Nordic Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Prinsesstårta
Sweden's iconic princess cake — light sponge, silky pastry cream, and airy whipped cream tucked under a signature dome of pale green marzipan dusted with powdered sugar.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Place the first sponge layer on a cake board and spread with a thin layer of raspberry jam, then top with a layer of pastry cream.
- 2
Add the second sponge layer, spread with more jam, then mound about two-thirds of the whipped cream on top, shaping it into a dome that is higher in the center.
- 3
Top with the final sponge layer, pressing gently to settle it against the dome shape underneath.
- 4
Spread a thin layer of the remaining whipped cream over the entire cake, including the dome, to create a smooth base for the marzipan and help it adhere.
- 5
Dust a work surface with powdered sugar and roll the green marzipan out into a large, thin circle, big enough to drape over the entire domed cake.
- 6
Carefully lift the marzipan over the cake, smoothing it down the sides with your palms and easing out any air pockets, then trim the excess from the base.
- 7
Dust the top with powdered sugar and finish with a marzipan rose in the center.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving255
Calories
2 g
Protein
15 g
Carbs
21 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Prinsesstårta — the Swedish princess cake — was created in the early 20th century by Jenny Akerstrom, a home economics teacher who published it in a cookbook dedicated to the daughters of Prince Carl of Sweden, who loved the cake so much it was named in their honor. The combination of light sponge, raspberry jam, vanilla custard, and whipped cream under a vivid green marzipan dome has become Sweden's best-selling celebration cake and is eaten in enormous quantities during the last week of September, designated Princess Cake Week, and at birthdays throughout the year.
Listahan note
This version relies on a well-chilled mound of whipped cream to give the marzipan its distinctive domed shape; the cream must be piled high in the center before draping the marzipan, or the finished cake will look flat rather than elegantly rounded.
Technique cues
- The sponge cake must be fully cooled before assembly — even slightly warm cake will melt the whipped cream layers and cause the structure to collapse when the marzipan is draped over the top.
- Roll the marzipan between two sheets of parchment paper to an even thickness of about 3mm (1/8 inch) and a diameter large enough to drape over the entire cake to the base; too thin and it tears, too thick and it overwhelms the delicate cream layers.
- Warm the marzipan slightly in your hands before rolling if it is stiff — cold marzipan cracks at the edges when draped over the curved top of the cream dome, which is the most common failure point in home assembly.
Kitchen flow
- Parallel prep
- Bake and cool the sponge the day before; make the custard the same day and chill it; both can be done well ahead, leaving only the assembly and whipping of cream for the day of serving.
- Make-ahead
- Assemble up to 24 hours ahead and refrigerate; the marzipan actually adheres better after a night in the fridge as the cream firms under it.
- Leftover move
- Store leftover slices covered in the refrigerator up to 2 days; the marzipan will soften slightly but the flavor remains good.
- Cleanup rhythm
- The messiest step is rolling the marzipan; keep the work surface lightly dusted with powdered sugar to prevent sticking, and clean up the rolling area before decorating.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Sponge cake
structural base layers
Purpose: A light, airy sponge absorbs the custard moisture without becoming soggy and provides a neutral base that lets the cream and marzipan flavors dominate.
Handling: Bake the sponge a day ahead so it is completely dry and easy to split into even layers without crumbling.
Adaptation: A genoise or chiffon cake can substitute; avoid oil-based cakes as they are too moist and will not hold the layers cleanly.
Jam
filling moisture and tartness
Purpose: A thin layer of raspberry or strawberry jam between the sponge and custard adds acidity that cuts through the richness of the cream and marzipan.
Handling: Use a seedless jam; warm briefly to make it spreadable and spread in a very thin, even layer.
Adaptation: Lingonberry jam is an authentically Swedish alternative and provides a slightly more tart contrast.
Cream
filling and dome structure
Purpose: Whipped cream forms both the filling layers and the large central dome that gives prinsesstårta its signature silhouette.
Handling: Whip to firm peaks so it holds its shape under the weight of the marzipan; do not over-whip to butter.
Adaptation: A stabilized whipped cream (1/4 tsp cream of tartar per cup of cream) will hold longer if the cake is being assembled hours ahead of serving.
Marzipan
outer shell and visual identity
Purpose: The green marzipan dome is the signature element of the cake — its almond sweetness complements the cream and jam, and the color makes it instantly recognizable.
Handling: Knead in a small amount of green gel food coloring to an even pastel green before rolling; knead at room temperature until pliable.
Adaptation: White or pink marzipan is used for alternative color schemes; the flavor is identical.
Technique notes
- After draping the marzipan, smooth it down the sides by cupping your palms against the cake and rotating it gently on a turntable; do not press hard or you will dent the cream beneath.
- Trim the excess marzipan at the base with a sharp paring knife held flat against the serving board, then tuck the edge under slightly for a clean line.
- The traditional decoration is a single pink marzipan rose in the center of the dome; roll a small piece of pink-tinted marzipan into a thin sheet, cut into 3 to 4 circles, and roll them up together from one edge, then spread the outer petals slightly.
Ingredient swaps
- Nut-free direction
- Replace marzipan with a tinted white fondant; the texture and flavor change significantly (fondant is sweeter and less complex) but the appearance is preserved.
- Gluten-free direction
- Use a gluten-free sponge cake made with a fine gluten-free flour blend or almond flour; the structure may be slightly denser but the assembly method is unchanged.
- Lighter filling
- Replace the custard layer with additional jam and a thinner cream layer for a less rich result; the classic version is intentionally rich.
Serve alongside
- fresh raspberries or strawberries on the side
- a small scoop of vanilla ice cream
- thin almond tuile cookies
- hot coffee or espresso
- cold glass of whole milk
- Swedish sparkling apple cider
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate assembled cake up to 2 days; the marzipan will soften slightly in contact with cream but remains palatable.
- Do not freeze once assembled; the cream and sponge layers do not recover well from thawing.
- The unassembled sponge layers can be frozen individually, well wrapped, up to 1 month.
Equipment
- 10-inch round cake pan for the sponge
- offset spatula for spreading layers
- rolling pin and two sheets of parchment paper for the marzipan
- cake turntable for smoothing the marzipan evenly
Make this household-aware
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Plan it in Listahan
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