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Princess cake

Princess cake in mini format! Bake these deliciously sweet princess cakes filled with raspberry jam, vanilla cream and covered with marzipan and serve as a mini cake. Perfect whether you are celebrating name day, “the first bastard in mass” or just craving extra cute coffee.

Ingredients. about 12 pcs


3 egg

1 1/2 dl powdered sugar

2 dl flour

1 tsp baking powder


1 dl raspberry jam

2 dl vanilla cream

2 dl whipped cream

about 500 g marzipan (preferably green)


icing sugar

12 marzipan roses

Do this

Set the oven to 225 ° C.


Beat eggs and powdered sugar Puffle with an electric whisk. Mix wheat flour and baking powder and carefully turn them into the batter. Spread the batter on a baking sheet lined with parchment paper. Bake in the middle of the oven for about 5 minutes. Allow cooling completely.

Punch out about 12 pieces round about 5 cm in diameter and about 12 pieces about 4 cm in diameter (for about 12 pcs). Wide raspberry jam and vanilla cream on the larger rounds. Put on the smaller rounds.

Whip the cream. Spread on cream and shape into a mound.

Roll the marzipan thinly (approx. 1-2 mm). Punch out about 12 rounds of marzipan about 8-10 cm in diameter (for about 12). Cover the pastry with the lids and shape into fine edges. If necessary, cut off excess marzipan.


Top with icing sugar and possibly a little marzipan rose.

Carrot roll cake