How to Make a Classic Swedish Prinsesstårta (Princess Cake)

How to Make a Classic Swedish Prinsesstårta (Princess Cake)

Prinsesstårta, or Princess Cake, is a beloved Swedish dessert that has a soft and light flavor profile, making it a favorite among many. With its airy sponge cake, rich custard filling, and a layer of marzipan, it’s the perfect treat for any occasion. The cake’s signature green marzipan covering and pink rose decoration make it both delicious and visually stunning. Here’s a step-by-step guide to making a classic Swedish Prinsesstårta.

Ingredients

For the Sponge Cake:

• 6 large eggs
• 1 cup (200g) sugar
• 1 teaspoon vanilla extract
• 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt

For the Custard Filling:

• 1 ½ cups (350 ml) whole milk
• 4 large egg yolks
• ½ cup (100g) sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Whipped Cream:

• 1 ½ cups (360 ml) heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Marzipan Covering:

• 2 cups (200g) marzipan
• 2-3 tablespoons powdered sugar (for rolling out the marzipan)
• Green food coloring (optional)

For Decoration:

• A small pink marzipan rose (optional)

Instructions

1. Make the Sponge Cake:

The sponge cake is the foundation of the Prinsesstårta and needs to be light, airy, and moist.

• Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
• In a large bowl, whisk the eggs and sugar together until thick, pale, and fluffy. This will take about 5-7 minutes using an electric mixer.
• Add the vanilla extract and mix in gently.
• In a separate bowl, sift together the flour, baking powder, and salt.
• Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
• Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes, or until the cake is lightly golden on top and a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

2. Prepare the Custard Filling:

While the sponge cake is cooling, you can prepare the custard filling.

• In a medium saucepan, heat the milk over medium heat until it’s almost boiling.
• In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth and creamy.
• Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
• Pour the mixture back into the saucepan and cook over low heat, stirring continuously, until it thickens into a custard-like consistency (this should take about 5-7 minutes).
• Remove the custard from the heat, stir in the vanilla extract and butter until smooth.
• Let the custard cool to room temperature, then refrigerate until ready to use.

3. Whip the Cream:

The whipped cream adds a lovely lightness to the cake.

• In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
• Be careful not to overwhip, as you want the cream to be smooth and spreadable.

4. Assemble the Cake:

Once all the components are ready, it’s time to assemble the Prinsesstårta.

• Slice the cooled sponge cake in half horizontally, creating two even layers.
• Place one layer of the sponge cake on a serving platter. Spread a layer of custard over the cake, followed by a layer of whipped cream.
• Place the second layer of cake on top, pressing it gently into the custard and cream filling.

5. Cover the Cake with Marzipan:

The marzipan gives the Prinsesstårta its distinct look and adds a sweet, nutty flavor.

• Lightly dust your work surface with powdered sugar. Roll out the marzipan to about ¼-inch thickness, ensuring it’s large enough to cover the entire cake.
• If you want a green marzipan covering, knead in a few drops of green food coloring until you achieve the desired shade.
• Carefully drape the rolled marzipan over the assembled cake. Smooth the sides with your hands and trim any excess marzipan at the base.
• Pinch the edges of the marzipan to create a pleated look along the sides of the cake.

6. Decorate the Cake:

Traditionally, a small pink marzipan rose is placed on top to finish the cake.

• Roll out a small amount of pink marzipan and shape it into a rose. If you prefer, you can use a store-bought marzipan rose or another decoration of your choice.
• Place the rose in the center of the cake, adding a touch of elegance.

7. Serve:

The Prinsesstårta is now ready to be served! This cake is best enjoyed with a cup of coffee or tea. When slicing, make sure to cut through the marzipan, whipped cream, and custard filling to get the full experience of all the layers.

Tips for Perfect Prinsesstårta:

1. Use fresh ingredients: Make sure your eggs, cream, and butter are fresh for the best taste and texture.
2. Marzipan: If marzipan is too hard to roll, gently warm it in your hands before working with it.
3. Storage: Prinsesstårta can be stored in the fridge for up to 3 days. Make sure to cover it tightly to prevent the marzipan from drying out.
4. Flavor variations: While traditional Prinsesstårta is made with a custard filling, you can experiment with different fillings, such as raspberry jam or lemon curd, for a personal twist.

Prinsesstårta is a showstopper, whether for a special occasion or as an everyday treat. Its layers of soft cake, creamy custard, and sweet marzipan create a delightful combination that’s hard to resist. Enjoy this iconic Swedish dessert and bring a little bit of Sweden to your kitchen!