Desserts
RecipesServes: 10 - 12 slices
Prep Time: 2 hours active (plus cooling time)
Cook Time: 30 minutes
About Swedish Princess Cake (Prinsesstårta)
This majestic dessert layers airy sponge cake with vanilla pastry cream, whipped cream, and a touch of raspberry jam, all crowned by a smooth dome of pale-green marzipan. Decorated with powdered sugar and raspberries on top, it’s a true showstopper, both elegant and celebratory. Whether for a birthday, brunch or special occasion, making it feels like baking royalty.
Ingredients for Cake
4 large eggs
4 large egg yolks
2/3 cup sugar
1 cup all-purpose flour
5 tablespoons unsalted butter, melted
Ingredients for Raspberry Jam
2 cups fresh raspberries
1 cup sugar
Lemon juice, to taste
Ingredients for Pastry Cream
2 cups whole milk
1 vanilla bean, scraped, or 1 teaspoon vanilla extract
1/2 cup sugar
1/3 cup cornstarch
8 large egg yolks
2 tablespoons butter
Ingredients for Marzipan
4 cups almond flour
2 1/2 cups powdered sugar
2 large egg whites
Green coloring
Almond extract, optional
Ingredients to Assemble Cream
2 cups heavy cream
Powdered sugar, for dusting
Preparation
01To bake the cake, preheat the oven to 350 F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
02In a large heatproof bowl, whisk together the whole eggs, extra yolks, and sugar. Set the bowl over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water). Keep whisking until the mixture is warm to the touch and slightly thickened. About 130°F if you’re using a thermometer.
03Move the bowl to a stand mixer or use a hand mixer and beat on high until the mixture is very pale, fluffy, and has cooled down a bit. Sift the flour over the batter and gently fold it in with a spatula, trying not to deflate the mixture. Slowly pour in the melted butter in two additions, folding gently each time until just combined.
04Pour the batter into the prepared pan and bake for about 20 minutes, or until the top is golden and springs back lightly when touched.
05Let the cake cool completely before slicing.
06To make the raspberry jam, combine the raspberries and sugar in a saucepan. Simmer for 10 minutes, stirring often. Test a spoonful on a frozen plate. If it solidifies into a gel, it’s done. Finish with lemon juice to taste. Transfer to a jar and chill.
07To make the pastry cream, heat the milk with vanilla bean (seeds + pod) just to a boil. In a bowl, whisk yolks, sugar, and cornstarch until smooth. Temper with hot milk, then return everything to the pan. Cook over medium, whisking, until thick and glossy (about 1 minute at a boil).
08Take it off the heat and stir in the butter. Strain and chill completely.
09To make the marzipan, in a food processor, blitz almond flour and powdered sugar until fine and evenly mixed.
10Add 1 egg white and process. Scrape down the sides, then add the second egg white. Mix until it forms a smooth dough. If dry, add a splash of water. Optional: stir in a drop of almond extract for flavor.
11Color it pale green. Wrap tightly in plastic until ready to roll.
12To assemble the cream, whip the 2 cups of cream to soft peaks. Fold 1/2 cup pastry cream into 2/3 of the whipped cream. This is now called the diplomat cream.
13Slice the cake horizontally into three even layers.
14Spread the bottom layer with raspberry jam. Place a layer of cake on top of the jam, and spread that layer with pastry cream. Mound the diplomat cream on top of the pastry cream and smooth into a gentle dome.
15Place the top layer over cream and press lightly to hold the dome shape.
16Cover the marzipan and roll the green marzipan into a large, 1/8 inche-thick circle. Cover the cake with the rolled green marzipan, smoothing edges and trimming excess.
17Dust the top of the cake with powdered sugar. Garnish with a raspberry.
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