Name: Princess Cake (Prinsesstårta) Recipe
Prep time: 45 min
Cook time: 25 min
Total time: PT-492288H47M39S
Cuisine: Swedish
Ingredients: 1 batch Olive Oil Chiffon Cake; 1 batch Simple Raspberry Jam; 1 batch Homemade Marzipan; 2 tablespoons (28g) water, cool; 1 1/4 teaspoons (4g) unflavored gelatin, powdered; 2 tablespoons (14g) cornstarch; 1/3 cup (66g) granulated sugar; 1 cup plus 2 tablespoons (255g) whole milk; 1 teaspoon vanilla bean paste or 1/2 vanilla bean, seeds scraped; 1/4 teaspoon table salt; 3 large egg yolks; 2 tablespoons (28g) unsalted butter, cubed; room temperature; 1/4 cup (57g) whole milk; 1 tablespoon (13g) granulated sugar; 1/8 teaspoon table salt; 1/8 teaspoon King Arthur Pure Vanilla Extract; 1 batch pastry cream (from above); 1/2 cup (113g) heavy cream, cold; 1/4 cup (57g) mascarpone cheese; 3/4 cup (170g) heavy cream, cold; 1/4 cup (28g) confectioners’ sugar, sifted if lumpy; 1 teaspoon King Arthur Pure Vanilla Extract; pinch table salt

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Introduction

The Princess Cake (Prinsesstårta) is a classic Swedish dessert known for its light olive oil chiffon cake layers, sweet raspberry jam, and rich diplomat cream wrapped in smooth marzipan. This elegant cake is perfect for special occasions or whenever you want to impress your guests with a delicate yet flavorful treat.

A round, dome-shaped cake covered in smooth, light green fondant dusted with powdered sugar sits on a white plate. The cake is cut to show three yellow sponge layers separated by two thin bright red jelly layers and white cream filling. On top of the cake, a small pink rose decoration is placed at the center. A single slice of the cake is served on a white plate to the right, with a silver fork beside it. The scene is set on a soft pink tablecloth with a fringed pink napkin partially visible, and clear glassware and extra white plates surround the cake on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch Olive Oil Chiffon Cake
1 batch Simple Raspberry Jam

1 batch Homemade Marzipan*
2 tablespoons (28g) water, cool

1 1/4 teaspoons (4g) unflavored gelatin, powdered
2 tablespoons (14g) cornstarch

1/3 cup (66g) granulated sugar
1 cup plus 2 tablespoons (255g) milk, whole preferred
1 teaspoon vanilla bean paste or 1/2 vanilla bean, seeds scraped

1/4 teaspoon table salt
3 large egg yolks
2 tablespoons (28g) unsalted butter, cubed; at room temperature

1/4 cup (57g) milk, whole preferred
1 tablespoon (13g) granulated sugar
1/8 teaspoon table salt

1/8 teaspoon King Arthur Pure Vanilla Extract
1 batch pastry cream (from above)
1/2 cup (113g) heavy cream, cold

1/4 cup (57g) mascarpone cheese
3/4 cup (170g) heavy cream, cold
1/4 cup (28g) confectioners’ sugar, sifted if lumpy

1 teaspoon King Arthur Pure Vanilla Extract
Pinch table salt

Instructions

Step 1: Prepare the pastry cream by blooming the gelatin in cool water. In a bowl, whisk cornstarch and sugar. Heat milk with vanilla and salt until steaming, then whisk some warm milk into the cornstarch mixture. Combine egg yolks with the cornstarch slurry.

Step 2: Gradually whisk hot milk into the egg mixture, then return everything to the pot. Boil for 20-30 seconds, stirring constantly until thick and shiny. Strain, whisk in gelatin, butter, and vanilla. Cool to room temperature, then refrigerate for at least 3 hours.
Step 3: Make the sweet milk soak by mixing milk, sugar, salt, and vanilla extract. Refrigerate until needed.
Step 4: When ready to assemble, beat the chilled pastry cream to soften. Whip 1/2 cup cold heavy cream to stiff peaks, fold half into the pastry cream, then fold in the remaining whipped cream. Chill diplomat cream while preparing cake layers.

Step 5: Cut three 6″ circles from the chiffon cake and remove the dark surface from each layer’s top to expose the crumb. Line a 6″ cake pan with plastic wrap.
Step 6: Layer the cake: place one cake round in the pan, brush with 1 tablespoon sweet milk soak, spread 2 1/2 tablespoons raspberry jam thinly, then cover with 1 cup diplomat cream. Repeat for the second layer, then top with the third cake layer. Cover and refrigerate overnight or up to 3 days.
Step 7: Remove cake from fridge, invert onto a plate, and remove the plastic wrap. Press the edges gently to form a domed top.

Step 8: Whip mascarpone, 3/4 cup heavy cream, confectioners’ sugar, vanilla, and salt to stiff peaks. Pile this whipped mascarpone cream on top of the cake and shape into a dome.
Step 9: Roll out the marzipan (reserving a small portion for decorations) to a 12-14″ circle about 1/8″ thick. Lift and cover the cake with marzipan, smoothing it down from top to bottom.
Step 10: Trim excess marzipan at the base. Decorate with fresh edible flowers, marzipan flowers, piped buttercream, or a dusting of confectioners’ sugar. Keep chilled until serving.

Tips & Variations

Make the chiffon cake, jam, and pastry cream a day ahead to save time on assembly day.
Use vanilla bean paste for a richer vanilla flavor if vanilla beans are unavailable.
Freeze cake scraps for making trifle, rum balls, or mini princess cakes later.

For a lighter option, substitute some of the heavy cream with whipped cream in the diplomat cream.

Storage

Store the finished princess cake in the refrigerator, covered in a cake box or cake keeper, for up to 4 days. Before serving, allow the cake to sit at room temperature for 20 minutes for the best flavor and texture. Avoid freezing as the delicate marzipan and cream may lose their texture.

How to Serve

A slice of layered cake sits on a white plate with a silver fork beside it. The cake has four visible layers: a bottom layer of light yellow sponge cake, followed by a creamy pale yellow filling, a thin bright red jam layer, another light yellow sponge cake layer, a second creamy pale yellow filling with a second thin bright red jam layer above it, and a thick white whipped cream layer on top. The whole cake slice is covered with a smooth pale green outer frosting. A woman's hand with pink painted nails holds a small pink rose planted on top of the cake. The background is a soft pink with scattered pink rose petals and a few clear glasses filled with light pink liquid. Plates are stacked in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought marzipan instead of homemade?

Yes, store-bought marzipan works well if homemade isn’t an option. Choose a good-quality marzipan with balanced sweetness for the best results.

How can I prevent the marzipan from cracking?

To avoid cracking, roll the marzipan thinly and work quickly when covering the cake. Slightly warming it by hand while smoothing can help it adhere better without tearing.