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This Swedish Princess Cake will give you a taste of royalty

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This Swedish Princess Cake will give you a taste of royalty
A cake fit for a princess (or anyone with a sweet tooth). Photo: Jakob Fridholm/Image Bank Sweden
05:24 CET+01:00
Prince Alexander is being baptized today. So here's our favourite Swedish regal recipe, courtesy of Swedish food writer John Duxbury.
This recipe for prinsesstårta (Princess cake) first appeared in a cook book written by a teacher of three of the daughters of Sweden's Prince Carl, back in 1948. Originally supposed to be called gröntårta (green cake), it was apparently renamed because the little princesses were such fans.
 
We're rolling out our favourite version of the sweet treat as Sweden's Crown Princess Victoria and Princess Sofia both prepare to give birth to the next generation of baby royals in the coming weeks.
 

Prinsesstårta (Princess cake) has been popular for decades, despite its unusual appearance. Photo: Maja Suslin/TT
 
Summary
 
Serves: 8 - 12
 
Preparation: 30 minutes
 
Cooking: 30 minutes
 
Ingredients
 
For the sponge
 
4 large eggs
 
115g (1/2 cup) caster (superfine) sugar
 
1 tsp vanilla extract
 
115g (1 cup) plain (all-purpose) flour
 
For the Custard
 
300ml (1 1/4 cups) whole milk 
 
4 large eggs
 
50g (1/4 cup) caster  sugar
 
1 tbsp plain (all-purpose) flour
 
1 tbsp cornflour 
 
1 tsp vanilla extract
 
For the topping
 
150g (5 oz) raspberries
 
480ml (2 cups) double (heavy) cream
 
1 tbsp icing sugar (confectioner's sugar)
 
1 tsp vanilla extract
 
500g (1lb) marzipan
 
Green food colouring
 

Princess cakes topped with crowns. Photo: Johan Nilsson/TT
 
Method
 
1. Start by making the custard filling. Place the milk into a medium pan and bring to a boil over a medium/high heat. Whilst coming to temperature place the yolks, sugar, flour and cornflour into a bowl and whisk together until smooth. When boiling, pour the milk slowly over the egg mixture, whisking constantly.
 
Pour the custard back into the pan and whisk constantly until the custard is bubbling and has thickened.
 
Then pour the custard back into the bowl and press cling film onto the surface of the custard to prevent it developing a skin. Place in the fridge until needed.
 
2. Preheat the oven to 180C (360F, gas mark 4, fan oven 160C). Grease a deep 20cm round cake pan and dust with flour. Line the base of the pan with parchment paper and set aside.
 
3. For the sponge layers place the eggs, sugar and vanilla extract into a large heatproof bowl and place over a bowl of simmering water. Whisk until the sugar has dissolved and the mixture is warm to the touch. Remove from the heat and using an electric mixer whisk for five minutes until pale, thick and tripled in size. Sieve over the flour and carefully fold together, trying to keep as much volume as possible.
 
4. Pour the batter into the prepared pan and gently level out. Bake in the preheated oven for about 30 minutes or until risen and golden. Allow the cake to cool in the pan for five minutes before inverting onto a wire rack to cool completely.
 
5. To assemble the cake use a serrated knife to slice the sponge into two even layers. Spread the custard over one of the sponge layers and top with the raspberries. Place the second sponge layer on top and set aside. Whip the cream, icing sugar and vanilla together until it holds stiff peaks. Place the cream on top of the cake and using a palette knife spread it over the cake to create a domed effect.
 
6. To finish the cake take the marzipan and knead in a little green food colouring, kneading until the colour is even. Dust the worksurface with a little icing sugar and roll out the marzipan until big enough to cover the cake. Gently drape the marzipan over the cake and smooth down the sides of the cake and trim off the excess. Best served within a few hours of assembling.
 
This recipe was provided courtesy of John Duxbury, founder and editor of the Swedish Food website

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