Vegan Swedish Princess Cakes
To be honest, I've never tried a Swedish Princess Cake before I baked it by myself. I usually don't eat cakes with marzipan on top, and while I am thinking about, I've never recognized a Swedish Princess Cake in cafés or bakeries here in Berlin. The cake consists of a sponge cake, raspberry jam, whipped cream, and a marzipan layer on top. We searched for a typical Swedish dessert for our IKEA week, and what fits better than the Swedish Princess Cake itself?
So I did my research and came across a picture of the princess cakes sold at IKEA. Colored in light pink and decorated with chocolate waves, available as a mini version. I took this picture as a template and tried to recreate the cake in exactly the same way. And what can I say? I guess I nailed it!
Vegan Swedish Princess Cakes
- 225 g (1.75 cups) wheat flour
- 150 g (0.75 cups) white sugar
- 250 ml (1 cup) sparkling water
- 50 ml (0.2 cups) vegetable oil (rapeseed or sunflower oil)
- 5 g (0.17 oz) baking powder
- 18 g (0.6 oz) vanilla sugar
- 200 ml (0.8 cups) vegan whipped cream
- 8 g (0.28 oz) cream stiffener
- 8 g (0.28 oz)vanilla sugar
- 50 ml (0.2 cups) soy milk
- 1.5 tsp agar agar
- 100 g (3.5 oz) raspberry jam
- 400 g (14 oz) marzipan
- 100 g (3.5 oz) powdered sugar
- a few drops of red food coloring (or beetroot juice)
- 50 g (1.7 oz) dark chocolate
- Preheat oven to 180°C/350°F (circulating air).
- Mix flour, sugar, vanilla sugar and baking powder in a bowl. Whisk until combined.
- Add the oil and the sparkling water.
- Grease a cake pan (ca. 20x15 cm) and add the batter. Bake for 25-20 minutes. Test with a wooden stick if your sponge cake is ready. Let the cake cool down completely.
- In the meantime, whip the plant-based cream with cream stiffener and vanilla sugar. Let rest in the fridge.
- Mix the plant-based milk with agar agar in a small pot and let simmer for at least 2 minutes. Keep stirring all the time!
- Mix the agar agar with the whipped cream until fully combined and let chill in the fridge for at least 30 minutes.
- Knead marzipan and powdered sugar in a large bowl and add the red food coloring to create pink marzipan. Add the red food coloring drop by drop until the perfect color appears.
- Divide the marzipan into 6 equal parts and roll out (works best on a silicon mat).
- Optional: Remove the skin of the cake with a knife. It looks prettier in the end but is optional.
- Cut 6 circles out of the sponge cake with the help of a cup or a cookie cutter.
- Spread 1-2 tsp of raspberry jam on each cake. Now top with 2-3 tbsp of whipped cream on top and smooth into a dome shape.
- Cover with pink marzipan and use your hands to form the marzipan to the shape of the cake. Remove the excess marzipan from the bottom of the cake with a knife. Place the princess cakes in the fridge afterward.
- Warm dark chocolate in a bain marine and use a spoon or squeeze bottle to spread the chocolate on the tartlets. Store the cakes in the fridge until serving time. You can keep them there for 2-3 days.