Prinsesstårta
The Quirky Foodster Team
Ingredients
- Large Eggs — 4
- Sugar — 120 g (0.6 cup)
- Plain flour — 100 g (0.8 cup)
- Baking powder — 1 tsp
- Vanilla custard (ready-made or homemade) — 400 g (1.7 cups)
- Raspberry jam — 150 g (0.5 cup)
- Double cream, whipped — 500 ml (2 cups)
- Green marzipan — 400 g (14 oz)
- Icing sugar, for dusting
Method
- Preheat the oven to 175°C (350°F). Grease and line the cake tin.
- Whisk eggs and sugar until pale, thick and tripled in volume, about 5 minutes.
- Sift in flour and baking powder, folding gently to keep the air in the batter.
- Pour into the tin and bake for 25–30 minutes until springy and golden; cool completely, then slice horizontally into 3 layers.
- Place the bottom sponge layer on a serving plate, spread with raspberry jam, then a layer of vanilla custard.
- Add the middle sponge layer, then mound whipped cream into a dome shape over it.
- Top with the final sponge layer, pressing gently to shape the dome.
- Roll out the green marzipan into a large thin circle and drape over the cake, smoothing down the sides and trimming excess.
- Dust with icing sugar and add a small marzipan rose or decoration on top before serving.
Introduction: Named for the Swedish princesses who reportedly loved it, this domed sponge cake layered with cream, raspberry jam and vanilla custard, wrapped in green marzipan, is Sweden’s most iconic celebration cake, gracing birthdays across the country.
Cultural Background: Named for the Swedish princesses who reportedly loved it, this domed sponge cake layered with cream, raspberry jam and vanilla custard, wrapped in green marzipan, is Sweden’s most iconic celebration cake, gracing birthdays across the country.
Tips: Chill the cream-domed cake for 20 minutes before draping with marzipan, so it holds its shape. Roll marzipan between sheets of icing-sugar-dusted parchment to prevent sticking.
Variations: Some versions use a light almond sponge for extra flavour. This cake is not typically veganised due to the egg sponge and dairy cream layers.
Storage: Refrigerate under a cake dome for up to 3 days.
Reheating: Not applicable — served chilled or at room temperature.
Nutrition: 420 kcal | Protein 6 g | Carbs 52 g | Fat 21 g
FAQs:
Q: Why is it dome-shaped?
A: The mounded whipped cream layer creates the signature dome under the marzipan shell.
Q: Can I make it ahead?
A: Yes, it can be fully assembled a day ahead and kept refrigerated.
- Large Eggs — 4
- Sugar — 120 g (0.6 cup)
- Plain flour — 100 g (0.8 cup)
- Baking powder — 1 tsp
- Vanilla custard (ready-made or homemade) — 400 g (1.7 cups)
- Raspberry jam — 150 g (0.5 cup)
- Double cream, whipped — 500 ml (2 cups)
- Green marzipan — 400 g (14 oz)
- Icing sugar, for dusting
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