---
title: Prinsesstårta (Swedish Princess Cake)
servings: 10
prep time: 75 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/prinsesstarta-princess-cake
---

Gather @all-purpose flour{100%g}, @egg yolk{4}, @vanilla extract{1%tsp} and @heavy cream{500%ml}.

Whisk the eggs and half the @sugar{120%g} over a pan of simmering water until pale, tripled in volume and warm to the touch, about 8 minutes. ~{8%minutes}

Off the heat, fold in the flour and @baking powder{1%tsp} gently; pour into a lined 9-inch pan and bake at 175°C until springy, 20–22 minutes, then cool completely. ~{21%minutes}

Meanwhile, whisk the @egg{4} yolks, remaining sugar and @cornstarch{30%g}, then whisk in warm @milk{400%ml}; cook over medium heat, stirring constantly, until thick as pudding. ~{6%minutes}

Stir in the vanilla and press plastic wrap directly onto the custard's surface; chill until fully cold. ~{1%hours}

Slice the cooled sponge into two even layers.

Build the cake in a bowl lined with plastic wrap: sponge, @raspberry jam{150%g}, half the whipped cream mounded into a dome, the cold custard, then the second sponge layer.

Chill the domed cake until firm, then invert onto a plate and coat the whole surface with the remaining whipped cream. ~{30%minutes}

Roll the @marzipan{500%g} thin on a powdered-sugar dusted counter and drape it over the dome, smoothing down the sides and trimming the excess.

Dust with @powdered sugar{2%tbsp} and finish with a rose shaped from the marzipan trimmings.