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–+ servings
Pale green Swedish princess cake with a pink marzipan rose and a slice removed.

Swedish Princess Cake

Classic prinsesstårta with airy sponge, raspberry jam, vanilla pastry cream, whipped cream, and green marzipan.
Servings 10 slices
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 1 hour 45 minutes

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
US Customary - Metric

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
Calories: 590kcal
Course: Dessert
Cuisine: Swedish
Keyword: Marzipan Cake, Princess Cake, Prinsesstarta