The Ultimate Guide to Baking a Classic Swedish Princess Cake (Prinsesstårta)
Prepare to be enchanted by the Princess Cake, or Prinsesstårta – a truly beautiful and unique Swedish culinary masterpiece. This iconic dessert features delicate layers of fluffy sponge cake, rich vanilla custard, sweet raspberry jam, and a generous covering of smooth marzipan. It’s a dessert that isn’t just a treat for the taste buds but also a feast for the eyes, often adorned with a signature marzipan rose.
Originating from Sweden, the Princess Cake has been a beloved national icon since the mid-1900s. Its charming name is said to have been inspired by three Swedish princesses who were reportedly captivated by its delightful flavors and elegant appearance. And truly, what’s not to adore about this exquisite creation? The harmonious blend of light sponge cake, creamy vanilla custard, vibrant raspberry jam, airy whipped cream, and that distinctive marzipan shell creates a symphony of textures and tastes that is simply irresistible.
This particular cake holds a very special place in my heart, as it was a cherished favorite of my mother’s. For every significant occasion, whether it was a birthday, an anniversary, or just a moment to celebrate life, she would often procure one from our local bakery. I still recall one particularly touching instance when she went above and beyond, driving a Princess Cake all the way from Seattle to Salt Lake City, just to help commemorate the arrival of my first baby. It was a gesture that perfectly encapsulated her boundless love and thoughtfulness, making the cake not just a dessert, but a symbol of family and joy.
Today marks my mother’s birthday, and in just a few days, it will be the first anniversary of her sudden passing. In her honor, and with a heart full of memories, I am sharing this beloved Princess Cake recipe with you. It’s a way to keep her spirit alive and to celebrate the sweetness she brought into our lives.
My journey to perfecting this Princess Cake hasn’t been without its challenges. I actually attempted to bake one for her birthday a few years ago, and I must admit, it was a spectacular failure. The kitchen looked like a disaster zone, and the cake itself was an unsightly mess of collapsing whipped cream and torn marzipan. It was quite a humbling experience, to say the least.
However, this year, armed with renewed determination and a deep desire to create a tribute worthy of her memory, I vowed to get it right. My recipe is an adaptation of Martha Stewart’s classic version, but I also delved into a treasure trove of online resources to gather every possible tip and trick. Blogs like SemiSwede and Global Table Adventure offered invaluable insights and showcased stunning examples of the Prinsesstårta, providing both inspiration and practical guidance. Furthermore, a detailed Swedish video tutorial proved to be exceptionally helpful, especially when it came to the intricate assembly process. With all this research under my belt, I felt confident and ready to tackle this magnificent cake once more.
Traditionally, Princess Cakes are famously covered in a vibrant green marzipan layer. However, the bakery my Mom frequented for her special occasion cakes always opted for untinted marzipan, allowing its natural, creamy hue to shine through. To honor her preference and the cherished memories associated with those specific cakes, I chose to follow suit and kept my marzipan in its natural color as well. It’s a small detail, but one that adds another layer of personal significance to this recipe.
While the Princess Cake might appear intimidating at first glance due to its multiple components, it’s important to understand that each individual step is relatively straightforward and entirely manageable for bakers of all skill levels. The process involves baking the delicate sponge cake, preparing the silky vanilla custard, whipping the cream to perfection, and finally, rolling out the marzipan. While it does require a bit of time and patience to complete all these stages, none of them are overly complex. They simply build upon one another to create a truly spectacular result.
The assembly phase can be the trickiest part, especially if you’re new to working with marzipan, as I once was! But don’t let that discourage you. The key is to take your time and refer to helpful resources. I highly recommend checking out the links I provided earlier; the video tutorial, in particular, offers fantastic visual guidance for the assembly process. Remember, practice makes perfect, and even if your first attempt isn’t flawless, it will still be incredibly delicious. And if the thought of working with marzipan feels too daunting, you can always simplify things by skipping it entirely and frosting the entire cake with extra whipped cream. It will still be an elegant and wonderfully tasty dessert that everyone will enjoy!
My latest Princess Cake, while not absolutely perfect, was a labor of love that I thoroughly enjoyed creating and, even more so, savoring. Each layer, from the tender sponge to the sweet jam and creamy custard, brought back fond memories. And I know, without a doubt, that my Mom would have loved it just as much. It’s a comforting thought to imagine her smiling approval.
As I share this special recipe, I also want to extend my heartfelt gratitude to all my friends, family, and readers who have offered so much love and unwavering support over the past year. Your kindness has made this difficult time a little bit brighter, and that means the world to me. Thank you for being a part of my journey, and for celebrating these sweet moments with me.
baking tip:How to temper eggs and why it’s important
Tempering eggs is a crucial skill for any baker, especially when making custards or any dish where eggs are cooked over a stove, such as an ice cream base, lemon curd, pastry cream, or pudding. The term “temper” refers to slowly and gently raising the temperature of the eggs as they are combined with other heated ingredients and cooked. This gradual process prevents the eggs from cooking too rapidly, which would result in an undesirable scrambled texture.
To properly temper eggs, begin by heating the milk, cream, or other liquid in a saucepan until it just starts to steam. Then, while whisking the eggs constantly in a separate bowl, slowly pour the warm liquid into the eggs in a thin, steady stream. This allows the eggs to gradually warm up without coagulating. Once the mixture is fully incorporated, return it to the saucepan and continue cooking over medium heat, stirring almost constantly, until it thickens to the desired consistency. Even with careful tempering, some small lumps of cooked egg may occasionally form, so for a truly silky-smooth custard, I highly recommend passing the finished mixture through a fine-mesh strainer before chilling.
Princess Cake
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Ingredients
Sponge cake:
- 1 ¼ cup cake flour (141 grams)
- ¼ cup + 2 tablespoons almond meal/flour ( 96 grams)
- ½ teaspoon salt
- 6 large eggs , room temperature
- 4 large egg yolks , room temperature
- 1 cup granulated sugar (200 grams)
- ½ cup unsalted butter , melted (113 grams)
Vanilla pastry cream:
- 2 cups whole milk (500 ml)
- ½ cup granulated sugar , divided (100 grams)
- Pinch salt
- 1 split vanilla bean , seeds scraped
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1 tablespoon butter
- 2 teaspoons vanilla extract
Whipped cream:
- 2 cups heavy whipping cream (500 ml)
- ⅓ cup powdered sugar (66 grams)
- 2 teaspoons vanilla extract
To assemble cake:
- ½ cup grams seedless raspberry jam
- 2 7- ounce packages marzipan
- Pink gel food coloring , optional
- Green gel food coloring , optional
- Powdered sugar , for dusting
Instructions
To make the cake:
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Preheat oven to 350 degrees F. Grease and flour 3 8-inch cake pans and line with parchment paper.
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Combine the cake flour, almond flour, and salt. Set aside.
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In a heat-proof bowl set over a pot of simmering water (or use a double-boiler), whisk the eggs, egg yolks, and sugar until warm to the touch and sugar is completely dissolved.
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Beat with an electric mixer on medium high until pale and doubled in volume, about 4-5 minutes. Fold in the flour mixture. Fold in the melted butter
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Divide batter between prepared pans. Bake until lightly golden on top and bounces back when lightly pressed, about 12-15 minutes. Let cool in the pan 10 minutes, then carefully transfer to a wire rack to cool completely.
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The cake layers can be made ahead. Wrap in plastic wrap and store in the fridge for up to 5 days.
To make the pastry cream:
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In a medium saucepan set over medium heat, warm the milk, 1/4 cup sugar, salt and vanilla bean seeds until barely steaming, stirring occasionally.
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In a separate bowl whisk together the egg yolks, remaining 1/4 cup sugar, and cornstarch. Add warmed milk mixture in a slow steady stream while whisking constantly. Once fully incorporated, return mixture to the saucepan and set over medium high heat. Stir constantly until mixture is thickened, about 4-5 minutes. Reduce heat and cook for 1 minutes more. Remove from heat and add butter and vanilla extract.
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Pass through mesh strainer to remove any cooked egg bits, then chill completely in the fridge.
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The pastry cream can be made ahead, stored in the fridge for up to 5 days.
To make the whipping Cream:
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With an electric mixer, beat whipping cream until it starts to thicken. Add powdered sugar and vanilla and beat to stiff peaks.
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Can be made ahead, but for best results use within 24 hours.
To assemble the cake:
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Place one cake layer on a plate or cake stand. Cover with the raspberry jam, leaving a 1 inch border around the edge.
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Top with pastry cream. If pastry cream is too thick to spread, add a little whipped cream to loosen it up.
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Top with another cake layer.
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Pile about half of the whipped cream on top, shaping it into a dome.
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Place the last cake layer on top, carefully pressing it down around the dome of whipped cream (it helps if the cake is at room temperature). The top of the cake should have a slightly domed appearance.
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Cover the entire cake with the remaining whipped cream. Chill in the fridge for at least 30 minutes and up to overnight.
To cover the cake with marzipan:
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Use your hands to knead the marzipan into a ball. Sprinkle a clean work surface with powdered sugar. Roll marzipan out into a large disk about 1/4 inch thick. Be careful you don’t roll it too thin or it could tear. If it sticks, add more powdered sugar.
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Carefully roll the marzipan onto the rolling pin (using more powdered sugar to prevent it sticking to itself), then unroll it over the chilled cake.
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Use your hands to smooth marzipan over cake. Trim the edges of the marzipan at the base of the cake with a knife and set them aside. Dust cake liberally with powdered sugar. If desired, pipe some more whipped cream around the base to cover up any marzipan imperfections (that’s what I did!).
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To make a rose for the top (optional), tint some of the marzipan trimmings with pink gel food coloring and knead with your hands until color is even. Roll into 5 marble-sized balls, then squish them flat with your fingers. Roll one disk (petal) up, then wrap the remaining petals around it, flaring them out slightly as you get to the last few. Pinch the bottoms together and then pinch off any excess. Tint more of the trimmings green, then roll out and cut into leaves. Stick leaves to rose and press gently on top of the cake.
Notes
- Look for marzipan in the baking aisle of a well-stocked grocery store. You can also purchase it online.
- I found this video very helpful with assembly.