Can I make the sponge cake ahead of time?
Yes, the sponge cake layers can be baked a day in advance, wrapped tightly, and stored at room temperature.
DESSERT
Classic Swedish Princess Cake (Prinsesstårta)
This iconic Swedish Princess Cake features layers of fluffy sponge cake, raspberry jam, vanilla pastry cream, and a generous dome of whipped cream, all encased in vibrant green marzipan. It's a delightful and elegant dessert perfect for special occasions.
HOW TO MAKE IT
Let's cook.
01
Prepare the sponge cake: In a large bowl, beat 4 large eggs and 1 cup granulated sugar with an electric mixer on high speed until light, fluffy, and pale yellow, about 5-7 minutes. Sift 1 cup all-purpose flour and 1 teaspoon baking powder into the egg mixture, then gently fold until just combined. Pour the batter into a greased and floured 9-inch round cake pan.
02
Bake the sponge cake at 350°F/175°C for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Once cool, slice the cake horizontally into three even layers.
03
Prepare the vanilla pastry cream: In a saucepan, whisk together 2 large egg yolks, 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Gradually whisk in 1 1/2 cups whole milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat, stir in 1 teaspoon vanilla extract, and transfer to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely.
04
Assemble the cake: Place one cake layer on a serving plate. Spread a thin layer of raspberry jam over it, then top with half of the chilled vanilla pastry cream. Place the second cake layer on top, spread with the remaining raspberry jam, and then the remaining pastry cream.
05
Whip the heavy cream: In a cold bowl, beat 2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Mound the whipped cream on top of the second cake layer, shaping it into a smooth dome.
06
Cover with marzipan: Lightly dust a clean surface with powdered sugar. Roll out the 1 pound green marzipan into a large circle, thin enough to cover the entire cake dome. Carefully drape the marzipan over the whipped cream dome, smoothing it gently with your hands to remove any air bubbles and create a seamless finish. Trim any excess marzipan from the base.
07
Decorate the cake: Dust the top of the marzipan with a small amount of powdered sugar. Optionally, pipe a small marzipan rose or other decoration on top for a traditional touch.
About This Recipe
This iconic Swedish Princess Cake features layers of fluffy sponge cake, raspberry jam, vanilla pastry cream, and a generous dome of whipped cream, all encased in vibrant green marzipan. It's a delightful and elegant dessert perfect for special occasions.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure all ingredients for the sponge cake are at room temperature for best results. When folding in the flour, be gentle to maintain the airiness of the eggs. Chill the pastry cream thoroughly before using to ensure it sets properly.
Easy Substitutions
For the raspberry jam, you can use strawberry or lingonberry jam. If green marzipan is unavailable, you can use natural marzipan and color it with green food coloring. Almond extract can be used in place of vanilla extract for a more pronounced almond flavor.
Storage & Reheating
Store the Princess Cake in an airtight container in the refrigerator for up to 3-4 days. It is best enjoyed chilled. Leftovers can be frozen for up to 1 month, wrapped tightly in plastic wrap and then foil.
Serving Suggestions
Serve slices of Princess Cake with a cup of strong Swedish coffee (fika style). It pairs wonderfully with fresh berries like raspberries or blueberries on the side. For a festive touch, serve with a glass of sparkling wine or a non-alcoholic elderflower cordial. This cake is a centerpiece dessert, so keep accompaniments simple.
Common Mistakes
Overmixing the sponge cake batter: This can lead to a tough, dense cake. Fold the flour in gently until just combined. Not chilling the pastry cream enough: If the pastry cream is not fully chilled, it will be too runny and won't hold its shape under the whipped cream. Over-whipping the cream: This can result in grainy whipped cream. Whip until stiff peaks form, then stop. Rolling marzipan too thick or too thin: Too thick makes it heavy, too thin makes it prone to tearing. Aim for about 1/8 inch thickness. Not smoothing the marzipan properly: Air bubbles can get trapped, creating an uneven surface. Gently smooth with your hands or a fondant smoother.
Frequently Asked Questions
What is marzipan?
Marzipan is a confection made primarily from almond meal and sugar, often used in pastries and candies.
Can I use a different type of jam?
Absolutely, while raspberry is traditional, strawberry or lingonberry jam are also excellent choices.
How do I get the marzipan to stick?
The whipped cream provides enough moisture for the marzipan to adhere. Ensure the whipped cream dome is smooth and slightly tacky.
Is this cake very sweet?
Prinsesstårta is a sweet cake, but the tartness of the jam and the richness of the cream balance the sweetness of the marzipan.
MORE TO KNOW
The key to a perfect Prinsesstårta lies in the delicate balance of textures and flavors: the light sponge, tart jam, creamy custard, rich whipped cream, and sweet marzipan. Achieving a smooth marzipan dome requires patience and a light touch. If the marzipan tears, you can gently patch it with a small piece and smooth it over. For an extra elegant touch, you can brush the marzipan with a little edible gold dust.
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