Prinsesstarta — Swedish princess cake with green marzipan dome

i. Origin & history

Prinsesstårta was created in the early 1900s by Jenny Åkerström, who taught domestic science to the three Swedish princesses Margaretha, Märtha and Astrid. The princesses loved the cake; the name stuck.

ii. Ingredients

Makes 12 servings · scroll the side panel to adjust

• 6 eggs
• 180 g sugar
• 180 g plain flour
• Pinch salt
• 500 ml milk + 100 g sugar + 60 g cornstarch + 3 yolks + vanilla (pastry cream)
• 150 g raspberry jam
• 500 ml double cream, whipped
• 400 g marzipan tinted bright green
• Icing sugar for rolling
• 1 pink marzipan rose for the top

iii. Method

1. Make sponge as for bløtkake; slice into 3 layers.
2. Make pastry cream; cool.
3. Place bottom sponge; spread with jam, then pastry cream. Place middle sponge; spread whipped cream into a generous dome. Place top sponge.
4. Cover the entire cake with more whipped cream, smoothing carefully to create a perfect dome.
5. Roll marzipan into a circle large enough to cover the cake; lift over carefully; smooth.
6. Trim base. Top with a pink marzipan rose; dust with icing sugar.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Pink prinsesstårta uses pink marzipan. Modern variations use chocolate marzipan or different colours.

vii. More from Scandinavian

• Blotkake — Norwegian celebration cake
• Strawberry Shortcake — strawberry sponge
• Suksessterte — Norwegian success cake
• Medovik — Russian honey cake
• Bûche de Noël — French log cake
• Dacquoise — French meringue cake