By popular demand, we are now posting the princess cake recipe from Bronte’s book Fika & Hygge – with a few added hints and tips for making the perfect cake. It’s not the easiest cake in the world to make, let’s be honest. But you can do it! You just need some patience and a bit of guidance… And soon you’ll have the perfect Fika cake for your afternoon tea party – and what a beautiful centre piece it is on the table.
The cake stems from the royal household in Sweden. Back in the 1940’s when the 3 princesses were young, the Home Economist was teaching them how to cook and bake. This cake was called Green Cake and was published in the book (The 3 Princesses’ cookbook) as The Green Cake but eventually it earned the name Princess Cake as popularity grew – for obvious reasons.
There are a few secrets to making a good Princess cake – the first is to get the ratio right of base, cream and pastry cream and marzipan. Too much of either and it is just a bit sickly. The second thing is perfecting the marzipan – it is tricky. It may take a few attempts to be able to pull the marzipan around soft whipped cream without making a mess of it – here, patience, cold clean fingers and perseverance is key. We’ve added some cheat’s steps along the way if you want to make things easier for yourself. In fact, lots of people use a few cheat steps along the way - and we think this is perfectly fine. If you use all the cheat’s steps, you can actually whip up a princess cake in 15 minutes from start to finish – and one that still tastes good and will look great.
The original recipe can be found in the book Fika & Hygge, by Bronte Aurell, published by Ryland Peters and Small, photography by Peter Cassidy.