Mini Princess Cakes: A Swedish Classic in Bite-sized Delights

Princess cake is truly a Swedish classic used for celebrations of all types. Kanelbulle recipe:    • How to make Swedish cinnamon rolls - "Kane...   About half a million princess cakes are sold in Sweden every year. This recipe combines all the classic flavors of a princess cake, but in a smaller format. I wish it was me who came up with this idea but I got inspiration from mykitchenstories.se / Camilla Hamid who also has some really nice pictures so feel free to go go there and see how they do it. It takes some time to make these, but they are very good and are certainly appreciated by everyone who tries them. The name princess cake has been around since the end of the 19th century, but then referred to other recipes than what we today consider to be a princess cake. The first time a recipe was published in a cookbook was in 1948 and it was compiled by Jenny Åkerström. In that cookbook, the cake was called "green cake". Even though all the varieties I have eaten over the years have contained raspberry jam, it is not actually part of the original recipe. The original coating was not marzipan either, but almond paste. Jenny Åkerström was a food writer and home economics teacher who held a housewife school in Stockholm in the early 20th century. Some of her students were Princesses Margaretha, Märtha and Astrid. Jenny collected the recipes used in the training in the cookbook "Prinsessornas kokbok: husmanskost och helgsdagmat". Full recipe and instructions: ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ https://foodbydrygast.com/en/recipe/p... https://foodbydrygast.com/sv/recipe/p... (SWE version) Ingredients: ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Vanilla custard 44 g (2 pcs) Eggyolk 45 g (0.5 dl) Sugar 12 g (1.5 Tbsp) Corn Starch 0.5 g (1 pinch) Vanilla Powder 200 g (2 dl) Milk 3% fat 30 g Butter 80% fat Cupcakes 60 g Butter 80% fat 125 g (1.25 dl) Milk 3% fat 0.5 g (1 pinch) Vanilla Powder 7 g (1.5 tsp) Rapeseed oil 120 g (2 pcs) Egg 150 g (1.67 dl) Sugar 150 g (2.5 dl) All-purpose Flour 6 g (1.25 tsp) Baking Powder Other 100 g Raspberry jam 200 g Marzipan 1 g Food coloring, green 0.5 g Food coloring, red 10 g Corn Starch 300 g (3 dl) Double Cream 40% fat 40 g Chocolate Dark 5 g Icing Sugar