🇸🇪 Sweden recipe
Prinsesstårta
Sweden's most iconic celebration cake, the princess cake is an architectural marvel of pastry craft. Three layers of delicate vanilla sponge are filled with a thick layer of vanilla pastry cream and a generous dome of whipped cream, then the entire cake is draped in a smooth sheet of pale green marzipan and crowned with a marzipan rose. First published in 1948 in Jenny Åkerström's Prinsessornas kokbok as grön tårta, it was renamed prinsesstårta because the three Swedish princesses she taught were so fond of it, and it remains the nation's favorite cake.
Prep1 hr 30 mins
Cook30 mins
Serves10
Difficultyhard
Ingredients
- For the sponge:
- 4 large eggs, at room temperature
- 200g caster sugar
- 120g plain flour
- 60g cornstarch
- 1½ teaspoons baking powder
- 1 teaspoon vanilla extract
- 30g unsalted butter, melted and cooled
- For the pastry cream:
- 500ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 40g cornstarch
- 1 teaspoon vanilla extract
- 30g unsalted butter
- For the whipped cream:
- 500ml heavy cream, very cold
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
- For assembly:
- 400g marzipan (at least 50% almond)
- Green food coloring (gel preferred)
- Icing sugar, for dusting and rolling
- 2 tablespoons raspberry jam
Method
13 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 420
- Protein
- 6 g
- Carbs
- 48 g
- Fat
- 24 g
