Description
Indulge in the elegance of Princess Cake (Prinsesstårta), a classic Swedish delight featuring layers of delicate sponge cake, creamy vanilla custard, raspberry jam, and a smooth marzipan dome. This detailed princess cake recipe guides you through each step, from baking the perfect sponge to creating a stunning marzipan finish. Ideal for special occasions, this royal cake recipe will impress with its delightful combination of textures and flavors.
Ingredients
Scale
- Sponge Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons baking powder
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- Vanilla Custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- Whipped Cream:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Raspberry Jam:
- 1/2 cup seedless raspberry jam
- Marzipan:
- 1 pound green marzipan
- Powdered sugar, for dusting
Instructions
- Bake the Sponge Cake: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round baking pans. Cream sugar and butter until light and fluffy. Beat in eggs one at a time, then gradually add dry ingredients (flour and baking powder) alternating with milk. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Prepare the Vanilla Custard: Whisk together milk, sugar, egg yolks, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Cover with plastic wrap (pressing onto the surface) and refrigerate until completely cooled.
- Assemble the Cake: Level the sponge cakes. Place one layer on a serving plate. Spread raspberry jam, then vanilla custard, and then whipped cream. Place the second cake layer on top.
- Cover with Marzipan: Shape the cake into a dome with extra whipped cream. Dust a surface with powdered sugar and roll out the marzipan into a large circle. Carefully drape the marzipan over the cake, smoothing it down. Trim excess marzipan. Decorate with a marzipan rose, if desired.
- Chill and Serve: Refrigerate for at least 1 hour before serving.
Notes
- Ensure sponge cake layers are evenly baked and cooled before assembling.
- Continuously stir the custard while cooking to prevent scorching.
- Chill mixing bowl and beaters before whipping cream for a stable consistency.
- Knead marzipan well before rolling to make it pliable; use powdered sugar to prevent sticking.
- For a lemon flavor, add lemon zest to the sponge.
- For an almond flavor, add almond extract to the vanilla custard.
- Experiment with strawberry or blueberry jam, or add fresh berries to the whipped cream
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg