Prinsesstårta (Swedish Princess Cake)

The ideal dish for individuals who like to consume good food rather than prepare it! It takes less time to prepare and keeps the vegetables crisp to let the frozen vegetables thaw as opposed to frying them. I’ve also used garbanzo beans, white beans, black-eyed peas, and kidney beans in this recipe, so feel free to mix and match with different kinds of beans.

Prep Time: 35 mins
Cook Time: 35 mins
Additional Time: 4 hrs 10 mins
Total Time: 5 hrs 20 mins
Servings: 12
Yield: 1 8-inch layer cake

Ingredients

  1. ½ cup white sugar
  2. 3 tablespoons cornstarch
  3. 2 cups whole milk
  4. 4 large egg yolks
  5. 4 tablespoons cold salted butter, cubed
  6. 1 teaspoon vanilla extract
  7. baking spray
  8. 4 large eggs
  9. 4 large egg yolks
  10. 1 ¼ cups white sugar
  11. 2 ¼ cups bleached cake flour, sifted
  12. 6 tablespoons salted butter, melted
  13. 2 teaspoons vanilla extract
  14. 1 cup raspberry jam, warmed
  15. 2 cups heavy cream
  16. ¼ cup powdered sugar
  17. 14 ounces marzipan
  18. 2 to 3 drops green gel food dye
  19. 1 tablespoon sifted powdered sugar, or to taste
  20. 1 cup fresh raspberries, or more to taste

Instructions

  1. Prepare pastry cream: whisk sugar and cornstarch together in a medium saucepan. Gradually whisk in milk and egg yolks until combined. Turn to medium heat and cook, stirring constantly, until mixture thickens, 5 to 7 minutes.
  2. Remove from heat and whisk in cold butter and vanilla until smooth. Strain through a fine mesh sieve into a large bowl. Place a piece of plastic wrap directly on top of custard and refrigerate until cold, about 3 hours or up to 24 hours.
  3. Preheat the oven to 350 degrees F (175 degrees C). Coat two 8-inch round cake pans with baking spray and line the bottom of each pan with parchment paper.
  4. Bring a medium saucepan filled with 1 inch of water to a simmer over medium heat.
  5. Combine eggs, egg yolks, and sugar in the bowl of a stand mixer. Set the mixing bowl over the pot of simmering water. Cook, whisking constantly, until a thermometer reaches 110 degrees F (43 degrees C), 5 to 6 minutes.
  6. Return bowl to the stand mixer. Beat with a whisk attachment on high speed until mixture is pale yellow and has tripled in volume, about 3 minutes. Fold in flour until just combined. Fold in melted butter and vanilla until combined. Divide batter evenly between the prepared pans.
  7. Bake in the preheated oven until golden brown and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Let cool in pan 10 minutes. Invert onto a wire rack and let cool completely, about 1 hour. Use a long, serrated knife to split each cake layer in half horizontally. Set cake aside until pastry cream is ready to use.
  8. Assemble cake: spread the cut side of each cake layer with warm raspberry jam. Place one cake layer, jam-side up, on a cake plate. Spread 1/2 cup pastry cream over cake. Repeat process with two more cake layers, ending with remaining cake layer on top, jam-side down. Place a 4-inch wooden skewer through the middle of the cake to hold layers in place. Reserve remaining remaining pastry cream for another use.
  9. Beat heavy cream and 1/4 cup powdered sugar at medium-high speed with an electric mixer in a large bowl until stiff peaks form. Spread a thin layer of whipped cream around side of cake. Mound remaining whipped cream on top of cake, spreading to create a smooth dome.
  10. Knead together marzipan and gel food dye until color is evenly distributed. Roll out marzipan in between 2 sheets of parchment paper, to a 15-inch circle; gently remove top piece of parchment paper. Invert marzipan and drape over cake; gently remove remaining parchment paper. Gently press marzipan down over cake, starting at the top of cake and working your way down to create a smooth dome. Cut away any excess and tuck ends of marzipan under cake.
  11. Dust top of cake with sifted powdered sugar. Garnish with fresh raspberries.

Nutrition Facts

Calories 750 kcal
Carbohydrate 98 g
Cholesterol 282 mg
Dietary Fiber 3 g
Protein 11 g
Saturated Fat 18 g
Sodium 133 mg
Sugars 70 g
Fat 37 g
Unsaturated Fat 0 g

 

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