Prinsesstårta (Swedish Princess Cake)

Method

1. 1

   Whisk the eggs and half the sugar over a pan of simmering water until pale, tripled in volume and warm to the touch, about 8 minutes.

   💡 Lift the whisk and trail a ribbon across the surface — it should hold its shape for a few seconds before sinking.

2. 2

   Off the heat, fold in the flour and baking powder gently; pour into a lined 9-inch pan and bake at 175°C until springy, 20–22 minutes, then cool completely.

3. 3

   Meanwhile, whisk the egg yolks, remaining sugar and cornstarch, then whisk in warm milk; cook over medium heat, stirring constantly, until thick as pudding.

   💡 Keep the whisk moving in the corners of the pan — that's where custard scorches first.

4. 4

   Stir in the vanilla and press plastic wrap directly onto the custard's surface; chill until fully cold.

5. 5

   Slice the cooled sponge into two even layers.

6. 6

   Build the cake in a bowl lined with plastic wrap: sponge, raspberry jam, half the whipped cream mounded into a dome, the cold custard, then the second sponge layer.

7. 7

   Chill the domed cake until firm, then invert onto a plate and coat the whole surface with the remaining whipped cream.

8. 8

   Roll the marzipan thin on a powdered-sugar dusted counter and drape it over the dome, smoothing down the sides and trimming the excess.

9. 9

   Dust with powdered sugar and finish with a rose shaped from the marzipan trimmings.