Prinsesstårta: Swedish Princess Cake with Raspberry, Custard and Marzipan Dome
Inspired by techniques from Serious Eats and King Arthur Baking.
Light sponge layered with raspberry jam and vanilla custard, domed with whipped cream and covered in green marzipan with a pink marzipan rose.
Always check the labels of the products you use.
Method
- 1
Cook the custard. Whisk the sugar and cornflour in the saucepan, then whisk in the milk and yolks. Cook over medium heat, whisking steadily, for 5-7 min until it bubbles and thickens. Off the heat whisk in the butter and vanilla, sieve into a bowl, press cling film onto the surface and chill for at least 3 h. Letting it bubble fully activates the cornflour, so it sets without any gelatine.
- 2
Prepare the oven. Heat the oven to 180 °C (160 °C fan) and grease and base-line the two tins.
- 3
Whisk the sponge. Set the mixer bowl with the eggs, yolks and caster sugar over the simmering water and whisk until it reaches 43 °C, about 2-3 min. Move it to the mixer and whisk on high for 3-5 min until pale and tripled in volume; warming the eggs helps them hold more air. Fold in the butter and vanilla, then sift over the flour and cornflour and fold gently until no streaks remain. Divide between the tins.
- 4
Bake the sponges. Bake for 17-20 min until golden and a skewer comes out clean. Cool in the tins for 10 min, turn out and cool completely, about 1 h.
- 5
Layer the cake. Split each sponge into 2 layers with the serrated knife. Warm the jam and spread about 75 g on the cut side of each layer. Place one layer on the board, spread on about 120 ml custard, and repeat twice more, finishing with the last layer jam side down. Chill for 30 min.
- 6
Shape the dome. Whip the cream with the icing sugar and vanilla paste to stiff peaks. Coat the sides thinly, then heap the rest on top and smooth it into a high dome with the offset spatula. Chill while you roll the marzipan.
- 7
Cover in marzipan. Knead the marzipan until smooth, tinting it green if needed, and keep back a walnut-sized piece. Roll it between the sheets of baking paper to a 38 cm circle, lift it over the cake and smooth it down from the top, easing out folds. Trim the excess and tuck the edge underneath.
- 8
Add the rose. Colour the reserved marzipan pink, shape a small rose from thin petals and set it on top. Dust lightly with icing sugar and keep chilled until serving.
Storage
Keep in the fridge, loosely covered, and eat within 2 days. Not suitable for freezing once assembled.
Equipment
- medium saucepan
- whisk
- fine sieve
- cling film
- two 20 cm round cake tins, greased and base-lined
- stand mixer with whisk
- saucepan of simmering water
- thermometer
- serrated knife
- cake board or plate
- long skewer
- offset spatula
- 2 sheets of baking paper
- rolling pin
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 709 kcal |
| Protein | 11.1 g |
| Carbohydrate | 83.6 g |
| of which sugars | 55.5 g |
| of which free sugars | 52.6 g |
| Fat | 37.6 g |
| of which saturates | 17.5 g |
| Fibre | 2.5 g |
| Salt | 0.16 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
