Low Sodium Princess Cake

Delight in the elegance of a *Low Sodium Princess Cake*, a light and airy Scandinavian-inspired dessert made both heart-healthy and luxurious. This showstopping layered cake features a soft sponge made with low-sodium baking powder, a rich yet light pastry cream folded with fresh whipped cream, and a sweet raspberry center for a burst of fruity flavor. Finished with a dome of fluffy whipped cream and a smooth layer of delicate green marzipan, this cake is a masterpiece that balances beauty and health. Perfect for celebrations or any special occasion, it offers a refined, low-sodium twist on the classic Swedish Prinsesstårta, allowing everyone to savor its decadent charm guilt-free.

Nutriscore Rating: 52/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 8

Ingredients

• 100 grams All-purpose flour
• 25 grams Cornstarch
• 5 grams Baking powder (low sodium)
• 90 grams Granulated sugar
• 3 Large eggs
• 1 tsp Vanilla extract
• 50 grams Unsalted butter (melted)
• 240 ml Whole milk
• 30 grams Cornstarch (for pastry cream)
• 4 Egg yolks
• 150 grams Powdered sugar
• 250 ml Heavy cream
• 150 grams Fresh raspberries
• 100 grams Raspberry jam (low sodium)
• 300 grams Marzipan (sugar-based, colored green)

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.

Step 2

In a bowl, sift together the flour, 25 grams of cornstarch, and baking powder.

Step 3

In a separate large bowl, beat 90 grams of sugar and eggs with an electric mixer on high speed until pale and tripled in volume, about 5-8 minutes.

Step 4

Gently fold in the vanilla extract and melted butter into the egg mixture.

Step 5

Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.

Step 6

Divide the batter evenly between the prepared pans and smooth the tops.

Step 7

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

While the cakes cool, prepare the pastry cream. In a saucepan, whisk together the remaining 30 grams of cornstarch and 50 grams of powdered sugar.

Step 9

Add 240 ml of milk and egg yolks to the saucepan and whisk until smooth.

Step 10

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to boil. Remove from heat and let it cool.

Step 11

Whip the heavy cream with 100 grams of powdered sugar until stiff peaks form. Fold half into the cooled pastry cream to lighten it.

Step 12

Once the cakes are completely cool, spread the raspberry jam over one layer. Top with a thin layer of fresh raspberries.

Step 13

Spread half of the pastry cream over the raspberries, smoothing it out evenly.

Step 14

Place the second cake layer on top and cover with the remaining pastry cream.

Step 15

Dome the whipped cream over the entire cake, forming a gentle mound.

Step 16

Roll out the green marzipan to a large circle, about 1/8-inch thick, and gently drape it over the cake.

Step 17

Trim any excess marzipan at the base. Dust the cake lightly with powdered sugar before serving.

Nutrition Facts

Serving size	(1719.7g)

Amount per serving	% Daily Value*
Calories	4963.8

Total Fat 226.8g	0%
Saturated Fat 97.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1684.9mg	0%
Sodium 518.2mg	0%
Total Carbohydrate 646.9g	0%
Dietary Fiber 23.7g	0%
Total Sugars 471.4g
Protein 67.5g	0%

Vitamin D 302.1IU	0%
Calcium 719.6mg	0%
Iron 14.3mg	0%
Potassium 1409.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 5.5%

Carbs: 52.8%