Swedish Princess Cake

The Swedish Princess Cake (Prinsesstårta) is a stunning and elegant dessert that’s as delicious as it is beautiful. This iconic Scandinavian cake features layers of light sponge cake, vanilla pastry cream, and whipped cream, all wrapped in a smooth layer of green marzipan and topped with a pink marzipan rose. 🌿🎂🌸

👑 Swedish Princess Cake (Prinsesstårta)

📝 Ingredients

For the sponge cake:

4 large eggs
3/4 cup (150g) granulated sugar
3/4 cup (90g) all-purpose flour
1 tsp baking powder
Pinch of salt

For the pastry cream:

2 cups (480ml) whole milk
1/2 cup (100g) sugar
4 large egg yolks
1/4 cup (30g) cornstarch
2 tbsp unsalted butter
1 tsp vanilla extract

For the whipped cream:

2 cups (480ml) heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

For assembly:

1/2 cup raspberry jam
14 oz (400g) green marzipan (store-bought or homemade)
Pink marzipan for rose (optional)
Powdered sugar, for dusting

👩‍🍳 Instructions

1. Make the sponge cake:

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
In a large bowl, beat eggs and sugar until pale and tripled in volume (5–7 minutes).
Sift in flour, baking powder, and salt. Fold gently until just combined.
Pour into pan and bake for 25–30 minutes, or until golden and springy.
Cool completely, then slice horizontally into 3 even layers.

2. Make the pastry cream:

Heat milk in a saucepan until just simmering.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly whisk hot milk into yolks, then return to the saucepan.
Cook over medium heat, whisking constantly, until thickened.
Remove from heat; stir in butter and vanilla. Let cool completely, then chill.

3. Whip the cream:

Beat heavy cream, powdered sugar, and vanilla until soft, spreadable peaks form.

4. Assemble the cake:

Place the bottom sponge layer on a serving plate.
Spread with a thin layer of raspberry jam, then half of the pastry cream.
Add second sponge layer. Spread the rest of the pastry cream, then a generous dome of whipped cream (saving some to coat the sides).
Place the final sponge layer on top. Shape remaining whipped cream into a dome over the top and sides. Chill for 30–60 minutes to set.

5. Cover with marzipan:

Roll out green marzipan into a large circle (about 1/8″ thick and 14″ wide).
Carefully drape over the chilled cake, smoothing over the dome and sides.
Trim excess at the base. Dust with powdered sugar.
Top with a pink marzipan rose if desired.

🎂 Tips

Make everything a day ahead for easier assembly.
If marzipan is sticky, roll it between sheets of parchment dusted with powdered sugar.
Store in the fridge, but serve slightly chilled or at room temp.

Would you like a gluten-free, mini cake, or chocolate variation of this traditional Swedish favorite?