How To Make Swedish Princess Cake Recipe prinsesstårta

Ingredients

• 8 Large Eggs (separated yolks and whites)
• 3 oz Unsalted Butter (melted, cooled slightly)
• 1 cup Granulated Sugar (for sponge batter)
• 2.5 cup All-Purpose Flour (sifted)
• 0.5 tsp Salt
• 0.5 tsp Baking Powder
• 12 oz Fresh Raspberries (for jam/filling)
• 1 tbsp Granulated Sugar (raspberry jam)
• 2 tbsp Water (for raspberry jam)
• 1 tsp Cornstarch (mixed with a little water for raspberry jam)
• 2 cup Whole Milk (for vanilla custard)
• 4 Egg Yolks (custard) (separated from whites used for sponge)
• 0.5 cup Granulated Sugar (custard)
• 2 tbsp Cornstarch (custard)
• 1 tsp Vanilla Extract
• 2 cup Heavy Whipping Cream (cold, for whipped cream and custard enrichment)
• 10 oz Almond Paste (Marzipan) (store‑bought or homemade)
• 1.5 cup Powdered Sugar (for sweetening marzipan)
• a few drops Green Food Coloring (to tint marzipan green)
• 1 Fresh Pink Rose (optional garnish)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 350°F

2. Separate Eggs

   Separate the eight eggs, placing the yolks in a large bowl and the whites in a separate clean bowl.

   Time: PT5M

3. Whip Egg Yolks

   Add 1 cup of granulated sugar to the yolks and beat with the mixer on medium speed until the mixture turns pale yellow and thickens.

   Time: PT5M

4. Whip Egg Whites

   Using clean beaters, whip the egg whites on high speed until stiff peaks form.

   Time: PT5M

5. Fold First Half of Whites

   Take half of the whipped whites and gently fold them into the yolk‑sugar mixture until just combined.

   Time: PT3M

6. Fold Remaining Whites

   Add the remaining whites and fold until the batter is uniform and airy.

   Time: PT2M

7. Incorporate Dry Ingredients

   Sift together 2½ cups flour, ½ tsp baking powder, and ½ tsp salt. Gently fold the dry mixture into the batter.

   Time: PT3M

8. Add Melted Butter

   Drizzle the melted butter over the batter and fold just until incorporated.

   Time: PT2M

9. Divide Batter

   Evenly divide the batter among three greased 6‑inch round cake pans.

   Time: PT2M

10. Bake Sponge Layers

    Place the pans in the preheated oven and bake for 15 minutes, or until a toothpick inserted in the center comes out clean.

    Time: PT15M

    Temperature: 350°F

11. Cool Cakes

    Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack and let them cool completely (about 30 minutes).

    Time: PT30M

12. Make Raspberry Jam Filling

    In a saucepan, combine 12 oz fresh raspberries, 1 tbsp sugar, and 2 tbsp water. Cook over medium heat, stirring, until the berries break down. Mix 1 tsp cornstarch with a little cold water, add to the pan, and cook until thickened. Remove from heat and let cool.

    Time: PT10M

13. Prepare Vanilla Custard

    Heat 2 cups milk in a saucepan until just simmering. In a bowl whisk 4 egg yolks, ½ cup sugar, 2 tbsp cornstarch, and 1 tsp vanilla. Slowly pour the hot milk into the yolk mixture while whisking, then return everything to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat, cool slightly, then fold in ⅓ of the whipped cream.

    Time: PT15M

14. Whip Remaining Cream

    Whip the remaining 2 / 3 cup heavy cream to stiff peaks. Set aside for layering and topping.

    Time: PT5M

15. Sweeten and Color Marzipan

    In a bowl, knead 10 oz almond paste with 1½ cup powdered sugar until smooth. Add a few drops of green food coloring and continue kneading until the color is even but not too dark.

    Time: PT5M

16. Roll Marzipan

    Place the marzipan between two sheets of parchment paper and roll out to a circle large enough to completely cover the assembled cake (about 12‑inch diameter).

    Time: PT5M

17. Assemble the Cake

    Place the first cake layer on a serving plate. Spread a generous layer of raspberry jam, then a layer of vanilla custard, and top with a thin layer of whipped cream. Place the second layer and repeat the fillings. Add the third layer, spread the remaining whipped cream on top, creating a slightly higher dome in the centre. Finally, drape the rolled green marzipan over the cake, smoothing it with your hands or an offset spatula. Trim excess marzipan.

    Time: PT15M

18. Garnish and Serve

    Decorate the top with fresh raspberries and, if desired, a pink rose on the side. Slice with a hot, wet knife for clean cuts.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Large Eggs: Egg replacer (for vegans)
• Instead of Unsalted Butter: Margarine, vegetable oil (use less)
• Instead of Granulated Sugar: Coconut sugar, caster sugar
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Fresh Raspberries: Strawberry jam, store‑bought raspberry jam
• Instead of Cornstarch: Arrowroot powder
• Instead of Whole Milk: Almond milk (will change flavor)
• Instead of Egg Yolks (custard): Egg yolk substitute
• Instead of Cornstarch (custard): Arrowroot powder
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Heavy Whipping Cream: Cold half‑and‑half (less stable)
• Instead of Almond Paste (Marzipan): Store‑bought marzipan
• Instead of Green Food Coloring: Matcha powder (natural)
• Instead of Fresh Pink Rose: Edible flower

Equipment Needed

• Mixing Bowl
• Electric Hand Mixer or Stand Mixer
• Fine Mesh Sieve (optional)
• Round Cake Pans (6‑inch)
• Oven
• Toothpick (optional)
• Saucepan
• Small Bowl
• Silicone Spatula
• Rolling Pin
• Plastic Wrap (Saran Wrap)
• Offset Spatula (optional)
• Wire Rack (optional)

Critical Steps — Do Not Skip

• Whipping egg whites to stiff peaks
• Folding the whites into the yolk mixture without deflating
• Baking until a toothpick comes out clean
• Rolling marzipan to the correct size
• Layering the cake evenly and covering with marzipan

Chef Tips from the Video

• Use room‑temperature butter for a smoother batter.
• Sift the flour and baking powder together to ensure even distribution.
• Chill the assembled cake for 30 minutes before slicing; this helps the layers set.
• For a brighter green marzipan, add a drop of yellow food coloring along with green.

Troubleshooting

Storage

Refrigerator: Store the assembled cake, covered, for up to 3 days.

Freezer: Unassembled layers can be wrapped tightly and frozen for up to 1 month; thaw in the fridge before assembling.

Room temperature: Do not keep the cake at room temperature for more than 2 hours due to the dairy fillings.

Make-Ahead Tips

• Bake the sponge layers a day ahead and store them wrapped in plastic wrap.
• Prepare raspberry jam and custard up to 2 days in advance; keep chilled.
• Whip the cream just before assembling to maintain volume.

Frequently Asked Questions