Mini Princess Cakes

Name: Mini Princess Cakes
Yield: Makes 6 cakes
Cuisine: Swedish
Ingredients: ⅓ cup sugar; ¼ teaspoon salt; 2 large eggs, room temperature; ½ cup sugar, divided; 1 large egg, well beaten; 2 tablespoons sugar; 1 cup whole milk; ⅛ teaspoon salt; 1 tablespoon butter; ½ cup cake flour; 1 teaspoon vanilla; 1½ cups fresh raspberries; 2 (8 ounce) cans marzipan; 2 tablespoons cornstarch; ¼ teaspoon cream of tartar; 1 tablespoon water; 1 cup heavy whipping cream

Preparation info

Makes
6
cakes

Difficulty
Easy

Appears in

Scandinavian Classic Baking

By Pat Sinclair

Published 2011

About

Princess Cake is a Swedish favorite and present at many special occasions such as birthdays, baptisms and graduations. There are several steps to this recipe but the end results will reward your efforts. I like making individual cakes because they are easier to cover with the pale green marzipan which is surprisingly easy to roll out.

Ingredients

½ cup cake flour
½ cup sugar, divided
¼ teaspoon

Europe
Sweden
Cake
Vegetarian
Birthday
Nordic
Scandinavia

Method

Heat the oven to 350° F. Spray the cups in a jumbo 6-cup muffin pan with nonstick cooking spray with flour. Sift the cake flour with 1 tablespoon sugar.

Place 2 eggs, the remaining sugar, salt, cream of tartar, water and vanilla in a large mixer bowl. Beat on high with a whisk

Ingredients

Method

Photos