Juhlava Prinsessakakku
recipe

A delicious princess cake featuring a soft sponge, sweet raspberry jam, and whipped cream. This beautiful cake is perfect for celebrations and special occasions.
Preparation Time: 1.5 hours + overnight chilling
Serving Size: 10-12 servings
Ingredients:
- 1 dl sugar
- 4 eggs
- 2 dl all-purpose flour
- 1 dl raspberry jam
- 2 dl heavy cream
- 1 dl water (for sugar syrup)
- 250 g marzipan
- Powdered sugar (for decoration)
Instructions:
1. Whisk together the sugar and eggs until fluffy.
2. Gradually fold in the flour gently (do not whisk anymore).
3. Pour the batter into a greased ring mold (24 cm in diameter).
4. Bake at 170°C (340°F) for about 40 minutes. Check with a toothpick to see if the cake is done.
5. The next day, slice the sponge cake into three layers.
6. Place the bottom layer on a plate and soak it with sugar syrup.
7. Spread a generous amount of raspberry jam and whipped cream on top of the layer.
8. Place the second cake layer on top and repeat the previous steps.
9. From the third layer, cut off about 2 cm from the edges to create a dome shape. Spread jam and whipped cream on top and shape the cake into a dome.
10. Roll out the marzipan into a thin sheet and cover the cake with it. Trim any excess marzipan.
11. Decorate the elegant princess cake with marzipan flowers if desired.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 5 g
Carbohydrates: 45 g
Fat: 15 g
Sugars: 20 g

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