Prinsesstarta, princess cake, is a domed layer cake built from thin sponge cake, a filling of vanilla pastry cream and raspberry jam, a thick shell of whipped cream shaped into a dome, and a sheet of pale green marzipan draped over the whole thing like a tablecloth, usually finished with a pink marzipan or sugar rose on top. It dates to the 1930s and is named for the Swedish princesses who reportedly loved it.
The dome shape is not decorative flourish, it's structural: the whipped cream is mounded and shaped by hand before the marzipan goes on, which is what gives the cake its rounded, almost architectural silhouette.
It's a genuinely involved bake with several components, but each individual piece, the sponge, the pastry cream, the marzipan, is straightforward on its own.
What Actually Matters
Drape the marzipan without stretching or tearing it. Roll the marzipan out to an even thickness large enough to cover the whole dome with some overhang, then lift it with a rolling pin and lower it over the cake in one motion, smoothing from the top down and easing out any air pockets. Stretching a torn spot to cover it will crack again the moment the marzipan sets.
Prinsesstarta (Swedish Princess Cake)
Serves 4
Ingredients
- 4 large eggs
- 2/3 cup granulated sugar
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 2 cups whole milk
- 4 large egg yolks, for pastry cream
- 1/3 cup sugar, for pastry cream
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 2.5 cups heavy cream, cold
- 3 tablespoons powdered sugar
- 14 ounces almond marzipan (store bought or homemade)
- Green food coloring
- Powdered sugar, for dusting
Method
- Preheat the oven to 350 degrees Fahrenheit and grease a 9 inch round cake pan.
- Beat the eggs and sugar together until pale and roughly tripled in volume, about 5 minutes. Fold in the flour and baking powder gently until just combined.
- Pour the batter into the prepared pan and bake for 22 to 25 minutes, until a toothpick comes out clean. Cool completely, then slice horizontally into 3 even layers.
- For the pastry cream, whisk the milk in a saucepan over medium heat until just simmering. Meanwhile whisk the egg yolks, sugar, and cornstarch together in a bowl.
- Slowly whisk about a third of the hot milk into the egg mixture to temper it, then pour everything back into the saucepan. Cook over medium heat, whisking constantly, until thickened, about 3 minutes. Stir in the vanilla, then chill completely.
- Whip the cold heavy cream with the powdered sugar to stiff peaks.
- Place the bottom sponge layer on a cake plate. Spread with half the raspberry jam and half the pastry cream. Add the second layer, and repeat with the remaining jam and pastry cream.
- Add the final sponge layer, then mound the whipped cream on top in a dome shape, building it up highest in the center and smoothing down toward the edges to cover the sides.
- Tint the marzipan with a small amount of green food coloring, kneading until even, then roll it out into a large thin circle.
- Drape the marzipan over the domed cake, smoothing it down the sides and trimming the excess at the base. Dust with powdered sugar and add a marzipan rose on top before serving.
Prep time: 60 minutes. Cook time: 25 minutes. Total time including chilling the pastry cream and cake assembly: about 4 hours.
Nutrition (Per Serving, Estimated)
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| 510 | 8g | 27g | 58g |
These figures are a calculated estimate based on the ingredients above, not lab verified nutrition data.
Tips and Variations
Make the sponge and pastry cream a day ahead to spread the work out; both keep well refrigerated overnight. If marzipan tears while draping, patch it from the underside with a scrap piece rather than pressing a patch on top, which shows less. The finished cake keeps refrigerated for up to 2 days.
Frequently Asked Questions
Can I buy marzipan instead of making it?
Yes, most bakers use store bought almond marzipan or almond paste kneaded with a little powdered sugar to the right rolling consistency. Homemade is not necessary.
Why is my whipped cream dome collapsing?
Cream that isn't whipped to fully stiff peaks won't hold its shape under the weight of the marzipan. Whip it just past soft peaks, to the point where it holds a firm shape on the whisk.
Can I make this cake ahead of a party?
Assemble it up to a day ahead and keep refrigerated, but add the marzipan shell closer to serving time since it can sweat if refrigerated too long.
What can I use instead of raspberry jam?
Strawberry jam is a common substitute and still traditional in some households. Avoid anything too runny, since it will slide between the sponge layers.
Why does the marzipan need to be green specifically?
It's simply the traditional color for prinsesstarta, though pink and other colors do show up. There's no flavor difference, it's purely a visual convention at this point.
More From Wine Drop Cookery
Find more of Sweden's baking on the Swedish recipes hub. For another pastry cream based European dessert tradition, see French recipes. Pick up an offset spatula and cake pans from kitchen essentials.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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