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Low Carb Swedish Princess Cake (Prinsesstårta)

Ele
Healthier version of traditional Swedish layer cake covered by marzipan.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Course Dessert
Cuisine Swedish
Servings 16
Calories 288 kcal

Equipment

  • Parchment Paper
  • Round Cake Pan
  • Rolling Pin
  • Electric Hand Mixer
  • Food Processor

Ingredients
  

Vanilla Protein Cake

  • ¾ Cup Fine Almond Flour
  • ½ Cup Vanilla Protein powder (2 scoops)
  • ¼ Teaspoon Salt
  • 1 ½ Teaspoons Baking Powder
  • 4 Tablespoons Butter
  • 4 Tablespoons Sugar Replacement Lakanto Monkfruit Classic
  • 3 Eggs
  • ¾ Cup Greek Plain Yogurt Dannon Light & Fit
  • 1 Teaspoon Almond Extract

Whipped Cream

  • ¾ Cup Heavy Whipping Cream
  • 1 Tablespoon Sugar Replacement Lakanto Classic
  • 1 Teaspoon Vanilla
  • ⅛ Teaspoon Cream of Tartar

Pastry Cream

  • ¾ Cup Heavy Whipping Cream
  • 4 Egg Yolks
  • 2 Tablespoons Sugar Replacement
  • 1 Tablespoon Arrowroot Powder
  • ¼ Cup Vanilla Protein Powder
  • Orange Peel Optional

Marzipan

Other

Instructions
 

Almond Cake

  • Preheat the oven to 350F (325F if using a convection oven). Line an 8"x3" inch round cake pan with parchment paper.
  • Measure and sift all dry ingredients (almond flour, protein powder, baking powder and salt) in a bowl and set aside.
  • Melt the butter and whisk in the sweeteners. Mix until you obtain a creamy consistency.
  • Then continue to mix while adding one egg at a time until all eggs are incorporated.
  • Add the Greek yogurt and almond extract and continue to mix until you obtain a soft mixture without lumps.
  • Slowly start adding the dry ingredients that you set aside earlier and continue to mix until all ingredients are incorporated.
  • Pour the batter on the lined cake pan.
  • Bake for 20 to 25 minutes
  • Let it cool down. Cover with plastic wrap and place in the freezer until ready to use.

Whipped Cream

  • Add all the ingredients in a cold clean bowl. Whisk to obtain stiff peaks. Cover with plastic wrap and place in the fridge until ready to use.

Pastry Cream

  • Mix egg yolks with sweetener, salt, protein and arrowroot powder in a bowl until well incorporated.
  • Place the heavy whipping cream and orange peel in a small sauce pan. Bring to a simmer.
  • Add spoonful of the warmed heavy cream into the egg yolk mix while whisking. Repeat until it is all mixed.
  • Transfer the mix back to the sauce pan and continue to cook stirring continuously until it thickens and forms a custard.
  • Transfer to a bowl, cover with plastic wrap and place in the fridge to cool and set until ready to use.

Marzipan

  • Place all the ingredients in a food processor and pulse until it forms a ball.
  • Remove from the food processor and with clean hands knead the marzipan until it develops a smooth, pliable texture.
  • Set aside a tablespoon of marzipan, add pink food coloring and knead until obtaining desired color. Roll it into a ball and flatten it with your palms and then your fingers, making a nice delicate edge. Make about 5-6 petals. Take one petal and roll it between your fingers to create the center bud and add petals around the bud, overlapping at times. Once you have formed the rose, slice a bit off the base.
  • Set aside 2 teaspoons of marzipan, add green food coloring and knead until obtaining dark green color. Roll it into 2 balls and flatten it with your palms and then your fingers shaping it into a basic leaf shape, then draw veins on the leaf using a toothpick or a butterknife.
  • Add green food coloring to the rest of the marzipan and knead until obtaining light green color. Cover in plastic wrap and place in the fridge until ready to use.

Assembly

  • Remove the cake from the freezer and create 3 layers.
  • Add raspberry jam to the first layer of cake. Place the second layer of cake and add pastry cream. Cover with the third layer of cake.
  • Cover the cake with whipped cream, creating a dome on top of the cake.
  • Place the marzipan between 2 pieces of parchment paper and roll to create a circular shape, and until your Marzipan is approximately 0.5cm thick. Lift the marzipan up cover the cake. Use a side scraper or your hands and push the edge of the marzipan towards the cake to create a crease. Carefully cut along this creased mark and remove the surplus.
  • Decorate with the 2 marzipan leaves and rose on top.

Video

Notes

  • Adding 1 Tbsp of Psyllium Husk Powder will add fiber and give it a spongier texture.
  • If using a protein powder without flavor, add 1 Tsp of pure vanilla extract.
  • You can use real butter or other products lower in cholesterol or saturated fats. I have used Smart Balance with no changes in flavor or texture.
  • Egg substitutes such as Egg Beaters can be used instead of eggs (3Tbsp = 1 egg).

Nutrition

Serving: 1sliceCalories: 288kcalCarbohydrates: 10gProtein: 11gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 118mgSodium: 130mgPotassium: 45mgFiber: 4gSugar: 1gVitamin A: 525IUVitamin C: 1mgCalcium: 96mgIron: 1mg
Keyword dessert, low carb
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