Princess Cake

8 servings

40 minutes

This cake is available in any Swedish pastry shop: several layers of sponge cake, spread with jam and vanilla cream, covered with whipped cream and a thin layer of sweet green marzipan. The cake debuted in 1920, thanks to Jenni Åkerström. She was a teacher of the daughters of Prince Carl Bernadotte, brother of King Gustav V, Princesses Margaretha, Martha and Astrid, who loved this cake so much that over time it was named after them. That is, it would be more correct to call Prinsesstårta princess cake. The official week of this cake is the third week of September, but now in Sweden you can find it at any time of the year. And marzipan now comes not only in green, but also pink, yellow, red, orange, white.

Energy value per serving

• Calories: 842.4
• Proteins: 12.4g
• Fats: 51.4g
• Carbohydrates: 86.6g

Ingredients

• Sponge cake base: 3 pc
• Raspberry jam: 150 g
• Gelatin: 1.5 tsp
• Cream 40%: 500 ml
• Powdered sugar: 50 g
• Milk: 250 ml
• Egg yolk: 4 pc
• Potato starch: 2 tbsp
• Sugar: 3 tbsp
• Vanilla pod: 1 pc
• Marzipan: 500 g
• Butter: 80 g

Cooking steps

1. Beat the yolks with sugar, starch, and vanilla seeds. Heat the milk and slowly pour it into the yolks while stirring. Return the mixture to the heat, add butter, and cook, stirring, until thickened. Pour the cream into a clean bowl, cover with plastic wrap, and refrigerate.

   Required ingredients:

   • Egg yolk: 4 pieces
   • Sugar: 3 tablespoons
   • Potato starch: 2 tablespoons
   • Vanilla pod: 1 piece
   • Milk: 250 ml
   • Butter: 80 g

2. Soak the gelatin in two tablespoons of hot water until dissolved. Whip the cream with powdered sugar. Add two tablespoons of whipped cream to the gelatin (dissolved in water) and mix. Gradually pour the creamy gelatin into the cream and whip until stiff peaks form.

   Required ingredients:

   • Gelatin: 1.5 teaspoon
   • Cream 40%: 500 ml
   • Powdered sugar: 50 g

3. Spread jam and a thin layer of cream on the first layer. Spread vanilla cream on the second layer and top with whipped cream.

   Required ingredients:

   • Raspberry jam: 150 g
   • Cream 40%: 500 ml
   • Egg yolk: 4 pieces

4. Shape the cream into a dome. Cover with a thin layer and give the cake a round shape. Coat everything with cream so that the sponge does not show through the marzipan.

   Required ingredients:

   • Cream 40%: 500 ml
   • Sponge cake base: 3 pieces
   • Marzipan: 500 g

5. Cover the cake with green marzipan, decorate with a rose, and sprinkle with powdered sugar.

   Required ingredients:

   • Marzipan: 500 g
   • Powdered sugar: 50 g