Prinsesstårta: A Swedish Royal Treat
Prinsesstårta, meaning “Princess Cake,” is a classic Swedish dessert that has captivated taste buds for generations. Its origins date back to the early 20th century, steeped in royal history and culinary artistry.
Royal Lineage:
Prinsesstårta is said to have been created in the 1930s by Jenny Åkerström, a pastry chef at the prestigious Delicatessen bakery in Stockholm. The cake was commissioned by Prince Carl Bernadotte, who wanted a special dessert to celebrate his daughter’s third birthday.
Intricate Layers:
Prinsesstårta is a multi-layered masterpiece that combines delicate flavors and textures. The base is a fluffy sponge cake, followed by a layer of raspberry jam. Next comes a thick layer of vanilla custard, topped with a dome of whipped cream.
Iconic Green Marzipan:
The signature element of Prinsesstårta is its vibrant green marzipan coating. The marzipan is colored with spinach extract, giving it a distinctive hue. It is then carefully rolled out and draped over the cake, creating a smooth and elegant finish.
Finishing Touches:
To complete the presentation, Prinsesstårta is adorned with a dusting of powdered sugar and a small pink marzipan rose on top. The rose symbolizes the princess’s femininity and adds a touch of whimsy.
Preparation:
Creating a Prinsesstårta requires patience, precision, and a love of baking. Here’s a step-by-step guide to help you recreate this Swedish delicacy:
Ingredients:
For the sponge cake:
- 1 cup (120g) all-purpose flour
- 1 teaspoon (5g) baking powder
- 4 large eggs
- 1 cup (200g) granulated sugar
For the raspberry jam:
- 1 pound (450g) fresh or frozen raspberries
- 1/2 cup (100g) granulated sugar
For the vanilla custard:
- 2 cups (500ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (25g) cornstarch
- 2 large egg yolks
- 1 teaspoon (5ml) vanilla extract
For the whipped cream:
- 2 cups (500ml) heavy cream
- 1/4 cup (50g) granulated sugar
For the marzipan:
- 1 pound (450g) almond paste
- 1/4 cup (50g) powdered sugar
- 1-2 tablespoons (15-30ml) spinach extract (for green color)
Instructions:
To make the sponge cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) springform pan.
- In a medium bowl, whisk together the flour and baking powder.
- In a large bowl, beat the eggs and sugar until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
To make the raspberry jam:
- In a saucepan, combine the raspberries and sugar. Bring to a boil over medium heat.
- Reduce heat and simmer for 10-15 minutes, or until the jam has thickened.
- Strain the jam through a fine-mesh sieve to remove any seeds.
To make the vanilla custard:
- In a medium saucepan, whisk together the milk, sugar, and cornstarch.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat and simmer for 5-7 minutes, or until the custard has thickened.
- Remove from heat and stir in the egg yolks and vanilla extract.
To make the whipped cream:
- In a large bowl, beat the heavy cream and sugar until stiff peaks form.
To make the marzipan:
- In a food processor, combine the almond paste and powdered sugar.
- Process until smooth and pliable.
- Add the spinach extract and process until the desired green color is achieved.
To assemble the cake:
- Place the sponge cake on a serving plate.
- Spread the raspberry jam evenly over the cake.
- Top with the vanilla custard.
- Spread the whipped cream over the custard.
- Roll out the marzipan into a thin sheet.
- Carefully drape the marzipan over the cake, smoothing it out as you go.
- Trim the excess marzipan around the edges.
- Dust the cake with powdered sugar.
- Place a small pink marzipan rose on top of the cake.
Tips:
- For a richer flavor, use homemade raspberry jam.
- If you don’t have spinach extract, you can use green food coloring instead.
- To make the whipped cream more stable, add a pinch of cream of tartar before beating.
- Let the cake chill in the refrigerator for at least 4 hours before serving to allow the flavors to meld.
Enjoy the Royal Treat:
Prinsesstårta is a delectable dessert that embodies Swedish culinary heritage. Its delicate flavors, vibrant green marzipan, and intricate layers make it a feast for both the eyes and the palate. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, Prinsesstårta is sure to leave a lasting impression.
