A Late Easter & A Very Swedish Cake
Yes, I know—it’s late. But here we are anyway.
Easter came and went, and this year I finally decided to take on the iconic Swedish Prinsesstårta. I’ve wanted to make it for ages, and I figured Easter was the perfect excuse.
Surprisingly, it wasn’t as tricky as I expected. At its core, it’s just layering. Sponge cake, raspberry jam, custard, whipped cream, and that beautiful marzipan dome. Sounds easy enough—until you start, of course.
Like most of my cakes, this one didn’t come together without a hiccup or two.
The first issue? Whipped cream.
Or rather, heavy cream that refused to turn into whipped cream. It just wouldn’t cooperate. After several minutes of frustration, it turned to butter instead—so, round two it was. Thankfully, the second batch came out perfectly fluffy.
Then there was the marzipan. I tried using powdered sugar to stop it from sticking to the countertop, but mine was too clumpy to do much good. So there I was, peeling sticky marzipan off the surface and trying not to swear at it. Cornstarch saved the day.
And lastly—the color.
I ran out of yellow food coloring halfway through, so my Easter Prinsesstårta ended up a bit... pale. I considered going with green, but something about Easter called for that soft yellow hue. In the end, it was only slightly yellow, but honestly? It was still lovely.
If you want to give it a go (and you should—it’s worth it), I’ve linked the full recipe at the bottom of the post. Perfect for Easter, or really any Sunday that could use a showstopper.
