Prinsesstårta (Swedish Princess Cake)


  • ½ cup white sugar
  • 3 tablespoons cornstarch
  • 2 cups whole milk
  • 4 large egg yolks
  • 4 tablespoons cold salted butter, cubed
  • 1 teaspoon vanilla extract
  • baking spray
  • 4 large eggs
  • 4 large egg yolks
  • 1 ¼ cups white sugar
  • 2 ¼ cups bleached cake flour, sifted
  • 6 tablespoons salted butter, melted
  • 2 teaspoons vanilla extract
  • 1 cup raspberry jam, warmed
  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • 14 ounces marzipan
  • 2 to 3 drops green gel food dye
  • 1 tablespoon sifted powdered sugar, or to taste
  • 1 cup fresh raspberries, or more to taste
  • Directions

  • Step 1

    Prepare pastry cream: whisk sugar and cornstarch together in a medium saucepan. Gradually whisk in milk and egg yolks until combined. Turn to medium heat and cook, stirring constantly, until mixture thickens, 5 to 7 minutes.


  • Step 2

    Remove from heat and whisk in cold butter and vanilla until smooth. Strain through a fine mesh sieve into a large bowl. Place a piece of plastic wrap directly on top of custard and refrigerate until cold, about 3 hours or up to 24 hours.

  • Step 3

    Preheat the oven to 350 degrees F (175 degrees C). Coat two 8-inch round cake pans with baking spray and line the bottom of each pan with parchment paper.

  • Step 4

    Bring a medium saucepan filled with 1 inch of water to a simmer over medium heat.

  • Step 5

    Combine eggs, egg yolks, and sugar in the bowl of a stand mixer. Set the mixing bowl over the pot of simmering water. Cook, whisking constantly, until a thermometer reaches 110 degrees F (43 degrees C), 5 to 6 minutes.

  • Step 6

    Return bowl to the stand mixer. Beat with a whisk attachment on high speed until mixture is pale yellow and has tripled in volume, about 3 minutes. Fold in flour until just combined. Fold in melted butter and vanilla until combined. Divide batter evenly between the prepared pans.

  • Step 7

    Bake in the preheated oven until golden brown and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Let cool in pan 10 minutes. Invert onto a wire rack and let cool completely, about 1 hour. Use a long, serrated knife to split each cake layer in half horizontally. Set cake aside until pastry cream is ready to use.

  • Step 8

    Assemble cake: spread the cut side of each cake layer with warm raspberry jam. Place one cake layer, jam-side up, on a cake plate. Spread 1/2 cup pastry cream over cake. Repeat process with two more cake layers, ending with remaining cake layer on top, jam-side down. Place a 4-inch wooden skewer through the middle of the caketo hold layers in place. Reserve remaining remaining pastry cream for another use.

  • Step 9

    Beat heavy cream and 1/4 cup powdered sugar at medium-high speed with an electric mixer in a large bowl until stiff peaks form. Spread a thin layer of whipped cream around side of cake. Mound remaining whipped cream on top of cake, spreading to create a smooth dome.

  • Step 10

    Knead together marzipan and gel food dye until color is evenly distributed. Roll out marzipan in between 2 sheets of parchment paper, to a 15-inch circle; gently remove top piece of parchment paper. Invert marzipan and drape over cake; gently remove remaining parchment paper. Gently press marzipan down over cake, starting at the top of cake and working your way down to create a smooth dome. Cut away any excess and tuck ends of marzipan under cake.

  • Step 11

    Dust top of cake with sifted powdered sugar. Garnish with fresh raspberries.

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