Swedish Prinsesstårta (Princess Cake) Recipe: A Royal Treat for Your Taste Buds

Ingredients

6 Eggs
200g Sugar
200g All-Purpose Flour
1 tsp Baking Powder
1 Vanilla Bean
800ml Milk
120g Cornstarch
7g Gelatin Powder
3 tbsp Cold Water
300ml Heavy Cream
1 tbsp Powdered Sugar
1 tsp Vanilla Extract
200g Marzipan
Green Food Coloring
Powdered Sugar, for dusting
Red Food Coloring (optional, for rose decoration)

Steps and instructions

Preheat your oven to 175°C (345°F). Grease and flour a round cake tin.
In a large bowl, beat the eggs and sugar until fluffy. Mix in the flour and baking powder, stirring until just combined.
Pour the batter into the prepared cake tin and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
While the cake is cooling, prepare the custard. Split the vanilla bean lengthwise and scrape out the seeds. Put the seeds, the pod, and the milk in a saucepan and bring to a simmer.
In a separate bowl, mix the cornstarch with a little bit of cold milk until smooth. Once the milk in the saucepan is simmering, remove the vanilla pod and pour in the cornstarch mixture, stirring constantly. Keep cooking until the mixture thickens. Remove from heat and let cool.
Soften the gelatin in cold water for 5 minutes, then dissolve it over low heat. Let it cool slightly before stirring it into the cooled custard. Let this mixture cool completely.
Whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Fold half of this whipped cream into the cooled custard.
Cut the cooled cake into three layers. Spread the custard mixture over the bottom layer, then top with the middle layer of cake. Spread the remaining whipped cream over this layer, then top with the final layer of cake.
Roll out the marzipan on a surface dusted with powdered sugar. Add a few drops of green food coloring and knead until the marzipan is evenly colored. Roll it out thinly and cover the cake with it, smoothing it down and trimming any excess.
Optional: Color a small piece of marzipan with red food coloring and shape it into a rose for decoration. Place this on top of the cake.

Tools for making

Mixing Bowls - Multiple bowls will be needed for various steps in the recipe, such as beating the eggs and sugar, mixing the custard, and whipping the cream.
Whisk - Used to beat the eggs and sugar together, and to mix the custard and other ingredients.
Saucepan - Needed to simmer the milk for the custard.
Cake Tin - A round cake tin will be needed to bake the cake layers.
Toothpick - Used to check if the cake is cooked through by inserting it into the center of the cake.
Sharp Knife - Required to cut the cake into layers.
Rolling Pin - Used to roll out the marzipan for covering the cake.
Palette Knife or Spatula - Used to spread the custard and whipped cream layers onto the cake.
Powdered Sugar Shaker - Used to dust powdered sugar over the marzipan-covered cake.

Recipe variations

Use almond flour or a gluten-free flour blend instead of all-purpose flour for a gluten-free version.
Add a layer of raspberry jam or fresh raspberries between the cake layers for a fruity twist.
Replace the vanilla custard with chocolate custard for a rich and indulgent variation.
Instead of marzipan, cover the cake with whipped cream and decorate with fresh berries.
Make a lemon-flavored version by adding lemon zest to the cake batter and using lemon-flavored custard.
Add a layer of whipped cream and sliced strawberries in addition to the custard for a classic strawberry shortcake-inspired Prinsesstårta.
Make individual-sized Prinsesstårta by using a muffin tin and adjusting the baking time accordingly.
For a nutty twist, sprinkle crushed pistachios or slivered almonds on top of the marzipan.
Replace the traditional green marzipan with colored fondant for a different look.
If you prefer a lighter cake, substitute part of the all-purpose flour with cake flour.

Recipe overview

Welcome to our recipe for Prinsesstårta, a beloved Swedish classic! This indulgent cake layers fluffy sponge cake with a rich, velvety custard, topped with a healthy dollop of whipped cream and then covered in a smooth marzipan shell. Traditionally tinted a vibrant green and adorned with a marzipan rose, this 'Princess Cake' is sure to impress at any gathering. While the various components may appear daunting at first, we assure you that each step is approachable for bakers of all levels. With a bit of patience and creativity, you'll have a show-stopping Prinsesstårta that's not only a feast for the eyes, but delightfully delicious as well. So, let's get started on your Prinsesstårta journey!

Common questions

Can I make this recipe without gelatin?
Yes, you can substitute gelatin with agar-agar powder or leave it out entirely. The custard will still set, but it may be a bit softer.
Can I use store-bought custard instead of making it from scratch?
Yes, you can use store-bought custard if you prefer. Just make sure to adjust the amount of whipped cream accordingly when combining it with the custard.
Can I use almond paste instead of marzipan?
Yes, you can use almond paste instead of marzipan. However, almond paste is typically less sweet and more grainy, so the texture and taste of the cake may be slightly different.
How long does Prinsesstårta stay fresh?
When stored in an airtight container in the refrigerator, Prinsesstårta can stay fresh for up to 3-4 days.
Can I freeze Prinsesstårta?
Yes, you can freeze Prinsesstårta. Wrap the cake tightly in plastic wrap and store it in an airtight container in the freezer for up to 2-3 months. Thaw it in the refrigerator before serving.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the cake batter and custard.
Saucepan - Used to heat the milk and prepare the custard.
Whisk - Used to beat the eggs, sugar, and to mix the custard.
Cake Tin - A round cake tin to bake the cake.
Toothpick - Used to check if the cake is fully baked by inserting it into the center.
Cooling Rack - A rack to cool the cake after baking.
Rolling Pin - Used to roll out the marzipan for covering the cake.
Food Coloring - Green food coloring to color the marzipan and optional red food coloring for decoration.
Powdered Sugar Shaker - Used to dust powdered sugar on top of the finished cake.

Origin stories

Prinsesstårta, or Princess Cake, is a delightful culinary symbol of Sweden, first introduced in a 1948 cookbook by Jenny Åkerström, who was a teacher to the Swedish royal princesses Margaretha, Märtha, and Astrid. The cake was initially called "Grön Tårta" (Green Cake), but the name was later changed to Prinsesstårta because the princesses were particularly fond of it. Each year in the third week of September, Sweden celebrates Prinsesstårta Week, during which the cake is showcased in bakeries across the country. Remarkably, during this week, an estimated 500,000 Prinsesstårta are sold! So, if you find yourself in Sweden during this time, you're in for a truly royal treat.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.