Prinsesstårta (Swedish Princess Cake)
In short: A tall sponge cake layered with raspberry jam, vanilla custard and a dome of whipped cream, wrapped in green marzipan and dusted with icing sugar. It takes about 2 h 10 min in total and makes 12 servings.
- Prep
- 1 h 30 min
- Cook
- 40 min
- Resting
- 4 h
- Total
- 2 h 10 min
- Servings
- 12
- Difficulty
- Challenging
- Calories
- 510 kcal
Prinsesstårta, or princess cake, is a Swedish celebration cake for birthdays, weddings and graduations. Three layers of light sponge are filled with raspberry jam and vanilla pastry cream, topped with a high dome of whipped cream and covered in pale green marzipan with a pink rose. It takes patience more than skill, and every part can be made a day ahead.
Instructions
- Heat the oven to 175°C (350°F). Line the bottom of a 20 cm (8 in) springform pan with baking paper and grease the sides.
- Beat the eggs and sugar for 6 to 8 minutes, until pale, thick and tripled in volume. Sift in the flour, potato starch and baking powder and fold gently until just combined.
- Scrape into the pan and bake for 30 to 35 minutes, until golden and springy. Cool for 10 minutes in the pan, then turn out onto a rack and cool completely. Slice into three even layers.
- For the pastry cream, whisk the yolks, sugar and cornstarch in a bowl. Heat the milk until steaming, pour it over the yolks while whisking, then pour everything back into the pan.
- Cook over medium heat, whisking constantly, for 2 to 3 minutes until thick and bubbling. Off the heat, stir in the vanilla and butter, press plastic wrap onto the surface and chill for at least 1 hour.
- Whip the cream with the powdered sugar to stiff peaks, stopping before it turns grainy.
- Set the bottom sponge layer on a plate and spread it with the jam and half the pastry cream. Add the middle layer, the rest of the pastry cream and a thin layer of whipped cream, then the top layer.
- Pile the remaining whipped cream on top and shape it into a high, smooth dome that slopes to the sides, using a palette knife. Chill for 1 hour.
- Knead the marzipan with a little green food coloring paste until the color is even. Roll it out on a surface dusted with powdered sugar into a 40 to 44 cm (16 to 17 in) circle about 2 mm thick.
- Drape the marzipan over the cake, smooth it gently from the top down with your hands and trim the excess at the base. Dust with powdered sugar and add a pink marzipan rose if you like.
- Chill for at least 2 hours before slicing with a thin, sharp knife dipped in hot water.
Tips
- Ready-made green marzipan sold for princess cakes saves time, but plain marzipan tinted with food coloring paste works well. Keep the marzipan covered while you work so it does not dry out.
- Make the sponge and pastry cream a day ahead. The cake is easiest to slice and decorate when every layer is cold.
Questions and answers
Why is princess cake green?
The pale green marzipan is the signature of the cake, and the color is simply tradition. Green with a pink rose is the classic Swedish look, although some bakeries make other colors.
Can I make prinsesstårta ahead?
Yes. Assemble it up to a day ahead and keep it refrigerated. Add the powdered sugar and the rose just before serving.
Can I use store-bought custard?
Yes. A thick vanilla custard or pastry cream from the shop saves time. Choose one that holds its shape, or the layers will slide.
How long does it take to make Prinsesstårta (Swedish Princess Cake)?
About 2 h 10 min in total: 1 h 30 min of preparation and 40 min of cooking.
How many calories are in Prinsesstårta (Swedish Princess Cake)?
About 510 kcal per serving, with 8 g of protein, 58 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 58 g |
| Fat | 27 g |
| Fiber | 2 g |
| Sugar | 45 g |
| Sodium | 110 mg |
Estimated values, calculated from the ingredients.
