Swedish Princess Cake

Overview

I have always wanted to make this cake. The marzipan crust used in this cake tastes much better than fondant. After I made the baby, I ate two pieces and said it was delicious. Even though it was six inches long, two pieces was not a lot! The cake inside is a sponge cake I made. Sandwiched in the middle is homemade raspberry jam.

Tags

• baking
• almond flour
• cold water
• jam
• shui ye
• six-inch sponge cake
• sugar
• whipping cream
• hand powder
• powdered sugar

Ingredients

Steps

1. 1 Prepare a six-inch sponge cake base and divide it into three parts from the middle.

   

2. 2 Spread fruit jam on each layer, I used homemade raspberry jam, you can also use strawberry jam

   

3. 3 Apply evenly

   

4. 4 To make marzipan dough, mix almond powder and sugar powder, add Shuiyi, water and coloring to mix evenly into a moist state.

   

5. 5 Place it in plastic wrap and roll it out until it can cover the cake body. If it feels sticky, sprinkle some powdered sugar on it. The sugar coating is easy to break, so be sure to roll it out in plastic wrap. Mark the size and tear off one side of the plastic wrap, cover it on the cake, and then tear off the other side of the plastic wrap.

   

6. 6 Spread the top layer of cake with buttercream and then carefully apply the icing.

   

7. 7 Brush the surface with powdered sugar, put it in the refrigerator, and make decorative marzipan flowers.

   

8. 8 There is no mold for the sugar flowers, just hand-knead them. Follow the principle of making petals in the first layer, 1, second layer, 3, third layer, 5, fourth layer, 7, fifth layer, 9. Generally, 5 or 7 is enough. Knead the dough into small balls and press it with your thumb to form a lace, layer by layer.

   

9. 9 Beautiful picture appreciation

   

10. 10 Beautiful picture appreciation

    

11. 11 Beautiful picture appreciation