The Ultimate Swedish Princess Cake
Learn how to create one of the most beautiful and delicious cakes in the world - the Swedish princess cake (prinsesstårta) with light sponge cake layers, rich pastry cream, raspberry jam, and whipped cream, all wrapped in smooth green marzipan.
Equipment
- 1 8-inch springform pan or cake pan For baking the sponge cake
- 1 Stand mixer With whisk and paddle attachments
- 1 medium saucepan For making pastry cream
- 1 Whisk and rubber spatula For mixing batters and creams
- 1 Digital thermometer Recommended for pastry cream
- 1 Offset Spatula For spreading cream evenly
- 1 Rolling Pin For rolling out marzipan
- 1 Piping bag with tip Optional for decoration
Ingredients
For the Sponge Cake Layers
- 4 large eggs room temperature (200g/7oz)
- 150 g granulated sugar (¾ cup/5.3oz)
- 120 g cake flour sifted (1 cup/4.2oz)
- 20 g potato starch or cornstarch (2½ tablespoons/0.7oz)
- 45 g unsalted butter melted (3 tablespoons/1.6oz)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Pastry Cream
- 500 ml whole milk (2 cups/17oz)
- 1 vanilla bean split and scraped (or 2 teaspoons extract)
- 5 large egg yolks room temperature (85g/3oz)
- 100 g granulated sugar (½ cup/3.5oz)
- 40 g cornstarch (⅓ cup/1.4oz)
- 30 g unsalted butter softened (2 tablespoons/1oz)
For the Raspberry Jam Filling
- 120 g good quality raspberry jam (⅓ cup/4.2oz)
For the Stabilized Whipped Cream
- 600 ml heavy cream cold (2½ cups/20oz)
- 50 g powdered sugar (⅓ cup/1.8oz)
- 1 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin plus 1 tablespoon cold water (for stabilizing)
For the Green Marzipan Covering
- 500 g high-quality marzipan minimum 50% almond content (17.6oz)
- Powdered sugar for dusting/rolling
- Green food coloring gel
- Pink/red food coloring for rose decoration
For Decoration
- 2 tablespoons powdered sugar for dusting
- Additional marzipan for creating the rose
Instructions
For the Sponge Cake
- Preheat your oven to 350°F (175°C). Butter an 8-inch springform pan and line the bottom with parchment paper.
- In the bowl of a stand mixer, combine eggs and sugar. Whisk on high speed for 5-7 minutes until the mixture reaches the ribbon stage.4 large eggs, 150 g granulated sugar
- Sift together the cake flour, potato starch (or cornstarch), baking powder, and salt in a separate bowl.120 g cake flour, 20 g potato starch or cornstarch, 1 teaspoon baking powder, ¼ teaspoon salt
- Gently fold the dry ingredients into the egg mixture in three batches using a spatula.
- Fold in the melted butter and vanilla extract until just combined.45 g unsalted butter, 1 teaspoon vanilla extract
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until the cake is golden and springs back when touched lightly in the center.
- Allow the cake to cool in the pan for 10 minutes, then run a thin knife around the edges and invert onto a cooling rack. Remove parchment paper and let cool completely before slicing.
For the Pastry Cream
- In a medium saucepan, heat milk with the split vanilla bean (or extract) until steaming but not boiling.500 ml whole milk, 1 vanilla bean
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth, about 2 minutes.5 large egg yolks, 100 g granulated sugar, 40 g cornstarch
- Slowly pour about half of the hot milk into the egg mixture while whisking constantly.
- Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Continue whisking for 1-2 minutes more.
- Pass the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.
- Stir in the softened butter using a spatula until completely incorporated.30 g unsalted butter
- Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until completely cold, at least 2 hours or overnight.
For the Stabilized Whipped Cream
- In a small microwave-safe bowl, sprinkle gelatin over cold water and let stand for 5 minutes to bloom. Microwave for 10 seconds until melted, then cool slightly.1 teaspoon unflavored gelatin
- In the bowl of a stand mixer fitted with the whisk attachment, combine cold heavy cream, powdered sugar, and vanilla. Whip on medium-high speed until soft peaks form.600 ml heavy cream, 50 g powdered sugar, 1 teaspoon vanilla extract
- With the mixer running, slowly pour in the cooled gelatin mixture. Continue whipping until stiff peaks form. Be careful not to overwhip.
For the Green Marzipan
- Work the marzipan on a surface dusted with powdered sugar until pliable.500 g high-quality marzipan, Powdered sugar
- Knead green food coloring into the marzipan until you achieve an even, pale green color.Green food coloring gel
- Set aside about 30g/1oz of marzipan and color it pink or red for the decorative rose.Pink/red food coloring
- Form the pink marzipan into a small rose by rolling a tiny piece into a ball for the center, then wrapping thin, petal-shaped pieces around it.Additional marzipan
Assembly
- Using a long serrated knife, carefully cut the cooled sponge cake horizontally into three even layers.
- Position the bottom layer on a cake round or serving plate.
- Spread half of the pastry cream in an even thin layer over the bottom cake layer, leaving about ½-inch border around the edge.
- Gently spread a thin layer of raspberry jam over the pastry cream.120 g good quality raspberry jam
- Place the second cake layer on top and press down gently.
- Spread the remaining pastry cream evenly over the second layer.
- Position the final cake layer on top, pressing down slightly.
- Using an offset spatula, mound the stabilized whipped cream onto the top of the cake, forming a generous dome. The dome should be highest in the center of the cake.
- Spread a thin layer of whipped cream around the sides of the cake to create a crumb coat.
- Transfer the cake to the refrigerator for about 30 minutes to firm up the whipped cream dome.
- On a surface dusted with powdered sugar, roll the green marzipan into a large circle about 16 inches in diameter and ⅛-inch thick.
- Carefully lift the marzipan using a rolling pin and drape it over the domed cake. Gently smooth down the sides, working from the top to avoid creating air pockets or wrinkles.
- Using a sharp knife, trim away excess marzipan around the bottom edge of the cake.
- Place the marzipan rose on top of the marzipan at the center of the cake. Dust the top of the marzipan lightly with powdered sugar just before serving.2 tablespoons powdered sugar
Notes
- The cake can be stored in the refrigerator for up to 3 days in a cake box or cake keeper.
- For serving, allow the cake to sit at room temperature for about 30 minutes to soften the marzipan and enhance the flavors.
- For best results, weigh your ingredients on a digital scale rather than using volume measurements.
- The sponge cake and pastry cream can be made a day ahead and stored properly wrapped.