Description
Indulge in the elegance of a Princess Cake, a classic Swedish ‘Prinsesstårta’ featuring layers of airy sponge, creamy pastry cream, whipped cream, and a signature green marzipan dome. Perfect for special occasions, this detailed princess cake recipe guide provides step-by-step instructions to create a show-stopping dessert. Learn how to make princess cake that will impress your friends and family!
Ingredients
- Sponge Cake:
- Eggs
- Sugar
- All-purpose flour
- Baking powder
- Vanilla extract
- Pastry Cream:
- Milk
- Sugar
- Egg yolks
- Cornstarch
- Vanilla extract
- Butter
- Whipped Cream:
- Heavy cream
- Powdered sugar
- Marzipan:
- Green marzipan (store-bought or homemade)
- Powdered sugar for dusting
- Optional Decoration:
- Powdered sugar for dusting
- Marzipan rose
Instructions
- Prepare the Sponge Cake:
- Preheat your oven to 350°F (175°C). Grease and flour your baking pans, then line the bottoms with parchment paper.
- In a large mixing bowl, beat eggs and sugar until light and fluffy. This may take several minutes.
- Sift together the flour and baking powder. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Add vanilla extract.
- Divide the batter evenly among the prepared pans and bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
- Make the Pastry Cream:
- In a saucepan, heat the milk until it’s almost boiling.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the cream thickens. This should take about 2-3 minutes.
- Remove from heat and stir in the vanilla extract and butter. Pour the pastry cream into a bowl, cover it with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate until completely cool.
- Prepare the Whipped Cream:
- In a cold mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Be careful not to overwhip.
- Refrigerate the whipped cream until ready to assemble the cake.
- Assemble the Princess Cake:
- Level the sponge cakes by trimming the tops with a serrated knife.
- Place one layer of sponge cake on a cake stand or serving plate. Spread a generous layer of pastry cream over the cake.
- Top with a layer of whipped cream. Place the second sponge cake layer on top and repeat the layers of pastry cream and whipped cream.
- Shape the cake into a dome by mounding the whipped cream on top.
- On a clean, flat surface, dust with powdered sugar and roll out the green marzipan large enough to cover the entire cake.
- Carefully drape the marzipan over the cake, smoothing it down the sides. Trim any excess marzipan from the bottom.
- Decorate the cake with a marzipan rose and dust with powdered sugar before serving.
Notes
- Sponge Cake: Ensure your eggs and sugar are beaten until light and fluffy for a perfect sponge.
- Pastry Cream: Continuously stir the pastry cream to prevent burning and ensure a smooth texture.
- Marzipan: Roll out the marzipan evenly to avoid tearing when draping it over the cake.
- Assembly: Chill the cake for at least an hour after assembly to allow the layers to set.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 40g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg
Keywords: princess cake, prinsesstårta, swedish princess cake, princess cake recipe, how to make princess cake, traditional princess cake, marzipan cake, sponge cake, pastry cream, whipped cream, dessert, cake recipe