Swedish Princess Sticky Chocolate Cake
These Swedish Princess Sticky Chocolate Cake Muffins are a luxurious little tribute to the classic Swedish Prinsesstårta but in muffin form! Gooey chocolate muffins meet the fluffy and colorful elements of the princess cake with a layer of raspberry jam, a marzipan lid and a small marzipan rose on top. Perfect as festive little treats for parties, fika or when you want to make everyday life a little more special. The combination of white chocolate, raspberry, whipped cream and marzipan gives both flavor and elegance that reminds you of the classic Swedish cake but in a more playful and convenient format.
Details
- 90 min
- 16
- Cupcakes
Ingredients
- •100 g Butter
- •150 g White chocolate
- •2 st Eggs
- •90 g Sugar
- •0,5 tsk Vanilla powder
- •120 g Flour
- •80 g Raspberry jam
- •100 g Marzipan
Instructions
- Melt the butter and white chocolate over medium heat, then set it aside to cool slightly.
- Whisk the eggs, sugar, and vanilla powder until smooth.
- Sift the flour into the egg mixture and add the melted butter and chocolate mixture. Mix until the batter is smooth.
- Divide the batter into muffin liners and bake in the middle of the oven at 200 °C for about 10 minutes.
- Let the muffins cool in the refrigerator for about 1 hour.
- Prepare the marzipan lids by cutting out small round pieces that are about the same size as the muffin liners. This is optional but you can also make marzipan roses for decoration.
- Add a teaspoon of raspberry jam in the center of each sticky chocolate muffin. Pipe some whipped cream on top of the jam, then place a marzipan lid on top. Dust with powdered sugar and decorate with a marzipan rose.