Prinsesstårta (Classic)

🧂 Ingredients

• 6 Large Eggs(At room temperature)
• 180g Caster Sugar(For the sponge)
• 90g Potato Starch(Sifted)
• 90g All-Purpose Flour(Sifted)
• 500ml Whole Milk
• 6 Large Egg Yolks(For the pastry cream)
• 40g Cornstarch(For the pastry cream)
• 1 Vanilla Bean(Split and scraped, or 1 tsp vanilla extract)
• 500ml Heavy Cream(Cold, for whipping)
• 400g Green Marzipan(Good quality, pliable)
• 100g Raspberry Jam(Seedless, warmed slightly for easy spreading)
• 1 Pink Marzipan Rose(For decoration)
• for dusting Powdered Sugar(Optional, for finishing)

👨‍🍳 Instructions

1. 1

   Prepare the Genoise Sponge: Preheat your oven to 175°C (350°F). Line a 23-24cm (9-inch) round cake tin with parchment paper. In a large bowl, beat the 6 whole eggs with the caster sugar using an electric mixer on high speed for 10-15 minutes. The mixture should become pale, very thick, and form ribbons when the beaters are lifted (ribbon stage). Sift the potato starch and all-purpose flour together over the egg mixture. Gently fold them in using a spatula in three additions, being careful not to deflate the batter. Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean and the cake springs back when lightly touched. Let the cake cool in the tin for 5 minutes before inverting it onto a wire rack to cool completely.

   ⏱️ 45 minutes (active time: 20 mins)
2. 2

   Make the Pastry Cream (Crème Pâtissière): In a medium saucepan, heat the milk with the scraped seeds and pod of the vanilla bean until it just begins to simmer. Remove from heat, discard the pod. In a separate bowl, whisk together the 6 egg yolks, cornstarch, and a small portion of the caster sugar (about 50g, taken from the total for the sponge if you want to be precise, or use a separate amount). Gradually whisk the hot milk into the yolk mixture to temper the eggs. Pour the tempered mixture back into the saucepan. Cook over medium heat, stirring constantly with a whisk, until the pastry cream thickens considerably and starts to bubble. Continue to cook and stir for another 1-2 minutes to ensure the cornstarch is fully cooked. Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill completely in the refrigerator for at least 2 hours, or until cold and firm.

   ⏱️ 30 minutes (plus at least 2 hours chilling)
3. 3

   Prepare the Filling: Once the pastry cream is completely chilled, remove it from the refrigerator. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold about half of the whipped cream into the chilled pastry cream. This creates a lighter, more mousse-like filling for the cake. Reserve the remaining pure pastry cream for a distinct layer.

   ⏱️ 10 minutes
4. 4

   Assemble the Cake - First Layer: Once the sponge cake is completely cool, carefully slice it horizontally into three even layers using a long serrated knife or cake leveler. Place the bottom sponge layer onto your serving cake board or stand. Spread a thin, even layer of the warmed raspberry jam over the sponge. Then, spread approximately one-third of the reserved pure pastry cream over the jam.

   ⏱️ 10 minutes
5. 5

   Assemble the Cake - Second and Third Layers: Place the second sponge layer on top of the pastry cream. Spread a generous layer of the lighter whipped cream and pastry cream mixture over this sponge. Add the final sponge layer. Carefully mound the remaining whipped cream and pastry cream mixture onto the top sponge layer, shaping it into a smooth dome. This creates the signature rounded silhouette of the Prinsesstårta.

   ⏱️ 15 minutes
6. 6

   Encase in Marzipan: Lightly dust your work surface with powdered sugar or place a sheet of parchment paper. Roll out the green marzipan into a large circle, approximately 5mm thick, ensuring it's large enough to completely cover the entire cake, including the dome. Carefully lift the rolled marzipan (you may need to gently fold it or use a rolling pin to help transfer it). Drape it smoothly over the domed cake, starting from the top and working your way down the sides. Gently smooth the marzipan with your hands to eliminate any air bubbles and ensure a tight fit. Trim any excess marzipan around the base of the cake.

   ⏱️ 20 minutes
7. 7

   Finishing Touches: Ensure the marzipan is smooth and adheres well to the cake. Use your hands to gently polish the surface if needed. Trim the marzipan neatly at the base of the cake. If desired, dust the very top lightly with powdered sugar for a subtle finish.

   ⏱️ 10 minutes
8. 8

   Decorate and Serve: Place the pink marzipan rose in the center of the cake's top. The Prinsesstårta is traditionally enjoyed on Princess Cake Day (September 22nd) but is a beloved treat year-round. For the best texture and flavor, serve the cake the same day it is made. If necessary, it can be refrigerated, but allow it to come to room temperature slightly before serving.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ensure eggs are at room temperature for the sponge; they will whip to a greater volume.
• ✓When folding the dry ingredients into the sponge batter, be very gentle to avoid deflating the air incorporated into the eggs.
• ✓If the marzipan is too stiff to roll, knead it slightly or warm it gently between your hands.
• ✓The cake is best enjoyed on the day of assembly due to the delicate balance of sponge, cream, and marzipan.
• ✓For a perfectly smooth marzipan finish, ensure there are no air pockets trapped underneath.

🔄 Variations

• Blue Marzipan: Traditionally made for princes ('Prinsesstårta' means 'Princess Cake').
• Yellow Marzipan: Often used for birthday cakes.
• Orange Marzipan: A seasonal variation, particularly for autumn.

🥗 Nutrition

Per serving