The Swedish Princess Cake, or Prinsesstårta, is a classic Scandinavian dessert featuring layers of light sponge cake, raspberry jam, vanilla custard, and whipped cream, all enveloped in a distinctive green marzipan shell.

FULL RECIPE:

Ingredients:

1. For the Sponge Cake:

• 4 large eggs
• 3/4 cup (150g) granulated sugar
• 1/2 cup (65g) all-purpose flour
• 1/4 cup (35g) potato starch or cornstarch
• 1 teaspoon baking powder
• Pinch of salt

2. For the Vanilla Custard:

• 1 cup (240ml) heavy cream
• 2 large egg yolks
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

3. For the Stabilized Whipped Cream:

• 2 cups (480ml) heavy cream
• 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon unflavored gelatin
• 2 tablespoons cold water

4. For Assembly:

• 1/2 cup (160g) raspberry jam
• 1 pound (450g) marzipan
• Green food coloring
• Powdered sugar, for dusting
• Marzipan rose or other decorative elements (optional)

Directions:

1. Prepare the Sponge Cake: Preheat the oven to 350°F (175°C). Grease and line a 9-inch round springform pan with parchment paper. In a mixing bowl, beat the eggs and granulated sugar on high speed until pale and thickened, about 5 minutes. In a separate bowl, sift together the all-purpose flour, potato starch (or cornstarch), baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
2. Make the Vanilla Custard: In a saucepan, whisk together the heavy cream, egg yolks, granulated sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat, stir in the vanilla extract, and let cool slightly. Transfer the custard to a bowl, cover with plastic wrap touching the surface, and refrigerate until firm.
3. Prepare the Stabilized Whipped Cream: Sprinkle the gelatin over the cold water in a small bowl and let stand for 5 minutes to bloom. Heat the gelatin mixture in the microwave for about 5 seconds, or until completely melted. In a mixing bowl, beat the heavy cream on medium speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. With the mixer running, slowly pour in the melted gelatin and beat until well combined.
4. Assemble the Cake: Slice the cooled sponge cake horizontally into three even layers. Place the bottom layer on a serving plate and spread with a thin layer of raspberry jam. Spread half of the vanilla custard over the jam. Place the second cake layer on top and repeat the layers of raspberry jam and the remaining custard. Place the third cake layer on top. Mound the stabilized whipped cream on top of the cake, shaping it into a smooth dome. Refrigerate the cake for at least 1 hour to set.
5. Cover with Marzipan: Knead the marzipan with green food coloring until the desired shade is achieved. Dust a work surface with powdered sugar and roll out the marzipan into a circle large enough to cover the entire cake. Drape the marzipan over the chilled cake, smoothing it over the dome and down the sides. Trim any excess marzipan from the base of the cake.
6. Decorate: Dust the cake with powdered sugar and adorn with a marzipan rose or other decorative elements as desired.

Nutrition Facts:

• Calories: 474 kcal
• Total Fat: 23g
  • Saturated Fat: 11g

The Unique Composition of Prinsesstårta

Unlike many cakes that rely on heavy buttercream or fondant for decoration, the Swedish Princess Cake is distinguished by its lightness and balance of flavors. It consists of three layers of airy sponge cake, which are delicately moistened to maintain softness. The filling comprises raspberry jam, rich vanilla custard, and fluffy whipped cream, creating a luscious texture that melts in the mouth. One of the key features that set this cake apart is the marzipan coating. Traditional marzipan is made from finely ground almonds and sugar, which gives the cake a slightly nutty and sweet exterior. 

Why Is the Swedish Princess Cake So Popular? 

The popularity of the Swedish Princess Cake extends beyond Sweden’s borders. It has become a global sensation, appearing in bakeries across Europe and the United States. Its appeal lies in its unique combination of textures—soft sponge, smooth custard, airy whipped cream, and firm yet tender marzipan. Unlike other heavy cakes, this one feels light and refreshing, making it an ideal choice for those who prefer a dessert that is not overly sweet or rich. Culturally, the cake holds a special place in Swedish households. It is an essential part of “Fika,” a traditional Swedish coffee break that involves enjoying coffee or tea with a sweet treat.

Variations and Modern Twists 

While the classic Prinsesstårta recipe remains the gold standard, many variations have emerged over time. Some bakers replace the raspberry jam with lingonberry jam for a slightly tart contrast. Others experiment with different marzipan colors to match seasonal themes, such as red and white for Christmas or pastel hues for Easter. Some versions incorporate a layer of chocolate ganache for an indulgent twist. For those who prefer a gluten-free or dairy-free version, alternative ingredients like almond flour sponge cake, dairy-free whipped cream, and plant-based custard can be used.

Nutritional Information 

While the Swedish Princess Cake is undoubtedly a treat, it is essential to consider its nutritional profile. A typical serving of the cake (assuming a 12-slice portion) contains approximately 474 calories. The majority of these calories come from fats and carbohydrates, given the high content of heavy cream, sugar, and marzipan. Each slice contains about 23g of total fat, including 11g of saturated fat, primarily from the whipped cream and custard. The carbohydrate content is around 58g per slice, with sugars making up the majority due to the jam, marzipan, and cake layers. The protein content remains relatively low, at about 6g per serving.

The Cultural and Emotional Significance of Prinsesstårta 

Beyond its delicious taste, the Swedish Princess Cake holds sentimental value for many people. It is a cake that evokes nostalgia and familial warmth, often associated with childhood birthdays or gatherings with loved ones. Its preparation itself is a labor of love, requiring patience and precision, which is why it is often made for special occasions rather than as an everyday dessert. In Sweden, baking Prinsesstårta from scratch is considered a skillful endeavor, and many home bakers take pride in perfecting the delicate sponge and achieving the flawless marzipan dome.

Conclusion 

The Swedish Princess Cake is more than just a dessert, it is a symbol of tradition, elegance, and celebration. Its soft sponge layers, creamy fillings, and delicate marzipan coating make it a standout treat that has stood the test of time. Whether enjoyed in its classic form or with modern variations, Prinsesstårta continues to bring joy to cake lovers worldwide.