Swedish Princess Cake

7 comments
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!!

 

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Welcome to my blog! After a L O N G break from blogging during which Instagram (vannilla)took over my life, I am returning in a more varied format. Yes, I will bake and have been a Thermomix users from the days before it was cult-like. I'll share the best but I will also include that other hobby in my life, photography from my small island and beyond. If you like what you see, I'd love to hear from you! Anne

7 thoughts on “Swedish Princess Cake”

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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?

    Like

    • 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!

      Like

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