Introduction
Get ready to create a true showstopper! Swedish Princess Cake, or Prinsesstårta, is a beloved classic from Sweden. It’s a beautiful, elegant cake known for its vibrant green marzipan dome, fluffy whipped cream, sweet raspberry jam, and delicate pastry cream, all layered between soft sponge cake. Every bite is a delightful combination of textures and flavors that will transport you straight to a cozy Swedish fika.
While this cake looks incredibly impressive, don’t be intimidated! We’ll break it down into simple, manageable steps. Each component, from the light sponge to the creamy filling, is straightforward to prepare. You can even make some parts ahead of time, making the final assembly a fun and rewarding process rather than a rushed one. It’s a baking project that’s more about patience and love than complex techniques.
So, gather your ingredients and get ready to bake something truly special. This Princess Cake is perfect for celebrations, holidays, or simply to treat yourself and your loved ones. You’ll be amazed at what you can create. Let’s dive in and make some magic!
Cooking Time & Prep Time
- Prep Time: 120 minutes
- Cooking Time: 35 minutes
- Total Time: 155 minutes
Small tip: You can prepare the sponge cake and pastry cream a day in advance. Store them separately in the fridge, well-covered, to spread out your baking tasks and make assembly day a breeze!
Ingredients
This recipe makes 12 generous servings.
For the Sponge Cake (Génoise)
- 4 large eggs, at room temperature
- 150g (¾ cup) granulated sugar
- 1 teaspoon vanilla extract
- 100g (¾ cup) all-purpose flour
- 50g (½ cup) potato starch or cornstarch
- 1 teaspoon baking powder
- Pinch of salt
For the Pastry Cream (Crème Pâtissière)
- 500ml (2 cups) whole milk
- 100g (½ cup) granulated sugar
- 4 large egg yolks
- 40g (¼ cup) cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For the Filling & Covering
- ½ cup good quality raspberry jam
- 600ml (2 ½ cups) heavy cream, very cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 500g (1.1 lbs) green marzipan
- Powdered sugar, for dusting
- 1 fresh red rose or marzipan rose, for garnish (optional)
Step-by-Step Instructions
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Step 1: Make the Sponge Cake
Preheat your oven to 175°C (350°F). Grease and flour a 20-22 cm (8-9 inch) round cake pan. In a large heatproof bowl, whisk the eggs, granulated sugar, and vanilla extract together over a pot of simmering water (bain-marie). Whisk constantly until the mixture is warm to the touch (about 45°C or 115°F) and sugar has dissolved. This takes about 5-7 minutes.
Small tip: Don’t let the bowl touch the simmering water. The steam alone is enough to gently warm the mixture.
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Step 2: Whip the Sponge Batter
Remove the bowl from the heat. Using an electric mixer, beat the egg mixture on high speed for about 8-10 minutes. It should become very pale, thick, and tripled in volume. When you lift the beaters, the mixture should form a ribbon that slowly dissolves back into the bowl.
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Step 3: Fold in Dry Ingredients
In a separate bowl, sift together the all-purpose flour, potato starch (or cornstarch), baking powder, and pinch of salt. Gently fold the dry ingredients into the egg mixture in three additions, using a rubber spatula. Be careful not to deflate the airy batter. Fold until just combined, with no streaks of flour remaining.
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Step 4: Bake the Sponge Cake
Pour the batter into your prepared cake pan. Gently tap the pan on the counter a few times to release any large air bubbles. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and springy to the touch.
Small tip: Avoid opening the oven door during the first 20 minutes of baking, as this can cause the cake to sink.
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Step 5: Cool the Sponge Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely. Once fully cooled, use a serrated knife to slice the cake horizontally into three even layers.
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Step 6: Prepare the Pastry Cream
In a medium saucepan, heat the milk over medium heat until it just begins to simmer. In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth. Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from scrambling.
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Step 7: Thicken the Pastry Cream
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the cream thickens significantly and comes to a boil. Boil for 1 minute, still whisking, to ensure the cornstarch is fully cooked. Remove from heat and stir in the vanilla extract and butter until melted and smooth.
Small tip: Use a silicone whisk to prevent scratching your saucepan and ensure thorough mixing.
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Step 8: Chill the Pastry Cream
Transfer the pastry cream to a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold and firm. You can make this a day ahead.
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Step 9: Whip the Heavy Cream
In a very cold bowl (metal bowls work best if chilled beforehand), beat the cold heavy cream with powdered sugar and vanilla extract using an electric mixer. Beat on high speed until stiff peaks form. Be careful not to overbeat, or it will turn grainy.
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Step 10: Assemble the Cake Base
Place one sponge cake layer on your serving plate or cake stand. Spread an even layer of raspberry jam over the top. Then, carefully spread all of the chilled pastry cream over the jam. Place the second sponge cake layer on top.
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Step 11: Create the Whipped Cream Dome
Spread about two-thirds of the whipped cream evenly over the second sponge layer, extending slightly to the edges. Now, place the third sponge layer on top. Using the remaining whipped cream, create a smooth, domed shape over the top and sides of the cake. This dome is crucial for the classic Princess Cake look.
Small tip: Use an offset spatula to smooth the whipped cream into a perfect dome. Take your time to get it just right!
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Step 12: Roll Out the Marzipan
Lightly dust your work surface with powdered sugar. Knead the green marzipan briefly to make it pliable. Using a rolling pin, roll out the marzipan into a large circle, about 3-4 mm (⅛ inch) thick and wide enough to cover the entire cake dome and reach the bottom edges (around 35-40 cm or 14-16 inches in diameter).
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Step 13: Cover the Cake
Carefully drape the rolled-out marzipan over the whipped cream dome. Gently smooth it down with your hands, pressing out any air bubbles and molding it to the cake’s shape. Trim any excess marzipan around the base of the cake with a sharp knife or pizza cutter. Tuck the edges neatly under the cake.
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Step 14: Garnish and Chill
Dust the top of the marzipan dome lightly with powdered sugar. If desired, place a fresh red rose or a small marzipan rose on top for a traditional touch. Refrigerate the Princess Cake for at least 2-3 hours before serving. This allows the layers to set and the flavors to meld beautifully.
Tips & Variations
- Gluten-Free Option: Replace the all-purpose flour and potato starch in the sponge cake with an equal amount of a good quality gluten-free all-purpose flour blend. Ensure your baking powder is also gluten-free.
- Vegan/Vegetarian Option: For a vegan version, use a plant-based sponge cake recipe (often using plant milk and oil), a vegan pastry cream made with plant milk and cornstarch (or agar-agar for setting), and a vegan whipped cream alternative (like coconut cream or a store-bought vegan whipping cream). Ensure your marzipan is also vegan.
- Boost Nutritional Value: For added fiber and healthy fats, you can finely chop 50g (½ cup) of almonds or walnuts and gently fold them into the sponge cake batter before baking. You could also use a fruit compote with less added sugar instead of jam.
- Aromatic Twist: For a lovely fragrant variation, add ½ teaspoon of ground cardamom to your sponge cake batter along with the dry ingredients. You can also add a hint of almond extract to the pastry cream for a deeper, nutty flavor.
- Mini Princess Cakes: Instead of one large cake, you can make individual mini Princess Cakes! Bake the sponge in a sheet pan, cut out small rounds, and assemble them individually, covering each with a small piece of marzipan.
