Gluten-Free Princess Cake
Indulge in the elegance of a classic Swedish treat made accessible to all with this Gluten-Free Princess Cake recipe. Perfectly airy sponge layers, crafted with a blend of gluten-free flour, potato starch, and a hint of xanthan gum, set the stage for a luxurious combination of creamy vanilla pastry filling, whipped cream, and a vibrant raspberry jam center. The crown jewel of this dessert is its signature marzipan dome, tinted a regal green and shaped into a smooth, polished finish. Whether you're adhering to a gluten-free diet or simply seeking a show-stopping centerpiece for your next celebration, this recipe delivers on decadence, flavor, and style. With an approachable prep time of just 45 minutes and step-by-step guidance, you'll create a bakery-worthy dessert that’s as impressive as it is utterly delicious! Perfect for birthdays, weddings, or any gathering where sophistication meets sweet indulgence.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 150 grams Gluten-free all-purpose flour
- 50 grams Potato starch
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 250 milliliters Milk
- 25 grams Cornstarch
- 500 milliliters Whipping cream
- 50 grams Powdered sugar
- 400 grams Marzipan
- 100 grams Raspberry jam
- 4 drops Green food coloring
Directions
Step 1
Preheat your oven to 175°C (347°F). Grease and line two 20 cm (8-inch) round cake tins with parchment paper.
Step 2
In a bowl, mix the gluten-free all-purpose flour, potato starch, xanthan gum, baking powder, and salt.
Step 3
Separate the egg yolks and whites. In a large mixing bowl, whisk the egg yolks with 100 grams (2/3 cup) of the sugar and vanilla extract until pale and fluffy.
Step 4
In another bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar, beating until glossy and stiff peaks form.
Step 5
Fold the flour mixture into the egg yolk mixture. Gently fold in the egg whites, a little at a time, until fully incorporated.
Step 6
Divide the batter equally between the prepared cake tins and smooth the tops. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Let cool completely on a wire rack.
Step 7
For the pastry cream, heat the milk in a saucepan until just about to boil. In a separate bowl, whisk the egg yolks, sugar, and cornstarch. Gradually add the hot milk, whisking constantly.
Step 8
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Pour into a bowl, cover with plastic wrap, and let cool completely.
Step 9
Whip 400 ml of the cream to stiff peaks. Fold a third of the whipped cream into the cooled pastry cream until smooth.
Step 10
Roll out the marzipan with a rolling pin to a thin circle large enough to cover the entire cake. Tint the marzipan with green food coloring if desired.
Step 11
To assemble, place one cake layer on a serving plate. Spread with raspberry jam, then half of the pastry cream mixture.
Step 12
Place the second cake layer on top and spread the remaining pastry cream over the top in a mound shape. Cover with the remaining whipped cream, creating a rounded dome.
Step 13
Drape the marzipan over the cake, smoothing out any wrinkles. Trim the edges neatly.
Step 14
Finish with a dusting of powdered sugar, and optionally top with a small marzipan rose.
Nutrition Facts
| Serving size | 1895.8 grams (1895.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4667 |
| Total Fat 233.20g | 299% |
| Saturated Fat 113.80g | 569% |
| Polyunsaturated Fat 0.20g | |
| Cholesterol 1267mg | 422% |
| Sodium 1682mg | 73% |
| Total Carbohydrate 545.80g | 198% |
| Dietary Fiber 14.00g | 50% |
| Total Sugars 327.20g | |
| Protein 53.60g | 107% |
| Vitamin D 277IU | 1387% |
| Calcium 616mg | 47% |
| Iron 9mg | 48% |
| Potassium 1259mg | 27% |
Source of Calories