Prinsesstårta

Prinsesstårta — princess cake — is Sweden’s most iconic celebration cake: a dome of light sponge layered with raspberry jam and vanilla custard, piled with whipped cream, and covered in a smooth sheet of green marzipan, finished with a pink rose. It was created in the 1930s by Jenny Åkerström, who taught the Swedish princesses, and it has been the birthday and christening cake of Sweden ever since. It is as beautiful as it is delicious.

Why this recipe works: The cake is an assembly of simple, complementary layers: a thin sponge base, a ribbon of raspberry jam, a layer of thick vanilla custard, and a generous dome of whipped cream — all wrapped in a single sheet of marzipan. The marzipan seals the cream dome and gives the cake its smooth, iconic finish. Chilled until firm, it slices cleanly, revealing the pretty layers.

Key ingredients

• Sponge cake: a light, thin layer baked in a round pan.
• Raspberry jam: the bright layer.
• Vanilla custard: thick and creamy.
• Heavy cream: whipped to stiff peaks for the dome.
• Green marzipan: the iconic covering — plus a little pink for the rose.

Tips for the perfect princess cake

Use a thick, properly set custard — runny custard will weep into the cream. Whip the cream to stiff peaks and mound it into a smooth dome over the cake. Roll the marzipan out very thin on a surface dusted with powdered sugar, then drape it over the cake and smooth it down the sides with your hands; trim the excess at the base. Chill for at least 2 hours before serving. Roll a tiny rose from pink marzipan for the top — it is the signature.

Variations and storage

Use chocolate or vanilla marzipan, or add a layer of fresh berries. Princess cake keeps 2 days in the fridge, covered — the marzipan keeps the cake moist — and is best served slightly chilled.

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