Swedish Princess Cake (Prinsesstårta) Recipe

Name: Swedish Princess Cake (Prinsesstårta)
Prep time: 35 min
Cook time: 35 min
Total time: 320 min
Ingredients: 0.5 cup white sugar; 3 tablespoons cornstarch; 2 cups whole milk; 4 large egg yolks; 4 tablespoons cold salted butter, cubed; 1 teaspoon vanilla extract; baking spray; 4 large eggs; 4 large egg yolks; 1.25 cups white sugar; 2.25 cups bleached cake flour, sifted; 6 tablespoons salted butter, melted; 2 teaspoons vanilla extract; 1 cup raspberry jam, warmed; 2 cups heavy cream; 0.25 cup powdered sugar; 14 ounces marzipan; 2 to 3 drops green gel food dye; 1 tablespoon sifted powdered sugar, or to taste; 1 cup fresh raspberries, or more to taste

Cook Time: 35 minutes

This delightful Raspberry Marzipan Cake is the perfect combination of soft, airy cake layers, rich pastry cream, and sweet raspberry jam, all enveloped in a smooth marzipan covering. It's an elegant dessert for any special occasion. Follow the step-by-step directions for a show-stopping treat.

Ingredients

Pastry Cream:

cup white sugar
3 tablespoons cornstarch
2 cups whole milk
4 large egg yolks
4 tablespoons cold salted butter, cubed
1 teaspoon vanilla extract
Baking spray

Cake:

4 large eggs
1 cups white sugar
2 cups bleached cake flour, sifted
6 tablespoons salted butter, melted
2 teaspoons vanilla extract
1 cup raspberry jam, warmed
2 cups heavy cream
cup powdered sugar
14 ounces marzipan
2 to 3 drops green gel food dye
1 tablespoon sifted powdered sugar, or to taste
1 cup fresh raspberries, or more to taste

Directions

Step 1: In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the milk and egg yolks, whisking until fully combined. Set the pan over medium heat, stirring constantly, and cook until the mixture thickens, about 5 to 7 minutes.

Step 2: Remove the saucepan from the heat and whisk in the cold butter and vanilla extract until smooth. Strain the mixture through a fine mesh sieve into a large bowl. Place plastic wrap directly on top of the custard and refrigerate until chilled, 3 to 4 hours. (You can prepare the pastry cream a day in advance.)

Step 3: Preheat your oven to 350F (175C). Coat two 8-inch round cake pans with baking spray and line the bottom with parchment paper.

Step 4: In a medium saucepan, bring 1 inch of water to a simmer over medium heat. In the bowl of a stand mixer, combine the eggs, egg yolks, and sugar. Place the mixing bowl over the simmering water and cook, whisking constantly, until the mixture reaches 110F (43C), about 5 to 6 minutes.

Step 5: Remove the bowl from the heat and transfer it to the stand mixer. Using the whisk attachment, beat on high speed until the mixture turns pale yellow and triples in volume, about 3 minutes.

Step 6: Gently fold in the sifted cake flour until just combined. Then fold in the melted butter and vanilla extract until the batter is smooth.

Step 7: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 20 to 22 minutes, or until the cakes are golden brown and a wooden pick inserted into the center comes out clean.

Step 8: Let the cakes cool in the pans for 10 minutes. Then invert them onto a wire rack and allow them to cool completely, about 1 hour. Once cooled, use a long, serrated knife to carefully slice each cake layer in half horizontally.

Step 9: To assemble the cake, spread a thin layer of warmed raspberry jam on the cut side of each cake layer. Place the first cake layer, jam-side up, on a cake plate. Spread cup of the chilled pastry cream over the cake. Repeat the process with two more layers of cake, ending with the last cake layer on top, jam-side down.

Step 10: Insert a 4-inch wooden skewer through the center of the cake to hold the layers in place. Set aside the remaining pastry cream for another use.

Step 11: In a large bowl, whip the heavy cream and powdered sugar with an electric mixer on medium-high speed until stiff peaks form. Spread a thin layer of the whipped cream around the sides of the cake.

Step 12: Mound the remaining whipped cream on top of the cake, using a spatula to spread it into a smooth dome.

Step 13: Knead the marzipan with the green gel food dye until the color is evenly distributed. Roll the marzipan between two sheets of parchment paper to form a 15-inch circle. Gently peel off the top sheet of parchment.

Step 14: Invert the marzipan circle over the cake and gently remove the second sheet of parchment paper. Smooth the marzipan over the cake, starting at the top and working your way down the sides, to create a smooth dome. Trim off any excess marzipan and tuck the edges under the cake.

Step 15: Before serving, dust the top of the cake with sifted powdered sugar and garnish with fresh raspberries.

Enjoy your elegant Raspberry Marzipan Cake, perfect for special celebrations or as a luxurious treat for any occasion!

Swedish Princess Cake, or Prinsesstrta, is a beloved Swedish dessert known for its striking appearance and indulgent layers. This cake consists of several layers: a soft, airy sponge, a creamy custard filling, a layer of raspberry jam, and is topped with whipped cream and marzipan. Its often recognized by its bright green marzipan dome, dusted with powdered sugar and garnished with fresh raspberries. The cake's combination of rich textures and flavors makes it a popular choice for celebratory occasions.

History and Origin

The origins of the Prinsesstrta date back to the early 1900s in Sweden. The cake was created by a Swedish pastry chef, Jenny kerstrm, who was the personal chef to Princess Margaret of Sweden. The story goes that kerstrm made the cake in honor of the princess, and it quickly became a favorite among the Swedish royal family. The name "Prinsesstrta" translates to "Princess Cake" in English, and it was initially introduced to the public in 1920. The cake gained immense popularity due to its royal connection and the fact that it was both visually stunning and delicious.

Regional Characteristics

The Prinsesstrta is an iconic cake across Sweden and is commonly found in bakeries and patisseries throughout the country. It is particularly popular during festive times such as birthdays, weddings, and special holidays like Easter and Christmas. While the classic version of the cake has a smooth green marzipan dome, variations of the cake can be found in different regions, with some using different colored marzipan or adding extra flavors like citrus zest or lingonberries.

Distinguishing Features

What makes Prinsesstrta stand out from other cakes is its unique construction and presentation. Unlike other layered cakes, which may use a simple buttercream or frosting, the Prinsesstrta features a delicate combination of whipped cream and pastry cream, creating a light and airy texture. The marzipan covering provides not only visual appeal but also a sweet, nutty contrast to the softness of the cake and cream. Another defining feature is its dome shape, making the cake instantly recognizable, especially when garnished with fresh raspberries.

Where It's Typically Served

Prinsesstrta is commonly served at festive occasions, ranging from weddings to birthday parties. It is especially popular in Swedish homes during the holidays and is often found at celebrations in Swedish bakeries around the world. The cakes elegant look makes it a fitting centerpiece for any special event. While its mostly enjoyed in Sweden, its popularity has spread globally, especially in countries with significant Swedish communities such as the United States, Canada, and Finland.

Fun Facts About the Swedish Princess Cake

The cake's signature green marzipan dome was introduced in the 1930s and has since become its most recognizable feature.
In Sweden, the Prinsesstrta is often enjoyed with a cup of coffee or tea, making it a perfect treat for a fika, the Swedish tradition of taking a coffee break.
Traditionally, the cake is served with a layer of raspberry jam, but you can also find versions with other fruit preserves such as strawberry or blueberry.
The Prinsesstrta has been recognized as one of Swedens national cakes, symbolizing the country's rich culinary heritage.
In Sweden, it is said that the marzipan dome represents a crown, which ties back to the cakes royal origin.

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FAQ about Swedish Princess Cake (Prinsesstårta) Recipe

Swedish Princess Cake should be stored in the refrigerator due to the pastry cream and whipped cream. It will keep well for 2-3 days. Make sure the cake is covered properly with plastic wrap or stored in an airtight container to prevent it from drying out.

Yes, you can make the pastry cream a day in advance. Simply store it in an airtight container in the refrigerator. Before using, make sure to give it a good stir to smooth it out.

While it’s best to enjoy the cake fresh, you can freeze it if needed. However, freezing may affect the texture of the whipped cream and marzipan. To freeze, wrap the cake tightly in plastic wrap and aluminum foil and store in the freezer for up to 1 month. Thaw in the refrigerator overnight before serving.

Marzipan gives Swedish Princess Cake its distinct flavor and texture, but if you're looking for a substitute, you could use fondant. Keep in mind that fondant has a different taste and texture compared to marzipan, but it can still be used to cover the cake.

If you prefer a less sweet cake, you can adjust the amount of sugar in the pastry cream or reduce the raspberry jam. Additionally, you can use a sugar-free or reduced-sugar jam if you're looking for a lighter option.

Yes, you can substitute the raspberry jam with another berry jam like strawberry or blueberry, or even a citrus jam for a different flavor profile. Just make sure the jam is smooth and spreadable.

To prevent the marzipan from cracking, ensure it is rolled out evenly and not too thin. If the marzipan becomes too dry or cracks, you can knead a little bit of vegetable oil or shortening into it to make it more pliable before covering the cake.

For a non-egg version, you could experiment with egg replacers such as aquafaba (the liquid from canned chickpeas), or commercial egg replacers for baking. However, this will alter the texture and may not give the same result as the original recipe.

To make the cake gluten-free, you can substitute the bleached cake flour with a gluten-free cake flour blend. Be sure to check that the marzipan you use is also gluten-free, as some marzipans may contain trace amounts of gluten.

Absolutely! While the traditional decoration is simple with marzipan and powdered sugar, you can get creative. Try adding edible flowers, colored sprinkles, or piping additional whipped cream for extra flair.