Ingredients
Cake
- 4 eggs
- 180g sugar
- 1 cup (120g) all-purpose flour, sifted
- ½ cup (80g) potato flour, sifted
- 2 teaspoons vanilla extract
Vanilla Custard
- 3 egg yolks
- ⅔ cup (150 ml) whipping cream
- ⅔ cup (150 ml) whole milk
- 1 ½ tablespoons sugar
- 1 vanilla bean, cut lengthwise and seeded (or ½ teaspoon vanilla paste)
- 2 tablespoons cornstarch (plus more for rolling out the marzipan)
Assembly & Decoration
- 7 ounces (200g) raspberry jam
- 2 cups (500 ml) whipping cream
- 2.6 ounces (750g) pink (or green) marzipan, at room temperature
- Confectioners’ sugar, for dusting
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C). Line the bottom and sides of a 9-inch (23 cm) springform pan with baking paper to ensure the cake does not stick and bakes evenly.
- Make the cake batter: In a medium bowl, use an electric hand mixer to beat the eggs, sugar, and vanilla extract until the mixture becomes pale and fluffy. Then sift the all-purpose flour and potato flour together, gently folding them into the egg mixture with a spatula until smooth and fully incorporated.
- Bake the cake: Pour the batter into the prepared springform pan and bake it in the lower part of the oven for about 35-40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Once baked, let it cool slightly, then invert onto a wire rack and allow it to cool completely.
- Prepare the vanilla custard: In a saucepan, heat the milk, whipping cream, and vanilla seeds along with the vanilla pod to a gentle simmer. Remove from heat and discard the vanilla pod. In a medium bowl, whisk together egg yolks and sugar, then add cornstarch and mix until combined. Gradually pour the hot milk mixture into the yolk mixture while continuously whisking. Return this custard mixture to the saucepan and cook over low heat, stirring constantly until it thickens. Transfer to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely cooled.
- Assemble the cake layers: Slice the cooled cake base lengthwise into three even layers. Place the bottom layer on a cake stand and spread evenly with raspberry jam. Add the second layer and cover it with vanilla custard. Place the third cake layer on top.
- Whip the cream and frost the cake: Using an electric mixer, whip 2 cups of whipping cream until stiff peaks form. Generously spread a thick layer on the top of the cake and cover the sides with a thin layer of whipped cream. Chill the cake in the refrigerator for at least 4 hours or ideally overnight to allow the layers to set well. Keep a small glass with a bit of baking powder nearby to help stabilize the whipped cream.
- Roll and cover with marzipan: Dust a Silpat silicone mat with cornstarch and roll out the pink marzipan to about 0.1-inch (3 to 4 mm) thickness, making sure it is large enough to cover the entire cake. Carefully invert the marzipan over the chilled cake, smooth it out gently to remove any air pockets or wrinkles, and trim off any excess. Dust the finished cake with confectioners’ sugar for the classic Prinsesstårta look.
- Serve: Serve the Pink Swedish Princess Cake immediately or store it in the refrigerator until ready to enjoy.
Notes
- Potato flour is essential in this recipe to create the traditional texture of the cake; do not substitute with other flours.
- Make sure the custard is completely cooled before assembling to prevent melting the whipped cream.
- Keeping a little baking powder in a nearby glass can help stabilize the whipped cream while setting.
- The marzipan can be green instead of pink for the classic variation of Prinsesstårta.
- Use cornstarch to dust while rolling out marzipan to prevent sticking without affecting flavor.
- This cake is best eaten within 1-2 days of preparation for optimal freshness.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
- Diet: Vegetarian
