How to make a traditional swedish princess cake step-by-step

The smell of vanilla and the green dome with a pink rose remind me of my grandma’s kitchen. As a kid, I was amazed by her making the Swedish princess cake. It was magical. Now, I’m excited to share this special classic cake with you.

The princess cake, or prinsesstårta, is more than a dessert. It’s a piece of Swedish culinary heritage loved by many. It has light sponge cake, creamy custard, and whipped cream, all covered in green marzipan.

Making this Swedish princess cake might seem hard, but our guide will help. You’ll learn to mix the perfect sponge and shape the cake just right. Soon, you’ll be baking a prinsesstårta that would impress any Swedish baker.

Get ready for a sweet adventure as we explore the secrets of this beloved treat. By the end, you’ll know how to make your own stunning princess cake at home.

The History and Origins of Princess Cake

The story of Swedish Princess Cake is a captivating tale. Known as Prinsesstårta in Swedish, it dates back to the early 1900s. It all started with Jenny Åkerström, a skilled home economics teacher and writer.

Jenny Åkerström’s Royal Creation

In 1929, Åkerström created a cake that would win the hearts of many. She introduced it in her cookbook, “Prinsessornas Kokbok” (The Princesses’ Cookbook). The cake became a hit with royal students like Princesses Margaretha, Märtha, and Astrid.

From Green Cake to Prinsesstårta

At first, the cake was called “Grön Tårta” (Green Cake). It didn’t have the marzipan and jam we know today. But over time, it evolved into the Princess Cake we love. The green marzipan became a key feature, making it unique among Swedish pastries.

Traditional Swedish Significance

Now, Princess Cake is a big part of Swedish culture. It’s a must-have at celebrations like birthdays and weddings. Swedes buy about half a million Princess Cakes every year. It even has its own week, “Prinsesstårtans vecka,” celebrated since 2005.

Fact	Figure
Annual Princess Cake sales in Sweden	Approximately 500,000
Cake sales at Vetekatten (Stockholm)	40% of total cake sales
Year of Princess Cake introduction	1929

The Princess Cake’s journey from royal beginnings to national favorite shows Sweden’s rich culinary history. Its lasting appeal proves its delicious taste and cultural importance.

Essential Ingredients and Equipment

Making a traditional Swedish Prinsess Cake needs special ingredients and tools. Let’s look at what you’ll need to make this sweet treat.

Cake Layer Components

For the sponge layers, you’ll need:

• 2 cups all-purpose flour
• 1 ⅓ cups sugar
• 5 large eggs (3 for almond, 2 for chocolate)
• ½ cup milk
• ¾ cup sour cream or Greek yogurt
• ½ teaspoon almond bakery emulsion
• 2 teaspoons vanilla extract

Filling Ingredients

Get ready to make your fillings with:

• Raspberry jam
• Pastry cream
• Whipped cream

Marzipan and Decorative Elements

For the iconic green dome and decorations:

• Green marzipan
• Pink marzipan for the rose
• Powdered sugar

Required Kitchen Tools

Here are the essential tools for Swedish cake:

• 6″ cake pan or ring
• Mixing bowls
• Whisk
• Sieve
• Offset spatula
• Rolling pin
• Sharp knife
• Piping bag (optional)

Even though 67% of bakers felt nervous, the right ingredients and tools can help. You can also use pre-made parts to save time.

Item	Quantity	Purpose
Wooden skewers	12	Drying rack for frosting
Pink fondant daisies	350	Detailed decoration
Confectioners’ sugar	2 cups	Glaze preparation

With these ingredients and tools, you’re all set for your Prinsess Cake baking journey!

Making the Perfect Sponge Layers

Making the perfect sponge layers is key for a delicious Swedish Princess Cake. This recipe makes a light, airy sponge. It’s what gives the cake its unique taste and look.

Mixing Techniques for Light and Airy Texture

Begin by beating 10 eggs with 1 ½ cups of sugar and vanilla for about 10 minutes. This long mixing time adds air, making the batter fluffy. Then, gently mix in 1 ½ cups of flour with baking powder to keep it light.

Baking Temperature and Timing

Preheat your oven to 350°F (180°C). Pour the batter into three 20 cm diameter baking tins. Bake for 10-15 minutes or until they’re golden brown. Watch them closely to prevent overbaking, which can make them dry.

Cooling and Slicing Guidelines

Let the cakes cool completely before slicing. For the best results, make the sponge layers a day ahead. This Swedish cake tip helps the layers firm up. It makes them easier to assemble.

Ingredient	Amount	Purpose
Eggs	10	Structure and leavening
Sugar	1 ½ cups	Sweetness and texture
Flour	1 ½ cups	Structure and binding
Baking Powder	1 tsp	Leavening agent
Vanilla Extract	3 tsp	Flavor enhancement

Preparing the Custard and Diplomat Cream

The heart of a delicious princess cake is its creamy filling. The custard forms the base for the diplomat cream, making it light yet rich. To begin, you’ll need to make a classic custard cream.

Start by heating milk and vanilla in a saucepan. In another bowl, mix sugar, cornstarch, and egg yolks. Slowly add the hot milk to the egg mixture, then cook it on the stove. Stir constantly until it thickens. Strain the custard and let it cool completely.

To make the diplomat cream, whip heavy cream with icing sugar and vanilla sugar until stiff peaks form. Gently fold this into your cooled custard. This mix creates a silky, stable filling perfect for layering in your princess cake.

Component	Ingredients	Preparation Tips
Custard Cream	Sugar, cornstarch, egg yolks, milk, cream, butter, vanilla	Cook until thick, strain, cool overnight
Whipped Cream	Heavy cream, icing sugar, vanilla sugar	Whip to stiff peaks before assembly
Diplomat Cream	Custard cream, whipped cream	Fold together gently for light texture

Remember, preparation is key. Make your custard a day ahead to ensure it’s fully chilled. Whip the cream just before assembling the cake for the best results. With these steps, you’ll create a diplomat cream that’s worthy of royalty for your princess cake.

Princess Cake Assembly Techniques

Learning how to assemble a princess cake is essential. It’s a process that needs focus and patience. But, the end result is a cake that will wow everyone.

Layer Stacking Method

Start by covering a 6-inch cake pan with plastic wrap. Place sponge layers first, then add a milk soak and a thin layer of jam. Next, spread a generous amount of diplomat cream on top.

Repeat this step two more times. This will give you a cake with three layers.

Filling Distribution

It’s important to spread the fillings evenly. This ensures the cake is both stable and flavorful. Use about 1 cup of diplomat cream for each layer.

After you’ve put everything together, cover the cake. Then, refrigerate it overnight. This lets the flavors mix well.

Creating the Signature Dome Shape

To get the cake’s classic look, shape the top layer into a dome. Place the cake upside down on a serving plate. Add a dome of whipped mascarpone cream on top.

Chill the cake before covering it with marzipan. This step is key for the cake’s iconic shape.

Component	Quantity	Function
Sponge layers	3	Base structure
Diplomat cream	3 cups	Filling
Jam	3 thin spreads	Flavor enhancement
Whipped cream	1 dome	Signature shape

Proper layering is key for stability and flavor. The dome shape is what makes the cake instantly recognizable as a Swedish Princess Cake.

Working with Marzipan Covering

Mastering marzipan cake covering is key for a stunning Princess Cake. This guide will help you with green marzipan techniques and solve common problems.

Coloring and Rolling Techniques

Start with 360g of marzipan. Mix in green food gel slowly for an even color. Roll it out between parchment paper to avoid sticking. Aim for a 12-14 inch circle, about 1/8 inch thick.

Smooth Application Methods

Place the rolled marzipan over your cake and smooth it from top to bottom. Work fast to prevent drying. Trim the base for a clean finish. Use spacers and smoothers to achieve a polished, professional appearance.

Troubleshooting Common Issues

Working with marzipan can have its challenges:

• Tearing: Fix small tears with extra marzipan
• Air bubbles: Gently puncture with a pin and smooth the surface.
• Wrinkles: Lift and reapply, smoothing as you go

Remember, practice is key for green marzipan techniques. With patience and detail, you’ll get the hang of it.

Decorative Elements and Final Touches

The princess cake decoration is where your creativity shines. This marzipan rose tutorial will guide you through the final steps of adorning your Swedish masterpiece. Let’s dive into the art of creating delicate marzipan roses and adding those perfect finishing touches.

Creating the Marzipan Rose

Crafting a marzipan rose is the pinnacle of your princess cake decoration. Start by tinting your marzipan pink. Roll it out thinly and cut small circles. Form the bud with one circle, then wrap the others around it to create petals. Shape the edges to mimic a real rose’s delicate curves. Trim the bottom for a neat finish.

Adding Leaves and Powdered Sugar

Shape green marzipan into realistic leaves to complement your rose. Place your finished rose and leaves atop the cake. Dust the entire surface with a light layer of powdered sugar for that classic princess cake look. This final touch adds a dreamy, snow-like effect to your creation.

Decoration Element	Color	Technique
Rose	Pink	Layered petals
Leaves	Green	Shaped marzipan
Dusting	White	Powdered sugar

For an extra touch, consider piping cream borders or adding small marzipan decorations. Remember to refrigerate your cake to set the decorations before serving. Your princess cake is now a stunning centerpiece, ready to impress at any celebration.

Storage and Serving Recommendations

Keeping your princess cake fresh is key. Once prepared, refrigerate it. It will remain fresh and flavorful for up to 4 days. Use a cake box to keep it from picking up smells from other foods.

It’s best to serve the cake chilled. Allow it to cool in the fridge for a couple of hours before serving. This lets the flavors blend well. For neat slices, use a sharp knife that has been heated in hot water.

In Sweden, they serve princess cake with coffee for adults and cordial for kids. It’s a hit at summer parties, National Day, and royal birthdays. Try it with berry or elderflower drinks for a special touch.

Storage Method	Duration	Notes
Refrigerator	Up to 4 days	Use cake box or keeper
Freezer (buttercream)	Up to 4 months	Not for cream cheese or whipped cream frostings
Freezer (fondant)	Several months	Maintain texture and flavor

Enjoy your princess cake within 3-4 days for the best taste. After that, it might get drier. If you used an oil-based sponge, your cake could stay moist for a week or more.

Conclusion

Making a homemade prinsesstarta is a fun and rewarding journey. This Swedish princess cake recipe has delicate sponge layers, creamy fillings, and a beautiful marzipan dome. It might look hard, but breaking it down into steps makes it easy for anyone to try.

Your hard work will be worth it when you see your dessert. It’s perfect for special events. The mix of textures and tastes in a Swedish princess cake is amazing. Every bite is a treat, from the light sponge to the rich custard and sweet marzipan.

Remember, getting better at making and decorating your prinsesstarta takes time. Don’t be shy to add your own twist to this classic recipe. Try different fruit jams or marzipan colors to make it your own. With patience and care, you’ll impress your family and friends with this elegant dessert.

FAQ

What is a Swedish Princess Cake?

A Swedish Princess Cake, or Prinsesstårta, is a layered delight. It has sponge cake, pastry cream, whipped cream, and raspberry jam. It’s topped with green marzipan and often decorated with a pink marzipan rose.

Who created the Swedish Princess Cake?

Jenny Åkerström, a Swedish food writer, created the Swedish Princess Cake in 1929. She originally called it “Grön Tårta” (Green Cake). She taught it to Swedish princesses Margaretha, Märtha, and Astrid.

What are the main ingredients for a Princess Cake?

The main ingredients are sponge cake layers, raspberry jam, pastry cream, and whipped cream. It also includes green marzipan and pink marzipan for the rose decoration.

How do you make the sponge cake for a Princess Cake?

To make the sponge cake, you need 10 eggs, 2 tbsp melted butter, 1.5 cups sugar, and 1.5 cups flour. Add 1 tsp baking powder, 3 tsp vanilla extract, and a pinch of salt. Beat the eggs, sugar, and vanilla for 10 minutes. Then, fold in the flour mixture and bake at 350°F/180°C for 10-15 minutes.

How do you create the dome shape of the Princess Cake?

To create the dome shape, layer the cake in a 6″ cake pan lined with plastic wrap. Refrigerate overnight, then invert the cake onto a serving plate. Shape the top layer into a dome. Add a whipped mascarpone cream dome on top before covering with marzipan.

How do you cover the Princess Cake with marzipan?

Use 360g of marzipan colored with green food gel. Roll it out to a 12-14″ circle, about 1/8″ thick. Place it over the cake and smooth it from top to bottom, trimming excess at the base. Act swiftly to keep the marzipan from drying out.

How do you make the marzipan rose for decoration?

To make the marzipan rose, roll out pink marzipan and cut 10 small circles. Roll the first circle for the bud, then wrap the others as petals. Shape the edges to resemble a real rose and trim the bottom. Create leaves from green marzipan and place them with the rose on top of the cake.

How long can you store a Princess Cake?

You can store a finished Princess Cake in the refrigerator for up to 4 days. Use a cake box or keeper for storage. Chill before serving to enhance both flavor and texture.

Is it possible to simplify the Princess Cake-making process?

Yes, you can simplify the process by using pre-made components for quicker assembly. Store-bought marzipan can be used. You can also prepare some elements, like the custard and cake layers, a day ahead to make the final assembly easier.

What’s the cultural significance of the Princess Cake in Sweden?

The Princess Cake is a beloved national favorite in Sweden, with about half a million sold annually. It’s popular during Princess Cake Week and for special occasions like royal birthdays. It has evolved from being considered unmanly to a widely enjoyed treat for all.