Swedish cake (Prinsesstårta)
8 servings
105 minutes
The Swedish cake Prinsesstårta is a true embodiment of elegance and tenderness. Created in the early 20th century for Swedish princesses, this dessert has become a symbol of sophistication. The delicate sponge cake soaked in raspberry jam combines with airy custard and cream, creating a harmonious balance of sweetness and lightness. The finishing touch is a thin layer of green marzipan that gives the cake its recognizable appearance. It is enjoyed at holidays, weddings, and special celebrations, savoring the richness of flavor and softness of texture. This cake is not just a dessert but a true royal treat.
1
First, make the biscuit: beat 4 eggs with 150 grams of sugar until white, add flour, potato starch, and baking powder. Pour the batter into a 24 cm mold and bake at 175 degrees until done - check with a toothpick.
- Chicken egg: 5 piece
- Sugar: 200 g
- Wheat flour: 60 g
- Potato starch: 60 g
- Baking powder (raising agent): 2 teaspoons
2
Cut the cooled biscuit into 3 layers.
3
Make custard: heat milk in a saucepan, mix egg with corn starch and gradually pour into hot milk while stirring. Add grated zest, cook until thickened, remove from heat.
- Milk: 300 ml
- Chicken egg: 5 piece
- Cornstarch: 2 tablespoons
- Lemon zest: 20 g
4
Dissolve gelatin in 2 tablespoons of hot water. Whip cream with 2 tablespoons of powdered sugar, then add 2 tablespoons of the mixture to the gelatin, mix, and then add the remaining cream and whip.
- Leaf (sheet) gelatine: 2 pieces
- Whipping cream 33%: 250 ml
- Icing sugar: 4 tablespoons
5
Assemble the cake: spread jam on the first layer, add custard on top of the jam, cover with a second layer and spread cream on top. Cover with a third layer.
- Raspberry jam (preserve): 100 g
- Butter: 60 g
6
Beat the room temperature butter with the remaining powdered sugar and cover the surface of the last layer and the sides of the cake. Carefully cover the cake with a round sheet of marzipan (the classic color of the cake is green), making pleats on the sides. Decorate to taste.
- Icing sugar: 4 tablespoons
- Marzipan: 300 g