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