Swedish Prinsesstårta

30 May

Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta! When I first saw this month’s DB challenge, I couldn’t control my excitement.  It looked simple but irresistible and the idea of baking a cake with jam and  custard between layers of sponge cake was delicious.

I had never tried it before, not even the Ikea version, so, I started searching the internet for pictures and ideas and history and what not… but I couldn’t really find out the reason behind the cake being green, I mean, one could expect a cake known as  Prinsesstårta to be pink, but green!! However, Korena had given us the freedom to decide on the shade of the marzipan we wanted to use.

So, here is what my Prinsesstårta looked like. I finished assembling the cake in the evening, so couldn’t take any “natural light” shots for the blog.


I prepared the custard at home and opted to buy the marzipan from store 🙂  Most of the recipe is in Korena’s words(from DB challenge).


Vanilla Custard

  • 1 cup heavy cream
  • 4 yolks of large eggs
  • 2 tbsp cornstarch
  • 2 tbsp granulated white sugar
  • 2 tsp vanilla extract

Sponge Cake

  • Crushed planko (fine, dry breadcrumbs)
  • 4 large eggs, at room temperature
  • 1 cup granulated white sugar
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/8 tsp salt

Marzipan cover and the decoration

  • 10 oz marzipan
  • red food color
  • green food color
  • icing/powdered sugar

Note:  The custard should be dense and cold while assembling, so it would be good to make it a day in advance it let it cool overnight.

Preparation: Custard

In a medium bowl, whisk together the cornstarch, sugar, and egg yolks. Gradually whisk in ½ cup  cream until smooth. In another saucepan heat the remaining 1/2 cup cream, till it just starts to boil. Add the hot cream to the egg mixture, a little at a time and keep whisking continuously, to temper the eggs. Do not add all the hot cream at the same time, we would just get scrambled eggs in that case!! 😛  Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it becomes thick like pudding and just comes to a boil. I would say, decide on whether the custard is ready by its texture, if you let it cook for too long, it will curdle. Been there, done that! So, remove it from heat when you see that it is dense enough and add the vanilla extract. Let the custard cool down and then to get a finer texture, sieve it through a mesh. Store in an air tight container and refrigerate.

Preparation: Sponge Cake

Preheat the oven to moderate 350 degree Fahrenheit. Thoroughly butter a 9” (23 cm) round cake pan, line the bottom with a circle of parchment paper, then butter the paper. Dust the buttered pan with enough breadcrumbs to coat the bottom and sides, just like flouring a cake pan. Set it aside.

Place the eggs and granulated white sugar in a mixing bowl and beat on medium-high speed,  until the eggs are tripled in volume and very light colored and fluffy and  the mixture falls from the beaters in thick ribbons.  Don’t over beat the eggs – once they form thick ribbons and stop growing in volume, stop beating.

Sift the all-purpose (plain) flour, potato starch, baking powder, and salt into a bowl, then sift the flour mixture over the whipped eggs.  Fold in the flour into the eggs until blended, keeping as much air in the batter as possible. Once mixed, the batter should be quite thick and smooth.  Pour the batter into the prepared pan and bake  for about 40 minutes or until golden brown on top, springy to the touch, and a toothpick inserted in the center comes out with a few moist crumbs sticking to it.

Let the cake cool in the pan for a few minutes then run a knife around the edges and invert the cake onto a cooling rack and peel off the parchment paper. The cake can be made a day ahead and stored, well-wrapped in plastic, at a cool room temperature.


Preparation: Marzipan cover and rose

Take 10 oz of marzipan and set aside a small chunk to make the leaves and the rose for decoration. Add green food color to the marzipan and knead it well to make sure that the marzipan changes color uniformly. Use icing sugar if it gets sticky to handle. For the rose, I added 2 drops of red food color to the reserved marzipan to give it the pink shade. Prepare and set aside the marzipan rose and leaves for decoration.

Dust your work surface with icing sugar and press the marzipan into a 6-inch disc. Coat both sides with icing sugar and roll it out into a 14-inch diameter circle less than 1/8-inch thick. Use plenty of icing sugar to prevent it from sticking. Set it aside.

Assembling the cake layers

With a long knife, slice the sponge cake into three even layers. The sponge  cake is very delicate, so this part must be done as carefully as possible. Use a gentle sawing motion to move the knife through the cake instead of trying to pull it through the cake. Use a spatula to help you lift off each layer after you cut it. Set aside the middle layer as it is the most flexible and therefore easiest to bend into a dome over the whipped cream. Place one of remaining layers on a cake platter and spread it evenly with the raspberry/strawberry jam. Spread half the chilled custard over the jam in an even layer, leaving enough room around the edges so that it does not spill over the sides of the cake. Top the custard with another layer of cake followed by another evenly spread layer of custard.

Reserve ½ cup of the stiffly whipped cream. I did not use any stabilizers for the cream. Pile the rest into a mound on top of the custard. Spread it into a thick layer with a thin, flexible spatula or off-set spatula, then hold the spatula at an angle to shape the whipped cream into a dome, piling it up in the middle of the cake as much as possible. This is essential to get a good rounded dome. Now, place the third and the final layer of the sponge cake (the middle layer) on top of the whipped cream dome and tuck its edges into the whipped cream. Now, spread the reserved 1/2 cup of whipped cream over the entire cake to fill out any cracks and crevices, and to smooth-en the cake.

Now, using a rolling pin drape the marzipan layer on top of the cake and gently smooth-en it around the top and the sides of the cake, patting it in place. If you see any folds, lift the marzipan and smooth-en it out gently using both hands. Once, you are satisfied with it, cut out any excess marzipan using a sharp knife.

Decorating the Prinsesstårta

Dust the cake with some icing/powdered sugar using a sieve and place first the marzipan leaves and the the rose in the center of the cake.

Refrigerate the cake till its time to server it.

I had an incredible time working on this challenge. It wasn’t easy, but ever since I read the challenge guidelines, it always felt worth all the effort 😀 .  As an amateur baker, I tried to follow the guidelines to the T and did not deviate much from the instructions Korena provided, and I felt so much at peace when all my friends said they loved it 🙂 The cake was soft and, the raspberry jam , custard and whipped cream combination not only added moistness to it but also a very yummy raspberry-vanilla custard flavor!

Give it a try!! You will love it 🙂 😀

9 Responses to “Swedish Prinsesstårta”

  1. Korena in the Kitchen May 30, 2013 at 5:47 pm #

    Your prinsesstårta looks perfect! Beautiful job – it certainly doesn’t look like it was made by an amateur 😉 I love your rose, too – I need to learn to make them like that. So glad you enjoyed the challenge and thanks for baking with me this month!

    • bakingfever May 30, 2013 at 8:20 pm #

      Thank you Korena 🙂 Your are too kind with your compliments 🙂

  2. myninjanaan May 30, 2013 at 7:17 pm #

    your cake looks perfect! I was crazy busy this month so I had to sit out this challenge, but looking at your cake makes me totally regret it!

    • bakingfever May 30, 2013 at 8:22 pm #

      Thank you 😀 I am glad you liked it too!! Ohh…that is too bad, hopefully you can take part in the next DB challenge!!

  3. Sinnesfreuden June 1, 2013 at 8:45 am #

    Your cake looks great! I’m sure you enjoyed it.

  4. Crumbs of Love June 2, 2013 at 12:05 am #

    You certainly don’t appear to be an “amateur baker” with such a beautiful cake…

  5. Apu June 3, 2013 at 12:02 am #

    Beautiful cake!

  6. sarita ratti June 4, 2013 at 5:40 am #

    yummy n delicious cake with taste of custard n jam..


  1. Pineapple Cake | The Baking Fever - December 23, 2013

    […] used the same recipe for baking the cake, that I had used for the DB challenge: Swedish Prinsesstarta.  If you want it to be more authentic you can replace the vanilla essence with pineapple essence […]

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