Easy Prinsesstarta Swedish Princess Cake recipe

Imagine cutting into a cake wrapped in green that shows layers of pure joy. Welcome to Prinsesstarta Swedish Princess Cake. It’s not just a cake; it’s a journey through Swedish baking traditions. It turns simple ingredients into something truly special.

The Prinsesstarta Swedish Princess Cake recipe is more than a dessert. It’s a celebration of layers, textures, and flavors that come together beautifully. Each slice tells a story of Swedish culinary art. It combines a delicate sponge cake, rich vanilla custard, and a smooth green marzipan outside.

This cake serves 10 to 12 people, making it perfect for impressing family and friends. With just a few ingredients like eggs, flour, milk, and green marzipan, you’ll make a dessert that’s as beautiful as it is delicious.

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What is Swedish Princess Cake: History and Tradition

The Swedish Princess Cake, or Prinsesstårta, is a beloved treat in Sweden and worldwide. It was first made in 1929 by Jenny Åkerström. At first, it was called Grön Tårta (green cake) because of its green marzipan.

When it started, the cake was simpler. It had vanilla custard and cream but no marzipan or jam. But, when Swedish princesses Märtha, Margaretha, and Astrid loved it, it got its famous name.

Originated in 1929 by Jenny Åkerström
Named after three Swedish princesses
Became a national culinary icon

Today, Swedes buy about half a million Princess Cakes every year. It’s a big part of Swedish food culture. People especially enjoy it on Swedish National Day and Princess Victoria’s birthday.

“A slice of Princess Cake is a slice of Swedish heritage.” – Swedish Culinary Tradition

The cake’s layers are what make it special. It has three sponge cake layers, vanilla cream, and raspberry jam. Then, it’s topped with whipped cream, green marzipan, and a marzipan rose. Its green color is so famous that any other color would change its identity.

Essential Ingredients for Prinsesstarta Swedish Princess Cake recipe

To make a real prinsesstarta Swedish princess cake, you need the right ingredients. They mix together to create amazing flavors and textures. Knowing what each part does is key to making this beautiful Swedish dessert.

Key Components for Pastry Cream

The heart of your prinsesstarta is its rich pastry cream. Here’s what you’ll need:

1 2/3 cups whole milk
1/3 cup granulated sugar
3 egg yolks
3 tablespoons cornstarch
1 teaspoon vanilla bean paste
2 tablespoons unsalted butter
1/4 teaspoon kosher salt

Marzipan and Decorative Elements

Your green marzipan will make the cake look amazing. Here’s what you need for the perfect cover:

200 grams green marzipan
25 grams plain marzipan or almond paste
A few drops of red food coloring

Sponge Cake Base Ingredients

The sponge cake needs to be light and airy. It requires quality ingredients:

Ingredient	Quantity
Large eggs	3 (90 grams)
Granulated white sugar	Scant 3/4 cups plus 3 tablespoons (90 grams)
All-purpose flour	3/4 cup (90 grams)
Baking powder	1/2 teaspoon
Kosher salt	1/4 teaspoon

With these ingredients, you’re ready to make a true prinsesstarta. It will show off the beauty of Swedish baking. Each part is important for the cake’s special layers and taste.

Kitchen Tools and Equipment Needed

To make a Swedish Princess Cake, you need certain kitchen tools. These tools help you make perfect layer cakes with whipped cream filling. Having the right equipment before you start baking makes the process smoother and more successful.

8-inch springform pan or 6-inch cake ring
Stand mixer or electric hand mixer
Medium-sized pot for pastry cream
Fine-mesh sieve for straining
Nylon spreader or small offset spatula
Rolling pin for marzipan
Plastic wrap
Pastry brush

When making delicate layer cakes, precision is crucial. A kitchen scale is essential for accurate measurements. This is especially true when using 86% fat butter in traditional recipes.

Tool	Purpose in Layer Cake Preparation
Stand Mixer	Mixing cake batter and whipping cream efficiently
Fine-Mesh Sieve	Straining pastry cream for smooth texture
Offset Spatula	Spreading whipped cream filling evenly between layers

Quality baking tools can improve your layer cake and whipped cream filling skills. This makes preparing the Swedish Princess Cake more fun and professional.

Making the Perfect Sponge Cake Layers

Creating amazing layer cakes begins with mastering sponge cake preparation. The right technique turns simple ingredients into a light, airy base for your Swedish Princess Cake.

Proper Mixing Technique

Making the perfect sponge cake needs precision and patience. Here are the key mixing steps:

Whisk eggs and sugar for exactly 8 minutes until pale and incredibly fluffy
Gently fold in sifted cake flour to keep air bubbles
Incorporate melted butter with minimal stirring

Baking Temperature and Timing

Baking Parameter	Specification
Oven Temperature	350°F (175°C)
Baking Time	20-25 minutes
Pan Preparation	Grease 8-inch springform pan, dust with flour

Cooling and Storage Tips

Proper cooling is key for perfect sponge cake layers. Allow your cake to cool completely on a wire rack before slicing or storing. This prevents moisture buildup and keeps the cake’s delicate texture.

“A perfectly cooled sponge cake is the secret to a stunning layer cake” – Professional Pastry Chef

Store your sponge cake layers wrapped tightly in plastic wrap at room temperature for up to two days, or refrigerate for longer preservation. For best results, slice layers when slightly chilled to ensure clean, precise cuts.

Creating the Signature Vanilla Pastry Cream

The heart of Swedish dessert recipes is the whipped cream filling. For the Prinsesstarta, making a silky smooth vanilla pastry cream is key. Your journey to making an authentic Swedish Princess Cake starts here.

To make an exceptional whipped cream filling, you need the right ingredients and technique. Here’s what you’ll need:

2 tablespoons cool water
1¼ teaspoons powdered gelatin
1 cup whole milk
1 teaspoon vanilla bean paste
3 large egg yolks
2 tablespoons unsalted butter

Making perfect pastry cream requires careful temperature control and patience. Start by blooming the gelatin in cool water. This makes the cream smooth and stable.

Whisk together cornstarch and sugar. They help thicken the cream and prevent lumps.

*Pro tip*: Always temper your egg yolks slowly to prevent scrambling and ensure a silky-smooth cream.

Your cooking process involves several critical steps:

Heat milk with vanilla until steaming
Carefully temper egg yolks with warm milk
Cook until the mixture reaches a custard-like thickness
Strain to remove any potential lumps
Incorporate bloomed gelatin
Whisk in butter for richness

After completing, let your pastry cream cool to room temperature. Then, chill it for at least 3 hours. This resting period allows the cream to set perfectly, making it ideal for your Swedish dessert recipes.

Whipping and Assembly Techniques

Making perfect layer cakes needs precision and skill, especially with whipped cream filling. Assembling a Swedish Princess Cake requires attention to detail. It’s what turns a home baker into a pro pastry chef.

Layer Construction Method

Your cake starts with placing each sponge cake layer carefully. Here’s how to do it right:

Begin with a firm, level base sponge cake layer
Spread a thin, even layer of pastry cream
Add a light spread of raspberry jam for extra flavor
Carefully place the next sponge cake layer

Cream Dome Formation

To make the cream dome, whip your cream to soft peaks. It should be smooth and easy to work with. Don’t over-whip, or it will be grainy and unstable.

Cream Whipping Stage	Texture	Ideal Use
Soft Peaks	Smooth, gentle curves	Layer cake filling
Stiff Peaks	Firm, standing peaks	Decorative piping

Professional Tips for Stability

For a top-notch whipped cream filling, try these pro tips:

Chill your mixing bowl and whisk before whipping
Use cold heavy cream for best results
Add stabilizers like gelatin for longer-lasting structure
Create a crumb coat with thin layer of whipped cream

Pro tip: Refrigerate your layer cakes between assembly stages to maintain structural integrity and enhance flavor melding.

Working with Green Marzipan Covering

Making a perfect green marzipan covering is key to a real Swedish Princess Cake. You can choose between making it yourself or buying it. Stores and online shops sell pre-colored green marzipan, making your cake easier to make.

Here are the main steps for working with green marzipan:

Start with high-quality almond paste
Roll the marzipan into a thin 16-inch wide circle
Make sure it’s about 1/8 inch thick to avoid tears
Save about a quarter (135g) for decorations

To get the right green color, use food-grade green food coloring. Knead the color gradually until you get a soft, even green. Bakers say Odense green marzipan gives the best results.

To cover the cake, start at the top and work down. Use gentle moves to smooth out the marzipan. This will help you avoid air bubbles and get a smooth finish. Your goal is a green marzipan that looks perfect and shows off the cake’s design.

Pro tip: Practice makes perfect when working with delicate green marzipan!

For extra details, use a bit of marzipan to make decorations like roses or leaves. This adds a special touch to your Swedish Princess Cake, making it look like art.

Traditional Decorative Elements and Finishing Touches

Making the perfect Swedish Princess Cake is all about decoration. The right touches turn a simple cake into a stunning work of art. It pleases both the eyes and the taste buds.

Decorative elements are key to a true prinsesstarta. A few special techniques make the cake look amazing.

Crafting the Perfect Marzipan Rose

The marzipan rose is the cake’s star. You’ll need good almond paste and a soft touch. Here’s how to make it:

Select a small portion of almond paste
Add a few drops of red food coloring
Knead until color is evenly distributed
Roll into a thin cylinder
Create small indentations along the length
Carefully roll from one end to form rose petals

Powdered Sugar Dusting Technique

The last step is a light dusting of powdered sugar. This adds a snow-like effect. It makes the cake look even more elegant.

Decorative Element	Traditional Significance
Green Marzipan Covering	Classic exterior of Swedish Princess Cake
Pink Marzipan Rose	Symbolic decorative element
Powdered Sugar Dusting	Subtle finishing touch

Pro tip: Keep your hands damp when working with marzipan. It helps prevent sticking and makes shapes smoother. Your goal is to create a beautiful decoration that respects Swedish cake traditions.

Storage and Serving Recommendations

Making traditional swedish cakes like Prinsesstarta needs careful storage. This keeps the cake’s delicate texture and flavor just right. Your dessert masterpiece deserves special care to stay fresh and tasty.

Storing the cake properly is key to keeping its quality. You can store the fully assembled cake in the fridge for up to 4 days. Here are some important storage tips:

Wrap the cake tightly in plastic wrap or store in an airtight cake container
Keep the cake refrigerated at a consistent temperature
Protect the delicate marzipan coating from absorbing other refrigerator odors

Before serving, take the cake out of the fridge and let it sit at room temperature for about 30 minutes. This lets the flavors come together and the texture soften just right.

Cake Component	Maximum Storage Time	Storage Location
Cake Layers	2 days	Room temperature (wrapped)
Pastry Cream	2 days	Refrigerator
Fully Assembled Cake	4 days	Refrigerator

When it’s time to serve, dust the top with a light layer of powdered sugar. This adds a touch of Swedish charm. Enjoy your Prinsesstarta with a hot cup of coffee or tea for a complete experience.

Pro tip: Always cover the cake to prevent it from drying out or absorbing other refrigerator flavors.

Common Mistakes to Avoid

Making a perfect prinsesstarta Swedish princess cake needs care and precision. Even skilled bakers can face challenges. Let’s look at the main mistakes that can ruin your cake.

Egg Whipping Technique: Not mixing eggs and sugar enough can ruin the cake’s texture. Make sure to whip them well for a fluffy base.
Marzipan Challenges: Using almond paste instead of real marzipan can cause problems. Always use the real thing for a smooth finish.
Batter Handling: Mixing too much or too little can make the cake dense and flat. Mix ingredients gently but thoroughly.

Temperature and timing are key in your prinsesstarta Swedish princess cake recipe. Cool cake layers before assembling to stop the filling from melting. Work fast when applying marzipan to avoid drying and cracking.

Roll marzipan to the right thickness to avoid tears
Make sure gelatin is bloomed right for smooth pastry cream
Spread jam close to layer edges for more moisture

Professional bakers say to beat diplomat cream until stiff peaks form. This keeps your layer cakes stable and prevents them from collapsing. By avoiding these mistakes, you’ll make a beautiful Swedish princess cake that’s as delicious as it looks.

Time-Saving Tips and Make-Ahead Options

Making a traditional Swedish princess cake recipe can be easy. Break it down into steps to make it simpler for home bakers.

Planning is key for a beautiful prinsesstarta. Here are some tips to make baking easier:

Component Preparation Schedule

Day 1: Bake sponge cake layers and let them cool
Day 2: Make vanilla pastry cream and diplomat cream
Day 3: Put the cake together and decorate it

Advanced Preparation Guidelines

Here are some tips to save time with your Swedish princess cake recipe:

Cake layers can be baked and kept at room temperature for 2 days
Vanilla pastry cream stays fresh in the fridge for 3 days
Marzipan can be made and colored ahead of time

“Preparation is the secret ingredient to a perfect Swedish princess cake!” – Professional Pastry Chef

Storage Recommendations

Here’s how to store your prinsesstarta to keep it fresh:

Keep the cake in the fridge
Enjoy it within 4 days
Let it come to room temperature for 30 minutes before eating

Plan ahead and follow these tips to enjoy making this swedish dessert recipe.

Conclusion

Making a real prinsesstarta Swedish princess cake is a fun journey into Swedish baking. You’ll learn a lot and make a cake that will wow everyone. It’s not just about mixing ingredients; it’s about patience, precision, and love for baking.

The Swedish princess cake is special because of its mix of flavors and textures. It has light cake, smooth cream, and green marzipan. Each part makes the cake look fancy but feel light. You’ll get better at making this cake and learn more about European baking.

Every prinsesstarta cake you make tells a story of tradition and your creativity. You can keep the recipe’s core but add your own twist. Sharing this cake is a way to connect with others and share delicious food.

As you get better at making this cake, you’ll feel more confident. Each try brings you closer to making a cake that’s both beautiful and delicious. Enjoy the journey, have fun, and enjoy the tasty results of your baking.

FAQ

What exactly is a Swedish Princess Cake?

A Prinsesstarta is a traditional Swedish layer cake. It has sponge cake, raspberry jam, vanilla custard, and whipped cream. The cake is covered in green marzipan and is known for its elegant dome shape.

How difficult is it to make a Swedish Princess Cake at home?

Making the cake at home is complex but doable with patience. Break down the process into stages. Preparing parts ahead of time can make it easier.

Can I make the cake components ahead of time?

Yes! Prepare the sponge cake layers, pastry cream, and marzipan days in advance. Store the sponge layers in plastic, refrigerate the cream, and keep the marzipan in an airtight container.

Why is the cake traditionally covered in green marzipan?

The green color is a classic feature of the Swedish Princess Cake. The exact origin is unknown. But, the vibrant green is now an iconic part of the cake.

How long will a Swedish Princess Cake stay fresh?

The cake stays fresh for 2-3 days in the fridge. Cover it loosely with plastic wrap. This prevents the marzipan from drying out and the cream from getting fridge odors.

Can I substitute ingredients in the recipe?

You can make some substitutions, but stick to the core ingredients. For example, use almond extract instead of vanilla. But, keep the main components to preserve the authentic flavor.

Is marzipan difficult to work with?

Marzipan can be tricky for beginners. But, with practice, you’ll get better at rolling, coloring, and draping it. Use powdered sugar to prevent sticking and work on a cool surface.

What is the origin of the Swedish Princess Cake?

The cake was created in the early 20th century. It was first published in 1948 in the Prinsessornas Kokbok (Princess Cookbook). It was likely made by Jenny Åkerström, a cooking teacher to the Swedish princesses.

Can the cake be made gluten-free?

Yes, you can make a gluten-free version. Use gluten-free flour blends for the sponge cake. Make sure all other ingredients, like vanilla custard and marzipan, are also gluten-free.

What type of cream works best for the filling?

Heavy whipping cream with at least 36% fat content works best. Keep it very cold before whipping. Avoid over-beating to keep the texture smooth and stable.

Did you like this recipe?

4.7

4.7 out of 5 stars (based on 7 reviews)

Excellent71%

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03/10/2025

Nice recipe, really liked that everything was in one pan, gooood

aldo samy

Delicious recipe

01/27/2025

Nice recipe – really liked that everything was in one pan

jasmin

Good recipe