Cupcakes and Small Cakes
Traditional Swedish Princess Cake with Elegant Princess Cupcakes
An exquisite ensemble of light-as-air Genoise sponge, velvety crème pâtissière, and tart raspberry jam, all encased in a signature leaf-green marzipan mantle. This recipe provides the instructions for both a magnificent centrepiece cake and delicate individual cupcakes, perfect for a royal afternoon tea.
- Prep
- 90 min
- Cook
- 35 min
- Serves
- 24
- Level
- Advanced
- Per serving
- 420 kcal
Method
Prepare the crème pâtissière: Heat milk and vanilla in a pan until simmering. In a bowl, whisk yolks, 100g caster sugar, and 40g cornflour. Pour the hot milk over the egg mixture, whisking constantly, then return to the heat. Stir until thick, remove from heat, whisk in a knob of butter, and chill with cling film touching the surface.
Make the sponge: Whisk 6 eggs and 200g caster sugar for 10 minutes until thick and pale. Sift in the flour, 100g cornflour, and baking powder. Gently fold together. Pour 3/4 of the batter into a greased 23cm springform tin and the remainder into a 12-hole cupcake tin.
Bake the cupcakes for 12-15 minutes and the large cake for 25-30 minutes at 180°C (160°C fan) until golden and springy. Cool completely on wire racks.
Assemble the large cake: Slice the sponge into three layers. Spread jam on the bottom layer, followed by a thin layer of chilled custard. Add the second sponge layer, top with the remaining custard, then mound whipped double cream into a dome shape. Place the third sponge on top, pressing the edges down to maintain the dome. Coat the entire exterior with a thin layer of whipped cream.
Assemble the cupcakes: Use a small knife to remove the centres. Fill with a teaspoon of jam and a teaspoon of custard. Pipe a tall dome of whipped cream on top of each.
Finish with marzipan: Roll out the green marzipan thinly on a surface dusted with icing sugar. Drape a large circle over the main cake, smoothing the sides and trimming the excess. For cupcakes, cut small circles and drape over the cream domes. Decorate with handmade pink marzipan roses and a light dusting of icing sugar.
Notes
Ensure the crème pâtissière is completely cold before assembling to prevent the cream from melting.
When covering the dome cake with marzipan, use your palms to gently 'stretch and smooth' to avoid pleats at the base.
For the lightest Genoise, ensure your eggs are at room temperature before whisking.
The signature leaf-green colour is best achieved using gel food colouring if you are tinting your own white marzipan.
