How to Make Swedish Princess Cake (Prinsesstårta)

marzipan

🥗Healthier: almond paste

💰Cheaper: fondant

Almond paste has fewer sugars and can be more affordable than marzipan.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds nutrients while all-purpose is more accessible.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-bought whipped topping

Coconut cream provides a dairy-free option, while store-bought is often less expensive.

raspberry jam

🥗Healthier: fresh raspberries

💰Cheaper: strawberry jam

Fresh raspberries are lower in sugar, and strawberry jam is often cheaper.

Preheat the oven to 350°F. Grease and line a 9-inch round springform pan with parchment paper.

Make the sponge: Place the eggs and sugar in a mixing bowl and beat on high speed until pale and thickened. Set a timer for 5 minutes; the mixture should triple in volume.

In a separate bowl, whisk the flours (or cornstarch), baking powder and salt together. Carefully fold the dry mixture into the egg mixture until thoroughly combined.

Pour the batter into the prepared pan and bake for about 27-30 minutes or until a toothpick tester comes out clean. Let the cake cool slightly in the pan for a few minutes then remove the springform collar. Peel away the parchment and let cool completely on a wire rack.

Make the custard filling: Stir together the milk, egg yolks, cornstarch, and sugar in a small saucepan. Cook over medium heat, whisking constantly, until the mixture thickens. Stir in the vanilla and let cool slightly.

Make the stabilized whipped cream: Sprinkle the gelatin over the cold water in a small bowl. Let stand until set. Beat the heavy cream until soft peaks form, then gradually add in the powdered sugar and vanilla. Heat gelatin until completely liquid and add to whipped cream, beating to stiff peaks.

Torte the cake into three layers using a serrated knife.

Assemble the cake by layering the raspberry jam and whipped cream between the cake layers, and cover the entire cake with whipped cream.

Roll out the marzipan and color it green, then cover the cake with it, smoothing the surface. Dust the top with powdered sugar and decorate with rose icing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens