Note: Before you start this recipe, swipe right and click the link in the Notes section to see the virtual step-by-step photos from beginning to end. This is highly recommended for the best results.
 

Raspberry Jam

• Place 250 grams of frozen raspberries, 2 tablespoons of freshly squeezed lemon juice, and 1 tablespoon of sugar into a medium saucepan. Place it over medium heat and stir until the berries have softened, about 5 to 7 minutes.
   
• Remove from heat, pour the mixture into a bowl, and use a fork to smash the berries so they are not all whole.
   
• Let it cool down, then place it in the fridge until you're ready to assemble your princess ice cream cake. Meanwhile, prepare your vanilla sponge cake layer.

Vanilla Sponge Cake
 

• Bakers Note: I bake the sponge cake in a small baking sheet and then cut it with a cake ring instead of baking it direct in a springform pan. While you can bake it in a springform, the layers will be too thick with this recipe. If you prefer baking it in a springform pan, I recommend halving the sponge cake recipe. I prefer cutting it out because it creates the perfect size for the ice cream cake, and the leftover pieces are a delicious treat.
   
• When preheating the oven for my cakes, always use the ‘top and bottom heat’ setting. Please avoid using the fan-forced option, unless otherwise specified.”
   
• Twenty minutes or longer before baking, Set your oven rack in the center of the oven, And preheat the oven to 170C°/ 338F°. Using an oven thermometer will ensure even baking results each time, as every oven is different. Always go with the reading on your oven thermometer rather than the temperature you set on your oven.
   
• Grease the bottom of  a  ( inch) with butter, line it with parchment paper, and then lightly grease the parchment paper on top. This ensures the cake will release easily after baking. If using an 23 cm (9-inch) springform ( and halving the sponge cake recipe) grease the bottom with butter, and line it with parchment paper. Do not grease the sides!
   
• Combine 50-gram all-purpose flour, 35-gram potato starch, and 1/2 teaspoon baking powder in a medium bowl. Sift and set aside for now.
   
• Bakers note; Wipe your mixer bowl with a paper towel dampened with a little lemon juice to eliminate any trace of grease so that the meringue whips up well.
   
• In a clean bowl of a stand mixer fitted with the whisk attachment, put 120 grams of egg whites and a pinch of cream of tartar; whip the meringue on medium speed until the meringue is white, glossy, and holds a soft peak before adding any sugar. This allows the meringue to keep its volume and not deflate when adding the sugar.
   
• Then add one tablespoon at a time 125 grams of superfine sugar, and continue mixing on medium-high speed for 3 minutes more to make a very shiny and thick meringue ( Use a timer!) 
   
• As soon as all of the sugar is incorporated and the meringue is thick, add the 80-gram egg yolks ( all at once) and whip on medium-high speed for 4 seconds and not a second longer.
   
• Sift half of the flour/potato starch mixture over the whipped meringue/yolk mixture and gently combine with a balloon whisk until well incorporated; repeat this step one more time. Scrape the side and the bottom of the mixer bowl with a silicone spatula to make sure all the flour is integrated. Set aside for now.
   
• In a small saucepan, warm 40-gram heavy cream and one teaspoon vanilla bean paste over medium heat until warm ( about 60 seconds, 50C°/122F° ), then quickly pour the warm cream around the edge of the bowl and gently combine with a spatula without deflating the batter too much.
   
• Pour the cake batter into the prepared pan, be sure to smooth the cake batter into the corners.
   
• Bake at 170°C/340°F until the top springs back when lightly pressed and is golden, about 12 minutes. Cool on a wire rack until 100% cool. 
   
• Baker's Note: To build this ice cream cake I use a silicone mold with a size of 24 cm -10 inch (actual inside size is 23 cm-9 inch). Note: There’s a slight gap between the cake and mold, allowing ice cream to cover the sides. You can also use a 23 cm (9-inch) springform instead to build the ice cream cake.
   
• If you have baked the cake in a springform pan using half the recipe, you can leave the cake in the springform to cool. Alternatively, you can remove the cake when it is cool and flip it over so the bottom is facing up. This helps the jam to penetrate the cake better.
   
• Use a 23 cm (9-inch) cake ring (or the bottom of your springform) to cut out a round circle of the sponge cake. Place the cooled cake bottum facing up in the springform or do as I do and use a silicone mold that is 24 cm (10 inches), so the 23 cm cake circle fits inside the mold with a slight gap. This gap allows the ice cream to cover the sides. If you are using a silicone mold that is shorter than needed for the ice cream, line the inside with an acetate sheet (or similar plastic sheet) to extend the height. This will ensure the ice cream fits properly.
   
• Spread the cooled raspberry jam over the cooled sponge cake. You don't have to use all of the jam but it is recommened, make sure to cover the entire sponge cake, similar to a Princess cake in Sweden.
   
• Cover the top with plastic wrap while you prepare the vanilla ice cream.

Vanilla Ice Cream
 

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the 250 grams of mascarpone, 1 teaspoon vanilla bean paste,  1/4 teaspoon (1 gram) of fine sea salt, and 500 grams cream until soft peaks have formed, being careful not to overwhip. You want it supple enough to fold without too much resistance. Set in the refrigerator to chill until needed.
   
• Warm 6 large eggs (in the shell) by placing them in a bowl of warm tap water for about 5 minutes before separating the egg whites from the yolks. This step ensures the eggs whip into a fluffy yellow cloud, providing volume.
   
• Place six large egg yolks (120 grams) in the bowl of a stand mixer fitted with the whisk attachment. Split the vanilla beans lengthwise, and scrape out the seeds with the tip of a sharp knife, adding them to the bowl with the egg yolks. If using vanilla bean paste instead, add 2 teaspoons of vanilla bean paste.
   
• Mix the egg yolks and vanilla bean seeds on medium-high speed for 7 minutes.
   
• In a 20 cm (8-inch) saucepan, combine 240 grams of white sugar, 50 grams of glucose syrup, and 60 grams of water. Bring to a simmer over medium-low heat, whisking until the sugar dissolves. Stop stirring and continue cooking until an instant-read thermometer registers 112°C/233°F; immediately remove from heat. Let the bubbles settle for a couple of seconds. If you don't have a thermometer, this step takes about 5 to 7 minutes. It is done when the entire surface is covered with large bubbles and the bottom of the saucepan is visible.
   
• Turn off the stand mixer and pour one-third of the sugar syrup mixture over the egg yolk mixture. Immediately without delay beat on high speed for 5 seconds. Repeat this process with the remaining sugar syrup mixture, adding one-third at a time, and beating for 5 seconds after each addition. Then continue whisking for an additional 10 minutes or until cool.
   
• Pull the mascarpone cream mixture out of the fridge, Add half of the whipped mascarpone mixture to the whipped egg yolk mixture, combining with a silicone spatula or whisk. Scrape the sides and bottom of the bowl to ensure thorough mixing. Then add the remaining whipped mascarpone cream and combine. The vanilla ice cream mixture may appear less thick now, which is normal.
   
• Baker's Note: Because this vanilla ice cream is made without an ice cream machine, this step is optional, but I highly recommend it. Pour the ready-made ice cream mixture into an airtight container, place an airtight lid on it, and then place it in the freezer. For the next hour remove the container from the freezer every 15 minutes and give it a good stir. This will break up any ice crystals that may form and ensure a smooth texture for your ice cream cake. After one hour, you can pour the ice cream onto your cake base.
   
• Pour the vanilla ice cream over the jam layer in the silicone mold or in your springform, filling it to the top. Give it a little shake to settle everything. Place in the freezer for one hour to firm the top just a little, while you prepare the marzipan layer.
   
• Bakers Note: You will need about 225 grams of marzipan for the top and the roses. You can use store-bought marzipan or follow the marzipan recipe in my app under the "No-Bake" category and add a small amount of green /pink food coloring. When rolling out the marzipan, sprinkle some powdered sugar underneath to prevent sticking and make it easier to roll. Roll it out into a circle, ensuring it’s not too thick. A slightly thicker layer is fine, but avoid making it overly thick.
   
• For the Marzipan Rose: You need a piece of cellophane or a small plastic bag. Start by making a small sausage-shaped piece of pink marzipan, approximately 4 inches (10 cm) long. Cover the marzipan with the cellophane and use your thumb to flatten it. Make one of the longer sides thinner than the other. Remove the plastic and roll the marzipan into a spiral shape, with the thin side up. This will form the center of the rose. Don’t roll it too tightly. Pinch or cut off any excess marzipan from the bottom of the rose. Set aside while you roll out the green marzipan.
   
• Roll out the green marzipan to a thin layer Use a 23 cm (9-inch) cake ring (or the bottom of your springform) to cut out a round circle of the marzipan, (I used 175 grams for the top) ensuring the marzipan is about the same size as the ice cream layer.
   
• Pull the ice cream cake out of the freezer; the top should still be soft but more firm than when you placed it in the freezer. Carefully lift the cut marzipan and place it on top of the ice cream. Press the marzipan down gently but firmly with your hands to ensure it adheres well to the ice cream.
   
• Place the decorative rose and leaves on top of the marzipan.
   
• Once the marzipan is applied to the top of the ice cream, Cover the top with plastci wrap and place it immediately in the freezer, ensuring that it sets quickly and doesn’t have time to interact with any moisture or sugar from the ice cream underneath ensuring it is well-covered to prevent it from absorbing any odors or moisture. Freeze for 6 hours.
   
• If properly covered, this Swedish prinsess ice cream cake can be stored in the freezer for up to 4 weeks.
   
• When ready to serve, remove the ice cream cake from the freezer. If you use a Springform Pan gently run a kitchen torch around the sides of the springform pan to slightly melt the edges of the ice cream for easy removal. Open the latch of the springform pan, and the ice cream cake should come out easily. For a Silicone Mold: Gently peel away the sides of the silicone mold from the ice cream cake. Carefully push the cake out of the mold onto a serving plate.
   
• Allow it to soften slightly before serving. Enjoy it is so delicious!
   
• Store any leftover princess cake ice cream in an airtight container in the freezer for up to two months.