Swedish Princess Cake Prinsesstårta Recipe | How to Make Swedish Princess Cake at Home

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.

Start by making the custard. Add 4 egg yolks and 1 3/4 cups of sugar into a pot and mix with a spatula until combined.

Add 1/4 cup cornstarch and stir until smooth with no lumps.

While stirring, gradually add 400 milliliters of hot milk and mix until well combined.

Add 1/2 teaspoon vanilla extract and mix again.

Bring the mixture slowly to a boil, stirring constantly to avoid burning the bottom. Remove from heat as soon as it starts to bubble.

Strain the custard through a sieve into a glass container to remove any lumps and cover with wrap. Refrigerate until needed.

For the sponge batter, add 4 eggs, 2/3 cup sugar, and 1 teaspoon vanilla extract into a mixing bowl and whip for 5-7 minutes until foamy and pale.

Sift in 1 cup of flour and 1/3 cup of corn starch into the egg mixture and gently fold it in. Add 1 tablespoon of milk and fold until no pockets of flour remain.

Grease a baking pan with oil and line the bottom with parchment paper.

You can bake the sponge in three separate pans or all in one pan and cut into layers later. If baking in one pan, the baking time will be longer.

Once baked, allow the sponge to cool, then remove from the pan and parchment. Cut into three equal layers.

Take the custard out of the fridge and strain it again to make it smoother.

In another bowl, whip 200 milliliters of whipping cream until almost stiff, then fold in about 1 cup of the custard to make diplomat cream.

On a cake plate, assemble the princess cake by piping about 1/2 glass of raspberry jam onto the first layer in a circle.

Place the second sponge layer on top and pipe the remaining custard cream onto it.

Add the third sponge layer and use a spatula to spread diplomat cream on top, creating a dome shape.

Refrigerate the assembled cake for at least 2 hours to allow the cream to stiffen.

To make the marzipan, mix 2 1/2 cups of almond flour and 1 cup of powdered sugar in a bowl.

Add 5 tablespoons of honey and 30 milliliters of cold water and mix with your hands until a smooth ball forms.

Divide the marzipan into two balls, one larger for covering the cake and a smaller one for making roses. Add green and red food coloring to each and knead until the color is uniform.

Roll the marzipan for the roses and use powdered sugar to prevent sticking. Shape petals and a stem for the roses.

Roll out the green marzipan to cover the cake, using powdered sugar to prevent sticking.

Unroll the marzipan onto the cake and mold it around gently, trimming the excess around the sides.

Use leftover green marzipan to make leaves and place them on the cake. Dust the top with powdered sugar and insert the rose into the center.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens