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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.

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

Keywords: Swedish Prinsesstårta Recipe

Find it online: https://kitchenjs.com/swedish-prinsesstarta-recipe/