Posts Tagged ‘birthday cake’

♩♫♩♩”Ja må de leva, ja må de leva, ja må de leva uti hundrade år……”♩♫♩♩

There are lot’s of birthdays to celebrate right now. My husband is turning….well he is having a birthday. And another very important one is that my blog is turning 1 year!! I can’t believe it already has been a year since I started blogging. It has been so much fun. I really enjoy sharing my favorite recipes with all of you and also come up with some new ones. Your feedback is great. And the support I have gotten… Thank you so much. It is so exciting every time one more person is “following” me and my blog. It is so inspirational and it really keeps me going. I just love it.

Since we are having all these important birthdays, let’s just enjoy them with the best birthday cake there is. Princess cake.

Princess cake is my absolute favorite cake. It is probably one of the most common cakes at home (if you don’t count the regular strawberry cake of course). It is served for any occasion or holiday. Luckily it is also my husbands favorite. It is a light (not light as in low calorie…sorry. Light as in fluffy and airy.) The only hard part is to roll out the marzipan “lid” very thinly. You can buy already made marzipan in many specialized grocery stores (you just add some food coloring). If you can’t find that, just do your own. When I was younger there really was just one version. A pink cake with a pink rose on top. Now you have them in pink, green and white… Perhaps even more colors. The filling can vary slightly but it ( in my opinion) should have a raspberry jam on the bottom layer, vanilla creme on the second layer and whipped cream for the top layer under the marzipan “lid”. Ok, enough of this teasing…. I better just cut to the chase and give you the recipe.

Here is the world-famous Princess cake.

Happy birthday Älskling and happy birthday to my blog. “And many more….”



Princess cake.

Serves 10-12.

The cake;

4 eggs

1 c. granulated sugar.

1/2 c. flour.

1/2 c. potato flour (potato starch).

2 tsp. baking powder.

(If you rather use your favorite sponge cake recipe that is ok to use for this cake.)

Marzipan “lid”:

About 4 oz. of marzipan.

Food coloring of your choice.

Powdered sugar.


1 cup vanilla cream or vanilla pudding.

1/2 – 1 c. raspberry jam.

1 1/2 c. whipped cream.


Butter a spring cake-pan (10-12″) and add a little flour that you shake around in the pan, making sure all of the pan is well buttered and covered in flour. This is instead of breading with bread crumbs.

Whip sugar and butter until light and fluffy. Mix all the dry ingredients together. Add the dry ingredients with sugar & butter. Pour the batter into the cake pan. Bake in a 350F (175C) degree oven for about 40 minutes. Place the cake in the lower parts of the oven. When done take the cake out of the pan and let cool completely.

Mix the marzipan and food coloring. Roll it out until very thin (and as perfectly round as you can). Roll it out on a piece of wax-paper so that it doesn’t stick as easily.

Cut the cake into three layers with the top layer being the thinnest one. Add the raspberry jam onto the first layer. Make sure the jam reaches all the way out to the very edge (this applies to all different fillings and layers).

Place the second layer on top of the first. Add the vanilla cream/pudding. Make it a little thick so it is well saturated into the cake. Add the third layer. Whip the heavy cream. Spread on the cream. Make sure it is a nice and thick layer.

Add the thinly rolled out marzipan “lid”. Make sure it is well centered.

Straighten out any fold at the very bottom of the lid. It is ok to have a few folds. It makes it look home-made. Cut off any unevenness from the bottom of the marzipan.

If you would like to, make a little flower out of any left over marzipan. Roll out a little piece and place a rose-leaf onto it, pressing it down to make an imprint. Cut around with a small knife (sprinkle with some cake glitter or light food safe coloring/powder- Note that it is optional).

Sprinkle over some powdered sugar all over the cake “free hand”with a sieve or use a stencil for a pretty pattern.




Press some rose leaves or any other kind of leaf into some marzipan. Cut around the leaf.

Press some rose leaves or any other kind of leaf into some marzipan. Cut around the leaf.


Marzipan flowers and leaves are easy to make.

Roll little balls/marbles of the marzipan. Press them flat with your fingers. Shape into leaves. Put them together into a flower shape. Cut off the bottom part that becomes a little “clumpy” when you add all the leaves together.

For the leaves I have just flattened out some of the marzipan and then pressed down some rose leaves to create an imprint. Cut around the leaf and take off access marzipan.



As a final touch you can brush them slightly with some cake glitter or coloring. Usually these flowers are colored by food coloring, but I think they are really pretty in their “natural” color.



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Happy Fathers day!!!!

In the US and many other places Father’s day is celebrated today.

I know some fathers that has a few complaints about this day. “People don’t care about us fathers. Shouldn’t it be just as important as Mother’s day? All the mothers in the world get a whole day of fun-filled parties while we get (in best cases) a card, a tie and pat on the back.”

Bohoo, I must say…. Poooor all you fathers. But I do agree, Mother’s day is more of a celebration. Father’s day doesn’t get the same attention.

So, I would like to make this day a real celebration with my favorite cake, the “famous” Swedish Strawberry Cake!! And why not throw in some flowers on top of that??

I was trying to remember if we ever celebrated this day at home. I am a little ashamed to tell you, I can’t even remember!! So I guess the answer is NO. No celebration really. Perhaps just a “Happy father’s day, dad!” was all my dad got. I hope this post will make up for it. At least a little bit.


Swedish Strawberry Cake.

(Note that you could just as well use a regular sponge cake or angel cake for this Strawberry cake.)

4 eggs.

3/4 c. of sugar.

1/3 c. flour.

1/3 c. potato flour. (Can be bought in better assorted grocery stores.)

1 1/2 tsp. baking powder.


3/4 c. whipped heavy cream.

Berries or fruits. Any kind and any combination. I usually use one or two mashed ripe bananas mixed with strawberries, blueberries or raspberries. You could also use canned mandarins mixed with seedless grapes. If you don’t have more berries that what you are going to top the cake with,  just use any kind of jam mixed with the whipped cream.

For decoration;

1 c. whipped heavy cream.

Strawberries or another berry that would look on top of the cake.

Shredded dark chocolate (optional.)

Kiwi fruits, sliced (optional.)


Butter and flour a baking pan. Aprx. 10″ in diameter.

Whip the eggs and sugar together until very light. Mix flour, potato flour and baking powder together and mix into the egg & sugar mixture.

Pour the batter into the buttered and floured pan.

Bake in an 350 degree oven for about 40 minutes.Place the pan in the lower or center part of the oven. Please make sure to check after 30 minutes. Some ovens bake faster than others.

When ready, take it out from the pan and let cool.

Cut into three layers. If you have a hard time doing this it is ok to do only two layers, but three would be the best. 

Whip the heavy cream. Set aside about half of it for the decorating.

Put one layer of heavy cream on 2 of the layers. Top with mashed bananas and/or berries. Add the cake layers on top of each other. Add the “lid” top layer of the cake. Cover with the rest of the whipped heavy cream. Be sure to cover sides as well. Just place the berries or whatever it is you are decorating the cake with on top and all around sides if desired.

This cake is great to make a few hours ahead of time. This makes the inside a little bit more juicy.

I would say, this cake is the most common cake at home.

We serve it for any occasion.

I hope you will enjoy it.



I have many strawberry & wild strawberry plants in my garden. It is a “must” to at least have a few plants. I grew up with this and could not even imagine there not being any strawberries to pick.

My dad and I call each other and talk about our strawberries. My dad actually called yesterday and told me he just picked the first ones for the year. Yum.


Happy Father’s day!!!!

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