Princess Cake Cookie With Vanilla Cream And Fresh Raspberries – Food Pharmacy

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Princess Cake Cookie With Vanilla Cream And Fresh Raspberries

Today we are sharing something fun out of the FP kitchen, we’ve combined two classic swedish sweets into one! Princess cake turned into a Biskvi (a classic buttercream cookie). Trust us it’s as wonderful as it sounds. We made them mini because we thought they were the perfect little sweet treat that way but of course you could make them a bit larger if you wish.

The bottom is the same as our chocolate buttermilk cookies, the filling is a soft vanilla cream made from cashews, dates and vanilla and the marzipan is an old favorite of our hoover treats (remember?). And of course, freshly smashed raspberries. Yum!

By the way, did you know that our recipe for chocolate buttermilk cookies is one of our most read recipes in the blog’s history? Now you know. So, when we rolled over a recipe on Pinterest this weekend for princess biskvi, we just couldn’t help ourselves. It was love at first sight. Clearly we had to make an FP twist!

We think these little cookies are perfect for the season right now because they feel summery, cute and most of us have a little extra time on our hands at home. But given the ingredient list is healthy, you can eat them anytime you want.


Mini Princess Cake Cookies

  • By : Food Pharmacy


Cookie Bottom

3/4 cup oatmeal

1 egg white

1 tsp vanilla extract

1 Tbsp honey

1 tsp baking powder


¾ cup of natural cashews

¾ cup water

1/2 tsp vanilla

5 dates

Green Marzipan 

2 ½ cups almond flour

4 Tbsp honey

2 Tbsp baby spinach


Preheat the oven to 150°C / 300°F. Combine all of the ingredients for the cookies.

Place cupcake molds on a baking sheet and spread the batter evenly among them. Bake in the center of the oven for 10 minutes. Remove and allow to cool.


Combine the ingredients for the vanilla cream and blend until smooth. Mash the raspberry with a fork in a separate bowl.


Place a generous click of vanilla cream on each cookie and leave a hole with space for the raspberries. Fill the holes with raspberry and spread out a dollop of the cream on top to cover the raspberry. Smooth the cream on the cookies with a spoon or knife. Place them in the refrigerator to chill while you prepare the marzipan.


Time for the marzipan! Add the honey and spinach together with half of the almond flour in a food processor and pulse. Add a little almond flour at a time and continue mixing until you get a smooth, green almond paste. If it’s too loose add some extra almond flour. Roll out the green almond paste between two parchment papers and cut out rounds that can cover the cookies.


Now gently cover each biscuit with marzipan and powder them with a little potato flour (it doesn’t add any flavor but it looks pretty). Serve directly or store in the refrigerator.



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