salt
6 large eggs
4 large egg yolks
210g (1 cup) granulated sugar
113g unsalted butter, melted
325g (1 cup) raspberry jam
3 cups heavy cream
750ml (3 cups) thickened/whipping cream
2 tbsp vanilla extract
Pinch of salt
105g (½ cup) granulated sugar
3 large egg yolks
30g (¼ cup) corn starch
14g (1 tbsp) cold butter
400g marzipan
150g mint coloured fondant
100g pink fondant
Confectioners' sugar, for dusting
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