How to Make Swedish Princess Cake (Prinsesstårta) at Home
A green marzipan cloak hides airy sponge, creamy custard, and tangy jam in every forkful.
Swedish Princess Cake (Prinsesstårta): A Showstopper for Every Occasion
The Swedish Princess Cake—or Prinsesstårta—is an eye-catching dome-shaped cake filled with airy sponge, lush custard, raspberry jam, whipped cream, and cloaked in iconic green marzipan. It’s a centerpiece dessert in Sweden for birthdays, graduations, and other celebrations, renowned for its pastel charm and delicate almond notes. This recipe covers everything you need to know to make your own stunning Princess Cake at home: from the cake’s history and required tools to detailed assembly, decoration, serving tips, and troubleshooting.
What Is Swedish Princess Cake?
A Princess Cake (Prinsesstårta) is a celebrated Swedish layer cake. Its interior includes three main components:
- Light sponge cake, typically divided into three layers
- Vanilla custard (pastry cream), often enriched with whipped cream for a mousse-like texture
- Raspberry jam, adding fruitiness and balance
The entire dome is covered in a thick layer of whipped cream and then encased in a sheet of green-tinted marzipan. It’s topped with a pink marzipan rose and a dusting of powdered sugar. The Princess Cake is a beloved classic that traces back to the early 20th century and the Swedish royal household, with enduring popularity at cafes and bakeries across Scandinavia.
Why You’ll Love Making Princess Cake
- Stunning Presentation: Its signature dome and pastel colors make it a true celebration cake with visual impact.
- Delicate Layers: The combination of soft sponge, velvety custard, tangy jam, and creamy whipped topping strikes a harmonious balance.
- Customizable: Adapt flavors or decorations to suit the occasion, with potential for creative marzipan sculpting.
- Impressive Baking Skill: While requiring some planning and patience, success brings a real sense of accomplishment.
Princess Cake Components and Key Ingredients
Each element of the Princess Cake plays a distinct role. Here’s what you’ll need for a cake serving 10–12 slices:
- Sponge Cake: Eggs, sugar, all-purpose flour, cornstarch or potato flour, baking powder, and a pinch of salt.
- Custard Filling (Pastry Cream): Whole milk, egg yolks, sugar, cornstarch, and pure vanilla extract.
- Whipped Cream: Heavy cream, powdered sugar, and optionally unflavored gelatin to stabilize.
- Raspberry Jam: Seedless is best for smooth layering.
- Marzipan Dome: Marzipan (almond paste with sugar), green food coloring, and powdered sugar for rolling.
- Decorations: Pink- or red-tinted marzipan for the rose, and possibly leaf-green marzipan for leaves.
If making each element from scratch, allow 2–3 hours (including cooling and chilling). Many components, such as the sponge, custard, or marzipan, can be prepared a day ahead.
Essential Tools and Equipment
- 9-inch (23cm) springform pan
- Mixing bowls (for batter, cream, and marzipan)
- Electric mixer or stand mixer (for whipping and mixing batters)
- Whisk and spatula
- Serrated knife (for slicing cake layers with precision)
- Offset spatula or palette knife (for spreading custard and cream)
- Plastic wrap, parchment paper, or waxed paper (for prepping and rolling marzipan)
- Rolling pin (for marzipan)
Step-by-Step Recipe: Swedish Princess Cake
1. Bake the Sponge Cake
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan, line the base with parchment paper, and grease again.
- On high speed, beat eggs and sugar until pale and tripled in volume—about 5–7 minutes. Properly whipped, this batter should leave a thick ribbon when you lift the beaters.
- In a separate bowl, whisk flour, cornstarch, baking powder, and salt.
- Gently fold the dry mixture into the egg mixture, preserving airiness. Pour into the prepared pan.
- Bake for 25–30 minutes or until golden and a toothpick comes out clean. Leave in the pan for 5 minutes, then carefully release and set on a rack to cool completely.
Tip: For easier slicing and assembly, wrap and chill the cooled cake overnight to soften the crust.
2. Prepare Vanilla Custard Filling
- Whisk milk, egg yolks, cornstarch, and sugar in a saucepan. Cook gently, stirring constantly until it thickens (do not boil).
- Remove from heat, add vanilla, and stir well.
- Transfer to a bowl, press plastic wrap against the surface (to prevent a skin), and chill until set (about 1–2 hours).
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Cream should be thick enough to hold its shape on a spoon.
3. Make Stabilized Whipped Cream
- Soften 1 envelope (.25oz) of powdered unflavored gelatin in 2 tablespoons cold water. Once bloomed, briefly melt the gelatin until liquid (microwave 5–10 seconds), then cool slightly.
- Whip heavy cream with powdered sugar (and vanilla, if desired) until soft peaks form.
- With the mixer running, slowly stream in melted gelatin. Beat to stiff peaks.
- Set aside ½ cup for coating; the rest is for the dome.
Stabilized cream allows the dome to keep its shape longer, especially when using for dome construction.
4. Color and Roll the Marzipan
- Knead green food coloring into marzipan until an even pale green is achieved.
- Dust a surface with powdered sugar, then roll the marzipan between sheets of waxed or parchment paper to a 16-inch circle (larger if your dome is extra-tall). Aim for about 1/8-inch (3mm) thickness.
Reserve a small piece of marzipan for decorating roses and leaves (color as desired).
5. Build and Assemble the Cake
- Use a serrated knife to split the sponge into three even layers.
- Set the bottom layer on your serving plate. Spread with raspberry jam (about 1/3 cup), then top with half the custard.
- Add the middle sponge layer, spread with remaining custard, and more raspberry jam (if preferred).
- Place the final cake layer on top. Mound the majority of whipped cream over the cake and shape into a rounded dome using a spatula.
- Coat the outside with the reserved whipped cream to create a smooth, adhesive surface for the marzipan.
- Chill the domed cake for about 1 hour, ensuring everything is set.
- Carefully drape the rolled green marzipan over the cake, smoothing from the top down so it hugs the dome. Trim the base neatly with a sharp knife or scissors.
6. Decoration and Final Touches
- Form a rose (or other flower) from tinted marzipan. Optional: Add marzipan leaves with green food coloring.
- Place the flower at the center top of the cake.
- Dust lightly with powdered sugar for a frosty look.
Tips and Tricks for Success
- Keep everything cool: Chilling makes the cake easier to trim and assemble, and prevents whipped cream or marzipan from melting.
- Work quickly with marzipan: If it becomes sticky, add more powdered sugar to your surface and rolling pin.
- Don’t overfill: Each layer should be thin enough to create a stable dome—not a slippery, unstable stack.
- Sharp serrated knife: Use for slicing the soft, airy sponge evenly.
- Make ahead: The cake tastes even better the next day as flavors meld. Store tightly covered in the refrigerator.
Nutritional and Dietary Notes
| Component | Options for Dietary Modifications |
|---|---|
| Sponge | Use gluten-free flour blend for a gluten-free version |
| Custard | Substitute plant-based milk and egg replacer for a dairy- or egg-free cake, but texture may change |
| Whipped Cream | Non-dairy whipping cream (e.g., coconut or soy) |
| Marzipan | Marzipan is naturally gluten-free; ensure no eggs in the purchased product if vegan |
Note: Almonds are present in marzipan, so this cake is not suitable for nut allergies.
Storage and Shelf Life
- Refrigerate: Covered, the cake keeps for up to 3 days. The marzipan helps insulate and preserve freshness.
- Do not freeze: Freezing affects the texture of whipped cream and marzipan.
Serving Suggestions and Variations
- Slice the Princess Cake with a clean, sharp knife—wiped between cuts for neat layers.
- Traditional pairing: Strong coffee or lightly sweetened tea.
- Variations: Substitute the jam layer with strawberry or currant; use colored marzipan for custom themes (e.g., blue, pink, or white).
- Make mini Princess Cakes by using smaller pans and assembling individual domes.
Frequently Asked Questions (FAQs)
What makes Princess Cake different from other layer cakes?
The Princess Cake stands out for its dome-shaped whipped cream layer concealed under green marzipan and the combination of sponge, custard, cream, and fruit jam in each bite.
Is marzipan the same as almond paste?
Marzipan is a sweetened and firmer version of almond paste, easier to roll and better for cake coverage and decoration. Almond paste is softer and used more for fillings.
Can I make Princess Cake in advance?
Yes. All components can be made a day ahead and assembled the morning of serving. The cake keeps well for up to 3 days refrigerated.
How do I color marzipan without it getting sticky?
Use food coloring paste or gel and knead it in gradually. If it becomes sticky, dust your surface with more powdered sugar and keep your hands dry.
Are there shortcuts for busy bakers?
You can use high-quality pre-made sponge cake, vanilla pudding for custard, and ready-rolled marzipan to significantly reduce prep time, though making from scratch delivers superior flavor and texture.
Final Notes: Celebrate with Tradition and Flair
Baking a Swedish Princess Cake is more than creating a dessert—it’s crafting a beautiful centerpiece with a story. Master the basics, then experiment with colors and shapes to personalize your cake. With practice, you’ll be able to add your own twist to this timeless celebration cake and make it the star of your next gathering.
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