There are millions of blogs in the web. You probably didn’t miss me at all. HA, didn’t expect you to. But you’re stuck with me. Today, I bring you a Swedish Princess Cake, of which the minuscule version can be easily found in iKEA (you know, the restaurant, not the furniture section?).

I kinda like it. I purposely heavily reduced the sugar in the fillings to offset the sickeningly sweet marzipan. It tastes pretty good. But the smooth and soft marzipan was destroyed after I froze it in the freezer, before taking the photographs. It cracked, collapsed, melted, died, I don’t know.

I tried my best to make it look good. If it doesn’t (it doesn’t), I apologize.

#pissedatcracks –> is that how you do that Twitter thingy? Haha. (This is me making an effort to lighten up the mood) I also sifted powdered sugar over the top to make myself seem dumber than I already am.

Recipe notes:

Please exercise your (even if limited) intelligence to not freeze your marzipan after I told you what I did. 

Marzipan is adapted from Daily Delicious

Really soft yogurt chiffon cake is translated and adapted from 美食，中国 (Chinese, duh)

Pastry Cream is adapted from Oak & Bakes (Chinese)

Like I said, I’ve got other stuff prepared already. They will be up soon.

PS: Millions of apologies for this poor quality post. No excuses. I’m sick of explaining myself.