Perfect Swedish Princess Cake Dome with Easy Green Marzipan Rose
A light and elegant Swedish Princess Cake Dome featuring fluffy sponge layers, raspberry jam, whipped cream, and a signature green marzipan dome topped with a handcrafted rose.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Cuisine: Swedish
Ingredients
- All-purpose flour – 1 cup (120g), sifted
- Granulated sugar – ¾ cup (150g)
- Large eggs – 4, room temperature
- Baking powder – 1 teaspoon
- Vanilla extract – 1 teaspoon
- Salt – a pinch
- Raspberry jam – ½ cup (125ml)
- Heavy whipping cream – 2 cups (480ml), chilled
- Powdered sugar – 2 tablespoons
- Vanilla extract – ½ teaspoon
- Marzipan (almond paste) – 14 oz (400g), pre-colored green or white
- Powdered sugar – for dusting
- Optional: Pink marzipan or food coloring for rose petals
Instructions
- Preheat the oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper and lightly grease the sides.
- In a large bowl, beat 4 eggs and ¾ cup sugar on high speed for about 8 minutes until pale, fluffy, and tripled in volume.
- Sift 1 cup flour, 1 teaspoon baking powder, and a pinch of salt together.
- Gently fold the flour mixture into the beaten eggs using a spatula, being careful not to deflate the batter.
- Stir in 1 teaspoon vanilla extract.
- Divide batter evenly between pans and bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Remove cakes from pans and cool completely on wire racks. Trim domed tops to level layers if necessary.
- Chill mixing bowl and beaters. Whip 2 cups heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla until soft peaks form.
- Place one cake layer on a serving plate. Spread ½ cup raspberry jam evenly over it.
- Top with about half of the whipped cream. Add the second cake layer on top.
- Use remaining whipped cream to coat the entire cake dome smoothly. Chill for 30 minutes to firm up the cream.
- Dust surface and rolling pin with powdered sugar. Roll marzipan into a circle about ¼ inch thick, large enough to cover the cake dome.
- Carefully drape the marzipan over the chilled cake, smoothing gently and trimming excess at the base.
- Create the green marzipan rose by shaping small pieces of pink marzipan (or white with food coloring) into petals and layering around a cone-shaped center. Place the rose on top of the dome.
- Refrigerate the cake for at least 1 hour before serving to let flavors meld.
Notes
Roll marzipan evenly and dust with powdered sugar to prevent sticking. If marzipan cracks, warm slightly in hands to soften. Chill mixing bowl before whipping cream for better peaks. Use a sharp knife dipped in hot water for clean cake slices. Cake keeps well refrigerated for up to 2 days and tastes better after resting. Substitute coconut cream for dairy-free version and gluten-free flour blend for gluten-free option.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Fat: 18
- Carbohydrates: 35
- Protein: 5
Keywords: Swedish princess cake, marzipan cake, raspberry jam cake, green marzipan dome, whipped cream cake, Scandinavian dessert, homemade princess cake