Swedish Princess Cake (Prinsesstårta)
A true Swedish classic, Prinsesstårta is an elegant domed cake featuring layers of light sponge, raspberry jam, rich vanilla pastry cream, and a generous mound of whipped cream, all encased in a vibrant green marzipan shell and dusted with powdered sugar.
Instructions
- Prepare the Pastry Cream: In a medium saucepan, whisk together ½ cup white sugar and cornstarch. Gradually whisk in the whole milk until smooth.
- In a separate bowl, lightly beat the 4 egg yolks. Slowly temper the egg yolks by whisking in about half of the warm milk mixture, then pour the tempered yolks back into the saucepan with the remaining milk mixture.
- Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil gently for 1 minute, continuing to whisk.
- Remove from heat and stir in the cold cubed butter and 1 teaspoon vanilla extract until smooth and melted.
- Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until thoroughly chilled, at least 2 hours or preferably overnight.
- Prepare the Sponge Cake: Preheat oven to 350°F (175°C). Lightly spray a 9-inch round cake pan with baking spray and line the bottom with parchment paper. Do not grease the sides.
- In a large bowl, using an electric mixer, beat the 4 large eggs and 4 large egg yolks with 1 ¼ cups white sugar on high speed for 8-10 minutes, until very pale, thick, and tripled in volume.
- Gently fold in the sifted cake flour in three additions until just combined, being careful not to deflate the mixture.
- In a small bowl, whisk together the melted salted butter and 2 teaspoons vanilla extract. Gently fold this mixture into the cake batter until just incorporated.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack, remove the parchment paper, and cool completely.
- Assemble the Cake: Once cooled, use a long serrated knife to carefully slice the cake horizontally into three even layers.
- On your serving plate or cake stand, place the bottom cake layer. Spread a thin, even layer of warmed raspberry jam over it.
- Place the second cake layer on top of the jam. Spread the chilled pastry cream evenly over this layer.
- In a cold bowl, whip the 2 cups heavy cream with ¼ cup powdered sugar until stiff peaks form.
- Place the third cake layer on top of the pastry cream.
- Carefully mound about two-thirds of the whipped cream over the top of the cake, shaping it into a smooth, even dome. Use the remaining whipped cream to cover the sides of the cake, creating a smooth surface for the marzipan.
- On a lightly powdered sugar-dusted surface, roll out the green marzipan into a large circle, about 1/8-inch thick and wide enough to cover the cake dome and sides.
- Carefully drape the marzipan over the whipped cream-covered cake, smoothing it gently with your hands to conform to the dome shape and sides. Trim any excess marzipan from the base.
- Dust the top of the marzipan dome with additional powdered sugar, optionally placing a marzipan rose or other decoration in the center.
- Refrigerate the Swedish Princess Cake for at least 4 hours, or preferably overnight, before slicing and serving.
Prinsesstårta, or Princess Cake, is an iconic Swedish dessert cherished for its delicate flavors and beautiful presentation. While it appears intricate, breaking it down into components—a fluffy sponge, a creamy vanilla custard, and generous whipped cream—makes it an achievable and incredibly rewarding baking project. This cake is a celebration of textures and a beloved centerpiece for any special occasion.