The
Swedish princess cake has its roots in
Jenny Åkerström's Prinsessornas kokbok ("The Princesses' Cookbook"), which the author dedicated to Sweden's princesses Margaretha, Märtha and Astrid back
in 1929. Originally, the cake was called
Grön Tårta ("green cake") because of its delicate green maripan crust. Because the three princesses liked the cake so much, it was later dubbed
Prinsestårta.
Swedish sensation
With its layers of fluffy sponge cake, vanilla, raspberry jam and cream, this popular cake is often used for birthdays and holidays. In 2004, the Swedish Bakers' and Confectioners' Association even launched the annual
Prinsesstårtans vecka, where part of the proceeds from the sale of princess cakes are donated to charity in the last week of September.
Royal coffee party at home
Whether it's
the classic green or variations covered in pink or yellow marzipan (called opera cake and prince cake, respectively) and decorated with a small
marzipan rose, one thing is certain: This Swedish cake is not only a looker, but also a real treat thanks to its surprising
lightness. What's more, you need relatively
few ingredients for a Prinsesstårta and it's easier to make at home than you might think. Traditionally, it is filled with raspberry jam, but strawberry, blueberry or blackberry also harmonize wonderfully with the
delicate vanilla cream. The main trick is pouring the marzipan crust over the cake without tearing it, but we have a few tips for that too.
