Prinsesstårta

Prinsesstårta (Swedish Princess Cake)

Sweden's iconic dome-shaped celebration cake, layered with sponge, raspberry jam, pastry cream, and a generous cloak of whipped cream beneath a smooth green marzipan lid. Traditionally baked for the first Wednesday in March (Princess Estelle's birthday) and National Princess Cake Day, but beloved year-round.

Prep

60 min

Cook

30 min

Total

90 min

Serves

8 to 10

Difficulty

Medium

Recipe ingredients

• •3 large eggs, room temperature
• •135 g (¾ cup + 1 tbsp) caster sugar, or superfine sugar
• •1 tsp vanilla extract, or vanilla sugar
• •75 g (⅔ cup) plain flour, all-purpose
• •1 tsp baking powder
• •25 g (1¾ tbsp) unsalted butter, melted, slightly cooled
• •1 tbsp warm water
• •250 ml (1 cup) whole milk, for pastry cream
• •40 g (3 tbsp) caster sugar, for pastry cream
• •2 large egg yolks, for pastry cream
• •20 g (2½ tbsp) cornflour, cornstarch
• •1 tsp vanilla extract, for pastry cream
• •150 g (⅔ cup) raspberry jam, seedless, warmed slightly
• •500 ml (2 cups) double cream, heavy cream, well chilled
• •30 g (¼ cup) icing sugar, for the whipped cream
• •1 tsp vanilla extract, for the whipped cream
• •500 g (about 1 lb 2 oz) green marzipan, ready-to-roll; classic 50/50 almond-to-sugar ratio
• •1 tsp green food colouring, gel or paste, optional if marzipan already coloured
• •2 tbsp powdered sugar, for dusting as you roll the marzipan

Steps

1. 1 Preheat the oven to 175°C (350°F). Grease a 20 cm (8 in) round springform tin and line the base with baking parchment.
2. 2 Make the sponge: whisk the eggs, sugar, and vanilla in a heatproof bowl set over a pan of simmering water until the mixture is pale, thick, and warm to the touch (about 4–5 minutes). Remove from the heat and whisk on high until tripled in volume and a ribbon trail holds for several seconds, 4–6 minutes.
3. 3 Sift the flour and baking powder together. Fold gently into the egg mixture in three additions, taking care not to deflate.
4. 4 Drizzle the melted butter and warm water down the side of the bowl and fold in just until combined.
5. 5 Pour into the prepared tin and bake for 25–30 minutes, until the top springs back when lightly pressed and a skewer comes out clean. An internal temperature of 96–98°C (205–208°F) indicates a perfectly baked sponge.
6. 6 Cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely.
7. 7 Make the pastry cream: warm the milk in a saucepan until just steaming. In a separate bowl, whisk the egg yolks, sugar, and cornflour until pale. Slowly pour the hot milk into the yolks while whisking, then return the mixture to the pan. Cook over medium heat, whisking constantly, until it thickens and bubbles for 1 minute. Off the heat, stir in the vanilla. Press plastic wrap directly onto the surface and chill until cold, at least 2 hours.
8. 8 Whip the cream with the icing sugar and vanilla to soft, billowing peaks — it should be firm enough to hold a dome but not grainy. Loosen the chilled pastry cream with a whisk and fold about one-third of the whipped cream into it to lighten, then fold the remaining cream in gently.
9. 9 Slice the sponge horizontally into three even layers. Place the bottom layer on a serving plate and spread with two-thirds of the raspberry jam. Top with the middle layer and spread with the remaining jam. Place the top layer on, cut-side up.
10. 10 Pile the cream mixture on top and shape it into a tall, smooth dome (higher in the centre than at the edges). Chill the assembled cake for at least 1 hour, or until the cream is firm enough to handle — this step is essential so the marzipan drapes cleanly.
11. 11 Dust your work surface and rolling pin with powdered sugar. If the marzipan is not already green, knead in the green colouring until the colour is uniform. Roll the marzipan into a large round about 4–5 mm thick, big enough to cover the dome with overhang.
12. 12 Lift the marzipan over the chilled cake and drape it over the dome. Smooth gently with the flat of your hands, working from the top down and easing out any air pockets. Trim the base flush with the cake board using a sharp knife and press the edges against the cake to seal.
13. 13 Decorate the top with a small marzipan or fondant rose, or a dusting of powdered sugar over a paper doily for a traditional finish. Keep refrigerated and serve within 24 hours, removing from the fridge 20–30 minutes before slicing so the cream softens.