I never heard of Swedish Princess Birthday cake till I was on a trip to California when it was served at a friend's birthday party. Upon sampling it, I decided I must attempt to duplicate this unique and scrumptious confection. My version of this cake consists of 3 layers of sponge cake that are sprinkled with rum sugar syrup, filled with pudding and thinly sliced fresh strawberries between each layer. The cake is then frosted with slightly sweetened whipped cream flavored with vanilla, and stablilized with 2 tsp. of gelatin per 2 cups of whipping cream. I thought is was a good idea to stabilize the whip cream because the top of the cake is mounded in the shape of the dome and I wanted it to maintain its shape under the marzipan covering,the peice de resistance. Yes,the entire cake is encased in a pale green tinted marzipan coating (you could tint any color of your choosing, of course). I purchased 3 tubes of ready made marzipan which was more than adequate to roll out into a 17 inch circle plus enough left over to decorate. Be sure to dust your rolling surface and rolling pin with powdered sugar to avoid sticking. The cake does require planning as there are a few steps involved but well worth the time and effort. I did take some shortcuts by using cooked vanilla pudding mix for the custard layers. I substituted half and half for the milk and decreased it to 2 cups for the 5.1 oz box of pudding, then added rum to flavor and loosen pudding to right consistency for spreading. The sponge cake layers were made from scratch using 1 oz. flour, 1 oz. sugar per 1 egg and recipe for genoise cake. I used 4 eggs for two 9 inch rounds. I also made the rum sugar syrup using 1/2 cup water, 1/2 cup sugar,a little of lemon and orange zest and about 6 tablespoons rum. Bring water and sugar to boil first, then add rum. The cake was assembled one day and allowed to set up in the refrigerater overnight. I applied the marzipan fondant the following day. I was dreading, I mean "dreading" that part but it went better than I could ever imagine. I worked with fondant before which was a nightmare for me, the marzipan was much easier to handle. It was a very pleasant surprise, to say the least. I wanted to do something special for my daughter's birthday which is Leap Day . I surprised her with this cake. I was so pleased with the results that I will not be intimidated to make again. I really do love this cake, how can one go wrong with rum custard (pudding), whip cream, strawberries, and marzipan for ingredients! Trust me, I'm not going to wait 4 years to make this awesome cake again.
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