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Classic Swedish Princess Cake with green marzipan dome, pink marzipan rose, and powdered sugar dusting, served on a white plate.

Swedish Princess Cake (Prinsesstårta)

The smell of vanilla and the green dome with a pink rose remind me of my grandma's kitchen. This classic Swedish Princess Cake (Prinsesstårta) combines light sponge layers, creamy custard, whipped cream, and a green marzipan covering. It's an elegant and traditional cake perfect for any special occasion.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Chill Time (recommended overnight) 4 hours
Total Time 6 hours
Course Dessert
Servings 10

Ingredients
  

Sponge Cake

  • 10 large eggs
  • 1 ½ cups sugar
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 3 tsp vanilla extract
  • 2 tbsp melted butter optional

Filling

  • 1 ½ cups pastry cream homemade or store-bought
  • 2 cups whipped cream
  • ½ cup raspberry jam

Decoration

  • 360 g green marzipan
  • Pink marzipan for the rose
  • Green marzipan for the leaves
  • Powdered sugar for dusting

Instructions
 

Make the Sponge Cake:

  • Preheat the oven to 350°F (180°C).
  • Beat eggs, sugar, and vanilla for 10 minutes until light and fluffy.
  • Gently fold in the sifted flour, baking powder, and melted butter.
  • Divide the batter evenly into three 20 cm (8-inch) baking pans.
  • Bake for 10-15 minutes until golden and set. Cool completely.

Prepare the Custard and Whipped Cream:

  • Make custard by heating milk with vanilla, combining sugar, cornstarch, and egg yolks, and cooking until thickened. Cool completely.
  • Whip heavy cream with icing sugar until stiff peaks form. Combine with custard to create diplomat cream.

Assemble the Cake:

  • Place the first sponge layer on a cake board. Spread a thin layer of raspberry jam, followed by a layer of diplomat cream. Repeat with the next two layers.
  • Shape the top layer into a dome using additional whipped cream. Refrigerate the assembled cake for at least 4 hours or overnight.

Cover with Marzipan:

  • Color marzipan with green food gel. Roll it into a thin 12-14 inch circle.
  • Cover the chilled cake with marzipan, smoothing the surface and trimming excess.

Decorate:

  • Make a rose from pink marzipan and leaves from green marzipan. Place on top of the cake.
  • Dust with powdered sugar.

Notes

  • Chill the cake overnight for the best results.
  • Substitute pre-made marzipan and custard for a quicker preparation.
  • Store the cake in the refrigerator for up to 4 days.