PRINSESSTÅRTA RECIPE | Swedish Princess Cake Recipe

marzipan

🥗Healthier: almond paste

💰Cheaper: fondant

Almond paste is lower in sugar, while fondant is often less expensive.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is dairy-free and lower in calories.

vanilla custard

🥗Healthier: vanilla pudding

💰Cheaper: instant pudding mix

Instant pudding mix saves time and can be more affordable.

raspberry jam

🥗Healthier: fruit puree

💰Cheaper: store-bought jam

Fruit puree is lower in sugar and can be homemade.

Whip together sugar and eggs until fluffy.

Mix all dry ingredients together.

Pour the mixture into a 20 cm (7.87 inch) round cake pan.

Bake in the oven for 40 minutes at 175°C (347°F).

Prepare vanilla cream by cutting the vanilla stick and removing the seeds.

Heat milk and add the vanilla stick and seeds.

Mix egg yolks, sugar, and cornstarch in a bowl.

Combine the egg mixture with the heated milk, stirring gently to avoid scrambling the eggs.

Whip the mixture on low heat until it thickens, about 5-10 minutes.

Add butter to the thickened cream and continue whipping until melted.

Let the vanilla cream cool for at least 10-15 minutes.

Color marzipan with green food coloring and red food coloring for decoration.

Roll out marzipan to a thin layer for the cake cover.

Create a rose from the marzipan for decoration.

Whip heavy cream until soft peaks form.

Cut the sponge cake into three layers.

Spread half of the vanilla cream on the first layer of the sponge cake.

Add frozen berries or raspberry jam on top of the vanilla cream.

Mix the whipped cream with the remaining vanilla cream and spread it on the second layer of the sponge cake.

Assemble the cake by stacking the layers and covering with marzipan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens