Swedish Prinsesstårta Recipe

Swedish Prinsesstårta Recipe

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Introduction :

Embark on a culinary journey to Sweden with the delightful Swedish Prinsesstårta, a regal cake fit for royalty. This iconic dessert, also known as the Princess Cake, is a beloved symbol of Swedish culinary heritage, cherished for its elegant appearance and exquisite flavor.

Picture yourself in a sunlit café in Stockholm, surrounded by the enchanting aroma of freshly baked cakes and the chatter of happy patrons. As you take a bite of Swedish Prinsesstårta, you are transported to a world of sophistication and indulgence, where every forkful is a celebration of tradition and craftsmanship.

In this recipe, we will unravel the secrets behind creating the perfect Swedish Prinsesstårta, from baking the light sponge layers to crafting the signature marzipan covering. With its layers of sponge cake, luscious cream filling, fruity jam, and smooth marzipan exterior, this cake is sure to captivate your senses and leave you craving for more.

Ingredients:

  • 4 eggs
  • 150g granulated sugar
  • 150g all-purpose flour
  • 1 teaspoon baking powder
  • 300ml whipping cream
  • 1 tablespoon powdered sugar
  • 100g raspberry or strawberry jam
  • 200g marzipan
  • Green food coloring
  • 1 tablespoon cornstarch (optional)
  • Fresh strawberries or marzipan roses for decoration (optional)

Directions:

  1. Preheat the oven to 180°C (350°F). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy.
  3. Sift the flour and baking powder into the egg mixture and gently fold until just combined.
  4. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  5. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  6. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  7. Once the cakes are cooled, whip the cream until stiff peaks form. Fold in the powdered sugar.
  8. Place one cake layer on a serving plate and spread a layer of whipped cream over the top.
  9. Spread the raspberry or strawberry jam over the whipped cream layer.
  10. Place the second cake layer on top and cover the entire cake with the remaining whipped cream.
  11. Roll out the marzipan on a surface dusted with powdered sugar or cornstarch to prevent sticking. Roll it into a large circle big enough to cover the cake.
  12. Carefully drape the marzipan over the cake and smooth it down the sides.
  13. Trim any excess marzipan from the bottom of the cake.
  14. If desired, tint a small portion of the marzipan green with food coloring and shape it into leaves to decorate the cake.
  15. Garnish the top of the cake with fresh strawberries or marzipan roses, if desired.

Expert Tips for Serving and Storage:

  • Serve the Swedish Prinsesstårta chilled for best flavor and texture.
  • Store any leftovers in the refrigerator, covered, for up to 2 days. The whipped cream may soften over time, but the cake will still be delicious.

Nutritional and Health Benefits:

  • Eggs provide protein and essential nutrients like vitamin D and B12, supporting muscle growth and brain function.
  • Marzipan offers a source of healthy fats from almonds and provides a small amount of protein.

Variations to Explore:

  • Experiment with different flavors of jam or preserves for the filling, such as apricot or lingonberry.
  • Add a layer of pastry cream or custard between the cake layers for extra richness.
  • Substitute the marzipan with fondant for a different texture and flavor.

Conclusion:

Indulge in the regal elegance of Swedish Prinsesstårta, a delightful cake fit for royalty. With its light sponge layers, luscious cream filling, and marzipan covering, this iconic Swedish dessert is sure to dazzle and delight with every bite.

Frequently Asked Questions:

  1. Can I use almond flour instead of marzipan? While almond flour can be used as a substitute for marzipan in some recipes, it may not provide the same texture or flavor as traditional marzipan. However, you can try making a marzipan-like paste using almond flour, powdered sugar, and almond extract if marzipan is not available.
  2. How far in advance can I assemble the Prinsesstårta? It’s best to assemble the Prinsesstårta on the day you plan to serve it to ensure the cake stays fresh and the whipped cream does not deflate. However, you can prepare the components (cake layers, whipped cream, and marzipan covering) a day in advance and assemble the cake shortly before serving.
  3. Can I freeze leftover Prinsesstårta? While it’s not recommended to freeze Prinsesstårta due to its delicate texture and creamy filling, you can freeze individual components such as the cake layers or the marzipan covering. Just be sure to wrap them tightly to prevent freezer burn and thaw them in the refrigerator before using.
  4. Can I omit the food coloring for the marzipan? Yes, you can omit the food coloring for the marzipan if you prefer a natural white or almond-colored covering for your Prinsesstårta. Traditional Prinsesstårta often features a green marzipan covering, but you can customize it to suit your taste and aesthetic preferences.
  5. What can I use instead of marzipan for the cake covering? If you prefer not to use marzipan, you can cover the Prinsesstårta with fondant or a thin layer of buttercream frosting. Both options will provide a smooth and decorative covering for the cake, allowing you to personalize the design to your liking.

Resources :

  1. Traditional Swedish Prinsesstårta Recipe
  2. Easy Prinsesstårta Recipe with Step-by-Step Instructions
  3. Classic Swedish Prinsesstårta Tutorial
  4. Prinsesstårta: The Royal Swedish Princess Cake
  5. How to Make Prinsesstårta – A Step-by-Step Guide

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Swedish Prinsesstårta Recipe

Swedish Prinsesstårta Recipe
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Indulge in the exquisite flavors of Swedish Prinsesstårta, a regal dessert celebrated for its delicate layers and captivating taste. This iconic cake, also known as Princess Cake, is a quintessential part of Swedish culinary tradition, adored for its elegant presentation and delightful combination of textures.

Imagine sinking your fork into layers of light sponge cake, each bite yielding to a velvety cream filling infused with fruity jam. Encasing it all is a smooth, green-hued marzipan covering, a signature feature of Prinsesstårta that adds both visual appeal and a hint of almond flavor.

In this recipe, we’ll guide you through the meticulous process of crafting your own Prinsesstårta, from baking the perfect sponge layers to shaping the marzipan covering with precision. Whether you’re celebrating a special occasion or simply craving a taste of Swedish elegance, this cake promises to elevate any moment into a royal affair.

Join us on a culinary adventure to Sweden as we delve into the artistry and tradition behind Prinsesstårta, and experience the joy of creating and savoring this beloved delicacy.

  • Author: Jessica
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Swedish
  • Diet: Vegetarian

Ingredients

Scale
  • 4 eggs
  • 150g granulated sugar
  • 150g all-purpose flour
  • 1 teaspoon baking powder
  • 300ml whipping cream
  • 1 tablespoon powdered sugar
  • 100g raspberry or strawberry jam
  • 200g marzipan
  • Green food coloring
  • 1 tablespoon cornstarch (optional)
  • Fresh strawberries or marzipan roses for decoration (optional)

Instructions

  1. Preheat the oven to 180°C (350°F). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy.
  3. Sift the flour and baking powder into the egg mixture and gently fold until just combined.
  4. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  5. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  6. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  7. Once the cakes are cooled, whip the cream until stiff peaks form. Fold in the powdered sugar.
  8. Place one cake layer on a serving plate and spread a layer of whipped cream over the top.
  9. Spread the raspberry or strawberry jam over the whipped cream layer.
  10. Place the second cake layer on top and cover the entire cake with the remaining whipped cream.
  11. Roll out the marzipan on a surface dusted with powdered sugar or cornstarch to prevent sticking. Roll it into a large circle big enough to cover the cake.
  12. Carefully drape the marzipan over the cake and smooth it down the sides.
  13. Trim any excess marzipan from the bottom of the cake.
  14. If desired, tint a small portion of the marzipan green with food coloring and shape it into leaves to decorate the cake.
  15. Garnish the top of the cake with fresh strawberries or marzipan roses, if desired.

Notes

  • Be careful not to overmix the cake batter, as this can result in a dense cake.
  • If you prefer, you can use store-bought marzipan instead of making it from scratch.
  • Traditional Prinsesstårta often features a thin layer of green marzipan covering the entire cake to resemble a princess dress.

Nutrition

  • Serving Size: 1 slice
  • Calories: 300 kcal per serving
  • Sugar: 20g
  • Sodium: 50mg
  • Fat: 15g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 80mg

Keywords: Swedish Prinsesstårta Recipe

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