Can I make Mini Dutch Princess Cake ahead of time?

Yes! You can prepare the sponge and custard a day ahead, and even freeze unassembled cakes. Just add marzipan the day you serve for best appearance.

Can I use store-bought custard?

You can, but homemade vanilla custard adds a richer texture and flavor. If using store-bought, go for a thick, high-quality version.

How do I color the marzipan naturally?

For vibrant, all-natural colors, try using beet juice for a beautiful pink, matcha powder for a fresh green, or a pinch of turmeric for a soft yellow. You can find more tips in my detailed natural food coloring guide .

Are Mini Dutch Princess Cakes freezer-friendly?

Yes! Freeze sponge and custard separately or wrap fully assembled (without marzipan) and store for up to 2 weeks. Add marzipan after thawing.

Mini Dutch Princess Cake – Stunning 5-Step Recipe with Easy Tips

Name: Mini Dutch Princess Cake
Prep time: 25 min
Cook time: 12 min
Total time: 45 min
Yield: 6 mini cakes
Cuisine: Dutch-European
Ingredients: 3 large eggs; ½ cup granulated sugar; ¼ cup almond flour; ½ cup all-purpose flour; 1 tsp vanilla extract; 2 tbsp melted butter; 1 ½ cups whole milk; ¼ cup sugar (for custard); 3 egg yolks; 2 tbsp cornstarch; 1 tsp vanilla bean paste or extract; ½ cup raspberry jam; 7 oz marzipan; Powdered sugar for dusting

Description

Mini Dutch Princess Cakes are elegant individual desserts with almond sponge, vanilla custard, raspberry jam, and marzipan domes. Perfect for parties, holidays, or a special treat.

Ingredients

3 large eggs

½ cup granulated sugar

¼ cup almond flour

½ cup all-purpose flour

1 tsp vanilla extract

2 tbsp melted butter

1 ½ cups milk

¼ cup sugar (for custard)

3 egg yolks

2 tbsp cornstarch

1 tsp vanilla bean paste

½ cup raspberry jam

7 oz marzipan

Powdered sugar for dusting

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Instructions

1. Preheat oven to 350°F. Beat eggs and sugar until pale. Fold in flours, vanilla, and butter.

2. Spread into sheet pan and bake 10–12 mins. Cool.

3. Make custard: heat milk, whisk yolks, sugar, cornstarch. Combine and thicken. Chill.

4. Cut sponge circles, layer with jam and custard, top with sponge.

5. Roll out marzipan, cover cakes, and decorate.

Notes

Make sponge and custard a day ahead.

Freeze unassembled cakes up to 1 month.

Tint marzipan with natural colors.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: Dutch-European