Josefine's Prinsesstårta Recipe from Berglunds Bageri, Sweden

JOSEFINE'S PRINCESSTÅRTA RECIPE

 

CAPTURED BY

THE RECIPE HUNTERS

IN SWEDEN

Prinsesstårta or "Princess Cake" is a famous Swedish dessert that was adored by the crowned princesses of Sweden during the early 20th century. The recipe was first published in a 1948 Swedish cook book where it was originally named Grön tårta or green cake which explains the Prinsesstårta's color. The cake is made throughout the year for birthdays, name days, and celebrations but it is especially requested during Prinsesstårtans Vecka or Princess Cake week. During the last full week of September, 10 SEK (about $1.50) is donated to the Crown Princess Victoria's Fund for each cake sold and during this week sales more than double!! 

 

Our friend, Josefine, from Berglunds Bageri in Kungsgården, Sweden, is known around town for the heavenly flavors and the talented artistic designs of her cakes...most famously, the Prinsesstårta. The airy layers of sponge cake, the fluffy creams, and the bright sweetness from the jam, are all bound together by a thin layer of marzipan that provides a smooth, sugary almond taste in every bite. Swedish royalty or not, try Josefine's Prinsesstårta Recipe, Made with Love!

PRINCESSTÅRTA INGREDIENTS

  • 4 Eggs

  • 2 dl (.85 cup) sugar

  • 1.5 dl (.63 cup) Wheat Flour

  • 1 dl (.42 cup) Potato flour

  • 2 tsp Baking Powder

  • 1 Tbsp Semolina Flour

  • 1 Tbsp Butter

  • 1 Cup Vanilla Cream or Custard

  • 1 Liter Whipping Cream

  • 500 g of Marzipan Paste 

  • 1 Cup Raspberry Jam

  • 1 Tbsp Powdered Sugar

  • Icing for decorating

  • Other colors of Marzipan paste for decorating

Josefine's Prinsesstårta Recipe, Made with Love

PRINCESSTÅRTA RECIPE BY PHOTO

CREATING ART WITH LOVE

PRINCESSTÅRTA 

WRITTEN RECIPE

1. Preheat the oven to 200° C (400° F)

2. Add the sugar and eggs to a mixing bowl and whip until light, white, and fluffy

3. In a separate bowl, mix the baking powder, the potato flour and the wheat flour with a large spoon until evenly mixed

4. Through a sifter, add the contents from step 3 to the contents in step 2

5. Mix together slowly until the mixture is homogenous

Made with Love Tip: If you mix too fast the substance will compact and the dough will become dense

6. Smear a thin layer of butter to a round baking pan

7. Add a thin layer of semolina flour on top of the butter and rotate the pan so that the semolina flour sticks to the butter. Remove any excess semolina flour

8. Pour the cake batter into the pan so that it is evenly spread thoughout

9. Bake for 25 minutes or until a toothpick can be placed in the center and removed without any batter sticking to it

10. While the cake is baking, take the whipping cream and whip it on high with a hand beater or mixer until it becomes light and fluffy whipped cream.

Made with Love Tip: Be careful not to whip it too much or you will have butter!

11. Remove the cake from the oven and let it sit for 15 minutes or until cool to the touch.

12. Slice the cake horizontally into three layers

13. Place the first layer on your working surface

14. With a pastry spatula or butter knife, spread a layer of vanilla cream evenly on top, about .5 centimeters thick

15. Next, spread a layer of the fresh whipped cream on top of the vanilla cream about .5 centimeters thick

16. Lightly place the second layer of cake on top of the whipped cream so that it fits perfectly over the previous layer

17. Spread a layer of raspberry (or your favorite type) of jam on top of the layer of cake about .5 centimeters thick

18. Spread another layer of whipped cream on top of the jam about .5 centimers thick

19. Lightly place the third layer of cake on top of the whipped cream so that it fits perfectly over the previous layer and lightly press down

20. Add a layer of whipped cream to the third and last layer of cake

21. Using the pastry spreader, spread a thin layer of whipped cream along the side walls of the cake so that the entire outside of the cake is covered with a thin layer of whipped cream.

22. Roll out the marzipan into a coin thin layer that is large enough to cover the top and sides of the cake. If your cake is in the shape of a circle, roll out the marzipan vertically and then horizontally to keep the shape. Use powdered sugar when rolling out to ensure that the marzipan does not stick to the rolling pin nor the working surface.

Made with Love Tip: If the cake is 11" in diameter and the sides are 3" tall, you will need to have a circle of marzipan that is at least 19 " in diameter.

23. In order to transport the marzipan onto the cake, take a rolling pin and roll the marzipan around the rolling pin. Pick up the rolling pin and hold it over the cake

24. Starting from above or below the cake, lightly roll the marzipan over the cake.

25. Softly shape the marzipan around the cake with your hands and try to remove all excess air trapped by the marzipan.

26. Once you have shaped the marzipan around the cake, cut off any excess marizipan using a razor or sharp knife.

 

Having Fun with Decoration:

 

Use the green marzipan to make flower leaves, other colors to make flowers, and icing to make designs and write on the cake. Sprinkle powdered sugar on top.

 

The leaves: using green marzipan, cut three 2" long oval shapes. Using a knife, imprint a line down the length of the oval. Now imprint 4-5 diagonal small lines on either side of the first line. Pinch the ovals at one end. 

 

The flower bud: roll out the pink marzipan into a 6-7" long and 1" wide strip. Using your hands, bend every 1" in the opposite direction to form a ribbon. Form a circle by connecting the ends of the pink marzipan and place it in the center of the thumb imprint on the cake.

 

Using your thumb, press into the top of the cake about 1 centimeter down being careful not to penetrate the marzipan. Now place the leaves in a circle around the thumb imprint.

 

Place the flower in the center. 

Written by The Recipe Hunters:

Leila Elamine and Anthony Morano