Prinsesstårta: Swedish Princess Cake
A traditional Prinsesstårta, or Princess Cake, features layers of cake, raspberry jam, and a rich pastry cream, all covered with whipped cream and a decorative marzipan layer.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 350-375F and grease two 9-inch cake pans.
-
Simmer half-and-half in a saucepan.
-
Whisk egg yolks, cornstarch, sugar, and salt; gradually add half the hot half-and-half to temper, then return the mixture to the saucepan with remaining half-and-half.
-
Whisk over moderate heat for 4-7 minutes until thickened and simmering; remove from heat, whisk in vanilla and cold butter, then refrigerate for at least 5 hours.
-
Mix cake mix, water, oil, and egg whites for 2 minutes.
-
Pour 1/3 of the batter into one pan and 2/3 into the second.
-
Bake for 25-30 minutes until golden, then cool on a rack; slice the thicker cake into two equal halves once cooled.
-
Make a simple syrup by heating water and sugar to a boil until dissolved, then simmering for 10 minutes.
-
Whip heavy cream, sugar, and vanilla until stiff peaks form.
-
Knead green food coloring into marzipan, then roll it between two sheets of waxed paper into a 16-inch circle.
-
Lightly brush all three cake layers with simple syrup.
-
Spread 1 1/2 tablespoons of raspberry jam onto each of the two larger cake halves.
-
Fold 1/3 of the pastry cream into the whipped cream; spread the remaining 2/3 of pastry cream over the jam on the two cake halves.
-
Stack the two pastry-covered halves, then place the third cake layer on top.
-
Apply a 1-inch layer of the whipped cream mixture around the sides, then spoon the remaining mixture onto the top, smoothing it into a dome.
-
Using a confectioners' sugar-dusted rolling pin, drape the marzipan circle over the cake, pressing it gently to smooth; trim and tuck any excess.
-
Finish with confectioners' sugar or marzipan cutouts.