Prinsesstårta (Swedish Princess Cake) Recipe

Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

In a mixing bowl, beat the eggs and sugar together until pale and fluffy.

In a separate bowl, whisk together the flour and baking powder. Gradually fold the dry ingredients into the egg mixture until well combined.

Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool completely on a wire rack. Once cooled, carefully remove it from the pan.

Using a sharp knife, slice the cake horizontally into two even layers.

Spread raspberry jam over the bottom layer of the cake.

In a mixing bowl, whip the heavy cream, vanilla extract, and powdered sugar until stiff peaks form. Spread half of the whipped cream over the raspberry jam.

Place the second layer of cake on top of the whipped cream.

Spread the remaining whipped cream on top of the second cake layer.

Roll out the marzipan on a surface dusted with powdered sugar to about 1/8-inch thickness.

Using a round cake pan or a plate as a guide, cut out a circle of marzipan that is slightly larger than the cake.

Place the marzipan circle on top of the cake, gently pressing it down to adhere.

Tint a small portion of marzipan with green food coloring and shape it into a rose shape. Decorate the cake with the marzipan rose and any other desired decorations.

Dust the cake with powdered sugar before serving.