Hi! Welcome to my blog. I am a major foodie, with a haphazard cooking philosophy, currently making that transition from cooking and baking for friends and family to 'wonder if I could make this my career'. Follow me for recipes, the outcomes of a few experiments, and general lovely foodiness. Opinions, reviews and recommendations are all my own.

Friday, 28 June 2013

Mini Swedish Princesstarta

This cake has been on my 'to-bake' list ever since Lucy at Supergolden Bakes and I ogled some snaps of it over on Pinterest. I decided it was going to be my bake for the April meeting of the Chesterfield Clandestine Cake Club, as the theme was Happy Birthday Your Majesty, but alas I couldn't make the event. It was then going to be my bake for the June meeting, when the theme was Cakes from Around the World, but once again life (or more specifically work) got in the way. 

This month, the Tea Time Treats challenge is Layer Cakes, whilst the Calender Cakes challenge is Pump Up The Jam, and as both of these challenges end today, and I was damned if I was going to miss another opportunity to bake this amazing cake, I grabbed a mixing bowl as soon as I got in last night, and didn't stop whisking until these beautiful mini Swedish Princesstartas were sat on the table in front of me. Now all I have to do is write up the recipe before the end of today... Let's hope I don't get distracted! 

A Swedish Princesstarta is traditionally made of layers of sponge, jam, pastry cream, and domed whipped cream and covered with a pale green marzipan. I have combined my go-to recipes for each of the above components, but I did scale everything down here to make two smaller cakes, as with the fresh cream elements it won't keep as long as a normal cake. If you wanted to make this as a celebration cake (for which it would be perfect) just double up all the quantities and use an 8 inch cake pan for a stunning centrepiece. 

Ingredients (makes 2 small cakes)

For the Sponge
  • 60 grams salted butter
  • 60 grams golden caster sugar
  • 1 egg
  • 60 grams self-raising flour
  • 1 tablespoon milk
For the Pastry Cream
  • 1 egg yolk
  • 25 grams vanilla sugar (or caster sugar and vanilla extract)
  • 2 teaspoons cornflour
  • 110 grams full fat milk
To Assemble
  • 2 tablespoons Strawberry Jam (I used Mackay's Strawberry Preserve)
  • 4-5 fresh strawberries
  • 300ml double cream, whipped
  • 300 grams marzipan
  • green and pink gel food colours

First, make the sponge cake. Pre-heat the oven to 160 degrees, and line two 5'' cake tins. Cream together the butter and sugar until light and fluffy. Add the egg and beat well. Sift in the flour, and gently fold into the mixture until combined, then add the milk, and fold again to loosen the mixture. Divide the mixture between the two prepared tins, and bake for 15-20 minutes or until the sponge is firm to touch. Remove from the oven, and place on a cooling rack.

Whilst the cake is baking, make the pastry cream. Place the egg yolk, sugar and cornflour in a bowl, and whisk until smooth and silky. Heat the milk in a saucepan until just warm. Remove from the heat, and add to the egg mixture slowly, whisking continuously. Once all the milk has been added, return to the saucepan, and heat over a low heat, continuing to whisk the mixture until it thickens to a custard. Remove from the heat, transfer to a bowl, and set aside to cool to room temperature, then place in the fridge to cool completely. Stir occasionally to prevent a skin from forming. 

Once the cake and the pastry cream are completely cool, you can assemble the Princesstarta as follows;

Take a serrated knife, and slice each cake horizontally to create two layers. 

Spread a tablespoonful of strawberry jam on each of bottom layers.

Add a layer of chopped fresh strawberries.

Divide the pastry cream between the two cakes.

Place on the top layer of the sponge.

Use a pallet knife to use a little of the whipped cream to seal in the edges of the filling, then heap the rest on top of the two cakes.

Take the marzipan, and reserve a little (about 20g) to make the traditional rose decoration. Colour the remainder with the green food colouring. Divide the green marzipan into two equal portions, roll each out to around 5mm thick, and use to cover the Princesstarta, smoothing the tops to shape the cream underneath to a dome shape.

Trim the edges to remove an excess marzipan, and tuck the cut edges under the cake for a neat finish. 

Decorate with a pink marzipan rose (tutorial to follow) and a dusting of icing sugar. 

Store in the fridge, serve chilled, and consume within two days.

I am linking this recipe up with Tea Time Treats, hosted by Karen from Lavender and Lovage and Kate from What Kate Baked as the theme is Layer Cakes, of which this little beauty has plenty!!

I am also linking with Calender Cakes, hosted by Rachel of Dolly Bakes and Laura of Laura Loves Cakes, where the theme this month is Pump Up The Jam. 


  1. I absolutely love this cake, well done, you did a superb job:-) Anything with marzipan and strawberries together is just pure heaven for me!

    1. Thanks Camilla! It's certainly got a bit of everything in it! ;-)

  2. Just when I thought I couldn't be in love with Sweden any more! Really beautiful and so well presented! Well done Vicky! xx

    1. Thanks Em! Those lovely Swedes with their yummy cakes hey! :-) xx

  3. Wow this looks so good! Another beautiful creation :)

    1. Thanks Kat! Although it's a Swedish bake, it has so many great English elements, a perfect summer cake!

  4. Fabulous! I've been looking for an excuse to make some more marzipan as I usually only make it at xmas. Am very very tempted to give this a go as it looks so indulgent and yummy!

    1. It is definitely indulgent and yummy! Would thoroughly recommend making this cake :-) x

  5. wow!!! it's really looking very yummy.I am very hungry to see these pictures.

    Kopi Luwak

  6. What a FABULOUS cake, and it's what we call, as a family, Bomb Cake! (We often get one as a treat from Morrisons) - this is a lovely recipe for any tea time table as well as tea time treats, Karen

    1. We sometimes get the one from Morrisons too! Although, now I've tasted fresh I'm not sure I can ever go back!

  7. I am glad I am partly responsible for such a fab cake! This is exactly the type of cake I (and I alone in my family) love to eat. Well done for making it -looks like quite a lot of work - wish I could have eaten a slice. Maybe we need a bloggers meet up...

    1. The component parts actually aren't hard, and most of it is just assembly rather than technical bake. But it is a lot of cake if only you will eat it, and it doesn't keep for ages...


Hi! Thank you so much for taking the time to read my blog! I'd love to hear your thoughts, so please leave me a comment - I always try to reply as soon as possible.

You can also find me on;
Facebook: www.facebook.com/pantrydoor
Twitter: @ThePantryDoor1
Pinterest: thepantrydoor