Prinsesstårta (Swedish princess cake)
Light sponge, raspberry jam, vanilla custard and a tall dome of whipped cream under green marzipan.
- Time2 hr 30
- LevelHard
- Costabout £0.96 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 cm springform tin. Whisk the 4 eggs and 140 g sugar for 8 minutes until pale, thick and tripled in volume.
- 2
Sift over the flour, 40 g cornflour and baking powder and fold in gently. Pour into the tin and bake for 30 minutes until springy. Cool completely.
30 min - 3
Make the custard: whisk the milk, yolks, 50 g sugar, 25 g cornflour and vanilla in a pan. Stir over a medium heat for 4 to 5 minutes until thick, then beat in the butter. Cover the surface with cling film and chill for 1 hour.
5 min - 4
Whip the double cream with the icing sugar to soft peaks. Fold a quarter into the cold custard.
- 5
Slice the sponge into three layers. Spread the bottom with jam, then half the custard. Add the middle layer and the rest of the custard, then the top layer.
- 6
Pile the remaining cream on top and shape into a high dome with a palette knife. Chill for 30 minutes.
- 7
Roll the green marzipan into a 40 cm circle, drape it over the dome and smooth down the sides, trimming the edge. Dust with icing sugar and top with a pink rose. Keep chilled until serving.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.