Are you hosting a dinner soon? This is your go-to dessert! A fun twist on the classic Swedish Princess Cake, but served in a glass, because why not make life easier? This one has been trending all over Swedish TikTok, and after trying it, I totally get the hype! It’s elegant, fresh, and requires minimal effort while still looking like you spent hours on it.
I’ve written this recipe in grams only because, honestly, I just couldn’t make the pastry cream and cake layers work with cups and deciliters. So for this one, we’re sticking to grams! Trust me, it’s worth it.
Also, I wanted to make my own marzipan roses to flex my skills a little… but could I find red or pink marzipan anywhere? Nope. So I gave in and bought pre-made ones, still cute though🌹
For the cake:
- 3 egg whites
- 3 egg yolks
- 90 g sugar
- 90 g cake flour
- 22 g corn oil
- 30 g milk
- 1 tablespoon vanilla extract
Raspberry sauce (small batch):
- 140g frozen or fresh raspberry
- 5g cornstarch
- 6g lemon juice
- 27 g sugar
- 25 g water
Vanilla pastry cream:
- 200g milk
- 1 tsp Vanilla paste
- 1 tsp cardamom
- 60g sugar
- 2 egg yolks
- 10 g cornstarch
- 10 g all purpose flour
- A pinch salt
Too assemble:
- 2 dl ( 1 cup ) Heavy cream
- Green marsipan
- Rose marsipans for decoration
Directions
- Instructions
Bake the Cake:
Preheat the oven to 150°C (300°F).
Beat the egg whites and sugar until stiff peaks form.
Add the remaining cake ingredients and mix on low speed until combined.
Pour into a rectangular cake pan and bake for 1 to 1 hour 20 minutes or until set.
Let cool completely, then cut out circles using the glass. - Make the Raspberry Sauce:
In a small saucepan, combine all ingredients.
Cook over medium heat, stirring, until the mixture thickens to a jam-like consistency.
Remove from heat and refrigerate. - Prepare the Vanilla Pastry Cream:
In a saucepan, heat milk, vanilla paste, and cardamom on low.
In a separate bowl, whisk egg yolks, sugar, cornstarch, flour, and salt until pale and fluffy.
Gradually add the warm milk, whisking continuously.
Return to the stove and cook on low heat, whisking, until thick and smooth.
Transfer to a bowl, cover, and refrigerate. - Whip the Cream:
Using an electric whisk, beat heavy cream until soft peaks form. - Assemble the Dessert:
In serving glasses, layer cake, raspberry sauce, vanilla pastry cream, whipped cream and green marsipan. Repeat layers if desired and top with extra whipped cream and fresh raspberries.
Serve immediately or chill before serving!