Princesstårta
PRINCESSTÅRTA is a medium Swedish recipe that serves 12. 350 calories per serving. Recipe by Cecilia Tolone on YouTube.
Prep: 1 hr 50 min | Cook: 42 min | Total: 2 hrs 45 min
Cost: $18.80 total, $1.57 per serving
Ingredients
- 400 g Almond Flour (for marzipan, finely ground)
- 300 g Powdered Sugar (for marzipan dough)
- 2 large Egg Whites (room temperature)
- 2 drops Almond Extract (optional, for extra almond flavor)
- 1 gel drop Red Food Coloring (for pink‑magenta marzipan)
- 1 gel drop Green Food Coloring (for light green marzipan)
- 250 g Raspberries (frozen or fresh)
- 440 g Granulated Sugar (divided: 200 g for jam, 100 g for pastry cream, 140 g for cake batter)
- 1 tablespoon Lemon Juice (juice of half a lemon, added to jam)
- 500 g Whole Milk (for pastry cream)
- 1 piece Vanilla Bean (seeds and pod, scraped into milk)
- 120 g Egg Yolks (about 6 large yolks, for pastry cream)
- 50 g Cornstarch (for pastry cream thickening)
- 25 g Unsalted Butter (cold, for pastry cream)
- 66 g Unsalted Butter (melted, folded into cake batter)
- 140 g All-Purpose Flour (sifted, for cake batter)
- 220 g Eggs (about 4 large eggs, whole)
- 88 g Egg Yolks (about 4 extra yolks, for cake batter richness)
- 500 g Heavy Cream (chilled, for whipped cream)
- 100 g Powdered Sugar (for dusting marzipan and final decoration)
Instructions
Make Marzipan Base
In the food processor combine almond flour and powdered sugar. Pulse until evenly mixed, then add one egg white, a few drops of almond extract, and process until a smooth dough forms. If the dough feels dry, add 1–2 Tbsp water. Scrape down sides and repeat with the second egg white.
Time: PT10M
Color Marzipan
Divide the marzipan into two portions. Add a few drops of red food coloring to one portion and knead until a magenta‑pink color is uniform. Add green food coloring to the second portion and knead to an even light‑green.
Time: PT5M
Form Marzipan Discs
Shape each colored marzipan batch into a flat disc roughly the size of the cake pan. Wrap each disc tightly in plastic wrap and set aside at room temperature.
Time: PT5M
Prepare Raspberry Jam
Place raspberries and granulated sugar (200 g) in a saucepan. Bring to a gentle simmer over medium heat, adding 1–2 Tbsp water if using frozen berries. Cook, stirring frequently, for about 10 minutes until thickened.
Time: PT12M
Finish Jam and Cool
Remove the jam from heat, stir in the juice of half a lemon, then transfer to a heat‑proof container. Cool to room temperature, then refrigerate.
Time: PT5M
Make Pastry Cream
In a saucepan, heat whole milk with vanilla bean seeds and pod until steam appears (do not boil). Meanwhile, whisk egg yolks, 100 g sugar, and cornstarch in a bowl until smooth. Temper by slowly whisking hot milk into the yolk mixture, then return everything to the saucepan.
Time: PT10M
Thicken Pastry Cream
Bring the mixture to a boil; once boiling, cook for 1 minute until thick. Remove from heat, whisk in 25 g cold butter until melted. Pass through a fine‑mesh sieve into a bowl, cover with plastic wrap touching the surface, and chill in the refrigerator.
Time: PT10M
Prepare Cake Batter
In a heat‑proof bowl, whisk together whole eggs (220 g) and 140 g sugar. Place the bowl over a pot of simmering water (bain‑marie) ensuring the bowl does not touch the water. Whisk continuously until the mixture reaches 55 °C, then remove from heat.
Time: PT10M
Incorporate Flour and Butter
Transfer the warm egg mixture to a stand mixer with the whisk attachment; whisk on high until light and fluffy (about 3–4 minutes). Sift the all‑purpose flour in small batches and gently fold into the egg mixture. Fold in half of the melted butter (33 g), then the remaining butter, mixing just until fully incorporated.
Time: PT15M
Bake the Cake
Grease the 23 cm springform pan, line the bottom with parchment, and brush the sides with melted butter. Pour the batter into the pan and bake at 175 °C for 20 minutes, or until golden brown and a skewer comes out clean.
Time: PT20M
Temperature: 175°C
Cool the Cake
Allow the cake to cool completely on a cooling rack before removing from the pan.
Time: PT30M
Whip Heavy Cream
In a chilled bowl, whisk the heavy cream until soft peaks form. Do not over‑whip.
Time: PT5M
Combine Whipped Cream and Pastry Cream
In one bowl, whisk about 1 dl of chilled pastry cream until smooth. Fold in two‑thirds of the whipped cream, then gently fold in the remaining whipped cream until a homogeneous, light mixture results.
Time: PT5M
Slice and Layer the Cake
Using a bench scraper, carefully cut the cooled cake into three even horizontal layers. Place the bottom layer on a board, spread a thin even layer of raspberry jam, then a layer of the cream mixture. Repeat with the second layer, leaving the top layer for the dome.
Time: PT20M
Create the Dome
Place the top cake layer upside‑down on the stacked layers, press gently to form a smooth dome. Use an offset spatula to smooth the sides, applying firm pressure to eliminate ridges.
Time: PT5M
Cover with Marzipan
Roll the colored marzipan disc to a size slightly larger than the cake. Drape it over the dome, smooth with a bowl scraper or hands, and trim excess with a knife. Lightly press to adhere fully.
Time: PT15M
Make Marzipan Flowers
Take small pieces of marzipan, roll into thin petals, and assemble into roses or other flowers. Dust each flower lightly with powdered sugar to prevent sticking.
Time: PT10M
Final Decoration
Place the marzipan flowers on the cake top, dust the entire cake lightly with powdered sugar using a tea strainer, and serve.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains nuts, Contains dairy
Allergens: Eggs, Milk, Tree nuts (almonds), Wheat (gluten)
Ingredient Substitutions
- Instead of Almond Flour: Ground almonds, Blanched almond meal
- Instead of Powdered Sugar: Confectioners' sugar
- Instead of Egg Whites: Aquafaba (for vegan version)
- Instead of Almond Extract: Almond essence
- Instead of Red Food Coloring: Beet juice (natural)
- Instead of Green Food Coloring: Spinach powder (natural)
- Instead of Raspberries: Frozen mixed berries
- Instead of Granulated Sugar: Caster sugar
- Instead of Lemon Juice: Citric acid solution
- Instead of Whole Milk: Half‑and‑half (richer)
- Instead of Vanilla Bean: 1 tsp vanilla extract
- Instead of Egg Yolks: Pasteurized egg yolk liquid
- Instead of Cornstarch: All‑purpose flour (double the amount)
- Instead of Unsalted Butter: Margarine (unsalted)
- Instead of Unsalted Butter: Margarine (unsalted)
- Instead of All-Purpose Flour: Cake flour (same amount)
- Instead of Eggs: Egg replacer (for veg)
- Instead of Egg Yolks: Pasteurized egg yolk liquid
- Instead of Heavy Cream: Whipping cream
- Instead of Powdered Sugar: Confectioners' sugar
Equipment Needed
- Food Processor
- Stand Mixer
- Fine Mesh Sieve
- Springform Cake Pan 23 cm
- Parchment Paper
- Silicone Spatula
- Bench Scraper
- Offset Spatula
- Kitchen Scale
- Saucepan
- Mixing Bowls
- Whisk
- Oven
- Plastic Wrap
- Cooling Rack
Critical Steps — Do Not Skip
- Achieving a smooth, homogeneous marzipan dough.
- Tempering the pastry cream without curdling.
- Baking the cake until golden but not over‑baked.
- Layering the cake without over‑filling the edges.
- Smoothing the marzipan evenly to avoid wrinkles.
Chef Tips from the Video
- Use a kitchen thermometer for the egg‑sugar mixture; 55 °C is the sweet spot for a light, fluffy batter.
- When folding flour, use a gentle lifting motion to keep air in the batter.
- For a brighter jam, add a splash of orange liqueur after cooling.
Troubleshooting
Marzipan is too dry and crumbly.
Add a teaspoon of water at a time, kneading until the dough becomes pliable.
Pastry cream curdles during tempering.
Temper slowly by adding a thin stream of hot milk while whisking constantly; keep the temperature below 80 °C.
Cake cracks when sliced.
Allow the cake to cool completely on a rack; use a gentle sawing motion with a serrated knife.
Marzipan sticks to hands while shaping flowers.
Dust hands and the work surface with powdered sugar or lightly oil them.
Storage
Refrigerator: Store the assembled cake, covered with plastic wrap, for up to 3 days.
Freezer: Unassembled cake layers can be wrapped tightly and frozen for up to 1 month; thaw overnight in the fridge before assembling.
Room temperature: Marzipan decorations can be kept at room temperature for a few hours before assembly.
Make-Ahead Tips
- Raspberry jam can be made 2 days ahead and kept refrigerated.
- Pastry cream can be prepared a day in advance; store covered with plastic wrap.
- Marzipan discs can be wrapped and refrigerated for up to a week.
- Bake the cake layers ahead, wrap tightly, and store in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Princess Torta in Swedish cuisine?
Princess Torta, known as Prinsesstårta, is a beloved Swedish celebration cake traditionally served at birthdays, graduations, and royal events. It originated in the early 20th century and became iconic after being popularized by the Swedish royal family, symbolizing elegance and festivity.
What are the traditional regional variations of Princess Torta in Sweden?
While the classic version uses pink marzipan and raspberry jam, some regions add strawberry jam, orange curd, or different fruit fillings. In northern Sweden, a lighter vanilla cream is sometimes used, but the marzipan coating remains a constant.
How is Princess Torta traditionally served in Sweden?
The cake is typically presented on a decorative cake stand, dusted with powdered sugar, and topped with a single marzipan rose. It is sliced with a sharp knife and served with coffee or tea, often accompanied by a glass of sparkling water.
What occasions or celebrations is Princess Torta traditionally associated with in Swedish culture?
Princess Torta is most commonly served at birthdays, name days, graduations, and royal birthdays. It is also a staple at weddings and other festive gatherings throughout Sweden.
How does Princess Torta fit into the broader Swedish dessert tradition?
Swedish desserts often emphasize light, airy textures and fresh fruit flavors. Princess Torta embodies these traits with its sponge layers, airy pastry cream, and bright raspberry jam, making it a quintessential example of Swedish cake craftsmanship.
What are the authentic traditional ingredients for Princess Torta versus acceptable substitutes?
Authentic ingredients include almond‑flour marzipan, fresh raspberries for jam, vanilla‑bean pastry cream, and whole‑milk heavy cream. Acceptable substitutes are ground almonds for almond flour, beet juice for red coloring, and vanilla extract if a bean is unavailable.
What other Swedish dishes pair well with Princess Torta?
Princess Torta pairs beautifully with a cup of strong Swedish coffee, lingonberry jam on the side, or a glass of chilled sparkling wine. Light Swedish salads such as cucumber‑dill salad also complement the richness of the cake.
What makes Princess Torta special or unique in Swedish cuisine?
Its distinctive pink marzipan coating, layered raspberry jam, and airy pastry cream set it apart from other Swedish cakes. The combination of textures—spongy cake, silky cream, and firm marzipan—creates a balanced, celebratory dessert.
What are the most common mistakes to avoid when making Princess Torta?
Common pitfalls include over‑mixing the batter (which deflates the sponge), under‑cooking the pastry cream (resulting in a grainy texture), and allowing the marzipan to dry out before covering the cake. Following the temperature cues and keeping the dough moist are key.
Why does this Princess Torta recipe use a bain‑marie for the egg‑sugar mixture instead of direct heat?
Cooking the eggs and sugar over a bain‑marie gently raises the temperature, preventing the eggs from scrambling and creating a light, airy batter. Direct heat would cook the eggs too quickly, resulting in a dense cake.
Can I make Princess Torta ahead of time and how should I store it?
Yes. Bake and cool the cake layers, then wrap them tightly and refrigerate. Prepare the jam, pastry cream, and whipped cream up to 24 hours ahead. Assemble the cake the day of serving and keep it covered in the fridge until ready to serve.
What texture and appearance should I look for when making the marzipan for Princess Torta?
The marzipan should feel smooth and pliable, like edible Play‑Doh, without cracks. When rolled out, it should be thin enough to drape over the dome without tearing, and the surface should be free of streaks or air bubbles.
What does the YouTube channel Cecilia Tolone specialize in?
The YouTube channel Cecilia Tolone focuses on home‑cooking tutorials, especially classic European desserts and pastries, with an emphasis on making every component from scratch and sharing personal cooking journeys.
How does the YouTube channel Cecilia Tolone's approach to Swedish baking differ from other Swedish cooking channels?
Cecilia Tolone combines detailed technical explanations with personal storytelling, often revisiting older recipes to improve them. She emphasizes homemade components (like marzipan) rather than store‑bought shortcuts, which sets her apart from channels that rely on pre‑made mixes.
Last updated: August 29, 2026
