Swedish Princess Cake

baking, cakes

I can't lie- there is a bit of work involved in this dessert and you do have to start the day before, but oh! It is worth it. The recipe came from Peggy Porschen Boutique Baking and is a take on the Swedish Princess Cake.

The Jaconde sponge lines the spherical tin which is filled with crème pâtissière and raspberries. If you know my blog you know I make everything possible in my Thermomix. Any Thermomix owner will know that crème pat is a wonder to behold in the thermie- you just walk away and leave it and it is perfect every time.


This was make in a 6″ spherical tin but it went such a long way, ( easily had 10 servings) probably because it had sponge, crème pat, marzipan and fondant!!


Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

7 thoughts on “Swedish Princess Cake”

  1. Pingback: A-Z challenge – S is for Swedish princess cake… | vannillarock

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  4. lisa says:

    Beautiful! Been looking up pics of Swedish Princess Cake and yours is by far the most aesthetically pleasing! Are you allowed to share the recipe TM style?


    • Thank you for taking the time. Can’t take
      Too much credit for the smoothness – spherical tin and marzipan and fondant cover a multitude of sins!


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