📝 About This Recipe
Originally created for the Swedish princesses in the early 20th century, the Prinsesstårta is the crowning jewel of Scandinavian pastry. This iconic dome-shaped cake features layers of airy sponge, silky vanilla custard, and tart raspberry jam, all enveloped in a cloud of whipped cream. Its signature green marzipan coating and delicate pink rose make it a visual and culinary celebration of Swedish tradition.
🥗 Ingredients
Sponge Cake (Genoise)
- 4 large Eggs (at room temperature)
- 1 cup Granulated sugar
- 1/2 cup All-purpose flour
- 1/2 cup Potato starch (creates a lighter, more flexible crumb)
- 1 teaspoon Baking powder
Pastry Cream (Crème Pâtissière)
- 4 large Egg yolks
- 1 1/4 cups Milk (whole milk preferred)
- 3 tablespoons Granulated sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla bean or paste
- 1 tablespoon Butter (unsalted)
Assembly and Topping
- 2 1/2 cups Heavy whipping cream (very cold)
- 1/2 cup Raspberry jam (high quality, seedless if preferred)
- 10-12 ounces Green marzipan (specifically for cakes)
- 2 tablespoons Powdered sugar (for dusting)
- 1 piece Pink marzipan rose (for decoration)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan, lining the bottom with parchment paper for easy removal.
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2
Beat the 4 eggs and 1 cup sugar in a stand mixer on high speed for about 5-8 minutes until the mixture is thick, pale, and holds a 'ribbon' for several seconds.
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3
Sift together the flour, potato starch, and baking powder. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the air.
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4
Pour the batter into the pan and bake for 25-30 minutes until a skewer comes out clean. Let the cake cool completely in the pan before slicing into three even horizontal layers.
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5
Prepare the pastry cream by whisking egg yolks, sugar, and cornstarch in a bowl. In a saucepan, heat the milk and vanilla until just simmering.
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6
Slowly pour the hot milk into the egg mixture while whisking constantly (tempering). Return the whole mixture to the saucepan and cook over medium heat until it thickens into a dense custard. Stir in the butter, then cover with plastic wrap touching the surface and chill completely.
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7
Whip the heavy cream until very stiff peaks form. Take about 1/3 cup of this whipped cream and fold it into the chilled pastry cream to lighten it up (this is now a Diplomat cream).
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8
Place the bottom cake layer on a serving plate. Spread a thin layer of raspberry jam, followed by a layer of the pastry cream mixture.
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9
Place the second cake layer on top. Spread the remaining pastry cream over this layer.
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10
Place the third cake layer on top. Mound the remaining plain whipped cream on top of this layer, using an offset spatula to create a smooth, rounded dome shape. Smooth the sides as well.
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11
Roll out the green marzipan between two sheets of plastic wrap or on a surface dusted with powdered sugar until it is a large circle (about 12-14 inches) and very thin (2mm).
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12
Carefully lift the marzipan and drape it over the cream dome. Gently smooth it down the sides with your hands, easing out any pleats. Trim the excess marzipan at the base with a sharp knife.
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13
Dust the top lightly with powdered sugar, place the marzipan rose in the center, and chill for at least 1 hour before serving to allow the layers to set.
💡 Chef's Tips
Ensure your eggs are at room temperature to achieve maximum volume during whipping. Use potato starch in the sponge; it is the secret to the traditional 'airy' texture that supports heavy cream without becoming dense. When applying the marzipan, work quickly and use the palms of your hands to avoid leaving finger indentations. If the marzipan is too sticky to roll, knead in a small amount of powdered sugar until it handles like modeling clay.
🍽️ Serving Suggestions
Serve with a strong cup of Swedish coffee (fika style) to balance the sweetness. A glass of chilled dessert wine or sparkling Rosé pairs beautifully with the raspberry notes. Keep the cake refrigerated until the very moment of serving to maintain the structure of the whipped cream. Use a sharp, thin knife dipped in hot water to get clean, professional slices through the marzipan.