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Swedish Princess Cake, known as Prinsesstårta, is an elegant layered dessert celebrated for its distinctive green marzipan dome and beautifully balanced combination of light sponge, creamy custard, raspberry jam, and softly whipped cream.
It is a traditional Swedish-style cake whose recognizable structure combines airy cake layers with rich, smooth fillings beneath a rounded marzipan covering.
This version begins with a delicate sponge made from eggs, sugar, flour, cornstarch, baking powder, and salt.
The batter is carefully whipped to build volume, creating a light cake that can be divided into three thin layers.
Between those layers are bright raspberry jam and a silky vanilla custard prepared from whole milk, egg yolks, cornstarch, sugar, and vanilla.
Stabilized whipped cream adds another layer of softness and helps create the cake’s signature rounded dome.
The combination gives each slice a lovely contrast: tender sponge, smooth custard, fruity raspberry sweetness, and airy cream.
The finishing touch is a generous sheet of pale green marzipan rolled over the domed cake.
A dusting of powdered sugar and a decorative rose complete its classic appearance.
The green marzipan coating and rounded cream-filled profile are characteristic features of Swedish princess cake.
Although the finished cake looks elaborate enough for a bakery display, its individual components are straightforward when prepared carefully.
Chilling the completed cake allows the layers and marzipan covering to settle, making it especially suitable for celebrations, birthdays, or any occasion where an impressive centerpiece is welcome.
Delicate Vanilla Princess Cake
Ingredients
Equipment
Method
- Prepare the Pan: Grease and line a 9-inch round springform pan with parchment paper, then set it aside.
- Preheat the Oven: Heat the oven to 350°F so it is ready when the sponge batter is prepared.
- Whip the Eggs and Sugar: Beat the eggs and sugar together on high speed until the mixture becomes pale, thick, and greatly increased in volume. Set a timer for 5 minutes; the properly whipped mixture should triple in volume and fall back into the bowl in a ribbon, leaving visible trails on the surface.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch or potato flour, baking powder, and salt until evenly combined.
- Fold the Sponge Batter: Carefully fold the dry ingredients into the whipped egg mixture until thoroughly incorporated, taking care not to knock out the air that gives the sponge its volume.
- Bake the Sponge: Pour the batter into the prepared springform pan and bake at 350°F for about 27–30 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool the Cake: Let the baked sponge cool in the pan for a few minutes, then remove the springform collar. Peel away the parchment paper and transfer the cake to a wire rack to cool completely.
- Chill the Sponge: Once completely cool, optionally wrap the sponge in plastic wrap and refrigerate it overnight. This helps soften the dry, firm exterior and makes the cake easier to cut. The wrapped sponge can be refrigerated for up to 5 days.
- Prepare the Custard: Combine the whole milk, egg yolks, cornstarch, and granulated sugar in a small saucepan. Cook over medium heat, whisking constantly, until the mixture begins to thicken.
- Finish the Custard: As soon as the custard starts thickening, remove the saucepan from the heat and whisk vigorously. Stir in the vanilla extract.
- Chill the Custard: Transfer the custard to a bowl and allow it to cool slightly. Press plastic wrap directly over the surface, then refrigerate until firm. The chilled custard should be thick enough to hold in the bowl of a spoon.
- Bloom the Gelatin: Sprinkle the powdered unflavored gelatin over the 2 tablespoons of cold water in a small bowl. Let it stand until the gelatin sets.
- Whip the Cream: Place the heavy cream in the bowl of an electric mixer fitted with a whisk attachment. Beat at medium speed until soft peaks form. Gradually add the powdered sugar, followed by the vanilla extract.
- Dissolve the Gelatin: Microwave the set gelatin for 5–7 seconds, or just until it becomes completely liquid.
- Stabilize the Cream: With the mixer running, gradually pour the liquid gelatin into the whipped cream in a thin stream. Once all the gelatin has been incorporated, increase the mixer speed to high and continue beating until stiff peaks form. Reserve 1/2 cup of the stabilized whipped cream for the cake’s finishing layer.
- Cut the Sponge: Using a serrated knife, carefully cut the cooled sponge horizontally into three thin layers. Handle the layers gently because they will be very thin.
- Add the Raspberry Jam: Place the bottom sponge layer on a plate or cake board and spread the raspberry jam evenly over it.
- Add the First Custard Layer: Spread half of the chilled vanilla custard over the raspberry jam, keeping the layer even.
- Add the Second Sponge: Carefully place the second cake layer over the custard.
- Add the Remaining Custard: Spread the remaining half of the custard over the second sponge layer.
- Shape the Cream Dome: Pile the stabilized whipped cream over the custard and use a large spatula to smooth it into a rounded dome.
- Complete the Cake Layers: Place the final sponge layer over the cream dome. Press gently so the cake edges settle against the whipped cream and the characteristic domed shape is formed.
- Cover the Dome: Spread the reserved 1/2 cup of stabilized whipped cream over the top of the cake.
- Prepare the Marzipan: Dust the work surface with powdered sugar. Knead the marzipan by hand until softened, then knead in a small amount of leaf green food color until the color is consistent. Add powdered sugar lightly as needed to prevent sticking.
- Roll the Marzipan: Roll the green marzipan into a large circle, occasionally lifting it and dusting underneath with powdered sugar to keep it from sticking to the work surface.
- Cover the Cake: Gently place the rolled marzipan over the entire cake. Use your hands to carefully mold it around the rounded dome and sides.
- Trim the Marzipan: Use a pizza wheel or pastry wheel to remove the excess marzipan around the bottom of the cake.
- Tuck the Edges: Gently tuck the lower marzipan edges underneath the cake using the back of a butter knife.
- Color the Rose Decoration: Dissolve a little Baker’s Rose food color in clear extract. Using a soft-bristle brush reserved for kitchen use, carefully paint the white candy rose, brushing the color between its petals.
- Make Marzipan Flowers: Knead a little additional leaf green food color into the leftover marzipan. Roll it flat on a work surface lightly dusted with powdered sugar, then cut small star-shaped flowers using a fondant cutter.
- Attach the Marzipan Flowers: Use leftover buttercream or a small dot of corn syrup to attach each star-shaped marzipan piece to the bottom of the candy rose.
- Finish the Decoration: Attach the decorated rose to the center of the cake using buttercream or a small dot of corn syrup.
- Dust the Cake: Use a small sieve to lightly dust the top of the finished cake with powdered sugar.
- Chill Before Serving: Refrigerate the completed cake for at least 1 hour; overnight chilling is preferred. Keep the cake refrigerated until serving, and refrigerate any leftovers.
Notes
- The sponge is the foundation of this cake, so take care when folding in the dry ingredients. Over-mixing can remove too much air and leave the cake flat and too thin to divide into three layers.
- The baked genoise naturally has a lightweight texture with a dry, firm exterior. Refrigerating it overnight after wrapping can soften the exterior and make torteing easier.
- The chilled custard should be firm and thick enough to hold in a spoon before assembling the cake.
- The gelatin must become completely liquid before being incorporated into the whipped cream.
- The sponge layers are very thin, so use a serrated knife and cut carefully.
- Shape the whipped cream into a smooth dome before adding the final sponge layer; this creates the cake’s characteristic rounded profile.
- Dust the marzipan work surface with powdered sugar as needed to prevent sticking while rolling.
- The finished cake must be refrigerated for at least 1 hour, while overnight chilling is preferred.
- Leftovers should remain refrigerated.
- For two mini cakes, bake the genoise in two 5-inch springform pans and divide the pastry cream, whipped cream, and jam between them. About 3/4 lb. of marzipan is needed to cover the two mini cakes.
Chef’s Secret
The most important technique in this Swedish Princess Cake is preserving the volume of the sponge from the very beginning.
Beat the eggs and sugar until the mixture is genuinely pale, thick, and tripled in volume, then fold in the dry ingredients gently and thoroughly without unnecessarily working the batter.
This matters because the sponge must remain tall enough to divide into three delicate layers.
If too much air is lost during folding, the baked cake may become flat and difficult to torte.
For easier slicing, take advantage of the recipe’s optional overnight refrigeration: wrapping the completely cooled genoise in plastic wrap and chilling it allows the exterior to soften.
This small preparation step can make handling the thin layers considerably easier during assembly.
Serving Suggestions
Serve the chilled Princess Cake in neat wedges so the layers of sponge, raspberry jam, vanilla custard, and whipped cream are clearly visible.
Keep the classic powdered-sugar finish and central rose decoration as the main presentation, while the small green marzipan flowers add an elegant detail.
Because the cake is rich and delicately sweet, it works especially well as a dessert for celebrations or afternoon gatherings.
Keep the cake refrigerated until serving and return any remaining portions to the refrigerator.
For the cleanest presentation, use a sharp knife when portioning the chilled cake so the domed layers and marzipan coating remain distinct.
Conclusion
Swedish Princess Cake is an impressive dessert that brings together an airy sponge, smooth vanilla custard, raspberry jam, stabilized whipped cream, and a distinctive green marzipan covering.
Each component contributes a different texture and flavor while creating the elegant layered appearance that makes this cake so recognizable.
Although it requires several preparation and assembly stages, careful attention to the sponge and a patient approach to chilling make the process much more manageable.
Finished with powdered sugar, a delicate rose, and small marzipan flowers, this Prinsesstårta makes a beautiful centerpiece for any special dessert table.
