Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Prinsesstårta! I have to applaud Korena for this challenge, which has been my favorite that I have completed so far. The recipe apparently was apparently invented in the 1930s by a Swedish home-ec teacher that taught the 3 Swedish princesses of the time. They loved it so much that it became known as the princess cake. This cake is not only beautiful, but it is incredibly delicious! And seriously, who doesn’t want to indulge in a cake fit for a princess?!

I made it for one of my friend’s birthdays and everybody loved it. The only change I made to Korena’s recipe was adding more sugar to the custard and whipped cream because I like everything sweet! I also ran out of heavy cream and had to replace some of the whipped cream with Swiss meringue butter cream. I wish I had bought more marzipan so that I had enough to make leaves, but I completely ran out. Although, I was pretty proud of my first marzipan rose!

There are a lot of variations of this cake, but the one that Korena presented looked so amazing, I really didn’t want to change much. I will definitely be experimenting with this recipe in the future. For step by step instructions and photos, I highly recommend you check out Korena’s blog post since she did such an amazing job of explaining the process. The instructions look a bit daunting, but it’s really not as difficult as it looks. If you do have a problem with the custard curdling, just puree it in a blender and it will still be delicious.

Prinsesstårta | Au Bon Gouter

Prinsesstårta (Daring Baker’s Challenge)
Recipe type: Dessert

This princess cake is complex in taste and structure with alternating layers of sponge cake, custard, raspberry jam & whipped cream. Although time-consuming, it is totally worth the work!
  • 1 cup heavy cream, divided
  • 4 egg yolks from large eggs
  • 2 tablespoons cornstarch
  • ¼ cup granulated white sugar
  • 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
Sponge Cake
  • Fine dry breadcrumbs for the pan (such as crushed panko)
  • 4 large eggs, at room temperature
  • 1 cup granulated white sugar
  • ½ cup all-purpose flour
  • ½ cup potato starch (or cornstarch)
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
Whipped Cream
  • 2 cups (480 ml) heavy cream, chilled
  • ¼ cup granulated white sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • Sponge Cake, cooled
  • ⅓ cup (80 ml) seedless raspberry jam (or regular jam pressed through a sieve to remove seeds)
  • Vanilla Custard, chilled
  • Marzipan Covering and Rose
  • Icing sugar, for rolling and dusting

  1. For the custard,
  2. In a medium bowl, whisk together egg yolks, sugar and cornstarch. Gradually whisk in ½ cup ( heavy cream until smooth, and set aside.
  3. Meanwhile, in a medium saucepan over medium heat, combine ½ cup of heavy cream and one scraped vanilla bean (or you can add vanilla extract later) and bring just to the boiling point. Remove the vanilla bean pod, leaving behind the seeds. Slowly whisk the hot cream into the bowl with the egg mixture to temper the eggs.
  4. Pour the custard into a clean bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cold. Can be prepared a day ahead and kept in the refrigerator.
  5. For the cake,
  6. Preheat the oven to moderate 350°F.
  7. Thoroughly butter or spray a 9” round springform pan, line the bottom with a circle of parchment paper, then butter the paper. Dust the buttered pan with enough breadcrumbs (I used crushed panko) to coat the bottom and sides, just like flouring a cake pan. Set aside.
  8. Beat egg whites and sugar on medium-high speed with an electric mixer or stand mixer with whisk attachment until the eggs are tripled in volume and very light coloured and fluffy, about 5 minutes. The mixture should fall from the beaters in thick ribbons. Don’t overbeat the eggs – once they form thick ribbons and stop growing in volume, stop beating.
  9. Sift together flour, cornstarch, baking powder and salt. Sift flour mixture over the whipped eggs. With a balloon whisk, fold the flour into the eggs until blended, keeping as much air in the batter as possible. Use large, gentle yet confident strokes, bringing batter from the bottom of the bowl to the top. Once mixed, the batter should be quite thick and smooth.
  10. Pour the batter into the prepared pan, spread it out evenly, and bake in the lower third of the preheated moderate moderate 350°F 30-40 minutes or until golden brown on top, springy to the touch, and a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
  11. Let the cake cool in the pan for a few minutes then run a knife around the edge and remove the sides of the springform pan. Don’t worry if it sinks a bit in the middle.
  12. Take 10 oz of plain marzipan and set aside a chunk about the size of a walnut to make a rose for decoration. Knead the remaining marzipan on a surface dusted with icing sugar until it becomes softer and smooth (the warmth from your hands will help this).
  13. Add a small amount of green food colouring (I used 3 or 4 drops of liquid food colouring) and knead it into the marzipan to get the desired shade of green. You might need to add a little more green or yellow food colouring to get the right colour – anything from pastel green to bright spring green (just not neon green!) Wrap tightly in plastic and refrigerate until you are ready to cover the cake (or store as directed on the marzipan package).
  14. To make the rose, tint the reserved plain marzipan with a bit of pink food coloring. Follow this video to make the rose.
  15. In a large bowl, whip 2 cups heavy cream until soft peaks form. Add sugar to taste (keep in mind that the rest of the cake components are sweet, so the whipped cream should be very lightly sweetened at most) and continue whipping the cream until stiff. You want it to be sturdy enough to provide structure to the cake, but not over-whipped enough to make butter. Set the whipped cream aside.
  16. With a long serrated knife, slice the sponge cake into three even layers. This cake is very delicate, so do this as carefully as possible. Use a gentle sawing motion to move the knife through the cake instead of trying to pull it through the cake. Use a spatula to help you lift off each layer after you cut it. Set aside the middle layer – this will become the top layer of the assembled cake as it is the most flexible and therefore easiest to bend into a dome over the whipped cream.
  17. Place one of remaining layers on a cake board or serving platter and spread it evenly with ⅓ cup seedless raspberry jam (or regular jam pressed through a sieve to remove the seeds). Spread or pipe half the chilled custard over the jam in an even layer, leaving enough room around the edges so that it doesn’t spill over the sides of the cake. Top the custard with another layer of cake. Spread or pipe the remaining custard evenly over it, again leaving some room around the edges.
  18. Reserve ½ cup (120 ml) of the stiffly whipped cream. Pile the remaining whipped cream into a mound on top of the custard. Spread it into a thick layer with a thin, flexible spatula or off-set spatula, then hold the spatula at an angle to shape the whipped cream into a dome, piling it up in the middle of the cake as much as possible.
  19. Place the final layer of sponge cake (the one cut from the middle of the cake) on top of the whipped cream. Do not press on the top of the cake – instead, gently tuck the edges of the cake layer into the whipped cream, so that they are flush with the cream. This will create a smooth, seamless dome on top of the cake.
  20. Gently spread the reserved ½ cup (120 ml) of whipped cream over the entire cake to fill in any cracks and even out the surface. If necessary, refrigerate the cake to firm it up before continuing.
  21. Dust your work surface with icing sugar and press the green marzipan into a 6-inch (15 cm) disc (knead it a bit to warm it up first). Coat both sides with icing sugar and roll it out into a 14” (35½ cm) diameter circle less than ⅛” (3 mm) thick. Use plenty of icing sugar to prevent it from sticking. Alternatively, you can roll the marzipan out between two wide sheets of parchment paper (still use plenty of icing sugar). Use the rolling pin to drape the rolled-out marzipan sheet over the cake and smooth it around the cake gently with your hands.
  22. Dust the cake with icing sugar, then place the marzipan rose and leaves in the middle of the cake.
  23. To serve, cut the cake into wedges with a large, sharp knife (run the blade under hot water and wipe it clean after every cut for neater slices). The cake can be served immediately but will be easier to slice after chilling in the refrigerator for at least an hour.

Prinsesstårta | Au Bon Gouter


Prinsesstårta | Au Bon Gouter

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