Cookwith

Name: Swedish Princess Cake (Prinsesstårta)
Prep time: 2 h
Total time: 2 h
Yield: 8 servings
Ingredients: 3 large eggs; 3/4 cup granulated sugar; 3/4 cup all-purpose flour; 1/2 tsp baking powder; 1/4 cup unsalted butter, melted; 1/4 cup milk; 1 cup heavy cream; 1/2 cup whole milk; 1/2 vanilla bean or 1 tsp vanilla extract; 2 tbsp cornstarch; 1/3 cup granulated sugar (for custard); 3 egg yolks (for custard); 1/2 cup raspberry jam; 7 oz marzipan; Green food coloring; 1/2 cup powdered sugar; 2 tbsp butter (for buttercream); 1 tbsp milk (for buttercream); Red food coloring (for rose decoration)

Swedish Princess Cake (Prinsesstårta)

miradugm

This recipe recreates the classic Swedish Princess Cake (Prinsesstårta), a showstopper with its signature dome shape, pastel green marzipan, and delicate rose garnish. Each bite features layers of airy sponge cake, rich vanilla custard, sweet raspberry jam, and a cloud of whipped cream, all wrapped in a smooth marzipan shell. The combination of flavors and textures—from the soft cake and creamy filling to the slightly chewy marzipan—makes every slice a celebration. Perfect for special occasions, this cake is as stunning to look at as it is to eat, and will impress anyone lucky enough to try it!

Ingredients

Instructions

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
In a mixing bowl, beat the eggs and sugar until pale and thick (about 5 minutes).
Sift in the flour and baking powder. Gently fold to combine.
Mix the melted butter and milk together, then fold into the batter.
Pour the batter into the pan and bake for 20-25 minutes until a toothpick comes out clean. Cool completely and slice horizontally into two even layers.
For the vanilla custard: In a saucepan, heat 1 cup heavy cream and 1/2 cup milk with the vanilla bean (or extract) until just simmering.
In a bowl, whisk together 3 egg yolks, 1/3 cup sugar, and 2 tbsp cornstarch. Slowly pour the hot milk mixture into the yolks, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, whisking, until it thickens (about 3-4 minutes). Remove from heat, cover with plastic wrap, and chill.
Whip remaining heavy cream to stiff peaks. Once custard is cool, gently fold in half the whipped cream to lighten it.
Place one cake layer on a serving plate. Spread with raspberry jam, then mound the custard/cream mixture in the center, shaping into a dome. Top with the second cake layer.
Spread remaining whipped cream over the cake dome, smoothing the surface.
Knead green food coloring into the marzipan until evenly green. Roll out the marzipan between sheets of parchment to a large circle (about 1/8 inch thick). Drape over the cake, smoothing gently and trimming excess at the base.
Mix powdered sugar, 2 tbsp butter, and 1 tbsp milk to make a soft buttercream. Tint a small portion with red food coloring and pipe a rose for decoration.
Chill cake for at least 1 hour for best slicing. Slice and serve!