Swedish Princess Cakes

Swedish Princess Cakes, or semlor, look similar to our princess cakes, but they wonderfully smell of cardamom and are filled with a divine marzipan filling…

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Dough

  • 75 g Butter, unsalted

  • 250 ml Milk, whole milk

  • 25 g Yeast, dry

  • 0.25 teaspoons Salt, table

  • 100 g Sugar, white

  • 0.5 teaspoons Spices, cardamom

  • 700 g Flour, Wheat, bread flour

  • 1 piece Egg, fresh

Filling

  • 200 g Nuts, almonds, roasted, unsalted

  • 1 dl Milk, whole milk

  • 2 dl Sweet cream

Posip

  • 50 g Powdered sugar

Premaz

  • 1 piece Egg, fresh

Steps

  1. Place a small pot on the stove and melt the butter. Add milk to the melted butter and heat it to 37°C. In a bowl, crumble the yeast. Add a little warm milk and mix until the yeast dissolves. Pour in the remaining milk and add salt, sugar, cardamom, egg, and almost all the flour. Knead the dough. Knead the dough until it becomes smooth and elastic and no longer sticks to your hands or the bowl. Shape the dough into a ball. Cover the bowl with a cloth and let the dough rise for 30 minutes.

  2. Quickly knead the risen dough and divide it into 10 parts, shaping them into balls. Grease a baking tray and arrange the dough balls on it. Let the dough rise on the tray for another 30 minutes.

  3. Preheat the oven to 215°C. Crack an egg into a bowl and beat it, then brush the risen dough with it. Place the baking tray in the preheated oven for 15 minutes. Let the baked princess cakes cool on a wire rack covered with a cloth.

  4. Once the princess cakes have cooled, cut off the tops. Use a fork to remove a little dough to make space for the filling. Prepare the filling: crumble the removed dough into a bowl and mix it with grated marzipan and milk. Fill the princess cakes with the filling. In a bowl, whip the sweet cream. Gradually add 1 tablespoon of powdered sugar and continue whipping until the cream becomes firm. Fill a piping bag with a star nozzle with the cream and pipe it onto the filled princess cakes.

  5. Cover the princess cakes with the cut-off tops and dust them with the remaining powdered sugar. Arrange them on a serving plate and serve.

Nutrition Information (Per 100g)

  • Calories: 412.41 kcal
  • Fat: 15.04 g
    • Saturated Fat: 3.92 g
  • Carbohydrates: 56.99 g
    • Sugars: 12.67 g
  • Protein: 11.2 g
  • Fiber: 3.27 g

Advice

For the princess cakes, use high-quality marzipan and fresh yeast. You can buy marzipan or make it yourself using a marzipan recipe.