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Princess Cake (Prinsesstårta) Recipe

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★★★★★

5 from 51 reviews

Princess Cake, or Prinsesstårta, is a classic Swedish layered cake featuring soft olive oil chiffon cake layers soaked with sweet milk, layered with tart raspberry jam and rich diplomat cream, all elegantly covered with smooth marzipan. This festive cake is beautifully finished with whipped mascarpone cream and can be decorated with fresh or marzipan flowers, making it a stunning centerpiece for special occasions.

Ingredients

Scale

Chiffon Cake

  • 1 batch Olive Oil Chiffon Cake

Raspberry Jam

  • 1 batch Simple Raspberry Jam

Marzipan

  • 1 batch Homemade Marzipan

Pastry Cream

  • 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

Sweet Milk Soak

  • 1/4 cup (57g) whole milk
  • 1 tablespoon (13g) granulated sugar
  • 1/8 teaspoon table salt
  • 1/8 teaspoon King Arthur Pure Vanilla Extract

Diplomat Cream

  • 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

  1. Prep Components: Make the chiffon cake and raspberry jam ahead of time to ease assembly.
  2. Bloom Gelatin: In a small bowl, sprinkle gelatin over cool water and stir to hydrate. Set aside.
  3. Mix Dry Ingredients: Whisk cornstarch and sugar in a medium bowl near the stove.
  4. Heat Milk: In a medium pot, combine milk, vanilla bean seeds and pod (if using), and salt. Heat over medium until steaming but not boiling. If using vanilla bean paste, hold off adding it until the milk is off heat. Whisk a splash of warm milk into the cornstarch-sugar mixture to create a slurry.
  5. Temper Egg Yolks: Add egg yolks to the cornstarch slurry, whisk thoroughly. Gradually add hot milk to egg mixture while whisking to warm the eggs. Pour the combined egg mixture back into the pot with remaining milk mixture.
  6. Cook Pastry Cream: Bring mixture to a boil, whisking constantly, and cook for 20-30 seconds until thickened, custard-like, smooth, and shiny. Remove from heat and strain through a fine sieve into a bowl.
  7. Incorporate Gelatin and Butter: Stir bloomed gelatin into the warm pastry cream until fully dissolved. Add vanilla bean paste if used, then add butter cubes and whisk until melted and fully incorporated. Cover surface tightly with plastic wrap to prevent skin and cool to room temperature, then refrigerate at least 3 hours or up to 3 days.
  8. Prepare Sweet Milk Soak: Mix milk, sugar, salt, and vanilla extract in a small bowl until sugar dissolves. Chill until use.
  9. Make Diplomat Cream: Beat chilled pastry cream vigorously to loosen texture. In a separate bowl or stand mixer, whip 1/2 cup heavy cream to stiff peaks. Fold half into pastry cream, then fold in remaining whipped cream gently. Refrigerate diplomat cream until assembly.
  10. Cut Cake Layers: Using a 6″ round template or cake ring, cut three 6″ circles from chiffon cake. Peel off dark surface from the top of each layer to expose crumb (save scraps for other uses).
  11. Prepare Cake Ring: Line a 6″ cake pan or ring with plastic wrap, leaving overhang on sides for easy removal.
  12. Assemble Cake Layers: Place first cake layer in pan, brush with 1 tablespoon sweet milk soak, spread 2 1/2 tablespoons raspberry jam evenly. Spread 1 cup diplomat cream over jam layer. Repeat with second layer, then top with third cake layer. Cover with overhanging plastic wrap and refrigerate overnight or up to 3 days to set.
  13. Invert Cake: Remove cake from fridge, unfold plastic wrap, invert cake onto serving plate, remove pan and plastic leaving smooth cake. Gently press edges of top layer for a domed shape.
  14. Whip Mascarpone Cream: In a chilled bowl or stand mixer, whip mascarpone, 3/4 cup heavy cream, confectioners’ sugar, vanilla, and pinch of salt to stiff peaks. Spread and shape cream dome on top of cake. Return cake to fridge.
  15. Roll Marzipan: Reserve about 1/4 (135g) marzipan for decorations. Dust surface with confectioners’ sugar, roll remaining marzipan into a 12–14″ circle about 1/8″ thick. Center on cake with overhang. Smooth sides gently from top to bottom.
  16. Trim & Decorate: Cut excess marzipan flush with cake base. Decorate with edible flowers, marzipan ornaments, piped buttercream flowers, or dust with confectioners’ sugar. Keep chilled until serving.
  17. Storage: Store finished cake in refrigerator, covered in cake box or keeper for up to 4 days.

Notes

  • Make chiffon cake, jam, and marzipan in advance to ease final assembly.
  • Peeling off the cake crust helps textures blend smoothly in the final dessert.
  • Use plastic wrap generously to help lift cake from pan easily.
  • Blooming gelatin properly ensures smooth pastry cream.
  • Chill cake overnight for best flavor melding and easy slicing.
  • Leftover cake scraps can be frozen for trifles or rum balls.
  • Decorate with edible flowers for a traditional elegant look.

Keywords: Princess Cake, Prinsesstårta, Swedish cake, chiffon cake, marzipan cake, raspberry jam, diplomat cream, layered cake, festive dessert

Find it online: https://flavorsbymaya.com/princess-cake-prinsesstarta-recipe/