Swedish Cake (Prinsesstårta)

Baking and Desserts | Swedish cuisine

⏳ Time

1 hour 45 minutes

🥕 Ingredients

🍽️ Servings

Description

Swedish Cake (Prinsesstårta)

Ingredients

Wheat Flour - 2.1 oz
Potato protein - 2.1 oz
Sugar - 7.1 oz
Farm fresh eggs - 5 pieces
Baking Powder - 2 teaspoons
Milk - 10 fl oz
Corn Starch - 2 tablespoons
Gelatin - 2 pieces
Citrus Zest Mix - 0.7 oz
Heavy cream - 8 fl oz
Raspberry gin - 3.5 oz
Marzipan - 10.6 oz
Powdered Sugar - 4 tablespoons
Butter - 2.1 oz

Step by Step guide

Step 1

First, make the sponge cake: beat 4 eggs with 150 grams of sugar until light and fluffy, then add flour, potato starch, and baking powder. Pour the batter into a 24 cm mold and bake at 347°F until done — check with a toothpick.

Step 2

Cut the cooled sponge cake into 3 layers.

Step 3

Make the custard: heat the milk in a saucepan, mix the egg with cornstarch and gradually pour it into the hot milk while stirring. Add the chopped zest, cook until thickened, and remove from heat.

Step 4

Soak the gelatin in 2 tablespoons of hot water and dissolve it. Whip the cream with 2 tablespoons of powdered sugar, then add 2 tablespoons of the mixture to the gelatin, mix, and then add the remaining cream and whip.

Step 5

Assemble the cake: spread jam on the first layer, add the custard on top of the jam, cover with the second layer, and then spread the whipped cream on top. Cover with the third layer.

Step 6

Beat the room temperature butter with the remaining powdered sugar and cover the surface of the last layer as well as the sides of the cake. Carefully cover the cake with a round sheet of marzipan (the classic color of the cake is green), making pleats on the sides. Decorate to taste.