Introduction
Have you ever dreamed of indulging in a dessert that looks as magical as it tastes? If so, you’re in for a treat! The Princess Cake, or Prinsesstårta, is a beloved Swedish confection that combines elegance, flavor, and history in one beautiful dome-shaped cake. With its distinctive green marzipan exterior, layers of light sponge cake, raspberry jam, rich pastry cream, and fluffy whipped cream, this cake has captured hearts around the world.
Whether you’re a home baker wanting to try something new or a dessert enthusiast curious about international sweets, this comprehensive guide will walk you through everything you need to know about the Princess Cake. From its fascinating history to a detailed, step-by-step recipe, plus serving ideas and health tips, you’ll soon understand why this cake reigns supreme in Sweden and beyond.
History & Cultural Significance
History & Origins
The story of the Princess Cake dates back to the early 20th century in Sweden. The cake was originally called Grön Tårta, which literally translates to “green cake,” because of its unmistakable green marzipan covering. Its modern name, Prinsesstårta, owes its origins to Jenny Åkerström, a renowned home economics teacher in Sweden. Jenny taught cooking to three Swedish princesses—Margaretha, Märtha, and Astrid. According to historical sources, the princesses were so fond of the cake that Jenny decided to rename it after them. Over time, it became a classic staple in Swedish bakeries.
The cake’s structure has evolved from its initial version, with the addition of raspberry jam now common in many recipes. This jam adds a fruity tartness that perfectly balances the richness of the cream and marzipan. For those interested in the evolution of European pastries, this article on the history of classic cakes offers a broader context.
Cultural Significance
In Sweden, Princess Cake is more than just a dessert; it’s a symbol of celebration and tradition. It’s commonly served at birthdays, weddings, and graduations. There’s even a dedicated Princess Cake Week celebrated annually in the last week of September, where bakeries across Sweden showcase their best versions of this iconic cake. Globally, the cake has found its way into cafés and bakeries, especially in places with large Scandinavian communities. Its pastel green marzipan, often topped with a single pink marzipan rose, has become a visual icon of Swedish culinary tradition.
Step-by-Step Recipe (Popular Section)
Kitchen Equipment
Before you begin, make sure you have the following tools on hand to streamline the baking process:
- Mixing bowls for combining your ingredients.
- An electric mixer or stand mixer to beat eggs and whip cream efficiently.
- Spatulas for folding and spreading fillings smoothly.
- Cake pans (usually two 9-inch pans) for baking the sponge layers.
- A rolling pin for flattening the marzipan into a thin, even sheet.
- A pastry brush for dusting away excess flour and applying jam or syrup.
Having the right equipment makes all the difference when working with delicate layers and ensures your cake holds its classic dome shape.
Prep Time & Number of Servings
Preparing a Princess Cake is an exercise in patience and precision, but the result is well worth the effort.
- Prep Time: 2 hours (includes cooling and assembly)
- Bake Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yields: 10-12 generous servings
Ingredients List
Here’s what you’ll need to make this showstopper:
- Sponge Cake Layers:
- 4 large eggs
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- Pastry Cream (Vanilla Custard):
- 2 cups whole milk
- 4 egg yolks
- ⅓ cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- Whipped Cream Layer:
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- Filling & Toppings:
- ½ cup raspberry jam (preferably seedless)
- 14 oz green marzipan (store-bought or homemade)
- 1 tablespoon powdered sugar for dusting
- 1 pink marzipan rose (optional but traditional)
Ingredient Spotlight
Marzipan: It is a sweet paste made from ground almonds and sugar. It’s pliable, easy to shape, and creates a smooth finish on the cake. The green color is traditional, but modern variations sometimes use pastel pink or white marzipan for a unique twist.
Raspberry Jam: The tartness of raspberry jam cuts through the sweetness of the custard and marzipan, creating a balanced flavor profile. Homemade jam is ideal, but high-quality store-bought versions work well.
Whipped Cream: Whipped cream adds a light, airy texture that contrasts beautifully with the dense marzipan. Be sure to use heavy whipping cream for a stable, fluffy consistency.
Instructions
- Prepare the Sponge Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans. In a mixing bowl, beat the eggs and sugar until pale and fluffy—this may take 5-7 minutes. Gently fold in the sifted flour and baking powder, taking care not to deflate the batter. Pour the batter into the pans and bake for 20-25 minutes until golden. Cool completely before slicing into layers. - Make the Vanilla Custard (Pastry Cream)
Heat the milk and vanilla extract in a saucepan until steaming but not boiling. In another bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually add the hot milk, whisking constantly, then return the mixture to the saucepan. Cook over medium heat, stirring, until thickened. Cool the custard with a plastic wrap pressed directly onto its surface to prevent a skin from forming. - Whip the Cream
In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Reserve one-third of the whipped cream for covering the assembled cake. - Assemble the Cake
Slice the cooled sponge cakes into three layers. Place the first layer on a cake board. Spread a thin layer of raspberry jam, followed by half the pastry cream, and then a generous layer of whipped cream. Repeat with the second layer. The final layer should be placed dome-side up. Cover the entire cake with a thin layer of whipped cream, shaping it into a smooth dome. - Cover with Marzipan
Roll out the marzipan on a surface lightly dusted with powdered sugar until about ⅛ inch thick. Carefully drape the marzipan over the cake, smoothing it over the dome and trimming the excess at the base. Dust with more powdered sugar and top with a pink marzipan rose.
Nutritional Information & Health Benefits
The Princess Cake is undeniably an indulgence, but it does offer some nutritional highlights. Per slice (based on 12 servings), you can expect:
| Calories | Total Fat | Carbohydrates | Protein | Fiber |
| 350 | 20g | 35g | 6g | 2g |
The almonds in marzipan provide a good source of vitamin E, which has antioxidant properties. Eggs and milk in the custard contribute protein and essential nutrients like calcium and vitamin D. However, because of its sugar content, Princess Cake is best enjoyed in moderation. For a deeper dive into the health benefits of almonds and nuts, check out this comprehensive guide.
Serving Suggestions & Food Pairing (Drinks & Flavors)
Serving Suggestions
Princess Cake is typically served as the centerpiece of festive occasions in Sweden. It’s perfect for:
- Birthdays and anniversaries
- Weddings and engagement parties
- Afternoon tea gatherings
When serving, slice the cake with a sharp knife wiped clean between cuts for neat portions. Serve chilled for best flavor and texture.
Flavor Pairings
The delicate flavors of Princess Cake pair well with:
- Fresh Berries: Strawberries, raspberries, or blueberries on the side balance the sweetness.
- Fruit Coulis: A raspberry or strawberry coulis enhances the fruity notes in the jam layer.
- Whipped Cream or Crème Fraîche: A dollop on the side can complement the creaminess of the cake.
Food Pairing with Drinks
For beverages, consider:
- Non-Alcoholic Options:
- Freshly brewed black tea or Earl Grey for a traditional pairing.
- Sparkling water with lemon to cleanse the palate.
- Alcoholic Options:
- Champagne or Prosecco for a festive feel.
- Dessert wines such as Moscato d’Asti that highlight the cake’s sweetness without overpowering it.
For more pairing ideas, visit this expert wine and dessert guide.
Cooking & Time-Saving Tips
Cooking Tips
- Room Temperature Ingredients: Always ensure that your eggs and milk are at room temperature before starting your sponge cake batter. Room temperature eggs whip up with more volume, creating a light, airy texture essential for a soft and delicate sponge. Cold eggs won’t trap air as efficiently, resulting in a denser cake. Similarly, room temperature milk blends more smoothly with the batter, helping maintain an even consistency. To speed up the process, you can place eggs in a bowl of warm water for 5-10 minutes if you’re short on time.
- Chill the Custard and Whipped Cream: When assembling the Princess Cake, both the custard and whipped cream fillings should be thoroughly chilled. Cold fillings not only firm up and hold their shape better but also make layering much easier. If the custard is warm or at room temperature, it can become too soft and cause the layers to slip or collapse. Likewise, cold whipped cream keeps its peaks and structure intact, helping you achieve that signature domed look.
- Smooth Marzipan Application: Marzipan can be tricky to handle, especially if it sticks to your rolling pin or hands. To prevent this, dust your work surface, rolling pin, and hands lightly with powdered sugar. This acts as a barrier, keeping the marzipan pliable without tearing or sticking. Additionally, roll the marzipan to an even thickness of about ⅛ inch to avoid cracks and to ensure a flawless, smooth finish over your cake. For extra finesse, use a cake smoother or your hands to gently contour the marzipan around the dome.
Time-Saving Tips
- Make Elements Ahead: Bake the sponge cake and prepare the pastry cream a day in advance.
- Use Store-Bought Marzipan: Saves time without sacrificing flavor.
- Assemble on a Lazy Susan: Makes frosting and covering the cake with marzipan much easier.
For additional baking hacks, you can check this time-saving baking tips guide.
Storage & Leftovers
Princess Cake stores well if handled properly:
- Refrigeration: Once assembled, Princess Cake should always be stored in the refrigerator to keep the whipped cream and custard fillings fresh. Cover the cake loosely with plastic wrap or place it in a cake carrier with a sealed lid to prevent it from absorbing odors from other foods in the fridge. Properly stored, the cake will stay fresh for up to 3 days. After that, the whipped cream may start to separate, and the marzipan could dry out or crack.
- Freezing: While freezing a fully assembled Princess Cake is not recommended due to the delicate cream and marzipan layers, you can freeze the sponge cake layers in advance to save time. Wrap each cooled sponge layer tightly in plastic wrap and then aluminum foil to prevent freezer burn. They can be frozen for up to 2 months. When you’re ready to assemble the cake, thaw the sponge layers at room temperature for a few hours before layering.
- Freshness Tips: Marzipan is prone to drying out if exposed to air for too long. To prevent this, wrap the entire cake in plastic wrap, ensuring it makes contact with the marzipan surface to limit air exposure. If possible, store the cake in an airtight container for added protection. If the marzipan starts to look dry, you can gently brush it with a light sugar syrup or a little water to restore its sheen.
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Expert Advice or Interviews
Swedish pastry chef Annika Larsson suggests using homemade marzipan for an authentic taste and recommends incorporating organic almond flour for a smoother texture. She also advises brushing the cake layers with simple syrup infused with a hint of lemon zest to keep them moist and add a bright flavor contrast.
Nutritionist Erika Svensson points out that while Princess Cake is a decadent treat, its ingredients, especially almonds and eggs, offer valuable nutrients when enjoyed in moderation.
Troubleshooting and FAQs
Why is my sponge cake dense?
Ensure eggs are whipped long enough to incorporate air and avoid overmixing when folding in the flour.
How do I prevent the marzipan from cracking?
Knead marzipan until pliable and roll it out evenly. Dust with powdered sugar to avoid sticking.
Can I substitute marzipan?
While not traditional, fondant can be used for decoration, but it lacks marzipan’s almond flavor.
Why is my pastry cream runny?
Make sure it’s cooked until thick and allow it to cool completely before using.
Conclusion
The Princess Cake is a classic Swedish dessert that’s as charming as it is delicious. Whether you’re baking it to celebrate a special occasion or to explore a new culinary tradition, this guide provides everything you need to master the art of Prinsesstårta. With its layers of light sponge, luscious cream, tart jam, and smooth marzipan, this cake truly lives up to its royal name.