Swedish princess cake, or prinsesstårta, is a festive dome of sponge, raspberry jam, vanilla pastry cream, whipped cream, and pale green marzipan. A pink marzipan rose gives it its unmistakable finish.
The components are chilled before assembly so the cream dome stays stable. Thin sponge layers keep the cake light while jam adds a bright counterpoint to the rich custard.
Chill the assembled cream dome before covering it with marzipan; a cold, firm surface is much easier to drape smoothly.
Serving Suggestions
Serve cool, but let each slice stand for 10 minutes so the sponge and cream soften slightly.
Recipe Notes
The finished cake is best within 24 hours. Refrigerate loosely covered and keep it away from strongly scented foods.
Swedish Princess Cake
Classic prinsesstårta with airy sponge, raspberry jam, vanilla pastry cream, whipped cream, and green marzipan.
Equipment
- 9-inch round cake pan
- Electric mixer
- Medium saucepan
- Fine-mesh sieve
- Rolling Pin
- Offset spatula
Ingredients
Sponge Cake
- 4 large eggs room temperature
- 3/4 cup granulated sugar
- 3/4 cup cake flour sifted
- 1/4 cup potato starch
- 1 tsp baking powder
- 2 tbsp unsalted butter melted and cooled
Vanilla Pastry Cream
- 1 1/2 cups whole milk
- 4 large egg yolks
- 1/3 cup granulated sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
Filling and Finish
- 1/2 cup seedless raspberry jam
- 2 1/2 cups heavy whipping cream cold
- 3 tbsp powdered sugar
- 1 lb green marzipan
- 1 tbsp powdered sugar for rolling
- 1 small pink marzipan rose optional
Instructions
Bake the Sponge:
- Heat the oven to 350°F (175°C). Grease and line a 9-inch round pan.
- Whip eggs and sugar until very pale and tripled in volume, 6 to 8 minutes. Fold in sifted flour, potato starch, and baking powder, then fold in melted butter.
- Bake for 24 to 28 minutes until the center springs back. Cool completely and split horizontally into three even layers.
Make the Pastry Cream:
- Warm the milk until steaming. Whisk yolks, sugar, and cornstarch, then gradually whisk in the hot milk.
- Return to the saucepan and cook, whisking, until thick and bubbling. Remove from heat, add vanilla and butter, cover the surface, and chill completely.
Assemble:
- Whip cream with powdered sugar to firm peaks. Set the first sponge layer on a plate, spread with jam, then add the second sponge and all the pastry cream.
- Top with the final sponge. Spread a thin cream layer over the sides and mound the remaining cream into a smooth dome on top. Chill for 1 hour.
- Roll green marzipan into a wide thin circle on powdered sugar. Drape it over the cold cake, smooth gently, trim the base, and decorate with the pink rose. Chill at least 2 hours before slicing.
Notes
- Do not overwork the sponge batter after adding flour or it will lose volume.
- Ready-colored baking marzipan is easier to roll than soft almond paste.
Nutrition
Calories: 590kcalCarbohydrates: 66gProtein: 10gFat: 33gSaturated Fat: 17gCholesterol: 210mgSodium: 120mgFiber: 2gSugar: 48g