Princess Cake Recipe

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Princess Cake
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  • 1 cup sugar
  • 1/2 tsp salt
  • 2 1/2 cups flour , sifted
  • 1/2 tsp baking powder
  • cream filling , recipe follows
  • whipped cream , recipe follows
  • simple syrup , recipe follows
  • marzipan dome, recipe follows
  • 2 cups milk
  • 2 eggs
  • 5 tbsp cornstarch
  • 1/2 cup sugar
  • pinch salt
  • 5 cups heavy cream
  • 10 tbsp sugar


  1. Whip the egg yolks until they are pale yellow and doubled in volume. In another bowl, whip the egg whites until frothy, gradually adding the sugar until the foam becomes stiff. Fold half of the whipped egg whites into the yolks. Fold in the remaining egg whites thoroughly, until uniform in color. In 4 batches, fold in the sifted flour and the baking powder then the butter.
  2. Immediately pour the batter into 2 (10-inch) greased cake pans and bake in a preheated 350 degree oven F for about 30 minutes or until a toothpick inserted in the middle comes out clean. Allow the cakes to cool on a rack. After they've cooled, run the tip of a knife around the edge of the cakes to loosen them from the pans and remove. Using a long serrated knife, slice both cakes into 1/2-inch thick disks. Only 3 will be needed, reserve the rest for future use.
  3. Place a 10-inch springform pan without a bottom on a 12-inch cakeboard. Place 1 layer of the sponge cake on the bottom, and generously brush with the syrup. Spread the jam evenly over the syrup and place a second layer of sponge cake on top of the jam. Brush with syrup and spread the prepared cream on this layer. Top with a third layer of sponge cake and again, brush with the syrup. Using your hands, press lightly on the cake to ensure cake is level. Refrigerate for 1 hour.
  4. Remove the springform mold from the cake and generously frost the sides with the reserved whipped cream. Pour the remaining whipped cream directly on the center of the top of the cake and using a spatula, make a mound, working from the center out. The height of the whipped cream should be approximately 1 1/2-inches in the center and about 1/2-inch on the edges.
  5. Dust a work surface again with confectioners' sugar and roll the light green marzipan to a 1/10-inch thick circle, using as much confectioners' sugar as necessary during rolling to prevent the marzipan from sticking to the work surface. When you're finished rolling, marzipan should be stretched enough to cover the entire cake and sides. Roll marzipan on rolling pin and gently lay it down on top of the cake, smoothing out the dome and lightly pressing on the bottom edges of the cake to form a perfect dome. Decorate with leftover marzipan, making a braided border on the edge of the cake or simply dust the entire cake with confectioners' sugar.
  6. Cream filling:
  7. Bring the milk and vanilla bean to a simmer in a medium saucepan. Remove from heat and let sit for 10 minutes to infuse. Remove vanilla bean. Whisk the eggs, cornstarch, sugar, and salt in a bowl until smooth. Add half of the milk into the bowl containing the eggs, whisking constantly, then return the mixture to the saucepan containing the remaining milk, whisking over moderate heat. Continue whisking until the mixture is thickened and begins to simmer. Allow cream filling to simmer, whisking for an additional 2 minutes. Transfer into another bowl, cover and allow to cool completely.
  8. Whipped cream:
  9. Whisk heavy cream with sugar until it is firm and holds its shape, being careful not to over whip. Fold one-fifth of the cream into the cooled pastry cream and refrigerate, covered, until chilled (approximately 1 hour). Reserve the remaining whipped cream in the refrigerator, covered.
  10. Simple syrup: 1 cup water 1 cup sugar
  11. Bring water and sugar to a boil in a medium saucepan, remove from heat and allow to cool.
  12. Marzipan dome: 1 1/2 pounds marzipan Green food coloring Confectioners' sugar for rolling
  13. Color a walnut size piece of marzipan with the green food coloring until the marzipan is deep green. Reserve. Using a sifter or a fine mesh strainer, dust a scrupulously clean work surface with confectioners' sugar. Tear off a pea-sized piece of green marzipan and knead it with the remaining marzipan until it is uniform in color. Add additional pieces from the green marzipan until it achieves a light green color (it should be the color of a Granny Smith apple). Discard the leftover deep green marzipan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 641 Kcal (2684 kJ)
Calories from fat 310.19 Kcal
% Daily Value*
Total Fat 34.47g 53%
Cholesterol 221.42mg 74%
Sodium 891.36mg 37%
Potassium 237.84mg 5%
Total Carbs 73.42g 24%
Sugars 29.13g 117%
Dietary Fiber 3.87g 15%
Protein 11.04g 22%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 2%
Iron 2.7mg 15%
Calcium 207.4mg 21%
Amount Per 100 g
Calories 279.29 Kcal (1169 kJ)
Calories from fat 135.15 Kcal
% Daily Value*
Total Fat 15.02g 53%
Cholesterol 96.47mg 74%
Sodium 388.37mg 37%
Potassium 103.63mg 5%
Total Carbs 31.99g 24%
Sugars 12.69g 117%
Dietary Fiber 1.68g 15%
Protein 4.81g 22%
Vitamin C 0.2mg 1%
Iron 1.2mg 15%
Calcium 90.4mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.9
  • 18

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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