Classic Swedish Princess Cake (Prinsesstårta) Recipe
Prep Time:
1 hour
Cook Time:
35 minutes
Servings:
12 servings
Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 eggs
  • ¾ cup superfine sugar
  • 1 ½ tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 4 egg yolks
  • 3 ounces superfine sugar
  • 3 ½ tablespoons cornstarch
  • 1 vanilla bean
  • 1 ⅓ cups milk
  • 2 tablespoons butter, chopped and softened to room temperature
  • 2 ½ cups cream
  • 2 tablespoons superfine sugar
  • 1 teaspoon vanilla extract
  • ½ cup raspberry jam
  • 1 ½ pounds green marzipan
  • 1 tablespoon icing sugar
  • 1 pink marzipan rose
  • 2 green marzipan leaves
Directions
  1. Preheat the oven to 350 F. Grease a round 8-inch cake pan with cooking spray, line the base with parchment paper, and set aside.
  2. To make the sponge cake, sift the flour, baking powder, and salt into a bowl.
  3. In another large bowl, use an electric mixer to beat the eggs and sugar together until very light, thickened, and pale in color. The mixture should create ribbons as it falls onto itself.
  4. Using a large metal spoon, fold the melted butter and vanilla extract into the egg mixture. Gradually fold the dry ingredients into the egg mixture until just combined, being sure not to overmix.
  5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove the cake from the oven and allow it to cool in the pan for a few minutes, then remove it from the pan and transfer to a wire rack to cool completely.
  7. Once the cake has cooled completely, slice the cake into 3 even horizontal layers, and set aside.
  8. To make the crème pâtissière, whisk the egg yolks, sugar, and cornstarch in a medium bowl until pale and creamy.
  9. Slice the vanilla bean lengthwise and scrape out the seeds. Place the pod, seeds, and milk in a saucepan over medium heat, removing the pan from the flame just before the milk begins to boil. Discard the vanilla pod.
  10. Gradually pour the hot milk into the egg yolk mixture in a slow, steady stream, whisking constantly, until well combined.
  11. Pour the mixture back into the saucepan and cook over low heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Once thick, immediately remove from heat and pour into a mixing bowl.
  12. Allow the custard to cool until just warm, then whisk in the softened butter until completely combined.
  13. Let the custard cool to room temperature, then cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until ready to use.
  14. To make the whipped cream, whisk together the cream, sugar, and vanilla extract in a large bowl until stiff peaks form. Set aside until ready to use.
  15. To assemble the princess cake, place 1 cake layer onto a serving plate. Evenly spread ½ of the raspberry jam over the top, followed by ½ of the crème pâtissière.
  16. Place the second cake layer on top of the pastry cream, then spread the remaining raspberry jam and crème pâtissière over the top.
  17. Cover the pastry cream with a large mound of the whipped cream, smoothing it out with a spatula to create a dome shape.
  18. Top the cream with the final layer of sponge cake. Cover the entire cake with the remaining whipped cream filling, smoothing the top and sides with a spatula to reinforce the dome shape.
  19. Dust a clean work surface with icing sugar and roll the green marzipan out to a large, thin circle.
  20. Carefully drape the rolled marzipan over the cake, using your hands to smooth it out and mold it over the cake into a dome shape.
  21. Trim off any excess marzipan, decorate the top of the cake with the pink marzipan rose and green marzipan leaves, and serve.