Classic Prinsesstårta with Raspberry Jam and Marzipan

Why You’ll Love This Recipe

• A true showstopper: a smooth pale-green marzipan dome with a pretty pink rose.
• Balanced flavors: fluffy sponge, bright raspberry jam, silky vanilla pastry cream, and billowy whipped cream.
• Approachable steps with exact measurements and pro tips for stress-free assembly.
• Make-ahead friendly: components can be prepared in advance for easy finishing.

Grocery List

• Produce: None required (flowers for garnish are optional)
• Dairy: Whole milk, heavy cream, eggs, butter
• Pantry: Granulated sugar, powdered sugar, cake flour, cornstarch or potato starch, vanilla (bean/paste/extract), raspberry jam (seedless), marzipan, green and pink gel food color, powdered gelatin (optional)

Full Ingredients

Sponge Cake (8-inch/20 cm)

• 4 large eggs, room temperature
• 3/4 cup (150 g) granulated sugar
• 2/3 cup (85 g) cake flour
• 1/3 cup (40 g) cornstarch or potato starch
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract (optional)

Vanilla Pastry Cream (Diplomat-Ready)

• 2 cups (480 ml) whole milk
• 1 vanilla bean (split and scraped) or 2 tsp vanilla bean paste
• 5 large egg yolks
• 1/2 cup (100 g) granulated sugar
• 3 tbsp (24 g) cornstarch
• 2 tbsp (28 g) unsalted butter
• Optional stability: 1 tsp powdered gelatin bloomed in 1 tbsp cold water

Whipped Cream & Assembly

• 2 1/2 cups (600 ml) heavy cream, cold
• 3 tbsp (24 g) powdered sugar
• 1 tsp pure vanilla extract
• 1/2 cup (150 g) seedless raspberry jam
• Optional: 1/3 cup (80 ml) simple syrup (equal parts sugar and water, heated to dissolve, then cooled)

Marzipan Finish

• 14 oz (400 g) marzipan, plus extra powdered sugar for rolling
• Green gel food color (for the classic pale-green look)
• A small piece of marzipan tinted pink, and a tiny piece tinted green for a leaf

Step-by-Step Instructions

Step 1: Make the vanilla pastry cream

In a medium saucepan, heat the milk and vanilla over medium heat until steaming. Meanwhile, whisk egg yolks, sugar, and cornstarch in a bowl until smooth and lightened. If using gelatin, sprinkle it over 1 tbsp cold water in a small cup to bloom.

Slowly whisk half the hot milk into the yolk mixture to temper. Return everything to the saucepan and cook over medium heat, whisking constantly, until thick bubbles rise and the cream holds clear lines, 2–3 minutes.

Step 2: Finish and chill the pastry cream

Remove from heat; whisk in the butter until glossy. If using gelatin, whisk in the bloomed gelatin now until dissolved. Strain through a fine sieve into a shallow dish. Press plastic wrap directly onto the surface and chill until fully cold and set, at least 2 hours (and up to 2 days).

Step 3: Bake the Swedish sponge

Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment. In a stand mixer with whisk attachment, whip the eggs and sugar on high until tripled in volume and thick ribbons form, 7–9 minutes. Whisk together cake flour, cornstarch (or potato starch), and salt. Sift half over the eggs; fold gently with a spatula. Repeat with remaining dry ingredients. Fold in vanilla if using. Gently spread batter into the pan.

Bake 25–30 minutes, until golden, springy, and a toothpick comes out clean. Cool 10 minutes in the pan, then invert onto a rack, peel off parchment, and cool completely.

Step 4: Prepare creams and color marzipan

Whip the cold cream with powdered sugar and vanilla to medium-firm peaks. Measure 1 cup (240 ml) of the whipped cream and fold it into the chilled pastry cream to make a light, stable diplomat cream. Keep both creams chilled. Knead the marzipan until pliable, tinting most of it a soft pale green. Reserve a small piece to tint pink and a tiny piece green for a leaf.

Step 5: Split the sponge and build the base layers

Using a long serrated knife, split the sponge horizontally into 3 even layers. Place the bottom layer on an 8-inch cardboard round or serving plate. Brush lightly with simple syrup if using. Spread the raspberry jam evenly to the edges. Top with the second sponge layer; press gently.

Step 6: Add pastry cream and the final layer

Spread the diplomat pastry cream over the second layer, leaving a 1/2-inch (1.25 cm) margin so it does not squish out. Place the final sponge layer on top, centered. Chill 10 minutes to firm up.

Step 7: Dome with whipped cream and chill to set

Heap the remaining whipped cream onto the center and shape it into a smooth dome with an offset spatula, tapering down to meet the cake edges. Aim for a neat hemisphere without gaps. Chill the domed cake 30–45 minutes to set the shape. If any crumbs peek through, add a thin whipped-cream “crumb coat” and chill again briefly.

Step 8: Roll, drape, and finish with marzipan

Dust the work surface with powdered sugar. Roll the green marzipan into a 13-inch (33 cm) circle, about 1/8 inch (3 mm) thick. Lift it over the chilled cake and drape from the center outward, gently smoothing down the dome and around the base with your palms. Trim excess neatly. Form a small pink rose and a green leaf from the reserved marzipan; attach to the top with a dab of water. Lightly dust the cake with powdered sugar. Slice with a warm, thin knife, wiping between cuts.

Pro Tips

• Whip eggs and sugar to a thick ribbon; the airy sponge depends on this step for volume.
• Keep everything cold before marzipan draping; a chilled dome is easier to cover smoothly.
• If your kitchen is warm, add the optional gelatin to stabilize the pastry cream (and work quickly with marzipan).
• Roll marzipan on powdered sugar or a silicone mat to prevent sticking and tearing.
• For razor-sharp slices, heat the knife under hot water, wipe dry, and cut with gentle sawing motions.

Variations

• Classic pink variation: Tint the marzipan light pink and finish with a white sugar-dust for a different festive look.
• Berry swap: Use strawberry or lingonberry jam in place of raspberry for a Scandinavian twist.
• Chocolate whisper: Brush layers with a light cocoa syrup and add 2 tbsp cocoa to the whipped cream for a mocha dome.

Storage & Make-Ahead

Assembled cake keeps, covered and refrigerated, for up to 2 days; marzipan helps seal in moisture. The sponge can be baked, cooled, wrapped tightly, and stored at room temperature for 1 day or frozen for up to 1 month. Pastry cream can be made up to 2 days ahead. Whip the cream and assemble the dome the day you plan to serve for best texture. Avoid freezing the assembled cake (whipped cream does not freeze and thaw well).

Nutrition (per serving)

Approximate values per slice (1/12 cake): 540 calories; 32 g fat; 60 g carbohydrates; 40 g sugar; 7 g protein; 0.6 g fiber; 230 mg sodium. Estimates will vary based on brands and exact yields.