How to Make Swedish Princess Cake (Prinsesstårta)

Swedish Princess Cake (Prinsesstårta) is a classic Scandinavian torte with layers of sponge cake, raspberry jam, vanilla custard, and whipped cream. It is traditionally dome-shaped and covered with a layer of sweet marzipan tinted green.
Use my recipe that uses all traditional ingredients to create your own at home! Print the recipe at this link:
www.sprinkleba...
EQUIPMENT
9 inch springform pan
INGREDIENTS
Sponge cake
4 large eggs
1 cup sugar
1/2 cup flour
1/2 cup cornstarch or potato flour
1 teaspoon baking powder
1/8 teaspoon salt
Vanilla custard filling
1 cup whole milk
4 egg yolks
2 tablespoons corn starch
1/4 cup granulated sugar
1 teaspoon vanilla extract
Stabilized whipped cream
1 envelope .25 oz. powdered unflavored gelatin
2 tablespoons cold water
2 cups heavy cream, whipped
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/3 cup raspberry jam
Assembly
Powdered sugar for dusting
1 lb. prepared marzipan
Leaf green food color
Ready made rose icing decorations I used Wilton
Baker’s rose food color
Clear extract any flavor
INSTRUCTIONS
Preheat the oven to 350°F. Grease and line a 9-inch round springform pan with parchment paper.
Make the sponge: Place the eggs and sugar in a mixing bowl and beat on high speed until pale and thickened. Properly whipped batter should be light and thick, and fall in a ribbon back into the bowl leaving trails of batter on the surface. Set a timer for 5 minutes; the mixture should triple in volume. In a separate bowl, whisk the flours (or cornstarch), baking powder and salt together. Carefully fold the dry mixture into the egg mixture until thoroughly combined. Pour the batter into the prepared pan and bake for about 27-30 minutes or until a toothpick tester comes out clean. Let the cake cool slightly in the pan for a few minutes then remove the springform collar. Peel away the parchment and let cool completely on a wire rack.
Optional: The baked genoise will be lightweight and the exterior dry and firm. When it's completely cool, wrap the cake in plastic wrap and store in the refrigerator overnight to soften the cake's exterior. This will make it easier to cut. The cake can be stored in the refrigerator for up to 5 days.
Make the custard filling: Stir together the milk, egg yolks, cornstarch, and sugar in a small saucepan. Cook over medium heat, whisking constantly, until the mixture thickens. The minute the mixture starts to thicken, remove it from the heat source and whisk vigorously. Stir in the vanilla. Transfer to a bowl and let cool slightly. Press plastic wrap over the surface of the custard and refrigerate until firm. The chilled custard should be thick and hold in the bowl of a spoon.
Make the stabilized whipped cream: Sprinkle the gelatin over the 2 tablespoons of water in a small bowl. Let stand until set. Place the heavy cream in the bowl of an electric mixer fitted with a whip attachment. Set mixer speed to medium and beat until soft peaks form. Gradually add in the powdered sugar and then mix in the vanilla. Heat gelatin in the microwave for 5-7 seconds, or until completely liquid. Gradually add liquid gelatin to whipped cream in a thin stream with the mixer running. After all of the gelatin is added, increase mixer speed to high and beat to stiff peaks. Remove 1/2 cup of the whipped cream and set aside.
Build the layers: Torte the cake into three layers using a serrated knife. The layers will be very thin so do this carefully.
Get the remaining instructions at this link: www.sprinkleba...