SUNDAY DESSERT #30: Prinsesstårta
COUNTRY OF ORIGIN: Sweden 🇸🇪
DIFFICULTY LEVEL: Advanced
INSPIRATION: My daughter wanted a "pretty" dessert that we could have with our tea party. I love having a girly daughter for this reason! 😍
RECEPTION/COMMENTARY: Let me start with a cool backstory. This dessert was invented by a Swedish home economics teacher who was serving as an instructor to three Swedish princesses. Originally called grön tårta (green cake), the name was changed to Prinsesstårta (princess cake) because all three loved it so much!
Prinsesstårta is a vanilla sponge cake with raspberry jam, vanilla custard, and stabilized whipped cream placed between the layers. A traditionally green-dyed coat of marzipan covers the entire cake with a flower embellishment on top.
I want to say that this cake is a "royal" pain in the butt to make (pun intended). I read the recipe and in my head was thinking, "Oh yeah! This will be a piece of cake!" (Pun not intended). Well, it's a tricky little bugger! From slicing the layers evenly, to getting that perfect dome shape at the top with the whipped cream (which you can see mine is more flat than domed), and then trying not to smoosh said dome when placing the marzipan layer over top...it was brutal. I was sweating a little trying to make it perfect and it is a far cry from a traditional Prinsesstårta. I even dyed the marzipan too dark on accident. It's supposed to be this lovely, pale green. Oops! 😅 So after the stress of trying to make it look pretty (and I am so dang proud of my marzipan rose and leaves), I still had to taste it and hope my layers didn't fall apart while cutting into it.
And? It's a 10/10!!! Light, creamy, tart, almondy. Yes, almondy. So delicious! And definitely a "pretty" dessert; my own princess approved, even if it's not perfect.
WOULD I MAKE IT AGAIN? *said with British accent* Why yes, darling. I would love to have Prinsesstårta with our tea party. Let me just look up a Swedish bakery real quick my dear.
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