A Swedish Princess Cake (Prinsesstårta) is a beloved dessert known for its elegant layers and beautiful appearance. It’s a cake that consists of layers of light sponge cake, rich pastry cream, whipped cream, and a covering of marzipan. Traditionally, the cake is green, but it can be made in different colors. Here’s a step-by-step guide on how to make a traditional Swedish Princess Cake.
Ingredients
For the Sponge Cake:
- 6 large eggs
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp vanilla extract
For the Pastry Cream:
- 2 cups (480 ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp butter
For the Whipped Cream:
- 2 cups (480 ml) heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Marzipan:
- 8 oz (225g) marzipan (store-bought or homemade)
- Green food coloring (optional)
For the Assembly:
- 1/4 cup (60 ml) raspberry jam (or strawberry jam)
- Powdered sugar for dusting
Equipment:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Rolling pin
- Parchment paper
- Pastry bag (optional)
Instructions
1. Prepare the Sponge Cake:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together the eggs and sugar until the mixture is thick and light, about 5-7 minutes using an electric mixer.
- Sift the flour, baking powder, and salt together. 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 bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack before assembling.
2. Make the Pastry Cream:
- In a medium saucepan, heat the milk over medium heat until it’s just about to boil.
- In a separate bowl, whisk the egg yolks, sugar, and cornstarch together until smooth.
- Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and begins to boil. This should take about 2-3 minutes.
- Remove from heat and stir in the vanilla extract and butter until smooth.
- Cover the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Allow it to cool completely.
3. Whip the Cream:
- In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to over-whip.
- Set aside in the refrigerator.
4. Prepare the Marzipan:
- If you’re using store-bought marzipan, knead it until soft. If you want the traditional green color, add a few drops of green food coloring and knead until evenly distributed.
- Roll out the marzipan on a surface dusted with powdered sugar until it’s about 1/8-inch thick. Use a round cutter or the edge of a cake pan to cut it into a circle that will cover the top of the cake.
5. Assemble the Cake:
- Slice the cooled sponge cake into three equal layers.
- Place the bottom layer of the cake on a serving platter. Spread a thin layer of raspberry or strawberry jam on top.
- Next, spread half of the pastry cream over the jam layer.
- Place the second layer of cake on top and repeat with the remaining pastry cream.
- Add the third layer of cake on top and lightly press down.
- Spread the whipped cream over the entire cake, creating a smooth and even layer. Be sure to cover the sides as well.
6. Cover with Marzipan:
- Carefully drape the rolled marzipan over the cake, ensuring it covers the sides and top completely.
- Gently press the marzipan against the sides and trim off any excess around the edges.
- Use your fingers or a fondant smoother to smooth out the marzipan and create a neat finish.
7. Finishing Touches:
- Dust the top of the cake with a light coating of powdered sugar for decoration.
- Traditionally, a small rose or decorative shape is placed on top of the cake. You can create a simple rose from marzipan or leave it plain for a classic look.
8. Serve and Enjoy:
- Chill the cake in the refrigerator for at least 2 hours to allow the flavors to meld together.
- Slice and serve, enjoying the perfect combination of delicate sponge, creamy pastry cream, whipped cream, and sweet marzipan.
Tips for Success:
- Make sure the cake is completely cool before you start assembling to prevent the whipped cream from melting.
- If you don’t want to make your own pastry cream, you can use a store-bought custard or pudding, but homemade adds the best flavor.
- To get the marzipan smooth and easy to work with, you can microwave it for a few seconds to soften it slightly.
This traditional Swedish Princess Cake is perfect for special occasions or whenever you want to treat yourself to something elegant and delicious. Its delicate layers and beautiful presentation make it a showstopper for any event!