Prinsesstårta: Swedish Princess Cake

Make the Pastry Cream

1. Gather the ingredients.

2. In a large saucepan, bring the half-and-half to a simmer over medium-high heat.

3. In a medium-sized bowl, whisk together the egg yolks, cornstarch, sugar, and salt until smooth.

4. Add half of the scalded milk to the bowl containing the eggs, constantly whisking to incorporate.

5. Return the entire mixture to the saucepan containing the remaining milk, whisking over moderate heat.

6. Continue whisking for about 2 to 5 minutes, until the mixture is thickened and begins to simmer.

7. Allow the pastry cream to simmer, whisking for an additional 2 minutes.

8. Remove from the heat and whisk in the vanilla and cold, unsalted butter.

9. Transfer to another bowl and allow it to cool completely.

10. Cover and refrigerate for at least 5 hours or up to three days before using.

Make the Cake

1. Gather the ingredients.

2. Preheat the oven to 350 F for shiny metal or glass pans, or 375 F for dark or nonstick pans. Grease the bottom and sides of 2 (9-inch) cake pans.

3. Mix the cake mix, water, oil, and egg whites in a large bowl with a mixer on medium speed for 2 minutes.

4. Pour 1/3 of the batter into 1 (9-inch) cake pan and 2/3 of the batter into the second 9-inch cake pan.

5. Bake for 25 to 30 minutes, until golden.

6. Remove the cakes from the oven and cool on a rack.

7. When the cakes have cooled, use a serrated knife to slice the larger cake into 2 equal halves.

Make the Simple Syrup

1. Gather the ingredients.

2. In a saucepan, make a simple syrup by heating the water and sugar. Bring to a boil, stirring constantly until the sugar is completely dissolved.

3. Reduce the heat and simmer for about 10 minutes.

Make the Whipped Cream

1. Gather the ingredients.

2. Whip together the heavy cream, sugar, and vanilla until stiff peaks form.

Prepare the Marzipan

1. Gather the ingredients.

2. Knead the green food coloring into store-bought or homemade marzipan.

3. Then shape it into a disk of about 8 inches long.

4. Place the disk between 2 (18-inch) lengths of waxed paper. Working from the middle of the marzipan, use a rolling pin to roll out the disk into a 16-inch circle of even thickness.

Assemble the Cake

1. Gather the ingredients.

2. Lightly brush the simple syrup onto each of the 3 cake layers, taking care not to oversoak them.

3. Spread 1 1/2 tablespoons raspberry jam onto each of the 2 halves of the larger cake.

4. Divide the pastry cream into thirds, folding 1/3 gently into the whipped cream.

5. Spread the remaining 2/3 of the pastry cream on top of the raspberry jam of the 2 cake halves.

6. Stack the 2 pastry-covered halves, then top with the remaining cake.

7. Frost the sides of the cake with the whipped cream in a 1-inch layer.

8. Spoon the remaining whipped cream on top of the cake. Use a spatula to smooth the cream into a dome.

9. Remove the top level of waxed paper from the marzipan. Dust your rolling pin with confectioners' sugar, then lift the marzipan using the bottom piece of waxed paper and drape the marzipan circle over the pin (you can lightly roll the marzipan around the pin as you would ​a pie crust). Remove the waxed paper and transfer the marzipan to the cake.

10. With your hands, gently press the marzipan down over the cake, working from the top down.

11. Smooth it down the sides, then cut off any excess at the bottom with a knife or cooking shears.

12. Tuck the marzipan under the edge of the cake.

13. Sprinkle the cake with confectioners' sugar or decorate with marzipan cutouts.

14. Serve and enjoy.