Traditional Swedish Princess Cake (Prinsesstårta)
The Swedish Princess Cake (Prinsesstårta) is an elegant and beloved dessert, featuring layers of light sponge cake, vanilla custard, raspberry jam, and fluffy whipped cream, all wrapped in a smooth sheet of marzipan. Traditionally covered in green marzipan and topped with a pink marzipan rose, this cake is a showstopper for special occasions.
Equipment
- 3 x 8-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
- Whisk
- Rolling Pin
- Pastry brush
- Serrated knife
- Cake turntable (optional)
Ingredients
- Sponge Cake:
- 4 large eggs
- 1 cup 200g granulated sugar
- 1 cup 120g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup 60ml whole milk
- 2 tablespoons 30g unsalted butter, melted
- 1 teaspoon vanilla extract
- Vanilla Custard Filling:
- 2 cups 480ml whole milk
- 1/2 cup 100g granulated sugar
- 4 large egg yolks
- 1/4 cup 30g cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons 30g unsalted butter
- Whipped Cream Filling:
- 2 cups 480ml heavy whipping cream
- 2 tablespoons 15g powdered sugar
- 1 teaspoon vanilla extract
- Other Layers & Coating:
- 1/2 cup 120g raspberry jam
- 14 oz 400g green marzipan
- 1 tablespoon cornstarch for rolling marzipan
- 1 small pink marzipan rose for garnish
- Powdered sugar for dusting
Instructions
- Step 1: Make the Sponge Cake
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line with parchment paper.
- In a large bowl, beat the eggs and sugar together on high speed for about 5 minutes, until thick and pale.
- Sift the flour, baking powder, and salt into the egg mixture. Gently fold in with a spatula.
- Heat the milk and butter together until the butter melts. Stir in vanilla extract.
- Gently fold the warm milk mixture into the batter until fully combined.
- Divide the batter evenly between the three pans and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before assembling.
- Step 2: Prepare the Custard
- In a saucepan, heat the milk over medium heat until warm but not boiling.
- In a separate bowl, whisk the sugar, egg yolks, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, whisking until thickened.
- Remove from heat, stir in vanilla extract and butter, and let cool completely.
- Step 3: Whip the Cream
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Step 4: Assemble the Cake
- Place one sponge cake layer on a serving plate. Spread a thin layer of raspberry jam over the top.
- Add half of the custard filling, then place the second sponge cake layer on top.
- Spread the remaining custard on the second layer, followed by a thick dome of whipped cream.
- Place the final sponge cake layer on top and gently press to secure.
- Cover the entire cake with the remaining whipped cream, shaping it into a dome.
- Step 5: Cover with Marzipan
- Lightly dust your surface with cornstarch and roll out the green marzipan into a 14-inch circle.
- Carefully lift the marzipan and drape it over the cake, smoothing it down the sides. Trim any excess.
- Dust with powdered sugar and place a pink marzipan rose on top.
- Step 6: Serve & Enjoy!
- Refrigerate for at least 1 hour before slicing.
- Serve chilled and enjoy this classic Swedish delicacy!
Notes
If you prefer a softer marzipan, knead it with a little powdered sugar before rolling.
The cake can be made one day in advance, but the marzipan should be added just before serving to prevent sweating.
Store leftovers in an airtight container in the fridge for up to 3 days.
The cake can be made one day in advance, but the marzipan should be added just before serving to prevent sweating.
Store leftovers in an airtight container in the fridge for up to 3 days.