Swedish princess cake from Food52

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Notes about this recipe

  • anya_sf on January 12, 2024

    Accidentally separated eggs and folded in whites at the end. Perhaps that's why the cake turned out dry - I checked it carefully to avoid overbaking. The custard got so thick that I couldn't get it smooth, so it was slightly lumpy after the whipped cream was folded in, although we didn't notice that in the finished cake. I prefer double the jam (put on 2 bottom layers). Careful with the green gel - I accidentally got 3 drops in there and the color was way too bright. Kneading the color into the marzipan took more effort than expected. In the end, the cake was tasty, but not as good as Schubert's.

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