9/10/21, 4:06 AM Prinsesstårta: A Swedish Princess Cake Recipe
Prinsesstårta: Swedish Princess Cake
Prep: 2 hrs Nutrition Facts (per serving)
Cook: 2 hrs 5 mins 461 26g 52g 6g
Chill Time: 5 hrs Calories Fat Carbs Protein
Total: 9 hrs 5 mins (Nutrition information is calculated using an ingredient database
Servings: 20 servings and should be considered an estimate.)
Yield: 1 cake
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Prinsesstårta is a "princess cake" that is popular in Sweden. It is stunning and perfect for birthdays, celebrations, or any special
occasion when you really want to show off your baking skills. It uses a white cake mix and includes a homemade pastry cream filling
with raspberry jam.
Although this cake takes time to prepare, all of the elements can be made up to three days ahead of assembling. The resulting cake is
magnificent with a smooth and beautiful green marzipan exterior. It is as delicious as it is attractive.
Ingredients
For the Pastry Cream Filling:
■ 2 cups half-and-half
■ 5 large egg yolks
■ 3 tablespoons cornstarch
■ 1/2 cup granulated sugar
■ 1 pinch fine salt
■ 1 teaspoon pure vanilla extract
■ 4 tablespoons cold unsalted butter, cut into small pieces
For the Cake:
■ 1 (15.25-ounce) box white cake mix, store-bought or homemade
■ 1 1/4 cups water
■ 1/3 cup neutral oil (such as canola)
■ 3 large egg whites
For the Simple Syrup:
■ 1/2 cup water
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9/10/21, 4:06 AM Prinsesstårta: A Swedish Princess Cake Recipe
■ 1/2 cup granulated sugar
For the Whipped Cream:
■ 3 cups heavy cream
■ 3 tablespoons granulated sugar
■ 1 tablespoon pure vanilla extract
For the Marzipan:
■ 1 pound store-bought or homemade marzipan
■ 3 drops green food coloring
For Assembly:
■ 3 tablespoons raspberry jam
■ Confectioners' sugar, for transferring the marzipan
Steps to Make It
Note: While there are multiple steps to this recipe, this princess cake is broken down into workable categories to help you better plan
for preparation and baking.
Make the Pastry Cream
01 Gather the ingredients.
02 In a large saucepan, bring the half-and-half to a simmer over medium-high heat.
03 In a medium-sized bowl, whisk together the egg yolks, cornstarch, sugar, and salt until smooth.
04 Add half of the scalded milk to the bowl containing the eggs, constantly whisking to incorporate.
05 Return the entire mixture to the saucepan containing the remaining milk, whisking over moderate heat.
06 Continue whisking for about 2 to 5 minutes, until the mixture is thickened and begins to simmer.
07 Allow the pastry cream to simmer, whisking for an additional 2 minutes.
08 Remove from the heat and whisk in the vanilla and cold, unsalted butter.
09 Transfer to another bowl and allow it to cool completely.
10 Cover and refrigerate for at least 5 hours or up to three days before using.
Make the Cake
01 Gather the ingredients.
02 Preheat the oven to 350 F for shiny metal or glass pans, or 375 F for dark or nonstick pans. Grease the bottom and
sides of 2 (9-inch) cake pans.
03 Mix the cake mix, water, oil, and egg whites in a large bowl with a mixer on medium speed for 2 minutes.
04 Pour 1/3 of the batter into 1 (9-inch) cake pan and 2/3 of the batter into the second 9-inch cake pan.
05 Bake for 25 to 30 minutes, until golden.
06 Remove the cakes from the oven and cool on a rack.
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9/10/21, 4:06 AM Prinsesstårta: A Swedish Princess Cake Recipe
07 When the cakes have cooled, use a serrated knife to slice the larger cake into 2 equal halves.
Make the Simple Syrup
01 Gather the ingredients.
02 In a saucepan, make a simple syrup by heating the water and sugar. Bring to a boil, stirring constantly until the sugar is
completely dissolved.
03 Reduce the heat and simmer for about 10 minutes.
Make the Whipped Cream
01 Gather the ingredients.
02 Whip together the heavy cream, sugar, and vanilla until stiff peaks form.
Prepare the Marzipan
01 Gather the ingredients.
02 Knead the green food coloring into store-bought or homemade marzipan.
03 Then shape it into a disk of about 8 inches long.
04 Place the disk between 2 (18-inch) lengths of waxed paper. Working from the middle of the marzipan, use a rolling pin
to roll out the disk into a 16-inch circle of even thickness.
Assemble the Cake
01 Gather the ingredients.
02 Lightly brush the simple syrup onto each of the 3 cake layers, taking care not to oversoak them.
03 Spread 1 1/2 tablespoons raspberry jam onto each of the 2 halves of the larger cake.
04 Divide the pastry cream into thirds, folding 1/3 gently into the whipped cream.
05 Spread the remaining 2/3 of the pastry cream on top of the raspberry jam of the 2 cake halves.
06 Stack the 2 pastry-covered halves, then top with the remaining cake.
07 Frost the sides of the cake with the whipped cream in a 1-inch layer.
08 Spoon the remaining whipped cream on top of the cake. Use a spatula to smooth the cream into a dome.
09 Remove the top level of waxed paper from the marzipan. Dust your rolling pin with confectioners' sugar, then lift the
marzipan using the bottom piece of waxed paper and drape the marzipan circle over the pin (you can lightly roll the
marzipan around the pin as you would a pie crust). Remove the waxed paper and transfer the marzipan to the cake.
10 With your hands, gently press the marzipan down over the cake, working from the top down.
11 Smooth it down the sides, then cut off any excess at the bottom with a knife or cooking shears.
12 Tuck the marzipan under the edge of the cake.
13 Sprinkle the cake with confectioners' sugar or decorate with marzipan cutouts.
14 Serve and enjoy.
Tips
■ When making the pastry cream, it is best done the day before assembling the cake, though it can be
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9/10/21, 4:06 AM Prinsesstårta: A Swedish Princess Cake Recipe
refrigerated for up to three days.
■ The cake layers can also be prepared in advance. Refrigerate them for one day or freeze up to a week. Either
way, leave the layers uncut until you are ready to assemble the cake.
■ The steps for making the simple syrup, the whipped cream, the marzipan, and assembling the cake should be
done on the day you intend to serve the cake.
■ If the marzipan on the cake tears during placement, you can cut the remaining trimmings into decorative
shapes and simply press these over the tears. This is a nice way to decorate the cake even if it’s perfect
already.
■ Alternatively, you can use uncolored or differently colored marzipan to create leaves, roses, or other shapes.
Also, in order to hide less-than-perfect bottom edges, some bakers wrap a pretty ribbon around the bottom of
the cake. Just be sure to remove it before serving.
How to Store
Recipe Tags:
Cake Dessert Scandinavian Birthdays
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