The first time I made a Swedish Princess Cake, I understood why this dessert has such a loyal following. It looks wonderfully polished, almost too pretty to cut, yet the inside is made from familiar comforts: soft sponge cake, tart raspberry jam, silky vanilla custard, and clouds of whipped cream. The pale green marzipan adds a gentle almond sweetness and gives the cake its unmistakable appearance.
Also called Prinsesstårta or Swedish Princess Torte, this cake has been associated with Swedish fika and special celebrations for generations. Its classic shape comes from a generous mound of cream beneath the marzipan, creating a smooth, rounded dome. Cutting the first slice is always a small thrill because each layer appears in a neat, colorful cross-section.
This Princess Cake Recipe Swedish bakers recognize as traditional does take a little planning, but none of the individual steps is difficult. Prepare the custard and sponge ahead of time, work patiently during assembly, and you will have an impressive dessert for a birthday, afternoon coffee, or festive family table.
Classic Swedish Princess Cake Ingredients
This recipe makes one 20-centimeter cake with eight generous servings. The sponge should be light enough to balance the rich fillings, while the cream needs to be firm enough to hold the dome.
- 4 large eggs
- 150 g granulated sugar
- 90 g plain flour
- 60 g cornstarch
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 300 ml whole milk
- 3 large egg yolks
- 75 g granulated sugar
- 25 g cornstarch
- 1 teaspoon vanilla extract
- 25 g unsalted butter
- 150 g raspberry jam
- 500 ml cold heavy cream
- 40 g icing sugar
- 500 g green marzipan
- 40 g pink marzipan for decoration
- Icing sugar for dusting
Traditional Swedish Princess Cake Preparation
- Heat the oven to 175°C. Line the base of a round cake tin with parchment. Whisk the eggs and sugar for 6 to 8 minutes, until very pale, thick, and airy.
- Sift the flour, cornstarch, baking powder, and salt together. Fold them gently into the egg mixture with the vanilla. Stop as soon as no dry streaks remain.
- Pour the batter into the tin and bake for 25 to 30 minutes. The top should spring back lightly when touched. Cool completely before slicing.
- For the pastry cream, warm the milk and vanilla in a saucepan. Whisk the yolks, sugar, and cornstarch in a bowl, then gradually whisk in the hot milk.
- Return everything to the saucepan. Cook over medium heat, whisking constantly, until thick and glossy. Stir in the butter, cover the surface, and chill.
- Slice the sponge horizontally into three even layers. Whip the cold cream with the icing sugar until firm but smooth.
Recipe For Swedish Princess Cake Assembly
Place the first sponge layer on a serving plate and spread it with raspberry jam. Add the second layer, then spoon the chilled pastry cream over it, leaving a small border around the edge. Add a little whipped cream if the custard needs smoothing.
Set the final sponge layer on top. Cover the cake with the remaining whipped cream, building it higher in the center and smoothing the sides into a rounded dome. Chill the assembled cake for at least 30 minutes. This makes the next step much easier.
Roll the green marzipan on a surface lightly dusted with icing sugar until it forms a circle large enough to cover the cake. Lift it carefully over the dome, smooth from the top downward, and trim the excess at the base. Dust with icing sugar and finish with a small pink marzipan rose.
Pro Tips and Variations
- Whisk the eggs and sugar until the mixture leaves a visible ribbon. This gives the sponge its lift.
- Chill the pastry cream fully before assembling. Warm custard can soften the whipped cream.
- Roll the marzipan evenly, about 3 mm thick, so it covers the cake without tearing.
- For a Princess Torte Recipe with extra brightness, replace raspberry jam with strawberry or blackberry jam.
- A Japanese Dessert Pink And Green version can use pink marzipan over the whole cake, with green tea flavored pastry cream or a matcha dusting inside.
Troubleshooting and Substitutions
If the sponge sinks, the eggs may not have been whisked enough or the flour may have been folded too vigorously. A lumpy custard usually needs more constant whisking, while soft cream is often caused by warm ingredients. Keep the bowl and beaters cold.
For substitutions, use potato starch instead of cornstarch in the sponge, crème fraîche blended with whipped cream for part of the filling, or almond paste instead of marzipan if necessary. Almond paste is less sweet and may need a little extra icing sugar before rolling.
Storage and Serving Suggestions
Keep the finished cake refrigerated and loosely covered. It is best served within two days, when the sponge has softened slightly but the cream still holds its shape. Let it sit at room temperature for 15 minutes before slicing. Use a sharp knife wiped clean between cuts to show the layers beautifully.
Swedish Princess Torte FAQs
Why is the cake green?
Green marzipan is the traditional finish, although pink and white versions are also made.
Can I make the sponge ahead?
Yes. Wrap the cooled sponge tightly and keep it at room temperature for one day or freeze it for up to one month.
Can I use store-bought custard?
You can, but thick homemade pastry cream gives the cake a cleaner texture and richer vanilla flavor.
What is Princess Torte?
Princess Torte is another name for the Swedish layered cake known as Prinsesstårta.
Can I make mini cakes?
Yes. Cut small sponge rounds, layer them individually, and cover each dome with a smaller circle of marzipan.
Why does my marzipan crack?
It may be too cold or rolled too thin. Knead it briefly until flexible, then roll it evenly and smooth it gently over the cake.
Swedish Princess Cake
Equipment
- 20 cm round cake tin
- Parchment paper
- Electric mixer
- Mixing bowls
- Fine mesh sieve
- Saucepan
- Rolling Pin
- Offset spatula
Ingredients
- 4 large eggs
- 150 g granulated sugar
- 90 g plain flour
- 60 g cornstarch
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch fine salt
- 300 ml whole milk
- 3 large egg yolks
- 75 g granulated sugar
- 25 g cornstarch
- 25 g unsalted butter
- 150 g raspberry jam
- 500 ml heavy cream cold
- 40 g icing sugar
- 500 g green marzipan
- 40 g pink marzipan for decoration
Instructions
- Prepare the sponge: Heat the oven to 175°C and line a 20 cm round tin. Whisk the eggs and sugar until pale and very thick.
- Fold and bake: Sift the flour, cornstarch, baking powder, and salt. Fold into the egg mixture with vanilla, then bake for 25 to 30 minutes. Cool completely.
- Make the pastry cream: Warm the milk and vanilla. Whisk the yolks, sugar, and cornstarch, temper with the hot milk, and cook until thick. Stir in butter and chill.
- Whip the cream: Beat the cold heavy cream with icing sugar until firm peaks form.
- Assemble: Slice the sponge into three layers. Add raspberry jam to the first layer, pastry cream to the second, and finish with a domed layer of whipped cream.
- Cover and decorate: Roll the green marzipan into a large circle, cover the cake, trim the base, dust with icing sugar, and add a pink marzipan rose.
Notes
- Chill the pastry cream and assembled cake before covering with marzipan.
- Store refrigerated and serve within two days.
- Roll the marzipan evenly to prevent cracks and thin spots.
