Prinsesstårta (Swedish princess cake)

Name: Prinsesstårta (Swedish princess cake)
Cook time: 200 min
Total time: 200 min
Yield: 10 servings
Cuisine: Scandinavian
Ingredients: 4 Large Eggs; 120g Granulated Sugar; 60g All-purpose Flour; 60g Potato Starch; 1 tsp Baking Powder; Some Salt; 400ml Whole Milk; 1 Vanilla Bean, split; 4 Egg Yolks, large; 90g Granulated Sugar; 30g Cornstarch; 25g Unsalted Butter; 2 sheets of Gelatin Sheets, soaked; 100ml Water; 50g Granulated Sugar; 150g Seedless Raspberry Jam; 600ml Heavy Cream, 36–40% fat, well chilled; 2 tbsp Powdered Sugar, optional (to lightly sweeten the cream); 400g Green Marzipan, to cover the dome; 25g Pink Marzipan, rose (for decoration); Some Green Marzipan, for leaf; Some Icing Sugar, for dusting and rolling out marzipan

Prinsesstårta is a classic Swedish layer cake featuring light sponge, creamy vanilla custard and clouds of whipped cream, all wrapped in a smooth, pale-green marzipan. A thin layer of tart raspberry jam cuts through the richness, while a pink marzipan rose on top adds a charming finishing touch. It's elegant, gently sweet, and perfect for celebrations or afternoon fika.

Prinsesstårta is a classic Swedish layer cake featuring light sponge, creamy vanilla custard and clouds of whipped cream, all wrap... Show more

Traditional Scandinavian Recipe

Health Grade

E · Indulgent

Time

3 hrs

Price

1,30 €

Calories

705 kcal

holiday/special occasion

scandinavian

gourmet

dessert

Method

Preheat the oven

Heat the oven to 350° F. Grease a 9-inch round cake pan and line the bottom with parchment, then leave the sides ungreased so the sponge can climb as it bakes.

Soak the gelatin

Put the gelatin sheets in a bowl of cold water and let them soften for 5 minutes. They should become fully limp and flexible.

Whisk sponge batter

In a large bowl, whisk the eggs and granulated sugar until the mixture is pale, thick, and falls from the whisk in a ribbon. In another bowl, whisk together the all-purpose flour, potato starch, baking powder, and salt. Fold the dry ingredients into the egg mixture just until no dry streaks remain, then pour the batter into the prepared pan.

Bake the sponge

Bake until the cake is lightly golden and springs back when touched, 30 minutes. Let it sit in the pan for 10 minutes, then turn it out and cool it completely on a rack, about 30 minutes more.

Cook pastry cream

Split the vanilla bean lengthwise and scrape the seeds into the whole milk; add the pod too. Warm the milk in a saucepan until it is steaming, then turn off the heat and let it sit for a few minutes to infuse. In a bowl, whisk the egg yolks with the remaining granulated sugar and cornstarch until smooth, then slowly whisk in the hot milk. Pour everything back into the saucepan and cook over medium heat, whisking constantly, until the cream is thick and glossy. Off the heat, squeeze the water from the softened gelatin sheets and whisk them in until dissolved, then whisk in the unsalted butter. Press plastic wrap directly onto the surface and chill until cold and set, 60 minutes.

Make the syrup

Combine the water and the remaining granulated sugar in a small saucepan and bring it just to a boil, stirring until the sugar dissolves. Simmer for 2 minutes, then take it off the heat and let it cool to room temperature.

Whip the cream

In a cold bowl, whip the chilled heavy cream until it holds soft peaks. If you want a lightly sweeter filling, sift in the powdered sugar and whip just until the cream holds medium peaks.

Split the sponge

Use a long serrated knife to trim the top of the cooled cake if needed, then slice it into 3 even layers. Work slowly and keep the knife level so the layers stay even.

Fill the cake

Set the bottom sponge layer on a serving plate and brush it generously with the syrup. Spread on a thin layer of seedless raspberry jam, then add a thin layer of whipped cream. Place the middle sponge layer on top, brush it with more syrup, and give the chilled pastry cream a quick whisk to loosen it before spreading it over the cake in an even layer. Add the top sponge layer, brush it with the remaining syrup, then mound the rest of the whipped cream over the top and sides to form a smooth dome. Chill the assembled cake for 30 minutes so the shape firms up.

Cover and decorate

Dust the counter and rolling pin lightly with icing sugar, then roll the green marzipan into a large circle big enough to drape over the whole cake. Lift it over the chilled dome, smooth it gently from the top down, and trim away the excess at the base. Roll the pink marzipan into a small rose, make a leaf from a little extra green marzipan, and press both onto the top. Finish with a light dusting of more icing sugar just before serving.