adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Prinsesstårta (Swedish Princess Cake)
Prinsesstårta (Swedish Princess Cake)
0 Likes
Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
320 minutes
Indulgent Swedish princess cake with vanilla cream, fresh raspberries, and rich marzipan layers - a decadent treat for dessert lovers!
Ingredients:
  • 0.5 cup white sugar
  • 3 tablespoons cornstarch
  • 2 cups whole milk
  • 4 large egg yolks
  • 4 tablespoons cold salted butter, cubed
  • 1 teaspoon vanilla extract
  • baking spray
  • 4 large eggs
  • 1.25 cups white sugar
  • 2.25 cups bleached cake flour, sifted
  • 6 tablespoons salted butter, melted
  • 2 teaspoons vanilla extract
  • 1 cup raspberry jam, warmed
  • 2 cups heavy cream
  • 0.25 cup powdered sugar
  • 14 ounces marzipan
  • 2 to 3 drops green gel food dye
  • 1 tablespoon sifted powdered sugar, or to taste
  • 1 cup fresh raspberries, or more to taste
Instructions:
  • In a saucepan, whisk sugar and cornstarch. Gradually stir in milk and egg yolks until smooth. Cook over medium heat, stirring constantly, until thickened, about 5 to 7 minutes.
  • Whisk in cold butter and vanilla off the heat until smooth. Strain through a fine mesh sieve into a large bowl. Cover custard with plastic wrap, ensuring direct contact, and refrigerate until cold, for about 3 hours or up to 24 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans with baking spray and line the bottoms with parchment paper.
  • Heat a medium saucepan with 1 inch of water over medium heat until it simmers.
  • In a stand mixer bowl, whisk together eggs, egg yolks, and sugar. Place the bowl on top of a pot of simmering water. Cook while whisking constantly until a thermometer reads 110 degrees F (43 degrees C), about 5 to 6 minutes.
  • Place the bowl back onto the stand mixer and use the whisk attachment to beat on high speed until the mixture turns pale yellow and triples in volume, which should take about 3 minutes. Gently fold in the flour until just combined, then do the same with the melted butter and vanilla. Next, evenly divide the batter between the prepared pans.
  • Bake in the preheated oven until golden brown and a wooden pick inserted in center comes out clean, around 20 minutes. Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely, roughly 1 hour. Split each cake layer in half horizontally using a long, serrated knife. Keep the cake aside until the pastry cream is ready to use.
  • Prepare the cake by spreading the cut side of each cake layer with warm raspberry jam. Place one cake layer, jam-side up, on a cake plate. Spread 1/2 cup pastry cream over the cake. Repeat with the remaining layers, ending with the top cake layer, jam-side down. Secure the layers together by inserting a 4-inch wooden skewer through the middle of the cake. Save any leftover pastry cream for future use.
  • Whip heavy cream and 1/4 cup powdered sugar until stiff peaks form using an electric mixer. Gently spread a thin layer of whipped cream around the sides of the cake. Pile the remaining whipped cream on top of the cake and spread it to form a smooth dome.
  • Mix marzipan with gel food dye until evenly colored. Roll out the marzipan between 2 sheets of parchment paper to form a 15-inch circle. Peel off the top parchment sheet, flip marzipan over the cake, and carefully remove the remaining parchment. Press the marzipan down over the cake, starting from the top and smoothing it down to create a dome. Trim off any extra marzipan and tuck the edges underneath the cake.
  • Sift powdered sugar over the cake and top with fresh raspberries for a beautiful finish.

Similar Recipes