How to Make the Perfect Princess Cake at Home

Recipe for Swedish Princess Cake Prinsesstårta, a beautiful layered cake

Components :

Sponge Cake

• 4 large eggs
• 1 cup 200 g granulated sugar
• 1 cup 125 g all-purpose flour
• 1/2 tsp baking powder
• 2 tbsp milk

Pastry Cream

• 2 cups 500 ml whole milk
• 4 large egg yolks
• 1/3 cup 65 g granulated sugar
• 3 tbsp cornstarch
• 1 tsp vanilla extract

Whipped Cream

• 2 cups 500 ml heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Other Layers

• 1/2 cup 150 g raspberry jam optional but traditional
• 1 lb 450 g marzipan (green, or colored as desired)
• Powdered sugar for rolling marzipan
• A pink marzipan rose optional

Instructions :

1. Make the Sponge Cake

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch 23 cm springform pan with parchment paper.
2. In a large bowl, whisk the eggs and sugar together until pale, fluffy, and tripled in volume about 5 to 7 minutes.
3. Sift the flour and baking powder, then gently fold it into the egg mixture.
4. Stir in the milk to loosen the batter slightly.
5. Pour the batter into the pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely, then slice it horizontally into 3 even layers.

2. Prepare the Pastry Cream

1. Heat the milk in a saucepan until just below boiling.
2. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture while whisking.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
5. Remove from heat, stir in vanilla, and let it cool completely. Cover with plastic wrap to avoid skin forming.

3. Whip the Cream

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

4. Assemble the Cake

1. Place the first sponge layer on a serving plate and spread with a thin layer of raspberry jam.
2. Add a generous layer of pastry cream. Repeat with the second sponge layer.
3. Place the third layer on top, then mound whipped cream in a dome shape on top, covering the entire cake.

5. Cover with Marzipan

1. Dust your work surface with powdered sugar and roll out the marzipan into a thin circle large enough to cover the cake about 14 inches/35 cm in diameter.
2. Gently drape the marzipan over the cake, smoothing it down and trimming any excess.
3. Decorate with a pink marzipan rose and a dusting of powdered sugar if desired.

Tips

• Chill the cake before serving for cleaner slices.
• You can color white marzipan with gel food coloring if green isn’t available.