Prinsesstårta

Background

Prinsesstårta, translating to "Princess Cake" in English, is a traditional Swedish cake that has been a beloved favorite for generations. It dates back to the early 20th century when it was created by Jenny Åkerström, a teacher of three Swedish princesses. The cake originally bore the name "Grön Tårta" or "Green Cake," owing to its distinct green marzipan covering. However, due to its popularity among the princesses, it was eventually renamed Prinsesstårta. This delightful cake is characterized by its layers of light sponge cake, rich pastry cream, and raspberry jam, all encased in a smooth layer of vibrant green marzipan.

Ingredients

• Sponge Cake
• Pastry Cream
• Raspberry Jam
• Whipped Cream
• Marzipan
• Green Food Coloring
• Powdered Sugar
• Vanilla Extract
• Sugar
• Eggs
• Butter
• Flour
• Milk
• Cornstarch
• Water

Preparation

Step 1: Making the Sponge Cake

Start by preheating your oven to 175°C (347°F). In a large bowl, whisk together eggs and sugar until the mixture becomes pale and fluffy. Gently fold flour into the mixture, taking care not to deflate the egg mixture. Grease and line a cake pan, pour in the batter, and bake in the preheated oven for about 30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool completely.

Step 2: Preparing the Pastry Cream

In a saucepan, combine milk and vanilla extract. Heat until simmering. In a separate bowl, whisk together sugar and cornstarch, and add eggs. Pour a small amount of the hot milk into this mixture to temper it, then return it to the saucepan. Cook, stirring constantly, until the mixture thickens to a creamy consistency. Remove from heat, let it cool slightly, and refrigerate until needed.

Step 3: Coloring the Marzipan

Knead the marzipan until pliable, then add a few drops of green food coloring. Continue to knead until the marzipan is uniformly colored. Roll it out into a large circle on a surface dusted with powdered sugar, large enough to cover the entire cake.

Assembly

Begin by slicing the cooled sponge cake into three even layers using a serrated knife. On the first layer, spread a generous amount of raspberry jam, followed by an even layer of pastry cream. Place the second layer of sponge cake on top, spread more pastry cream and top with a layer of whipped cream. Add the top layer of cake and cover the entire cake with remaining whipped cream, shaping it into a dome. Carefully drape the colored marzipan over the cake, smoothing out any wrinkles. Trim any excess marzipan from the base and sprinkle lightly with powdered sugar.

Enjoying Prinsesstårta

Prinsesstårta is best enjoyed freshly made. Slice the cake into generous pieces to showcase its beautiful layers. Serve with coffee or tea for a delightful Swedish fika experience. For occasions such as birthdays or weddings, the cake can be decorated with marzipan flowers or a dusting of cocoa powder for an elegant finish. Whatever the occasion, Prinsesstårta is sure to be the star of your celebration.