Skip to content

The dessert, From around the world

Prinsesstårta (Swedish princess cake)

Prinsesstårta is a Swedish cake made of sponge cake, vanilla pastry cream, raspberry jam and whipped cream, covered with a dome of green marzipan, for 6 people. It takes 80 minutes of active work spread over two days, rates as medium difficulty, and costs about €2.60 per person. The key to success is whipping the cream firm enough to hold a tall, smooth dome before draping the marzipan over it.

I present the prinsesstårta, the Swedish princess cake, whipped cream and pastry cream under a big dome of green marzipan.

Prinsesstårta (Swedish princess cake)
For
6 people
Work
1 h 20
Total time
4 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.60
Calories per person
590 kcalcalculated by Kiloach, your weight coach

Prinsesstårta plays on contrast, soft sponge cake, vanilla pastry cream, a tart hit of raspberry jam and airy whipped cream, all wrapped in a thin layer of green marzipan that adds a quiet crunch and almond flavor. It's a dessert that cuts into clean slices and always catches people off guard, especially when that dome comes out smooth and even.

It's the kind of cake you bring out for a birthday, a family dinner or a slightly special gathering with friends, any time of year since it doesn't depend on seasonal fruit. It closes out a simple meal nicely, and its unmistakable look does half the work before anyone even takes a bite.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 50 min
  2. The same day 3 steps, 50 min
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step, 5 min

The day before, bake the sponge cake and make the pastry cream, giving both time to cool fully. The same day, layer the cake, build the whipped cream dome and drape the marzipan over it, about 50 minutes of work. Just before guests arrive, keep the cake chilled, and right before serving, trim the excess marzipan, add the marzipan rose and serve cold.

The ingredients

6 people

Dairy

  • Eggs 5
  • Milk 50 cl
  • Egg yolks 4
  • Heavy cream 60 cl

Pantry

  • Sugaroften in the pantry 150 g
  • Flouroften in the pantry 100 g
  • Cornstarchoften in the pantry 50 g
  • Sugar for the creamoften in the pantry 100 g
  • Cornstarchoften in the pantry 40 g
  • Vanilla bean 1
  • Raspberry jam 150 g
  • Vanilla sugaroften in the pantry 2 tbsp
  • Marzipan 500 g
  • Green food coloring 1 tsp
  • Powdered sugaroften in the pantry 3 tbsp

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whisk the eggs with the sugar until the mixture triples in volume, fold in the sifted flour and cornstarch, then bake in a 22 cm pan at 175°C. 30 min

    Don't tap the pan on the counter, the sponge would deflate.

  2. Make the pastry cream by cooking the vanilla milk with the egg yolks, sugar and cornstarch until thickened, cover with plastic wrap pressed directly onto the surface and let cool. 20 min

    Whisk constantly while cooking, it scorches on the bottom quickly.

The same dayDuring the day, whenever you get a moment.

  1. Slice the sponge into three layers, spread the first with jam, cover with pastry cream, stack the second layer and fill it the same way. 20 min

    Set a cardboard cake round under the cake, it moves without damaging the layers.

  2. Whip the heavy cream with the vanilla sugar, shape a tall dome on top of the cake and smooth it with a spatula. 15 min

    Firmly whipped cream holds its dome shape, it won't spread out.

  3. Knead the marzipan with the green coloring, roll it into a large thin circle using the powdered sugar, and drape it over the dome, smoothing gently. 15 min

    Roll the marzipan between two sheets of parchment paper, it never tears that way.

When it's time to serveThe final touches, right in front of your guests.

  1. Trim the excess marzipan from the base of the cake, decorate with a small marzipan rose and serve cold. 5 min

    Cut with a warm, dry knife, the marzipan won't tear.

Our tips to get it right

  • Let the sponge cool completely before slicing it into three layers, otherwise it crumbles and the layers slide apart.
  • Smooth the whipped cream dome carefully with a spatula before adding the marzipan, any dip or bump will show through.
  • Only take the cake out of the fridge right before serving, both the marzipan and the whipped cream hold their shape better cold.

The variations

  • Swap the raspberry jam for apricot jam for a milder, less tart version.
  • For a nut-free version, use a nut-free marzipan alternative, sold in some specialty stores.
  • For kids, shape individual domes in small bowls, easier to unmold and split into even portions.

What to serve it with

  • Coffee or a light tea after the meal
  • Fresh berries on the side
  • A small glass of sweet white wine

Storage

The cake keeps for 2 days in the fridge, under a cake dome or in a closed container so the marzipan doesn't dry out. It doesn't freeze well once assembled, the whipped cream and marzipan don't hold up to thawing. Always serve it cold, no reheating needed.

Questions about this recipe

Can marzipan be replaced with something else?

You can use fondant instead, but it's sweeter and less flavorful than traditional marzipan. The signature taste and texture of prinsesstårta really comes from that thin almond paste layer.

How do you get a smooth, even dome?

Whip the cream until firm and shape it with an offset spatula, turning the cake on a turntable if you have one. Cream that's too soft collapses and keeps the marzipan from hugging the shape properly.

Can this cake be made for more than 6 people?

For 10 to 12 people, double the sponge, pastry cream and whipped cream, but keep one larger marzipan dome instead of two small ones. Plan for a bit more assembly time.

Why does the marzipan tear when draping it over the dome?

It's likely rolled too thin or too stiff from the fridge. Work the marzipan at room temperature and roll it between two sheets of parchment paper to handle it without cracking.

Can a prinsesstårta be made ahead?

Yes, it's even recommended. The recipe needs 1 h 20 of work in total, split up like this, the day before, 2 steps, the same day, 3 steps, when it's time to serve, 1 step.

How long does it take to make a prinsesstårta?

Allow 4 h in total, including resting and cooking time, of which 1 h 20 is actual work. The recipe is rated "medium".

How many calories are in a prinsesstårta?

About 590 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a prinsesstårta cost?

About €2.60 per person, that's €15.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Chicken pastilla The starter

From around the world

Chicken pastilla

  • 1 h 10 of work
  • Prepared the day before
  • Medium, €2.80 per person

450 kcalcalculated by Kiloach

Desserts for entertaining

See all
Pink praline tart The dessert

Regional

Pink praline tart

  • 35 min of work
  • Prepared the same day
  • Easy, €2.10 per person

490 kcalcalculated by Kiloach

Vanilla mille-feuille The dessert

French classic

Vanilla mille-feuille

  • 1 h of work
  • Prepared the day before
  • Medium, €2.40 per person

520 kcalcalculated by Kiloach

Linzer torte The dessert

From around the world

Linzer torte

  • 40 min of work
  • Prepared the day before
  • Medium, €1.80 per person

480 kcalcalculated by Kiloach

Sicilian cassata The dessert

Mediterranean

Sicilian cassata

  • 1 h 15 of work
  • Prepared the day before
  • Medium, €3.50 per person

560 kcalcalculated by Kiloach