Contents
Prinsesstårta is a classic Swedish dessert that originated in the 1930s as a royal treat for princesses. This delicious cake features light sponge layers, smooth pastry cream, raspberry jam, plenty of whipped cream, and a vibrant marzipan topping that gives it its signature look. Initially created for royalty, today it’s a staple at Swedish celebrations, from birthdays to fika (coffee breaks). You can even try making it at home with a step-by-step recipe, bringing a taste of Swedish royalty to your kitchen.
Ingredients
For the sponge cake:
- 6 eggs
- 150 g granulated sugar
- 150 g all-purpose flour
- 1 tsp baking powder
- pinch of salt
For the pastry cream:
- 500 ml whole milk
- 4 egg yolks
- 100 g sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
For the raspberry layer:
- 3 tbsp raspberry jam seedless if possible
For the whipped cream:
- 300 ml heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla
For the marzipan topping:
- 250 g marzipan store-bought or homemade
- green food coloring
- a little sugar rose for decoration optional, but cute
Instructions
Bake the sponge:
- Preheat the oven to 180°C (350°F). Line an 8-inch round cake pan with parchment paper.
- Whisk the eggs and sugar together until thick and pale—about 5 minutes with an electric mixer.
- Sift the flour, baking powder, and salt together. Gently fold this into the egg mixture.
- Pour the batter into the pan and bake for around 25 minutes. Let the cake cool completely.
Make the pastry cream:
- Heat the milk in a saucepan until it’s just about to boil.
- In a separate bowl, mix together the egg yolks, sugar, and cornstarch. Slowly add the hot milk while whisking.
- Return the mixture to the pan and cook over low heat, stirring constantly, until it thickens. Remove from heat, stir in the vanilla, and allow it to cool.
Whip the cream:
- Whisk the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the cake:
- Slice the cooled sponge into two or three layers.
- Spread the raspberry jam on the bottom layer, followed by the pastry cream, and then whipped cream.
- Repeat with the next layer(s).
- Use the remaining whipped cream to create a dome shape on top.
Cover with marzipan:
- Color your marzipan green, roll it out into a thin circle, and drape it over the cake, smoothing it down. Trim the edges and top with a sugar rose if you like.
Chill & serve:
- Let the cake chill in the fridge for at least 2 hours before slicing. It tastes even better the next day.
Notes
Prinsesstårta: a royal cake that became everyone’s favorite 🍰👑
Step into a Swedish bakery and you’ll likely spot a light green cake crowned with a small pink rose 🌹. That’s Prinsesstårta—a cake that, if you haven’t tasted yet, you’re missing out on something uniquely elegant and comforting at the same time. At first glance, it may look like something you'd serve at a royal gathering, but Swedes indulge in it regularly—on birthdays 🎂, during graduations 🎓, or simply because it’s Friday 🎉. This cake isn’t just about its look; it’s a treat that brings joy, not just through taste, but also through the cozy, familiar feeling it creates. It’s that perfect balance of being both indulgent and approachable.
Where it all began 📜
So, how did this royal treat come to be? Well, in the 1930s, Prinsesstårta was created for three Swedish princesses—Margaretha, Märtha, and Astrid 👑. Their teacher, Jenny Åkerström, was tasked with coming up with something grand yet not too heavy. Jenny crafted a recipe for an elegant cake that would have a light and refined texture—something fit for royalty. The cake quickly became a hit with the princesses, and before long, it was beloved by all of Sweden 🇸🇪. What started as a royal creation soon turned into a must-have dessert in Swedish households 🏠. Now, it’s impossible to imagine any Swedish celebration without Prinsesstårta as part of the festivities.Why it’s so darn good 😋
Prinsesstårta isn’t just known for its appearance—though the green marzipan topping certainly sets it apart. The real magic is in the layers. Let’s break it down:- The sponge cake: Light, fluffy, and wonderfully soft. It’s not dry, and it practically melts in your mouth, creating a perfect base for the layers above 🍞.
- Pastry cream: Smooth and silky with just the right balance of sweetness. The vanilla flavor is subtle but perfectly complements the other elements 🍮.
- Raspberry jam: A thin layer that brings a touch of tartness to the cake, offering a nice contrast to the creamy richness 🍇.
- Whipped cream: There’s plenty of it, and it adds an airy lightness to the whole cake, making each bite feel heavenly 🥛.
- Marzipan topping: The green marzipan is what makes the cake instantly recognizable. It’s soft, almond-flavored, and adds the perfect finishing touch, often crowned with a sugar rose 🌹 for an extra pop of color.
Not just for birthdays 🎉
While Prinsesstårta is definitely a classic birthday cake in Sweden 🎂, it’s not limited to special occasions. Swedes enjoy this cake for fika ☕ (the cherished Swedish coffee break), casual gatherings 🥳, or even just when they see it at the bakery 🏪. There’s no reason you can’t enjoy a slice of this royal dessert any day of the week.
In fact, every September, Sweden celebrates Princess Cake Week 👑, during which the entire country indulges in this beloved treat. Some even attempt to bake it themselves—more on that below! 🍴
Wow, Prinsesstårta sounds amazing! That marzipan topping is really tempting. My only question is – the recipe starts with 6 eggs… are those large eggs, or is it a size that’s specified elsewhere? I want to make sure I get the right proportions!