The Vintage Swedish Princess Cake (Prinsesstårta)

Introduction

The Swedish Princess Cake, or Prinsesstårta, is a beloved Scandinavian dessert that has captured hearts worldwide, often cited as Sweden’s most iconic cake. With its delicate layers of sponge cake, raspberry jam, vanilla custard, whipped cream, and a signature green marzipan dome, this vintage recipe is both elegant and indulgent. Its recent popularity, as noted on platforms like Allrecipes and AOL, stems from its stunning presentation and harmonious flavors, making it perfect for birthdays, holidays, or any special occasion. This 2000-word guide provides a comprehensive recipe, including step-by-step instructions, tips for success, variations, and insights into its cultural significance. Whether you’re a novice baker or a seasoned pro, this recipe will guide you to create a showstopping Prinsesstårta that lives up to its reputation.

Ingredients (Serves 8-10)

For the Sponge Cake

• Eggs: 4 large, at room temperature
• Granulated Sugar: 1 cup (200g)
• All-Purpose Flour: 1 cup (120g), sifted
• Cornstarch: 1/4 cup (30g), for a lighter texture
• Baking Powder: 1 teaspoon
• Vanilla Extract: 1 teaspoon
• Salt: 1/4 teaspoon
• Unsalted Butter: 2 tablespoons, melted and cooled

For the Vanilla Custard

• Whole Milk: 1 1/2 cups (360ml)
• Egg Yolks: 4 large
• Granulated Sugar: 1/3 cup (65g)
• Cornstarch: 2 tablespoons
• Vanilla Bean: 1, split and scraped (or 1 teaspoon vanilla extract)
• Unsalted Butter: 1 tablespoon

For the Fillings and Topping

• Raspberry Jam: 1/2 cup (120g), preferably seedless
• Heavy Cream: 2 cups (480ml), cold
• Powdered Sugar: 1/4 cup (30g), for whipped cream
• Marzipan: 1 lb (450g), preferably almond-based
• Green Food Coloring: A few drops, for marzipan
• Powdered Sugar: Extra, for dusting and rolling marzipan
• Optional Decoration: 1 small marzipan rose or fresh berries

Equipment Needed

• 8-inch (20cm) round cake pan
• Parchment paper
• Mixing bowls (various sizes)
• Whisk or electric mixer
• Saucepan (for custard)
• Sifter
• Rolling pin (for marzipan)
• Offset spatula
• Cake stand or serving platter
• Piping bag (optional, for decoration)

Preparation Steps

Step 1: Bake the Sponge Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat 4 eggs and 1 cup sugar on high speed for 5-7 minutes until pale, thick, and tripled in volume.
3. Combine Dry Ingredients: Sift together 1 cup flour, 1/4 cup cornstarch, 1 teaspoon baking powder, and 1/4 teaspoon salt.
4. Fold Dry Ingredients: Gently fold the dry ingredients into the egg mixture in three additions, using a spatula to avoid deflating the batter.
5. Add Butter and Vanilla: Fold in 2 tablespoons melted butter and 1 teaspoon vanilla extract until just combined.
6. Bake: Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Vanilla Custard

1. Heat Milk: In a saucepan, heat 1 1/2 cups milk with the scraped vanilla bean (or 1 teaspoon vanilla extract) over medium heat until steaming, but not boiling.
2. Whisk Yolks and Sugar: In a bowl, whisk 4 egg yolks, 1/3 cup sugar, and 2 tablespoons cornstarch until smooth.
3. Temper Eggs: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Cook Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 3-5 minutes). Do not boil.
5. Finish Custard: Remove from heat, stir in 1 tablespoon butter, and strain through a fine mesh sieve to remove any lumps. Cover with plastic wrap (touching the surface) and chill for at least 2 hours.

Step 3: Whip the Cream

1. Chill Equipment: Place a mixing bowl and whisk attachment in the fridge for 10 minutes to chill.
2. Whip Cream: In the chilled bowl, whip 2 cups heavy cream with 1/4 cup powdered sugar until soft peaks form. Be careful not to overwhip.
3. Reserve Cream: Set aside 1/3 of the whipped cream for the dome topping; keep refrigerated.

Step 4: Assemble the Cake

1. Slice the Cake: Once cooled, slice the sponge cake horizontally into three equal layers using a serrated knife.
2. First Layer: Place the bottom layer on a cake stand. Spread 1/4 cup raspberry jam evenly over the surface.
3. Second Layer: Add the middle cake layer. Spread a thick layer of chilled custard (about 1 cup) over this layer.
4. Whipped Cream Layer: Add the top cake layer. Spread a thin layer of whipped cream over the top and sides to create a crumb coat. Then, use about half of the remaining whipped cream to create a thick layer on top, shaping it into a dome.
5. Chill: Refrigerate the cake for 30 minutes to set the whipped cream.

Step 5: Cover with Marzipan

1. Color Marzipan: Knead a few drops of green food coloring into 1 lb marzipan until evenly colored. Add more coloring sparingly for a pale green shade.
2. Roll Out Marzipan: Dust a clean surface with powdered sugar. Roll the marzipan into a large circle (about 16 inches in diameter) to cover the cake.
3. Drape Marzipan: Carefully lift the marzipan and drape it over the cake, smoothing it gently over the dome and sides. Trim excess marzipan at the base.
4. Smooth and Decorate: Use your hands or an offset spatula to smooth the marzipan. Optionally, pipe a small amount of reserved whipped cream around the base or top with a marzipan rose or fresh berries.

Step 6: Chill and Serve

1. Chill: Refrigerate the cake for at least 1 hour to set the layers.
2. Serve: Slice with a sharp knife, wiping the blade between cuts for clean slices. Serve chilled with coffee or tea for a true Swedish fika experience.

Serving Suggestions

• Fika Tradition: Serve during a Swedish fika (coffee break) with strong coffee or tea, as is customary in Sweden.
• Special Occasions: Ideal for birthdays, anniversaries, or holidays like Midsummer.
• Pairings: Pair with fresh berries or a light fruit salad to enhance the raspberry flavor.
• Presentation: Dust with powdered sugar or garnish with edible flowers for extra elegance.

Tips for Success

1. Room-Temperature Eggs: Ensure eggs are at room temperature for the sponge cake to achieve maximum volume.
2. Gentle Folding: Fold dry ingredients gently to maintain the airy texture of the sponge.
3. Chill Custard Properly: Ensure the custard is fully chilled to prevent it from melting the whipped cream.
4. Marzipan Handling: Work quickly with marzipan to avoid drying out; keep it wrapped when not in use.
5. Make Ahead: The sponge and custard can be made a day in advance. Assemble the cake on the day of serving for best texture.

Variations

1. Fruit Swap: Replace raspberry jam with strawberry or lingonberry jam for a different berry flavor.
2. Chocolate Twist: Add a thin layer of chocolate ganache between the custard and whipped cream for a richer version.
3. Gluten-Free: Use a gluten-free flour blend for the sponge cake.
4. Vegan Option: Substitute eggs with aquafaba in the sponge, use plant-based milk and vegan butter for the custard, and coconut whipped cream for the topping.
5. Mini Cakes: Make individual Prinsesstårta using muffin tins for a cute, single-serve presentation.

Nutritional Information (Per Slice, Approx.)

• Calories: 350-400 kcal
• Fat: 20g (12g saturated)
• Carbohydrates: 38g (25g sugars)
• Protein: 6g
• Fiber: 1g
• Sodium: 150mg

Note: Values are approximate and vary based on ingredient brands and portion size. Use a nutritional calculator for precise data.

Cultural Context

The Prinsesstårta was created in the 1920s by Jenny Åkerström, a Swedish home economics teacher, for the princesses of Sweden’s royal family, hence the name. Its green marzipan and layered structure have made it a symbol of Swedish culinary tradition, especially during fika, a cultural practice of pausing for coffee and sweets. The cake’s popularity has surged recently, with modern bakers sharing their takes on social media and recipe sites, cementing its status as a vintage classic that’s still relevant today.

Why This Recipe Works

• Balanced Flavors: The tart raspberry jam offsets the sweet custard and whipped cream, while the marzipan adds a nutty finish.
• Texture Contrast: The light sponge, creamy custard, and fluffy whipped cream create a delightful mouthfeel.
• Visual Appeal: The green marzipan dome makes it a showstopper, perfect for impressing guests.
• Versatility: It’s adaptable for dietary needs and can be customized with different flavors or decorations.

Troubleshooting

1. Dense Sponge: Overmixing or cold eggs can cause a dense cake. Ensure proper beating and gentle folding.
2. Runny Custard: Cook custard until it coats the back of a spoon. If too thin, add a bit more cornstarch and reheat.
3. Cracked Marzipan: Roll marzipan evenly and keep it pliable with powdered sugar to prevent tearing.
4. Soggy Layers: Apply jam and custard sparingly to avoid soaking the sponge.

Storage and Freezing

• Refrigeration: Store in an airtight container in the fridge for up to 3 days. The marzipan keeps the cake fresh.
• Freezing: Freeze the sponge cake (unfilled) for up to 1 month. Thaw before assembling. Assembled cakes don’t freeze well due to the custard and cream.

Fun Facts

• The Prinsesstårta is traditionally green but can be pink or yellow for special occasions.
• It’s a staple at Swedish celebrations, especially birthdays and Midsummer.
• The cake inspired the IKEA dessert, making it accessible worldwide.

Conclusion

The Swedish Princess Cake is a timeless dessert that combines elegance, flavor, and tradition. Its recent spotlight as “the vintage Swedish cake everyone’s talking about” reflects its enduring appeal and stunning presentation. With this detailed recipe, you can recreate this masterpiece at home, impressing guests with its delicate layers and iconic green dome. Enjoy the process, savor the fika moment, and make this cake a centerpiece of your next celebration