Swedish Princesstårta is one of my favorite cakes. A light sponge, filled with jam and cream, topped with a layer of green marzipan, who could want more?? I’m Swedish myself and for my dad’s 50th birthday I conjured up the courage to attempt at making one. I wasn’t sure where to start this complex cake but with help from Sasha Martin’s Swedish recipe and multiple tries I have put together this easy recipe. Be brave and try it, it is worth the effort and makes an amazing cake! So basically the cake has three layers and goes like this: bottom, jam, cream, middle, vanilla paste, top, cream, marzipan. Yes, I know it sounds sickly but one can indulge themselves from time to time…
For the vanilla paste (this is just the perfect amount to make):
2 egg yolks
For the cake (22cm tin):
150g self-raising flour
2 tsbp baking powder
180ml luke warm water
1. To make the vanilla paste, heat the milk in a small saucepan. Mix the egg yolks and cornstarch in a bowl (the egg whites can be kept in the fridge for another use). When the milk is hot, little by little pour the the milk into the egg mixture whisking as you go. If it looks like scrambled eggs, you’ve added the milk to fast and have curdled it (that’s when you start again…) Pour the mixture back into the saucepan and return it to the heat. Whisk until thickened, then place on a large plate and spread thinly to allow it to cool quickly.
2. Now it’s the cake. Preheat the oven to 160 degrees (fan assisted) and grease a 22cm spring form tin, inserting a piece of parchment paper at the base. Combine the flour and baking powder. Using a hand-held mixer, whisk the eggs till pale yellow and frothy. Slowly whisk in the water, then fold in the flour mixture. Pour into the tin and bake for about 40 mins (or until a toothpick inserted comes out clean.)
3. Take out of the tin and let it cool (ideally over night so nothing will melt during assembly..)
4. To colour the marzipan, take a 500g packet and split in two. Using green gel food coloring (liquid makes it go sticky) work it into both balls, then combine to get one solid chunk, all of a consistent colour. If it becomes too sticky, place it into the fridge and let it cool down. When rolling, lightly cover the surface in icing sugar, and roll to about 3mm thick. Keep moving the marzipan or otherwise it will stick and tear. Ensure that it is big enough to cover the top as well as the sides.
5. Now for the hardest part assembly. Cut the cake into three. Place the bottom piece onto your serving plate. Add 3 Tbsp of jam (any flavour) and spread with a pallet knife. Whip 500ml of double cream and spread half of it on top of the jam. Make sure that it goes right to the sides. Put the second cake layer on top. Then spread all of the vanilla paster over it. Place the top layer on top of the vanilla paste-pushing down slightly to make sure that everything is well ‘stuck’ together. Cover the top and sides with the remaining cream.
6. You only get one chance with the marzipan. Carefully lift the marzipan off the surface (i like to roll it around my rolling pin) and drape it over the cake. Carefully apply pressure to the sides, smoothing off as you go. If it cracks, i recomend applying a second layer of marzipan over the top.
7. To finish, melt 25g of chocolate in a bowl over a saucepan of boling water. Drizzle or pipe any decorations as you please and finish off with a dusting of icing sugar.
Due to the vanilla paste and cream, keep in the fridge for up to a week. ENJOY!!