I have been wanting to make one of these for so long!! Swedish princess cakes are make of a gorgeous vanilla cake, pastry cream and raspberry jam! I mean, you can't go wrong with those flavours!

Serves 12





  • 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


Pastry 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


To Assemble

  • 325g (1 cup) raspberry jam

  • 3 cups heavy cream

  • 400g marzipan

  • 150g mint coloured fondant

  • 100g pink fondant

  • Confectioners' sugar, for dusting



Preheat oven to 400 degrees. Coat 2 large baking sheets with oil spray, line each with parchment, then spray parchment.


Combine cake flour, almond flour, and salt in a medium bowl. Set aside


Add eggs, yolks, and granulated sugar in a mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture is warm to the touch, about 2 minutes. Add the whisk attachment to your stand mixer, and whisk mixture on medium speed for 2 minutes. Please note: You may need to do this in two goes. It’s quite a lot of mixture and some stand mixers won’t be able to whisk it all at once. So do it in two goes.


Raise speed to high, and whisk until mixture is pale and thick. About 4 - 5 minutes.


Sift flour mixture over egg mixture, and gently fold. When almost incorporated, slowly add melted butter, and fold.


Pour the batter into the baking sheets, spread evenly, and bake until golden brown and springy to the touch. About 8 - 10 minutes. Once they’re baked, allow them to cool completely. Let cool.


Use an 7” cake ring, cut out 4 circles. Choose the 2 thickest cake circles, reserve the other two for another cake if you wish. This cake can be quit crumbly so it’s best to have more cake and have extras in case you need them.


Pastry Cream

Add 2 cups cream, egg yolks, salt, sugar and corn starch to a large microwave safe bowl. Microwave for 30 seconds at a time, whisking each time until thickened. Add the butter and vanilla and whisk until well combined. Cover with plastic wrap and set aside to cool.


Add the remaining cream and vanilla into a mixing bowl and use an electric mixer to whip to stiff peaks. Add the whipped cream to the cooled pastry cream and fold in using a spatula. If the cream looks like it’s not stiff enough, you can stiffen it up by whipping it using an electric hand mixer or a stand mixer fitted with the whisk attachment. I ended up doing this because I wasn’t confident the pastry cream would hold its shape when the cake was put together.



To assemble this cake, you’ll need to use a large mixing bowl. The one I used was about 7 ½“ in width at the widest part of the bowl.


Cover the inside with plastic wrap. Place a couple tbsp of the pastry cream. Add the first layer of cake on top and cover with half the raspberry jam. Use a spoon to spread around evenly. Add the remaining pastry cream and use a spatula to smoothen. Add the remaining jam and use a spoon to spread around. Then add the final cake layer on top. If there is a gap between the cake and the bowl fill with pastry cream if you have any left over.


Chill in the fridge overnight. I’d even recommend freezing the cake for about 5 hours before you’re ready to assemble it to make it a little firmer to work with.


Fondant rose

To make the flower, roll out a little ball of pink fondant. Then roll one end to cream kind of a small cone shape. Use a food safe brush to brush with water.


Roll out the remaining pink fondant fairly thin. Use 4 different sized oval cookie cutters to cut out 4 ovals of each size.


Begin with the smallest oval shapes to stick them to the top part of the fondant cone. Keep overlapping the fondant oval shapes until you’ve used them all. Set aside to dry.


To make the leaves you’ll need a leaf fondant cutter to cut out 5 of the mint coloured fondant.



To colour the mint marzipan, add 100g of the mint coloured fondant into the marzipan and knead until evenly coloured. Please note: you’ll need to use good quality rollable marzipan for this recipe. Cheap marzipan is often dry and will crack and crumble. Alternatively, you can mix half marzipan and half white fondant together to make up your marzipan portion of the recipe.


Roll the fondant out about 4mm thin.


Carefully take the chilled cake out of the bowl by lifting it up by the plastic wrap. Unwrap the plastic wrap and place onto a serving plate.


Carefully place the rolled out mint marzipan onto the chilled cake. Use the palm of your hands to stick it to the cake. Cut the excess fondant away.


Finish by painting a little water on top of the cake, place the leaves on top, followed by the fondant rose. Dust with powdered sugar before serving.




This cake needs to be served the day it’s made. If you feel the cake is too soft, keep in the freezer and thaw about 30 minutes before serving.



  • Measuring cups

  • Measuring spoons

  • Spatula

  • Mixing bowls

  • Microwave

  • Small food safe paint brush

  • Food processor

  • Piping bag

  • 7" cake ring

  • 7" mixing bowl

  • Baking paper

  • 2 large baking trays

  • Whisk

  • Knife



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