How to Make a Traditional Swedish Prinsesstårta (Princess Cake)

How to Make a Traditional Swedish Prinsesstårta (Princess Cake)

Prinsesstårta, or Swedish Princess Cake, is a classic Swedish dessert known for its light and airy texture, beautiful green marzipan coating, and delicious layers of sponge cake, raspberry jam, pastry cream, and whipped cream. Originally created in the early 20th century, this cake remains a staple in Sweden for birthdays and celebrations. Follow this step-by-step guide to make your own authentic Prinsesstårta at home.

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Ingredients

For the Sponge Cake

• 4 large eggs
• ¾ cup (150g) granulated sugar
• 1 cup (120g) all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract

For the Pastry Cream

• 2 cups (500ml) whole milk
• 4 egg yolks
• ½ cup (100g) granulated sugar
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the Filling

• 1 cup (250ml) heavy whipping cream
• 2 tbsp powdered sugar
• ½ cup (150g) raspberry jam

For the Marzipan Layer

• 14 oz (400g) marzipan
• Green food coloring
• Powdered sugar (for rolling)

For Garnishing

• 1 small pink marzipan rose (optional)
• Powdered sugar (for dusting)

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Instructions

Step 1: Bake the Sponge Cake

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
2. In a mixing bowl, beat the eggs and sugar until light, fluffy, and tripled in volume (about 5 minutes).
3. Sift in the flour and baking powder, then gently fold them into the egg mixture using a spatula.
4. Add the vanilla extract and carefully mix until combined without deflating the batter.
5. Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely before slicing.

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Step 2: Prepare the Pastry Cream

1. In a saucepan, heat the milk over medium heat until warm but not boiling.
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch.
3. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent scrambling.
4. Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened.
5. Remove from heat, stir in the vanilla extract and butter, then transfer to a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.

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Step 3: Whip the Cream

1. In a cold mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Set aside.

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Step 4: Assemble the Cake

1. Slice the sponge cake into three even layers.
2. Place the bottom sponge layer on a cake board or plate. Spread an even layer of raspberry jam on top.
3. Spread half of the pastry cream over the jam.
4. Place the second cake layer on top and spread the remaining pastry cream.
5. Gently place the final sponge layer on top. Cover the entire cake with the whipped cream, shaping it into a dome.

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Step 5: Prepare and Cover with Marzipan

1. Knead the marzipan with green food coloring until evenly tinted. Lightly dust a surface with powdered sugar and roll the marzipan into a large circle, about ⅛ inch (3mm) thick.
2. Carefully drape the marzipan over the cake, smoothing it down the sides and trimming any excess at the bottom.

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Step 6: Decorate and Serve

1. Lightly dust the cake with powdered sugar.
2. Place a marzipan rose on top for a classic touch.
3. Refrigerate for at least an hour before serving to set the layers.

Enjoy your homemade Prinsesstårta with a cup of coffee or tea for an authentic Swedish fika experience!