Prinsesstårta (Swedish Princess Cake)

Indulge in the delicate layers and sweet flavors of Swedish baking with Prinsesstårta, a celebrated dessert that combines light sponge cake, creamy fillings, and a smooth marzipan topping. Perfect for special occasions or afternoon tea, this elegant cake is as beautiful as it is delicious.

Ingredients

For the Sponge Cake

• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons milk
• 2 tablespoons unsalted butter, melted

For the Pastry Cream

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

For the Whipped Cream

• 2 cups heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For Assembly

• 1/2 cup raspberry jam
• 1/2 pound green marzipan
• Powdered sugar, for dusting

Instructions

1. Prepare the Sponge Cake

   Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan. In a large bowl, whisk eggs and sugar until pale and fluffy. Sift together flour and baking powder, then gently fold into the egg mixture. Stir in milk and melted butter until just combined. Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.

2. Make the Pastry Cream

   In a saucepan, heat milk until just simmering. In a separate bowl, whisk sugar, cornstarch, and egg yolks until smooth. Gradually pour hot milk into the egg mixture, whisking constantly. Return mixture to the saucepan and cook over medium heat until thickened. Remove from heat, stir in butter and vanilla extract. Cover with plastic wrap directly on the surface to prevent a skin from forming. Cool completely.

3. Whip the Cream

   In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

4. Assemble the Cake

   Slice the cooled sponge cake horizontally into two layers. Spread raspberry jam over the bottom layer, followed by a thick layer of pastry cream. Place the top layer of sponge over the filling. Cover the entire cake with whipped cream, smoothing it evenly. Roll out green marzipan and gently drape over the cake, trimming the edges. Dust lightly with powdered sugar for a finishing touch.

Serve

Slice the Prinsesstårta and serve chilled. Pair with coffee or tea for a classic Swedish treat. Experience the airy sponge, luscious cream, and sweet marzipan in every bite - a true centerpiece for celebrations or any moment that deserves a touch of elegance.