Swedish
Prinsesstårta
A small Swedish princess cake with airy sponge, vanilla custard, raspberry jam, and a domed layer of whipped cream under pale green marzipan. It is finished simply with powdered sugar and a little pink marzipan rose, just as it is served for fika and birthdays in Sweden.
Watch it madeManuela Kjeilen · 10:06
Ingredients
- Egg1 large
- Caster sugar30g
- All-purpose flour20g
- Potato starch10g
- Baking powder1/4 tsp
- Fine salt1 pinch
- Whole milk100ml
- Egg yolk1
- Caster sugar, for custard12g
- Cornstarch1 tsp
- Vanilla sugar or vanilla extract1/2 tsp
- Unsalted butter5g
- Heavy whipping cream120ml
- Raspberry jam2 tbsp
- Green marzipan100g
- Powdered sugar1 tsp
- Pink marzipan rose1 small
Method
- Heat the oven to 175°C and line the base of a 12 cm round cake tin with baking paper.
- Whisk the egg and 30g caster sugar for 5 to 7 minutes until very pale, thick, and ribbon-like.
- Sift together the flour, potato starch, baking powder, and salt, then gently fold them into the egg mixture without deflating it.
- Pour the batter into the tin and bake for 18 to 22 minutes, until the sponge springs back and a skewer comes out clean.
- Cool the sponge completely, then slice it horizontally into 3 thin layers.
- For the vanilla custard, whisk the milk, egg yolk, 12g caster sugar, cornstarch, and vanilla in a small saucepan until smooth.
- Cook the custard over medium-low heat, whisking constantly, until thick and glossy, then remove from the heat and whisk in the butter.
- Transfer the custard to a bowl, press baking paper directly onto the surface, and chill until cold.
- Whip the cream to firm but smooth peaks.
- Place the bottom sponge layer on a small serving plate and spread it with the raspberry jam.
- Set the second sponge layer on top and spread the chilled vanilla custard evenly over it.
- Place the final sponge layer on top, then mound the whipped cream over the cake into a rounded dome, smoothing it down the sides.
- Roll the green marzipan between sheets of baking paper into a thin circle large enough to cover the cake.
- Drape the marzipan over the cream dome, smooth it gently with your hands, and trim away the excess at the base.
- Dust the top lightly with powdered sugar and place the pink marzipan rose in the center before serving.
Common questions
Can I substitute potato starch in the sponge if I don’t have any?
Yes. Use the same weight of cornstarch for a similar light, tender crumb. If needed, you can replace it with extra all-purpose flour, but the sponge will be slightly less delicate and more bread-like.
How long does it take to make Prinsesstårta from start to finish?
Plan for about 2 to 3 hours total, including baking, cooling, making custard, chilling, assembling, and icing. The sponge and custard can be made ahead, which makes assembly much easier the next day.
What are the most common mistakes when making this cake?
The biggest mistakes are deflating the egg batter, overbaking the sponge, and not cooling the custard fully before assembling. Also, if the cream is too soft, the cake can collapse when shaped and iced.
How should I store Prinsesstårta after assembling?
Store it covered in the refrigerator for up to 2 to 3 days. Because it contains whipped cream and custard, keep it cold until serving. For the best texture, assemble it the day before you plan to eat it.
How do I serve Prinsesstårta neatly?
Use a sharp knife dipped in hot water and wiped dry between slices. Serve chilled or slightly cool. If you want the classic look, smooth the marzipan dome with a little icing sugar and garnish simply with a rose.