• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Workshops
    • Sourdough Baking Workshop
    • Nordic Baking Workshop
  • Photography
  • About

Prinsesstårta

27th June 2019 By Louise Leave a Comment

Prinsesstårta

Prinsesstårta

Quite simply the loveliest and most popular celebration cake in Sweden.

Let me explain, this is Prinsesstårta or Princess cake, so called because Princesses Margaretha, Märtha, and Astrid, daughters of Prince Carl, brother of King Gustaf V loved it so. And they weren’t alone. It promptly became popular in Sweden and Finland. Every year around 500,000 prinsesstårtor are sold in Sweden. Jenny Åkerström, home economist at the beginning of the 20th century created the cake. Originally named Grön Tårta (green cake) it certainly has a more appealing name now.

Consisting of a super light sponge layered firstly with jam, then creme patisserie and masked in whipped cream and then encased in marzipan. Those of you who know me on are aware that I’m not a fan of marzipan but my family are so I just personally leave it. You can make it with a thin layer of fondant icing as an alternative if you like.

Cut into three
Spread the compote on the bottom layer

With the final layer of sponge
Cover the entire cake with a thin layer of cream

Cut out 4 discs
Flatten one side

Roll up
Splay the petals at the top

Print Recipe

Prinsesstårta

Prep Time1 hr 50 mins
Cook Time45 mins
Total Time2 hrs 35 mins
Course: Dessert
Cuisine: Scandinavian
Keyword: cake,, Swedish,
Servings: 6 people

Equipment

  • 20cm deep cake tin

Ingredients

  • 4 large eggs
  • 110 g golden castor sugar
  • 100 g plain flour
  • 55 g butter melted

Creme patisserie

  • 250 g whole milk
  • 40 g castor sugar
  • 15 g cornflour
  • 3 large egg yolks
  • 15 g butter
  • 1 teaspoon vanilla extract

To Assemble with

  • 400 g marzipan white
  • Green, red and yellow food colouring
  • 400 ml double cream
  • 150 g good-quality raspberry jam
  • 50 g raspberries fresh or frozen

Instructions

  • Pre-heat the oven to 160° (fan). Line a 20 cm deep cake tin with parchment paper and grease the sides.
  • Sift the flour and to set one side. Melt the butter in a small saucepan, pour into a medium bowl and set to one side to cool to room temperature.
  • In a freestanding mixer with a whisk attachment, beat the eggs and sugar on a high speed until you reach ribbon stage. This will take a good 5 minutes, set a timer as this is crucial because there is no raising agent in this cake.
  • Pour half of the flour over the egg mixture and then, this is important, use a balloon whisk to fold it in, repeat with the remaining flour. Now whisk approximately 3 tablespoons of the cake batter into the butter, this really helps to incorporate the butter into the batter. Now whisk in an additional tablespoon of batter into the butter mixture. Fold the butter mixture into the batter with a spatular until it’s just combined. Don't over mix or you'll knock the volume out of the cake.
  • Pour into the prepared tin and bake for 30-35 minutes or until a cocktail stick inserted into the centre of the cake comes out clean.
  • Now for the creme patisserie, in a large bowl whisk the egg yolks, sugar, vanilla extract and cornflour together until pale and creamy. Pour the milk into a pan and place over a medium-low heat until just simmering. Whisk the warm milk into the egg mixture. Pour the mixture back into the pan and cook over medium heat for 4-5 minutes, whisking until the mixture boils and thickens.
  • Remove from the heat and beating the butter into a the mixture and then transfer to a bowl and cover the surface with a disc of parchment to stop a skin forming on the custard. Chill in the fridge until needed.
  • Combine the jam with the fresh or frozen raspberries and set to one side.
  • For the roses, take a small quantity of marzipan or fondant (approx 40-50g) and add a drop or 2 of red red food colouring, I don't knead the colouring in fully as this gives a little colour variance. Roll it out and cut out four discs about the size of a 10 pence piece. Place in between two pieces of parchment paper and flatten one side, you can use a rolling pin or your fingers. Now roll one of the discs up with the thin side at the top. Place the other three in a row, thin side uppermost and roll around the first petal. Cut the bottom off so that you have a flat bed. Splay out the petals.
  • To assemble the cake using a serrated knife, cut the cake horizontally into three layers (I cut the top layer a little thinner as this will make forming the dome shape easier).
  • Spoon the jam mixture onto the bottom layer of the cake now place the middle layer of the sponge on top. Remove the the creme patisserie from the fridge and whisk vigorously until smooth. Spoon this onto the middle layer of the cake. Whip the cream until it forms fairly stiff peaks. Spoon a third of the cream on top of the creme patisserie shaping it into a dome. Now place the final thin layer of sponge on top of the cream, cut side uppermost. Mask the whole cake with the remaining cream and then place in the fridge for 30 minutes.
  • Now to colour the Marzipan, I have used a natural food colouring. Just add a little to begin with, you may need to add a little yellow to get the colour right. Roll out until it’s at least a third bigger than the cake. Save a little to make a leaf or two.
  • Place the rolled marzipan on the cake and cupping your hands tease the marzipan into shape around the sides. Cut around the bottom leaving enough to tuck under the cake.
  • To decorate, making a small indent for the rose to sit in and arrange a leaf or two along side it. Dust lightly with icing sugar. Pipe chocolate on the top if you wish.
Cut Prinsesstårta

Prinsesstårta, the lightest sponge layered with fruit compote, creme patisserie and cream

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest
  • Email

Filed Under: Baking, Cakes, Desserts, Fika, Scandinavian Tagged With: cake, Celebration cake, nordic, scandinavian

Previous Post: « Tomato & Mascarpone Tart
Next Post: Danish Stenalder Brød (Seed & Nut Loaf) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Contact Louise

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Lemon and Elderflower Tart

Lemon and Elderflower Tart

30th May 2022

Wild Garlic and Crab Ravioli

1st April 2022

Charred Cabbage with Cauliflower, Miso puree.

Charred Cabbage with Cauliflower, Miso Purée

16th March 2022

Braised duck with Spiced Barley

Braised Duck Legs with Spiced Barley

27th February 2022

Swedish Sourdough Skorpor - (Rusks)

Swedish Sourdough Skorpor – (Rusks)

25th January 2022

Footer

Follow Me on Instagram

With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

6 large free-range eggs room temperature
85g unsalted butter
1 tsp vanilla sugar or extract
160g golden caster sugar
¼ tsp fine sea salt
150g plain flour
3 tbls low sugar berry jam
strawberries and raspberries to filling the cake and decorate
* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

Copyright © 2022 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web