Swedish Princess Cake Recipe
Experience the elegance of Swedish dessert with the delicious Swedish Princess Cake, a must-try treat for any dessert enthusiast. With its delicate layers of sponge cake, luscious whipped cream, pastry cream, raspberry jam, and a beautiful marzipan topping, this traditional Swedish cake is as delightful to the eye as it is to the palate.
Introduction:
Swedish Princess Cake, known as “Prinsesstårta” in Sweden, is a beloved dessert that brings a taste of Sweden’s royal traditions to your home. It’s a light yet indulgent dessert with alternating layers of sponge cake, smooth pastry cream, fresh whipped cream, and sweet raspberry jam, all crowned with a vibrant green marzipan. This cake is not only beautiful but also delicious, combining textures and flavors that are sure to impress. Whether you’re celebrating a special occasion or simply treating yourself to something extraordinary, this Swedish Princess Cake is bound to steal the show. It’s perfect for anyone who enjoys cakes with a refined presentation and classic flavors.
Ingredients:
Here are the ingredients you will need to make this exquisite Swedish Princess Cake:
For the Cake:
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 5 |
| Sugar | 1/2 cup |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour (Maida) | 1 cup |
For the Whipped Cream:
| Ingredient | Quantity |
|---|---|
| Heavy Whipping Cream | 3 cups (cold) |
| Sugar | 3 tablespoons |
| Vanilla Extract | 1 teaspoon |
For the Pastry Cream:
| Ingredient | Quantity |
|---|---|
| Fresh Cream | 1-1/2 cups |
| Corn Flour | 6 tablespoons |
| Sugar | 1/2 cup |
| Water | 1/2 cup |
| Egg Yolks | 4 |
| Vanilla Extract | 1 teaspoon |
For Assembling the Cake:
| Ingredient | Quantity |
|---|---|
| Raspberry Compote or Jam | 4-5 tablespoons |
| Marzipan (Green colored) | As needed for covering the cake |
Allergen Information:
This recipe contains the following allergens:
- Eggs
- Dairy (whipping cream, fresh cream)
- Wheat (flour)
- Nuts (marzipan, which is made from almonds)
If you have any nut allergies, you should avoid using marzipan or consider an alternative. For those with gluten or dairy sensitivities, substitute gluten-free flour and dairy-free whipping cream as needed.
Dietary Preferences:
- Eggetarian: This recipe is suitable for those following an eggetarian diet, as it contains eggs and dairy but no meat or fish.
- Vegetarian: Suitable for vegetarians (although not for vegans, due to the dairy and eggs).
- Not Gluten-Free: This cake uses regular all-purpose flour, which contains gluten. You can substitute with gluten-free flour if desired.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 100 minutes (including baking and cooling)
Instructions:
Step 1: Prepare the Cake Base
- Preheat your oven to 180°C (350°F). Grease and line a round cake pan.
- In a large mixing bowl, beat the eggs and sugar together using an electric mixer until they triple in volume and form a thick, pale mixture.
- Melt the butter and mix in the vanilla extract. Set aside.
- Sift the flour onto the egg-sugar mixture, folding it in gently to preserve the air. It’s important not to overwork the mixture at this stage to maintain its light texture.
- Slowly pour the melted butter and vanilla mixture into the batter, folding it in carefully to combine.
- Pour the batter into your prepared cake pan and smooth the top. Bake for about 40 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely.
Step 2: Prepare the Whipped Cream
- While the cake is cooling, whip the heavy cream, sugar, and vanilla extract together until stiff peaks form. Set aside in the fridge until ready to use.
Step 3: Prepare the Pastry Cream
- In a medium saucepan, combine the fresh cream, corn flour, sugar, and water. Heat over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
- In a separate bowl, whisk the egg yolks and vanilla extract together.
- Gradually pour the hot cream mixture into the egg yolks, whisking continuously to avoid scrambling the eggs.
- Pour the egg mixture back into the saucepan and continue cooking over low heat until it thickens into a smooth custard. Remove from heat and allow to cool to room temperature.
Step 4: Assembling the Cake
- Once the cake has cooled, slice it into two or three even layers.
- Place the bottom layer of the cake on your serving plate. Spread a thin layer of raspberry compote or jam on top.
- Add a generous layer of pastry cream, followed by a layer of whipped cream.
- Place the second cake layer on top, repeating the process with raspberry compote, pastry cream, and whipped cream.
- Finish with the final cake layer on top.
Step 5: Marzipan Topping
- Roll out the green marzipan to a thickness of about 1/4 inch (0.5 cm). Carefully drape the marzipan over the cake, smoothing it out with your hands to fit perfectly. Trim any excess marzipan from the edges.
- If desired, you can decorate the top with a small rose made of marzipan or dust the cake lightly with powdered sugar for an elegant finish.
Advice:
- When making this cake, make sure all layers (especially the whipped cream and pastry cream) are well chilled to ensure the best texture.
- If you can’t find green marzipan, you can color white marzipan using food coloring or opt for a different color for a unique twist.
- For a smoother finish, you can lightly warm the marzipan before draping it over the cake.
Conclusion:
Swedish Princess Cake is the epitome of refined Swedish dessert culture. With its delicate layers of sponge cake, creamy filling, and soft marzipan, it is sure to become a favorite in your dessert repertoire. Whether you’re making it for a special celebration or just a Sunday treat, this cake will impress anyone who sees and tastes it. The balance of sweetness from the raspberry jam, richness from the pastry cream, and the smooth marzipan makes every bite a delightful experience. Enjoy this iconic Swedish dessert and share the taste of royalty with your friends and family!
