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Princess Cake (Prinsesstårta) Recipe

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★★★★★

4.9 from 83 reviews

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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/princess-cake-prinsesstarta-recipe/