There is something ineffably regal in the lovely dome shape and pale green color of a princess cake. originally made in the 1930s for the three princesses of sweden, miette’s version is strictly traditional—almost. we added a modern ingredient and a contemporary aesthetic: white chocolate fondant instead of marzipan (and a tint that is a bare whisper of green). inside, the sponge cake is soaked in eau de vie syrup, layered with homemade raspberry jam, pastry cream and a mound of lightly sweetened straus whipped cream.
