Princess Cake (Prinsesstårta) Recipe

Introduction

Princess Cake, or Prinsesstårta, is a classic Swedish dessert known for its beautiful dome shape covered in marzipan. This light and elegant cake combines layers of airy chiffon cake, tart raspberry jam, and smooth diplomat cream, making it a delightful treat for special occasions or afternoon tea.

Ingredients

• 1 batch Olive Oil Chiffon Cake
• 1 batch Simple Raspberry Jam
• 1 batch Homemade Marzipan*
• 2 tablespoons (28g) water, cool
• 1 1/4 teaspoons (4g) unflavored gelatin, powdered
• 2 tablespoons (14g) cornstarch
• 1/3 cup (66g) granulated sugar
• 1 cup plus 2 tablespoons (255g) milk, whole preferred
• 1 teaspoon vanilla bean paste or 1/2 vanilla bean, seeds scraped
• 1/4 teaspoon table salt
• 3 large egg yolks
• 2 tablespoons (28g) unsalted butter, cubed; at room temperature
• 1/4 cup (57g) milk, whole preferred
• 1 tablespoon (13g) granulated sugar
• 1/8 teaspoon table salt
• 1/8 teaspoon King Arthur Pure Vanilla Extract
• 1 batch pastry cream (from above)
• 1/2 cup (113g) heavy cream, cold
• 1/4 cup (57g) mascarpone cheese
• 3/4 cup (170g) heavy cream, cold
• 1/4 cup (28g) confectioners’ sugar, sifted if lumpy
• 1 teaspoon King Arthur Pure Vanilla Extract
• pinch table salt

Instructions

1. Step 1: Note that some components like the chiffon cake and jam can be made ahead to spread out the cooking time. See tips for a suggested timeline.
2. Step 2: To make the pastry cream, sprinkle gelatin over cool water in a small bowl and let it bloom. Set aside.
3. Step 3: In a medium bowl, whisk together cornstarch and sugar. Keep near the stove.
4. Step 4: In a pot, heat milk with the vanilla bean pod and seeds plus salt until steaming. If using vanilla bean paste, add after heating. Whisk a splash of warm milk into the cornstarch mixture to make a slurry.
5. Step 5: Add egg yolks to the cornstarch mixture and whisk well. Gradually whisk in some hot milk to warm the eggs. Pour the egg mixture back into the pot and bring to a boil while whisking constantly. Boil for 20–30 seconds until thickened and shiny.
6. Step 6: Strain the cream through a fine sieve into a bowl. Stir in bloomed gelatin, discard solids, then add butter. Cover surface with plastic wrap and cool to room temperature. Refrigerate until firm, at least 3 hours or up to 3 days.
7. Step 7: For the sweet milk soak, whisk together milk, sugar, salt, and vanilla in a small bowl. Refrigerate until use.
8. Step 8: When ready to assemble, beat the chilled pastry cream vigorously in a large bowl to soften it.
9. Step 9: Whip the heavy cream to stiff peaks. Fold half into the pastry cream to lighten, then fold in the remaining cream. Chill the diplomat cream while preparing the cake layers.
10. Step 10: Cut three 6-inch cake circles from the chiffon cake, peeling off the dark surface for a fresh crumb.
11. Step 11: Line a 6-inch cake pan or ring with plastic wrap that overhangs the sides.
12. Step 12: Place one cake layer in the pan, brush with 1 tablespoon sweet milk soak, spread 2½ tablespoons raspberry jam thinly, then top with 1 cup diplomat cream. Repeat once more and finish with the third cake layer. Cover with plastic wrap and refrigerate overnight or up to 3 days.
13. Step 13: To finish, invert the cake onto a serving plate and remove the pan and plastic wrap. Gently press the top edge to form a dome shape.
14. Step 14: Whip mascarpone, heavy cream, confectioners’ sugar, vanilla, and salt to stiff peaks. Pile on the cake center, shaping a dome with a spatula. Refrigerate while rolling marzipan.
15. Step 15: Reserve a quarter of the marzipan for decorations. Roll out the remaining marzipan to a 12–14 inch circle about 1/8 inch thick. Lift carefully and cover the cake, smoothing from top down with your hands.
16. Step 16: Trim excess marzipan at cake base. Decorate as desired with edible flowers, marzipan shapes, or a dusting of confectioners’ sugar. Keep chilled until serving.
17. Step 17: Store the finished cake in the refrigerator in a cake box or keeper for up to 4 days.

Tips & Variations

• Make the chiffon cake, jam, and marzipan a day ahead to ease assembly.
• Use fresh or frozen raspberries for the jam depending on season.
• The cake scraps can be frozen and later used for trifles or rum balls.
• Decorate with pastel-colored marzipan fruits for a traditional look.

Storage

Store the assembled Princess Cake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the cream’s structure and marzipan’s texture. When serving, bring it out 10–15 minutes beforehand for the best flavor and smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought marzipan instead of homemade?

Yes, store-bought marzipan works well and saves time. Choose one that is pliable and not too dry for easier rolling and shaping.

How do I prevent the marzipan from cracking?

Work quickly when covering the cake and press gently from top to bottom to avoid air pockets. Rolling the marzipan to an even thickness and dusting with confectioners’ sugar helps prevent sticking and cracking.

Princess Cake (Prinsesstårta) Recipe

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Princess Cake, or Prinsesstårta, is a traditional Swedish dessert featuring layers of light olive oil chiffon cake, raspberry jam, and rich diplomat cream, all covered with a domed whipped mascarpone topping and a smooth layer of marzipan. This elegant cake is a celebration centerpiece known for its delicate balance of textures and flavors, combining fruity, creamy, and nutty elements into a stunning presentation.

• Author: Luna
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: Overnight chilling (minimum 4 hours including chilling), active time about 1 hour 15 minutes
• Yield: One 6-inch princess cake (serves 8-10) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Olive Oil Chiffon Cake

• 1 batch Olive Oil Chiffon Cake

Raspberry Jam

• 1 batch Simple Raspberry Jam

Marzipan

• 1 batch Homemade Marzipan
• 4 tablespoons (54g) marzipan total (3/4 batch rolled out + 1/4 batch reserved for decorations)

Pastry Cream

• 2 tablespoons (28g) water, cool
• 1 1/4 teaspoons (4g) unflavored gelatin, powdered
• 2 tablespoons (14g) cornstarch
• 1/3 cup (66g) granulated sugar
• 1 cup plus 2 tablespoons (255g) whole milk
• 1 teaspoon vanilla bean paste or 1/2 vanilla bean, seeds scraped
• 1/4 teaspoon table salt
• 3 large egg yolks
• 2 tablespoons (28g) unsalted butter, cubed, room temperature

Sweet Milk Soak

• 1/4 cup (57g) whole milk
• 1 tablespoon (13g) granulated sugar
• 1/8 teaspoon table salt
• 1/8 teaspoon King Arthur Pure Vanilla Extract

Diplomat Cream

• 1 batch pastry cream (from above)
• 1/2 cup (113g) heavy cream, cold

Whipped Mascarpone Topping

• 3/4 cup (170g) heavy cream, cold
• 1/4 cup (28g) confectioners’ sugar, sifted if lumpy
• 1 teaspoon King Arthur Pure Vanilla Extract
• Pinch table salt
• 1/4 cup (57g) mascarpone cheese

Instructions

1. Prepare Components: It is recommended to make some elements like the chiffon cake and raspberry jam ahead of time to manage production efficiently.
2. Bloom Gelatin: In a small bowl, add water and sprinkle gelatin powder over top. Stir gently to hydrate the gelatin completely and set aside.
3. Mix Cornstarch and Sugar: Combine the cornstarch and granulated sugar in a medium bowl; keep it near the stove for later use.
4. Heat Milk Mixture: In a medium pot, heat the milk with the vanilla bean pod and seeds plus salt until steaming. If using vanilla bean paste instead, add it after heating off the stove.
5. Create Egg Mixture: Whisk the egg yolks into the cornstarch-sugar mixture. Temper the eggs by gradually adding warm milk while whisking, then combine all into the pot. Bring to a boil, whisking constantly for 20-30 seconds until thickened and shiny.
6. Strain and Add Gelatin: Strain the pastry cream into a bowl, whisk in bloomed gelatin and vanilla bean paste (if used). Incorporate butter until melted. Cover with plastic wrap pressed to the surface and cool to room temperature then refrigerate for at least 3 hours until firm.
7. Prepare Sweet Milk Soak: Mix milk, sugar, salt, and vanilla extract in a small bowl until sugar dissolves. Refrigerate until needed.
8. Whip Diplomat Cream: Retrieve pastry cream from fridge, whisk vigorously to soften. Whip the cold heavy cream to stiff peaks, fold half into the pastry cream, then gently fold in the rest. Chill diplomat cream until assembly.
9. Cut Cake Layers: Using a 6″ round parchment or cake ring, cut three 6″ cake circles from chiffon cake. Peel off the dark top skin on each layer to expose crumb, saving scraps for other uses.
10. Assemble Cake Layers: Line a 6″ cake pan or cake ring with plastic wrap. Layer cake, brush with sweet milk soak, spread raspberry jam thinly, then an even layer of diplomat cream. Repeat layering once more and top with final cake layer. Cover and refrigerate overnight or up to 3 days.
11. Invert Cake: Remove cake from fridge, unfold plastic, invert onto serving board, remove pan and wrap. Lightly press edges of top layer to dome the shape.
12. Whip Mascarpone Topping: Whip mascarpone, heavy cream, confectioners’ sugar, vanilla, and salt to stiff peaks. Pile and shape into a dome on cake top. Chill while rolling marzipan.
13. Roll and Cover with Marzipan: Roll out 3/4 of marzipan into a 12-14″ circle about 1/8″ thick on a lightly sugared surface. Center and smooth over cake, trimming excess close to base.
14. Decorate: Use reserved marzipan to make decorations or add fresh edible flowers, marzipan fruit, piped buttercream flowers, or a dusting of confectioners’ sugar.
15. Storage: Keep the finished princess cake refrigerated in a cake box or keeper for up to 4 days before serving.

Notes

• Make the chiffon cake, raspberry jam, and marzipan ahead of time to reduce stress on assembly day.
• Use fresh vanilla bean instead of paste for deeper flavor if possible.
• Bloom gelatin fully to ensure smooth pastry cream thickening.
• Peeling off the dark cake surface improves texture and cake appearance.
• Keep assembled cake chilled to allow flavors to meld and cream to firm before serving.
• Save cake scraps frozen for trifles, rum balls, or miniature princess cakes to avoid waste.
• Decorate with edible flowers or marzipan fruit for a traditional look.

Keywords: Princess Cake, Prinsesstårta, Swedish dessert, chiffon cake, pastry cream, marzipan, diplomat cream, raspberry jam