A Regal Treat – The Story Behind Swedish Princess Cake
Prinsesstårta, or Swedish Princess Cake, is a stunning dessert that looks as elegant as it tastes. Traditionally served during celebrations, it’s famous for its smooth dome of cream and marzipan, often tinted a delicate pink or green. I love how making this cake feels like crafting a little piece of edible art. The combination of light sponge, silky custard, fresh raspberries, and fluffy cream wrapped in soft marzipan creates a dessert that’s as indulgent as it is beautiful. The aroma of vanilla and sweet cream in the kitchen will make anyone feel like royalty.
Ingredients You’ll Need for This Elegant Cake
Gather quality ingredients for the best results:
- 4 large free range eggs
- 170 g caster sugar
- 120 g plain flour
- Butter for greasing the tin
- 1 vanilla pod
- 450 ml milk
- 120 g caster sugar
- 6 large free range egg yolks
- 50 g cornflour
- 50 g unsalted butter, softened
- 125 g fresh raspberries
- 750 ml double cream, whipped to soft peaks
- 500 g marzipan (use red or pink food colouring if desired)
With these ingredients, you’ll be ready to build the layers, cream, and marzipan that make Prinsesstårta so iconic.
Baking the Light and Fluffy Sponge
Preheat your oven and grease a 20cm springform cake tin, lining it with parchment paper. Beat together the eggs and sugar until pale and fluffy—this is key for a light sponge. Sift in the flour and fold gently to maintain the airy texture. Pour the batter into the prepared tin.
Bake until a skewer inserted in the center comes out clean. Allow the cake to cool slightly in the tin, then turn out onto a cooling rack. Once completely cooled, carefully slice the sponge into three even layers. The evenness of the layers is important, as it will create the signature dome shape of the cake.
Preparing the Silky Vanilla Crème Pâtissière
Split the vanilla pod and scrape out the seeds, adding them to a saucepan with the milk. Heat until just boiling, then remove the pod. In a separate bowl, beat the sugar, cornflour, and egg yolks until thick and pale. Gradually pour in the hot milk, whisking continuously to avoid lumps. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
Transfer the crème pâtissière to a cold bowl, smooth the surface, place small pieces of butter on top, cover with cling film, and let it cool completely. The butter helps create a glossy, smooth texture and prevents a skin from forming.
Assembling the Cake Layers
Place the first cake layer on a stand. Pipe circles of crème pâtissière around the base to create a well, then fill with fresh raspberries. Mix a spoonful of whipped cream with some crème pâtissière and pipe it over the raspberries. Add the second layer of sponge and spread with half of the remaining crème pâtissière. Place the final layer on top, coat with the remaining crème pâtissière, and cover the top and sides with whipped cream to form a smooth, even dome. I love how this stage allows for a little creative shaping—it’s part of the fun.
Covering with Marzipan
Colour the marzipan pink if desired, then roll it out to about 1mm thickness. Carefully drape it over the cake, smoothing it gently and trimming the excess. Use any leftover marzipan to craft a delicate rose for the top. Dust the cake lightly with icing sugar to finish. The combination of the soft pink marzipan, glossy cream, and tiny handmade rose makes this cake truly spectacular.
Serving and Storing Your Prinsesstårta
Prinsesstårta is best enjoyed the same day it’s assembled for maximum freshness, but it can be stored in the fridge for up to 2 days. Keep it covered to prevent the cream and sponge from drying out. When serving, slice gently with a sharp knife to preserve the beautiful dome and layers inside. Each slice reveals the vibrant raspberries and creamy custard, making it as delightful to look at as it is to eat.
Variations and Tips for Success
You can experiment with marzipan colours for different occasions—green is traditional, but soft pink or even pastel yellow can look gorgeous. For a subtle twist, try adding a few drops of almond extract to the cream. Always ensure the sponge is completely cooled before layering; warm cake can melt the cream and ruin the dome shape.
Handy Tips and FAQs
Can I make the cake a day ahead? Yes, but assemble it no more than a day before serving to preserve freshness.
Can I substitute the raspberries? Strawberries or other soft berries work well, just make sure they aren’t too juicy.
How do I prevent cracks in the marzipan? Roll it evenly and handle gently; warming it slightly with your hands helps it drape smoothly.
Can I use whipped cream alone without mixing with crème pâtissière? You can, but the custard adds stability and that signature rich flavour.
Creating Prinsesstårta is a rewarding process, and each step—from baking the sponge to crafting the marzipan rose—feels like an artful, delicious journey. The result is a cake that’s as much a feast for the eyes as it is for the taste buds.
