Sweden
Prinsesstårta
A green velvet dome hiding sponge, custard, jam and a lot of cream. Royalty has standards.
120 minTime
9 gProtein each
mildSpice
Make it your way
Grandma's waySponge, raspberry, vanilla custard, cream dome and green marzipan.
The original573kcalsame
9 gproteinsame
2 gfibresame
120minutessame
Classic prinsesstårta.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Custard: heat the milk. Whisk the yolks with 40 g sugar and 25 g starch, pour on the hot milk, return to the pan and stir until thick. Stir in butter and vanilla, cover and chill.
- 2Sponge: whisk the eggs with the rest of the sugar until very thick and pale. Fold in the sifted flour, remaining starch and baking powder.
- 3Bake in a lined 24 cm tin at 175°C for 35 to 40 minutes. Cool and split into three layers.
- 4Fold a third of the whipped cream into the custard. Layer: sponge, jam, custard; sponge, custard cream; sponge. Pile the rest of the cream into a high dome on top.
- 5Roll the marzipan very thin, drape it over, smooth and trim. Decorate with a pink marzipan rose and chill at least 1 hour.
Serve it like this
Dust with icing sugar, set on a cake stand and slice with a hot, wiped knife. Serve chilled with coffee.
