Prinsesstårta Cake Recipe | Fluffy Swedish Princess Cake
I still remember the first time I tried to make a prinsesstårta for my sister’s birthday. The kitchen smelled like butter and vanilla, and the flour dust settled on the windowsill like snow. My grandma swore the secret was in the “cloud‑soft” sponge—just enough air, not too much beating. If your cake ever turns out dense or the jam soaks through, trust me, you’re not alone. I’ve had layers collapse more times than I can count, but each mistake taught me a little trick.
In Sweden, this cake is a celebration staple—served at birthdays, weddings, and even on Midsummer when the daylight lingers. It traces back to early 1900s Stockholm cafés, where bakers wanted a dessert that felt as elegant as a princess’s gown. The name stuck, and now every Swede expects that perfect trio of sponge, jam, and creamy filling.
My fool‑proof tip? Chill the cake layers before you stack them. A cold sponge holds its shape, and the jam won’t slide around like a slippery fish. Also, don’t over‑mix the batter—just until the flour disappears. A few lumps are fine; they keep the crumb tender. And when you spread the jam, use a thin, even layer. Too much, and you’ll end up with a soggy mess that makes the whole thing weep.
Finally, the finish: roll out fondant thin enough to see the cake underneath, then drape it over the chilled cake. Smooth it with a gentle hand, and pop a tiny green marzipan leaf on top for that classic Swedish crown. When you slice into it, the layers should give with a soft sigh, and the first bite should melt like butter on a summer day.
Instructions
- Preheat the oven to 350 °F (175 °C). Grease three 8‑inch round cake pans and line the bottoms with parchment.
- In a bowl whisk together flour, baking powder, and salt. Set aside.
- Beat butter and sugar on medium speed until light and fluffy, about 2‑3 minutes.
- Add eggs one at a time, beating well after each addition, then stir in vanilla.
- Alternately add the dry ingredients and milk, beginning and ending with the flour mixture. Mix just until combined.
- Divide batter evenly among the prepared pans. Bake 20‑22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans 10 minutes, then turn them out onto a wire rack to cool completely.
- While the cakes cool, whip the heavy cream with powdered sugar and almond extract until stiff peaks form.
- Level each cake layer with a serrated knife. Spread a thin layer of raspberry jam on the first layer, then pipe a generous amount of whipped cream on top.
- Repeat with the second layer, jam, and cream. Place the third layer on top and press gently.
- Cover the entire cake with a smooth sheet of white fondant. Trim any excess.
- Roll out green marzipan, cut a small leaf shape, and place it centered on the top of the cake.
- Chill the finished cake for at least 30 minutes before slicing to keep the layers firm.
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