In the Mediterranean, we understand that almonds are the soul of dessert, usually ground into sweet pastes for celebrations. While this cake hails from the snowy north of Sweden, its heart—a tender, green jacket of almond marzipan—speaks the same language of texture and richness that I grew up with. It is a masterpiece where the snap of marzipan gives way to a cloud of cream, a true celebration of patience and precision.
This is not just a cake; it is an architectural marvel of flavor. We layer an olive oil chiffon sponge, which stays incredibly moist, with tart raspberry jam, silky diplomat cream, and a stabilized whipped mascarpone dome. The result is a dessert that melts on the tongue, balancing the richness of the cream with the sharp brightness of berries.
A Symphony of Cream and Almond
This recipe captures the essence of what I call “the perfect bite.” You will love how the olive oil chiffon provides a tender, aromatic base that stays moist for days, unlike dry sponge cakes that rely heavily on syrup to survive. The contrast is everything here: the slight resistance of the marzipan shell followed immediately by the ethereal softness of the diplomat cream and the whipped mascarpone.
It feels luxurious without being heavy. The raspberry jam cuts through the dairy, offering a tart surprise in the center, while the vanilla bean paste brings a warmth that lingers. It is a labor of love, certainly, but one that rewards you with a texture that feels like velvet against the palate.
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Princess Cake
- Total Time: 2 hours 15 mins
- Yield: 10 servings
- Diet: Vegetarian
Description
A majestic Swedish dessert featuring an olive oil chiffon sponge, tart raspberry jam, and a decadent dome of diplomat cream and whipped mascarpone, all draped in a signature green marzipan shell.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup milk
- 2 tbsp sugar
- 1 tsp vanilla extract
- 2 cups whole milk
- 1 vanilla bean, split and seeded
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tsp powdered gelatin
- 2 tbsp unsalted butter
- 1 cup heavy cream
- 8 oz mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 cup raspberry jam
- 10 oz green-tinted marzipan
- Powdered sugar for dusting
Instructions
- Bloom the gelatin in cold water while heating milk and vanilla bean seeds in a saucepan until steaming.
- Whisk sugar and cornstarch together, temper with the hot milk, and cook over medium heat until thickened before stirring in the bloomed gelatin and butter.
- Once the pastry cream is chilled, fold in whipped heavy cream to create the diplomat cream, and separately whip mascarpone with heavy cream and sugar until stiff peaks form.
- Slice the olive oil chiffon into three layers and brush each with the sweet milk soak mixture.
- Spread raspberry jam on the base layer, top with diplomat cream, add the second sponge, and repeat the layering.
- Place the final sponge layer on top and sculpt the whipped mascarpone into a smooth, rounded dome using an offset spatula.
- Roll the green marzipan into a thin circle, drape it over the chilled cake, smooth the sides, trim the edges, and finish with a dusting of powdered sugar.
Notes
To ensure the most stable dome, make sure your pastry cream and mascarpone are very cold before whipping and assembling. If you find the marzipan difficult to handle, lightly dust your work surface with cornstarch to prevent sticking without altering the flavor profile. For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between every cut.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Assembly
- Cuisine: Swedish
The Foundation of Flavor
The Sponge & Soak
To build this, we start with an Olive Oil Chiffon Cake. Using olive oil instead of butter creates a crumb that is impossibly tender and distinctively Mediterranean. We brush this with a Sweet Milk Soak—a simple mixture of milk, sugar, and vanilla—to ensure every crumb dissolves on the tongue.
The Creamy Heart
The filling is a two-part harmony. First, a Pastry Cream thickened with cornstarch and gelatin for stability, enriched with vanilla bean paste. We lighten this with whipped cream to create a Diplomat Cream. Second, a Whipped Mascarpone layer adds structure to the famous dome shape, offering a tang that balances the sugar.
The Crown
Finally, the Homemade Marzipan. You can use store-bought, but making your own allows you to control the almond texture. You will also need Raspberry Jam for that essential layer of fruit acidity.
Mastering the Assembly
Step 1: Create the Pastry Cream
Start by blooming your gelatin in cool water. In a pot, heat the milk with the vanilla bean seeds until it just begins to steam. Whisk the sugar and cornstarch together, then temper with the hot milk before returning everything to the stove. Cook until thickened, whisk in the gelatin and butter, and let it cool completely. This custard is the backbone of your filling.
Step 2: Whip the Creams
Once the pastry cream is cold, fold in whipped heavy cream to create your Diplomat Cream. In a separate bowl, whip the mascarpone with heavy cream and confectioners’ sugar until stiff peaks form. This mascarpone mixture will help us sculpt the signature dome that defines a Princess Cake.
Step 3: Layer and Soak
Slice your olive oil chiffon into three delicate layers. Place the first layer on your serving board and brush generously with the sweet milk soak. Spread a thin layer of raspberry jam, followed by a ring of Diplomat cream. Repeat with the next sponge layer.
Step 4: Sculpt the Dome
Place the final sponge layer on top. Now, pile the Whipped Mascarpone into a mound in the center, using a spatula to shape it into a smooth, rounded dome. It requires a gentle hand—think of it as sculpting a cloud. Refrigerate the cake briefly to firm up the shape.
Step 5: The Marzipan Drape
Roll your green-tinted marzipan into a thin, large circle. Gently lift it over the chilled cake, smoothing it down the sides with your hands to avoid pleats. Trim the excess at the bottom and dust lightly with powdered sugar for that classic matte finish.
Secrets for the Perfect Dome
- Temperature Control: When making the pastry cream, ensure the milk is steaming but not boiling over. If you add the eggs too quickly to hot milk without tempering, you will end up with scrambled eggs. Patience is key here.
- Smooth Marzipan: If your marzipan feels sticky, use a dusting of cornstarch rather than flour to roll it out. This keeps the texture gluten-free and silky. For a guide on creating the best fruit fillings to pair with this, look at our raspberry-white-chocolate-cake.
- The Chilling Period: Do not rush the slicing. This cake needs to set in the refrigerator for at least an hour after assembly. This allows the gelatin in the cream to set and the moisture to redistribute, ensuring that perfect, clean slice.
- Almond Paste Source: For the best results, I recommend using high-quality almond flour or a trusted recipe for the marzipan layer. You can find excellent guidance on handling marzipan from King Arthur Baking, which served as an inspiration for the structural techniques used here.
Twists on the Classic
- The Mediterranean Nut: Swap the traditional almond marzipan for a pistachio paste. The vibrant natural green and distinct flavor profile pair beautifully with the olive oil sponge.
- Citrus Infusion: Add zest from a lemon or orange to the chiffon batter. The citrus oils brighten the cream and cut through the richness of the marzipan.
- Texture Play: If you enjoy different crumb structures, you might explore the techniques in our velvet-crumb-collection to see how different fats affect the sponge density.
- Jam Varieties: While raspberry is traditional, a tart apricot jam or even a sour cherry spread works wonderfully to balance the sweet marzipan.
Serving with Elegance
This cake is a centerpiece, best served chilled but allowed to sit for 10 minutes at room temperature so the flavors bloom. In the Mediterranean tradition, we would serve this with a strong, dark coffee or an aromatic tea to contrast the creamy sweetness.
Use a sharp, hot knife to get those clean, stunning cross-sections of the layers. If you are hosting a larger gathering and want to offer a variety of fruit-forward desserts, consider pairing this with a slice from our succulent-fruit-fusion for a beautiful color contrast on the table.
The Sweetest Finish
The Princess Cake is a testament to the beauty of assembly. It requires patience to build the layers and smooth the marzipan, but the result is a dessert that feels truly royal. The melt-in-your-mouth texture of the olive oil sponge against the rich cream is an experience worth every minute of effort.
If you enjoyed this intricate bake, you might also love the rich density of our traditional fruit-cake. Share your beautiful green domes with us on social media!
