Tag Archives: Prinsesstarta

Recipe: Prinsesstårta – Swedish Princess Cake

August 2, 2018 | Leave a comment

Prinsesstårta - Swedish Princess Cake

By popular demand, we are now posting the princess cake recipe from Bronte’s book Fika & Hygge – with a few added hints and tips for making the perfect cake. It’s not the easiest cake in the world to make, let’s be honest. But you can do it! You just need some patience and a bit of guidance… And soon you’ll have the perfect Fika cake for your afternoon tea party – and what a beautiful centre piece it is on the table. 


The cake stems from the royal household in Sweden. Back in the 1940’s when the 3 princesses were young, the Home Economist was teaching them how to cook and bake. This cake was called Green Cake and was published in the book (The 3 Princesses’ cookbook) as The Green Cake but eventually it earned the name Princess Cake as popularity grew – for obvious reasons. 

There are a few secrets to making a good Princess cake – the first is to get the ratio right of base, cream and pastry cream and marzipan. Too much of either and it is just a bit sickly. The second thing is perfecting the marzipan – it is tricky. It may take a few attempts to be able to pull the marzipan around soft whipped cream without making a mess of it – here, patience, cold clean fingers and perseverance is key. We’ve added some cheat’s steps along the way if you want to make things easier for yourself. In fact, lots of people use a few cheat steps along the way - and we think this is perfectly fine. If you use all the cheat’s steps, you can actually whip up a princess cake in 15 minutes from start to finish – and one that still tastes good and will look great. 

The original recipe can be found in the book Fika & Hygge, by Bronte Aurell, published by Ryland Peters and Small, photography by Peter Cassidy.

Ingredients

You need:

  • 3 layer cake bases
  • 1 x portion of pastry cream around 600g
  • 600 ml whipping cream
  • 2 tbsp icing sugar
  • 150 g raspberry jam
  • 200 g light green covering marzipan
  • pink and green modelling icing for flowers and leaves decorations
  • Piping bag spatula, cake stand.
  • Tip: Depending on your schedule you might find it best to make the pastry cream first so it can cool and have time to set whilst you get on with the cake layers - but this is up to you.

Layer Cake Bases

In our book we do not use baking powder – which is a genoise sponge – but if you are a little unsure add the mentioned 1 tsp baking powder and your rise is pretty much guaranteed. For more experienced bakers, try without (and you avoid the baking powder slight aftertaste and get a lighter result).

  • 25 g butter melted and set aside
  • 4 medium eggs
  • 120 g caster sugar
  • 120 g plain flour
  • optional 1 tsp baking powder
  • a pinch of salt
  • 1 tsp vanilla sugar or vanilla extract or seeds from ½ pod
  • 3 baking sheets lined with non-stick baking paper (and ideally a few puffs of non-stick spray).

Pastry Cream

  • Makes 600g gram approx.
  • 500 ml whole milk
  • 1 vanilla pod seeds scraped out
  • 1 whole egg plus one egg yolk
  • 100 g caster sugar
  • 30 g cornflour
  • Pinch of salt
  • 25 g butter

Make your own marzipan:

  • 200 g finely ground almonds use ground almonds, then re-grind them a few ties to make them extra fine.
  • 100 g granulated sugar
  • 100 g icing sugar
  • 1 tsp almond extract
  • 1 medium pasteurised egg white
  • Green food gel

Instructions

Method:

  1. Pre-heat the oven to 180C, 350F, Gas 4

  2. In a stand mixer with the whisk attached, beat the egg and sugar on high until you reach ribbon stage. This means when you can see the traces of the mixture when you most the whisk through it. It will take a good 4-5 minutes to reach this stage and it’s crucial – especially if you are not using baking powder, this is your only opportunity to get air into the mixture.
  3. Using a 20cm plate, draw 3 circles on your baking paper. Set aside.
  4. Combine the flour, salt and baking powder if using. Sift this into the egg mixture and very carefully fold to combine, using a figure of eight, until all the flour is incorporated. Be very gentle at this stage, but thorough. Pour the cooled, melted butter down the side of the bowl at the end and give a final few folds to incorporate it.
  5. Divide the mixture evenly between the 3 circles and gently use your spatulas to guide to the drawn edge.
  6. Bake in the oven for 5-8 minutes or until baked through and lightly browned.  Allow to cool down. To remove from the baking paper, if it sticks, wet your hands and allow to damped the underside of the baking paper, this release the cakes.
  7. Trim any edges so you end up with 3 perfectly round and even sized bases.
  8. Tip: You can use 3 x 20cm baking tins if you have.
  9. Cheat’s tip: Use ready bought layers – these from Karen Volf are brilliant. Comes with 3 layers and are ready to use. They are light and not too sweet – a really good option.

Vanilla Cream Patisserie

  1. In a saucepan, heat the milk with the vanilla seeds.
  2. In a separate bowl, using a mixer, whisk the eggs, sugar and corn flour.
  3. When the milk reaches just boiling point, take it off the heat and pour 1/3 into the egg mixture, whisking continuously.
  4. Pour the egg mixture back into the hot milk, return to the stove and bring to the boil whilst whisking. Whisk continuously as the mixture thickens and keep on boil for just under a minute (this removes the cornflour taste).
  5. Pour into a cold bowl and leave to cool and set for several hours in the fridge. To avoid a ‘crust’ forming on top, place clingfilm straight on to the cream, covering the entire surface.
  6. Cheat’s tip: Use an instant cream mix – we like this one from Dr. Oetker - just mix one sachet with 500ml whole milk, whisk for 1 minute and leave to set in the fridge. It has a nice vanilla taste and does not taste powdery – this is a great pastry cream alternative. You can also use this one for baking.

Green Marzipan Lid

  1. Here’s the admission: I usually buy green marzipan. Why? Because it’s easy and smooth and it’s ready to use. You can get one that fits a 20-cm cake here – Odense Green Marzipan Lid.

    Buy a covering marzipan from the supermarket and colour it green (should be minimum 25% almonds). To colour the marzipan, you must use a gel colour NOT a liquid green food colouring. If you use a green liquid colour, your marzipan will get sticky and hard to work with - and you will have to add a lot of extra icing sugar to make it workable.

  2. Place all the ingredients in a food processor and blend until you have a smooth marzipan. Roll the mixture into a ball and wrap tightly with cling film. Chill in the refrigerator for at least one hour before using.
  3. Because this marzipan contains egg white, use within a day.

Recommended Products

    Dr Oetker Kagecreme Vanilje – Instant Vanilla Creme 3x85g
    £2.99
    - +
    Odense Marsipanlock – Marzipan Cake Cover 200g
    £5.49
    - +
    Karen Volf Lagkagebunde – Cake Sponges 3-pack
    £2.79
    - +

Prinsesstarta (Princess Torte)

September 5, 2014 | 2 Comments

Prinsesstarta (Princess Cake) is the most famous cake in Sweden. The Swedes love it so much, there is even a Prinsesstarta week.

Traditionally a celebration cake, Prinsesstårta  is a layer cake consisting of alternating layers of airy sponge, raspberry or strawberry jam, patisserie cream, and a thick layer of whipped cream. This is topped with green marzipan, sprinkled with powdered sugar with a pink marzipan rose on top. If it’s your birthday, you get to eat the rose. It’s the law.

This recipe is easy to follow and it’s definitely worth trying. Even if you don’t have time to make this yummy cake from scratch you can still impress people with our cheat’s version (see the bottom of the page). It is quick, simple, but oh so delicious.

 

Prinsesstårta (Princess Cake)
Ingredients
  • 75g raspberry jam
  • [b]For the vanilla patisserie cream[/b]
  • NOTE: Needs to be cooled before using in the cake or the cream will split.
  • 1 vanilla pod
  • 500ml whole milk
  • 6 egg yolks
  • 140g caster sugar
  • 45g corn flour
  • [b]For the cake layers[/b]
  • 5 eggs
  • 150g caster sugar
  • 130g plain flour
  • 1 tsp. vanilla sugar
  • [b]For the Whipped Cream[/b]
  • 700ml whipping cream
  • 2tbs icing sugar
  • 1tsp vanilla sugar
  • [b]To garnish:[/b]
  • [url href=”http://www.scandikitchen.co.uk/product/odense-fardigt-marsipanlock-200g/”]1 marzipan lid[/url] or 300g marzipan and green food coloring
  • 1 tsp icing sugar
  • [b]Marzipan Rose[/b]
  • 40 g marzipan
  • 1 drop red food coloring
  • 1 drop green food coloring
Instructions
  1. Split the vanilla pod and scrape out the seeds and add to a saucepan with the milk. Bring to the boil. Take care not to burn and turn off heat as soon as boiling point is reached.
  2. Whisk egg yolk and sugar until it goes almost white, then turn off the whisk and add the corn flour. Turn the whisk back on medium and slowly add the hot milk to the bowl, whisking continuously.
  3. Pour the mixture back into the saucepan and bring back to the boil and cook for 1 minute to thicken. Turn off, sieve the mixture into a bowl, cling film and cool down completely in the fridge before using.
  4. Heat the oven to 200 degrees Celcius.
  5. Trace 3 identical circles onto baking paper – approximately 20-22 cm diameter. Place baking paper onto flat baking trays.
  6. Whisk egg and sugar until white and fluffy. The key here, is to whisk for a long time to incorporate as much air as possible as there are not raising agents in the mixture.
  7. Sift flour and vanilla sugar into the egg mixture and fold, very carefully, until completely incorporated. Preserve as much air as possible, so fold carefully but thoroughly.
  8. Carefully divide the batter between the three circles and ensure batter fills the circles all the way around, neatly.
  9. Bake in the oven until just golden brown and done – this will depend on your oven, but 5-6 minutes is usually fine.
  10. Remove from and leave to cool completely on a cooling rack. Very carefully remove the baking paper – if it sticks, wet the back of the paper a little bit and it should come off with more ease.
  11. On high speed, whisk all ingredients for the whipping cream until stiff peaks form. The cream needs to be quite firm to hold when decorating the cake – but take care not to over whip.
  12. Divide the cream into two equal portions. Fold one half of the whipped cream together with the cold vanilla patisserie cream until completely incorporated (The other half is used to decorate the final cake).
  13. Place the first layer cake on the plate you wish to serve on. Spread a nice layer of raspberry jam, follow by a 1cm thick layer of the patisserie cream / whipped cream mixture. Add another cake layer and repeat over again and then add the final cake layer on top (You may have a bit of excess custard cream left).
  14. On the top sponge layer, carefully add the whipped cream in a “dome” shape – you will need to use a spatula here to get it quite smooth all over. You’re looking for around 3-4 cm “top” on the cake. Then carefully place the marzipan lid on top and over the edge of the cake, making sure the sides are completely covered and smooth.
  15. Garnish:
  16. Add the marzipan lid.
  17. If you make your own marzipan lid, add the food colouring to the marzipan and roll it out into a round plate which you then put on the cake.
  18. Sift powdered sugar on top.
  19. Use a piping nozzle and any leftover whipped cream to pipe rosettes of cream around the edge to hide the bottom of the marzipan and any folds.
  20. To make a rose: add few drops of food colouring to the marzipan – add icing sugar if it gets too sticky. Roll out a 1 mm thick piece, 2 cm wide and around 10 cm long. Roll it up loosely, nip the bottom together, spread the leaves a bit and voila: A marzipan rose to the top of your cake
  21. This cake greatly improves after a few hours in the fridge so all the flavours are soaked into the cake layers.

 

Princesstarta – Cheat’s version
Author: Bronte Aurell
Ingredients
  • 1 pack [url href=”http://www.scandikitchen.co.uk/?product=karen-volf-lagkagebunde-3-pack-2″]lagekage bunde [/url]
  • 1 pack [url href=”http://www.scandikitchen.co.uk/product/maizena-kagecreme-vanilje-180g/”]kagecreme[/url] (crème patisserie)
  • 1 pack [url href=”http://www.scandikitchen.co.uk/product/odense-fardigt-marsipanlock-200g/”]Odense green marzipan lid [/url]
  • 1 Tillmanns raspberry jam
  • 700 ml whipping cream
  • 100 grams icing sugar
  • Some marzipan to colour for a red flower
  • Few drops of red food colouring
Instructions
  1. Whip the cream together with a few table spoons of icing sugar. Whip it to hard peaks (not soft)
  2. Make the Creme patisserie: 1 sachet of kagecreme powder mixed with 500ml whole milk. Whisk well and chill for 15 minutes in fridge before using.
  3. To assemble the cake:
  4. Remove packaging from sponge cake layers. On your chosen tray, add first layer of sponge. Add on top a thin layer of raspberry jam, then add half the crème patisserie evenly all over. Add sponge layer and repeat. Add top lid.
  5. On the top sponge layer, carefully add the whipped cream in a “dome” shape – you will need to use a spatula here to get it quite smooth all over. You’re looking for around 3-4 cm “top” on the cake.
  6. Once you are happy with the whipped cream, add the green lid. This is the tricky bit. Carefully unwrap the lid and line it up to go on the cake. You only have one shot at this as it is hard to move. Once placed, carefully press the sides down around the cake. Some cream may seep out, so use a spoon to wipe any excess so the lid will fit snugly
  7. Use a piping nozzle and any leftover whipped cream to pipe rosettes of cream around the edge to hide the bottom of the marzipan and any folds.
  8. To make a rose: add few drops of food colouring to the marzipan – add icing sugar if it gets too sticky. Roll out a 1 mm thick piece, 2 cm wide and around 10 cm long. Roll it up loosely, nip the bottom together, spread the leaves a bit and voila: A marzipan rose to the top of your cake

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