Oregon Princess Cake
A classic Swedish recipe, but with a PNW twist! Layers of delicate sponge cake, vanilla custard, Oregon marionberry jam, and whipped cream, covered in hazelnut marzipan.
The Swedish Princess Cake is traditionally made with raspberry jam and green almond marzipan, but I’ve swapped these out for local Oregon ingredients: marionberry jam and hazelnut marzipan. Fun fact: marionberries were actually created in Oregon!
Servings: 12 | Prep Time: 2 hours 30 minutes | Cook Time: 28 to 35 minutes
8” diameter springform cake pan
Parchment paper
Sifter / Fine-mesh sieve
Hand-mixer / Stand-mixer
Metal spoon / Silicone spatula
Heavy-bottomed saucepans
Toothpick
Masher
Thermometer
Microwave-safe bowl
Cake leveler / Knife
Cake board
Piping bag
Leaf piping tip
Sponge Cake:
Butter or vegetable shortening, for greasing
8 tbsp cake flour
1 tsp baking powder
4 eggs, room temp
¾ cup caster (superfine) sugar
Crème Pâtissière:
2 cups whole milk, divided
1 tsp vanilla bean paste
¼ cup cornstarch
⅔ cup sugar
2 large egg yolks
Marionberry Jam:
1 lb. marionberries
1 cup sugar
2 tbsp lemon juice
Stabilized Whipped Cream:
2 tsp gelatin powder
2 tsp heavy whipping cream
3 cups heavy whipping cream, cold
4 oz. powdered sugar
2 tsp vanilla
Hazelnut Marzipan:
4 cups hazelnuts
3 cups powdered sugar + more for dusting
8 tsp water
Fine almond flour
Buttercream Frosting:
½ cup butter, room temp
2 to 3 cups powdered sugar, sifted
Green food coloring
Sponge Cake (1 hour)
Preheat the oven to 350°F. Grease an 8” diameter springform pan with butter, or vegetable shortening, and line the bottom with parchment paper.
In a small bowl, sift the flours and baking powder together and whisk until thoroughly combined.
In a large bowl, using a hand-mixer, or a stand-mixer, whip air into the eggs for about a minute until they are nice and foamy. Gradually add the sugar, continuing to whisk on high until a thick trail is left on the surface when lifted, about 10 minutes. Make sure not to skip this step, as the sponge relies on this air for structure and height.
Sift the flours on to the egg mixture and fold in using a metal spoon or silicone spatula (do not use a wooden spoon). Stop as soon as the flour is fully incorporated so you do not knock too much air out.
Pour the batter carefully into the springform pan and bake for about 28 to 35 minutes, or until the sponge has just started to pull away from the sides and a toothpick in the center comes back clean. Open the oven door as little as possible while baking so the cake does not deflate.
Remove the cake from the oven, let cool for a few minutes in the pan, and then transfer to a wire rack to cool completely, removing the parchment from the bottom.
Crème Pâtissière (15 minutes)
Place 1 ½ cups milk and the vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
In a medium bowl, whisk remaining ½ cup milk, egg yolks, sugar, and cornstarch. While whisking vigorously, slowly pour the hot milk into the egg mixture. Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
Pass through a fine-mesh sieve and into a bowl. Place plastic wrap directly on top of the custard to prevent a skin from forming. Cool to room temperature then place in the refrigerator for a couple hours to set. Do not freeze.
Marionberry Jam (45 minutes)
In a heavy-bottomed saucepan, combine the marionberries, sugar, and lemon juice over medium heat. Mash the berries to a smooth consistency.
Stir the mixture until the sugar is dissolved. Then increase the heat and bring it to a rolling boil.
Cook the mixture until it reaches 220°F, stirring frequently, about 25 to 30 minutes. Remove from heat, skim off any foam with a slotted spoon, and let cool until thickened.
Pour the jam into a clean jar, cover and cool to room temperature.
Stabilized Whipped Cream (15 minutes)
In a small microwave-safe bowl, sprinkle the gelatin powder over 3 tbsp cold water and let bloom for 5 minutes. Melt the gelatin in the microwave for 5 seconds. If not fully melted do another 3 seconds, until there are no granules of gelatin visible.
Add in the 2 tsp of heavy cream and whisk. If the gelatin is too cold, heat again until it's melted.
In a mixing bowl, use a hand-mixer to whisk the 3 cups heavy whipping cream for 15 seconds on medium speed until foamy.
Add in the powdered sugar and vanilla and continue mixing until soft peaks just begin to form.
Reduce mixer speed to low and drizzle in the gelatin. Mix on medium until firm peaks. Do not over-mix or the whipped cream may become chunky and curdled.
Assembly (15 minutes)
With a cake leveler, or a sharp knife, cut the cooled sponge cake horizontally into three layers and place one on a cake board or serving plate.
Spread a thick layer of the jam over the bottom layer of cake, leaving a narrow border all the way around, so that the jam doesn’t reach all the way to the edge.
Add a second layer of sponge and spread the crème pat over it, again leaving a border all the way round.
Spread about a third of the stabilized whipped cream on top of the custard, pilling it up a bit more in the middle of the cake to begin to create the dome shape, leaving a border around the edge.
Add the final layer of sponge and then cover the top and sides of the cake with the remaining whipped cream, using an offset spatula to evenly create a nice round dome shape. Set in the fridge to chill while you prepare the marzipan.
Hazelnut Marzipan (20 minutes)
Put the hazelnuts in a food processor and pulse until finely ground.
Add powdered sugar. Pulse until combined, adding water, one teaspoon at a time, until the mixture comes together and forms a crumbly dough. If your marzipan becomes oily or won’t hold its shape, mix in sifted almond flour, a small amount at a time, until it comes together.
On a work surface dusted with powdered sugar, press the marzipan together into a disc shape.
Dust a rolling pin with powdered sugar and roll out the marzipan to create a circle at least 13" in diameter. Keep sliding the marzipan over the work surface and re-dust after every 2 or 3 rolls to prevent the marzipan sticking.
Carefully lift the marzipan with both hands and flip it onto the cake. Use your hands to smooth it around the side of the cake, then carefully trim any excess with a knife or scissors until the base is neat.
Chill in the refrigerator until ready to frost.
Buttercream Frosting (15 minutes)
In a stand-mixer with the paddle attachment, cream the butter until smooth.
Sift in the powdered sugar, one cup at a time, and whip until you get a thick consistency good for piping.
Add in several drops of green food coloring and mix until thoroughly combined.
Fit a large piping bag with a leaf piping tip and fill with the buttercream.
Pipe leaves along the bottom edge of the cake to cover the seam in the marzipan. Pipe some leaves on the top and sides, or anywhere you think, until you are happy with the cake. Frosting can also be used to cover any small cracks or blemishes!
Keep refrigerated.
Enjoy!
Be sure to check out my Best Practices page for tips on how to make this recipe yourself. Let me know in the comments if you have any questions and feel free to tag me on Instagram @made.by.shade if you make it!
-Shade