1. 70% of all cakes sold from Swedish pastry shops are princess cakes in some shape or forms. About half a million are sold each year.
2. Since 2004 the last week of September has been dedicated to the cake – yep – a whole week where you can indulge (although maybe best not to, not every day!)
3. Marlene Dietrich once warned against men who don’t enjoy cake (and food in general) – she deemed them ‘lousy lovers’.
4. The cake came about in the 1930s when the home economics teacher of the three Swedish princesses published her cookbook, named ‘the Princesses’ Cookbook’. The book contained a recipe for a green cake that was their favourite and it quickly became known as the princess cake instead.
5. Sometimes you’ll see the princess cake in different colours. Traditionalists insists that the real deal has to be green – other’s say it doesn’t matter. Some places it will be called Opera torte if it is pink, Carl Gustaf torte if it is yellow, and any other colour simply called Prince torte. We don’t mind – they’re all delicious.
6. To jam – or not to jam? We like raspberry jam in ours – but this is a fairly new addition, it seems. We also like adding fresh raspberries in season. Traditional or not – it goes so, so well with the luscious vanilla cream and sweet marzipan.
7. In 2016, someone thought it would be interesting to see what happened if you cross a princess cake with the Swedish semla – the marzipan cream bun they eat for pancake day. We tried it – it was delicious. Like a mini cake, but all to yourself.