There is something about a Sunday afternoon that just calls for a special baking project. While I usually stick to one-bowl wonders for busy weeknights, sometimes the weekend deserves a little extra magic. This Princess Cake looks incredibly impressive with its signature green dome, but if you break it down step-by-step, it is actually very manageable—even for a home baker.
Known traditionally as *Prinsesstårta*, this dessert is a dream of textures. You have airy olive oil chiffon cake, tart raspberry jam, and a rich vanilla custard, all hidden beneath a cloud of whipped cream and a layer of sweet marzipan. It is fresh, creamy, and undeniably nostalgic.
Why This Recipe is a Keeper
I love recipes that look like they came from a fancy bakery but are made with simple, honest ingredients in your own kitchen. This cake is the perfect example. The olive oil chiffon stays moist for days, and the homemade pastry cream brings a richness that boxed pudding just can’t match. Plus, you can prep the components ahead of time, making the final assembly a breeze.
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Princess Cake
- Total Time: 1 hour 5 mins
- Yield: 1 cake
- Diet: Vegetarian
Description
Experience the elegance of a classic Swedish Prinsesstårta with this accessible home-baker’s version. Layers of airy chiffon, tart raspberry, and silky diplomat cream come together under a signature green marzipan dome for a truly magical dessert.
Ingredients
- Olive oil chiffon cake layers
- Raspberry jam
- Green marzipan
- Whole milk
- Heavy cream
- Cornstarch
- Unflavored gelatin
- Granulated sugar
- Vanilla bean or vanilla paste
- Egg yolks
- Unsalted butter
- Salt
- Powdered sugar
- Mascarpone cheese (optional)
Instructions
- Bloom the gelatin in a small bowl of cool water.
- Whisk cornstarch and sugar in a bowl while heating milk, vanilla, and salt in a saucepan until steaming.
- Temper the cornstarch mixture with a splash of hot milk, then return to the pot and cook until thickened and bubbling.
- Remove from heat and whisk in egg yolks, butter, and the bloomed gelatin until smooth; let cool completely.
- Prepare the sweet milk soak by mixing milk, sugar, salt, and vanilla until dissolved.
- Whip heavy cream to stiff peaks and gently fold it into the chilled pastry cream base to create Diplomat cream.
- Assemble by brushing the first cake layer with milk soak, spreading jam and Diplomat cream, and adding the second cake layer.
- Mound the remaining whipped cream or mascarpone mixture on top into a smooth dome shape.
- Roll the marzipan into a large circle, drape it over the cake, trim the excess, and dust with powdered sugar.
Notes
To achieve a professional dome shape, use a flexible offset spatula to smooth the cream before applying the marzipan. If you find the marzipan sticking to your rolling pin, a very light dusting of cornstarch or powdered sugar on your work surface will help maintain a smooth texture.
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking and Assembly
- Cuisine: Swedish
Simple Ingredients for a Showstopper
Don’t let the layers fool you; the grocery list is surprisingly standard. Here is what you need to get started:
- Olive Oil Chiffon Cake: This base is lighter than butter cake and stays tender even when chilled.
- Raspberry Jam: A simple, tart jam cuts through the richness of the cream. Store-bought quality jam works great here if you are saving time.
- Marzipan: You can make your own or buy a high-quality log from the baking aisle. You will typically tint this green.
- Milk & Cream: Whole milk for the pastry cream and heavy cream for the diplomat filling and topping.
- Thickeners: Cornstarch and unflavored gelatin ensure your custard holds up that beautiful dome shape.
- Vanilla: Use a vanilla bean or paste for those lovely speckles and deep flavor.
How to Make It
We are going to take this one step at a time. Read through once, and you will see it is just a series of simple tasks.
Step 1: Make the Pastry Cream Base
Start by blooming your gelatin. Place cool water in a small bowl and sprinkle the gelatin on top. Let it sit while you whisk the cornstarch and sugar together in a separate bowl. Heat your milk, vanilla bean (seeds scraped), and salt in a saucepan until it is just steaming. Pour a splash of hot milk into the cornstarch mixture to loosen it, then pour that back into the pot. Cook over medium heat, whisking constantly until it thickens and bubbles. Off the heat, whisk in the egg yolks and butter, then stir in the bloomed gelatin until dissolved. Let this cool completely.
Step 2: Prepare the Components
While your custard chills, bake your olive oil chiffon cake layers according to your favorite standard recipe. You will also want to whip up the Sweet Milk Soak by mixing milk, sugar, salt, and vanilla until the sugar dissolves. If you are making the Whipped Mascarpone, whip the cheese, heavy cream, powdered sugar, and vanilla until soft, billowy peaks form.
Step 3: Mix the Diplomat Cream
Once your pastry cream is cold and set, we lighten it up to make Diplomat Cream. Whip heavy cream until it holds stiff peaks. Gently fold this into your chilled pastry cream. This creates that luxurious, airy filling that defines a Princess Cake.
Step 4: Assemble the Dome
Now for the fun part. Slice your cake into layers. Brush the first layer generously with the sweet milk soak. Spread a layer of raspberry jam, followed by a layer of Diplomat cream. Top with the next cake sponge. Pile the remaining whipped cream (or mascarpone mixture) on top, shaping it with a spatula into a smooth mound or dome. It doesn’t have to be perfect!
Step 5: The Marzipan Finish
Roll your marzipan out into a thin, large circle—using a little powdered sugar to keep it from sticking. Gently lift it over the cake, smoothing it down the sides with your hands. Trim the excess at the bottom. Dust with powdered sugar for that classic look.
Meagan’s Tips for Success
- Plan Your Timeline: This cake loves to be cold. I recommend making the pastry cream and cake layers the day before. This breaks the work up so it never feels overwhelming.
- Smooth Marzipan: When rolling out your marzipan, roll it between two sheets of parchment paper or on a silicone mat. This prevents tearing and keeps your counters clean. If you love retro styles, check out my vintage-cake for more decoration inspiration.
- Don’t Fear the Gelatin: The gelatin in the pastry cream is the secret to a slice that stands up tall. Make sure it is fully dissolved in the warm mixture so you don’t get lumps.
Make It Yours
- Change the Jam: While raspberry is traditional, strawberry or even apricot preserves make a delicious twist.
- Color Play: Tradition says green, but I love making this pink for Valentine’s Day or pastel yellow for Easter. It is just food coloring, so have fun with it.
- Simplified Filling: If you are in a rush and the custard feels like too much, you can stabilize whipped cream with a little instant pudding mix. It’s a quick cheat that still tastes great. For another celebration option, try my pink-champagne-cake.
How to Serve
This cake is rich, so thin slices go a long way. I love serving this cold, straight from the fridge, which helps the dome keep its shape. It pairs beautifully with strong black coffee or an herbal tea to balance the sweetness of the marzipan. If you are a fan of fruit and cream combinations, you might also love my raspberry-white-chocolate-cake. Use a sharp knife dipped in hot water to get those clean, professional-looking cuts through the marzipan.
The Sweet Spot
I hope this recipe gives you the confidence to tackle a Princess Cake. It really is the kind of dessert that makes people stop and stare, yet the flavors are so comforting and familiar. If you are looking for something a bit simpler for next time, you can always fall back on my trusty vanilla-cake-recipe for a quick fix. Happy baking!
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