Low Fat Princess Cake
Indulge in a royal treat without the guilt with this "Low Fat Princess Cake" — a lighter take on the classic Swedish dessert that combines elegance and flavor. Featuring airy layers of sponge cake made from whipped egg whites and a touch of sugar, this cake is filled with a silky low-fat pastry cream and a bright layer of raspberry jam for a burst of sweetness. A smooth dome of low-fat whipped topping is encased in a signature layer of green marzipan, creating the iconic look of a princess cake while keeping the calorie count in check. Perfectly balanced with a dusting of powdered sugar and adorned with fresh raspberries, this cake is a show-stopping dessert ideal for celebrations or special occasions. Plus, it’s crafted with thoughtful, low-fat alternatives, making it a delightful yet guilt-free indulgence your guests will adore.
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Ingredients
- 4 large Egg whites
- 150 grams Granulated sugar
- 100 grams All-purpose flour
- 1 teaspoon Baking powder
- 60 ml Water
- 250 ml Low-fat milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 1 teaspoon Powdered gelatin
- 2 tablespoons Water (for gelatin)
- 250 grams Low-fat whipped topping
- 100 grams Raspberry jam
- 400 grams Green marzipan
- 20 grams Powdered sugar
- 12 pieces Fresh raspberries
Directions
Step 1
Preheat your oven to 175°C (347°F) and prepare a 24 cm springform pan by lining the bottom with parchment paper.
Step 2
In a clean, dry bowl, beat the egg whites until they form soft peaks. Gradually add 100 grams of the granulated sugar and continue to beat until stiff peaks form.
Step 3
In a separate bowl, sift together the flour and baking powder. Gently fold this mixture into the egg whites, ensuring not to deflate them.
Step 4
Add the water gradually while mixing until you achieve a smooth batter.
Step 5
Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Step 6
While the cake is baking, make the pastry cream. In a saucepan, combine the low-fat milk and the remaining sugar (50 grams). Stir in the vanilla extract and heat over medium heat until just boiling.
Step 7
In a small bowl, dissolve the cornstarch in a bit of cold water and add it to the hot milk mixture, stirring continuously until it thickens.
Step 8
Bloom the gelatin in 2 tablespoons of water, then add to the hot milk mixture. Stir until completely dissolved.
Step 9
Pour the pastry cream into a bowl, cover with plastic wrap to prevent a skin and let it cool to room temperature.
Step 10
Once cooled, gently fold in half of the low-fat whipped topping into the pastry cream and refrigerate until set.
Step 11
Once the cake is cool, carefully slice it horizontally into three layers.
Step 12
Spread the raspberry jam on the bottom layer of the cake. Place the second layer on top and spread the cooled pastry cream evenly over it.
Step 13
Cover with the final cake layer and apply the remaining low-fat whipped topping evenly over the top and sides, creating a domed shape on top.
Step 14
Roll out the green marzipan on a sugared surface to a thickness of about 3 mm, ensuring it's large enough to cover the entire cake.
Step 15
Carefully drape the marzipan over the cake, smoothing it over gently with your hands and trimming away any excess at the bottom.
Step 16
Dust the top with powdered sugar and decorate with fresh raspberries. Serve chilled.
Nutrition Facts
| Serving size | (1568.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3781.3 |
| Total Fat 107.3g | 0% |
| Saturated Fat 21.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 20mg | 0% |
| Sodium 939.1mg | 0% |
| Total Carbohydrate 620.5g | 0% |
| Dietary Fiber 18.0g | 0% |
| Total Sugars 455.6g | |
| Protein 60.1g | 0% |
| Vitamin D 105IU | 0% |
| Calcium 552.2mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 1205.3mg | 0% |
Source of Calories