Swedish Princess Cake

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Swedish Princess Cake

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Sponge cake
4 Eggs
5 ounces Caster Sugar
2 dl self raising flour
25 g Butter melted
Vanilla / Custard cream
6 Egg Yolks
1 ¼ cup double cream
1 ¼ cup standard milk
1 vanilla pod
3 tablespoons Caster Sugar
4 tsp cornstarch
300 g raspberries frozen
6 dl double cream
600 g marzipan green colored
50 g marzipan pink colored (to shape the rose)
icing sugar
  • Medium


  • Sponge cake

  • Vanilla / Custard cream

  • Mounting



Princess cake aka Prinsesstårta, is one of the most well-loved Swedish cakes, often served as a birthday cake or even as a wedding cake. It’s essentially a cream and marzipan cake, easily recognisable by its green colour and decorated with a pink rose. With this Swedish princess cake recipe you can host your own Swedish fika!

Recipe by food creator and local celebrity Chef Lisa Lemke and published with the permission of Sweden’s Tourism Bureau.

How to Make the Sponge Cake:

Begin with the sponge cake.

  1. Grease and flour(or line) a round tin with removable edges (about 24 cm in diameter)
  2. Add egg and caster sugar to at bowl that fits in a saucepan with water.
  3. Bring the water to boil meanwhile whisking the eggs and sugar.
  4. Whisk and heat the mix until it is about 140 degrees Fahrenheit. Measure with a kitchen thermometer.
  5. Remove the bowl from the saucepan and continue whisking (or whisk it in a stand mixer) at low speed until the mixture is cooled down and you have a white and fluffy eggbatter. It takes about 10 minutes.
  6. Sift and fold in the flour, 1/3 at a time, in the batter (use a spatula).
  7. Finally, fold in butter into the egg batter.
  8. Pour the batter into the cake tin and bake in the middle of the oven at 355 degrees Fahrenheit for about 30 minutes or until the cake is set. Allow the cake to cool completely, loosen the tin sides and cover the cake with cling film or a kitchen towel. Don’t worry that the cake will be dry, It´s even better if you bake this the day before assembling the cake.

How to Make the Vanilla/Custard cream:

Now make the vanilla cream.

  1. Mix everything in a saucepan (add both seeds and the scraped pod from the vanilla pod) and boil on medium heat while stirring.
  2. Leave to boil until the mixture begins to thicken, and then pass it through a fine sieve.
  3. Pour the sauce into a clean bowl and place it in a cold water bath.
  4. Whisk the sauce until it has cooled down and is nice and thick. You might have to change water in the water bath to cool it quicker. Vanilla cream can be prepared 1-2 days before making the actual cake.

How to Mount the Cake:

  1. Divide the sponge cake in three parts. (use a long sharp knife, such as a fillet knife).
  2. Take the first bottom of the sponge cake and put on the cake stand (cut wide strips of parchment paper and lay them around, they can then be removed when the cake is completely finished.)
  3. Spread a layer of vanilla cream over the bottom layer of cake, divide the raspberries on top of the vanilla cream. Put on the middle bit of the cake on top of this.
  4. Add vanilla cream and mold it to a little hill in the middle. Lay the top layer but turn it upside down so that you have the cut side up.
  5. Add a big dollop of cream and shape this into a soft hill in the middle.
  6. Then cover all visible portions of the cake with cream.
  7. Press the marzipan into a round marzipan lid, big enough to cover the cake. Save some of the marzipan to form small leaves for the rose (or use what you cut away from the edges of the cake when shape it).
  8. Put the lid on top of the cake, shape it around the sides, using your hands so that there are no folds.
  9. Cut of left over marzipan at the bottom of the edge. Dust the cake with icing sugar.
  10. Make a small rose of the pink marzipan and use some of the left over green marzipan to create small leaves to decorate your Princess cake.

Photo credit: Magnus Carlsson/imagebank.sweden.se. Recipe by Lisa Lemke on Visit Sweden 

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