Mini Swedish Princess Cakes

Ingredients (Makes 6 individual mini cakes, ≈4-inch)

Sponge Layers

• 3 large eggs (room temp)
• ½ cup granulated sugar
• ½ tsp vanilla extract
• ½ cup cake flour (or all-purpose + 2 tbsp cornstarch)
• Pinch salt

Fillings & Toppings

• ½ cup raspberry jam
• 2 cups pastry-style custard (homemade or store-bought)
• 1 cup whipped cream (sweetened, stabilized if desired)
• 14 oz green marzipan/elisen roll
• Powdered sugar (for dusting or smoothing)

Garnish Options

• Pink marzipan rosettes or leaves
• Fresh raspberries or edible gold dust
• Edible flowers

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Instructions

1. Bake mini sponge layers:
   Preheat oven to 350°F (180°C). Beat eggs, sugar, and vanilla until pale and thick (~6–8 min). Gently fold in flour & salt. Divide batter into greased 4-inch cake rounds (½” thick). Bake 8–10 min until lightly golden. Cool fully.

2. Assemble layers:
   Place sponge bottom-side-up, spread raspberry jam, custard, and a layer of whipped cream. Repeat for two layers (total 3).

3. Shape into domes:
   Pipe or sculpt whipped cream over stacked layers to form a gentle dome.

4. Cover with marzipan:
   Roll out marzipan thinly (¼″). Drape it over each dome and smooth gently with powdered sugar–dusted hands or a smoother. Trim excess.

5. Decorate:
   Add rosettes, berries, edible flowers, or gold dust on top.

6. Chill & serve:
   Chill ~1 hr before serving so flavors meld and marzipan firms.

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Tips & Variations

• Flavor twist: Use lemon curd or apricot jam in place of raspberry.
• Chocolate infusion: Add cocoa to the sponge for a moka-style layer.
• Mini log form: Rotate assembled cake and slice ends for visual flair—modern reinterpretation. 
• Vegan friendly: Replace eggs with vegan sponges, use coconut whipped cream + almond marzipan.

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Use as:

• Elegant dessert for celebrations or afternoon tea.

• Perfect shareable on Pinterest / TikTok with its visual magnetism.