A Swedish Princess Cake, Prinsesstårta, is a sponge cake filled with layers of cream and topped with a layer of, usually green, marzipan. It is also usually decorated with some confectioner’s sugar and a red rose made from marzipan.

I have always loved the taste and lightness of this cake which first appeared in a cookbook called Prinsessornas kokbok; this book was made by Jenny Åkerström whom taught cooking and housekeeping for young girls at a school located on Östermalm.

Making this cake gluten-free was easy since the sponge I usually make did fit this without problems and the cake ended up tasting like a true Princess Cake. I chose the colour pink for my cake because it had much more appeal to me than a green coloured marzipan, but then I later learned that a cake with pink or red marzipan is usually an Opera Cake and a cake with yellow marzipan is a Carl-Gustav Cake. My cake also had a real rose on top because I liked the look of a real flower more than a marzipan one; I just added some foil on the end of the rose to protect the cake.

Do try this cake if you have a love for light sponge cakes with cream; I do not think that you will be disappointed. All the marzipan haters might want to try fondant on top, Wilton’s fondant is gluten-free, but I have to warn you that the taste is not exactly the same without the marzipan. Make the sponge by replacing the quinoa with wheat if you are not celiac, or with white rice flour, if quinoa flour is not an option.

A Princess Cake Recipe

Serves 6

The Sponge

Measure equal amounts eggs, sugar and flour, 

-4 eggs

-sugar

-flour, use half potato flour and half either wheat, quinoa or white rice flour

Preheat an oven to 150 C or 300 F.

Grease and flour a springform pan, approximately 22cm or 8,6 inches in diameter.

Break the eggs into a cup and then measure the same amount of sugar. Place the sugar and the eggs into a mixing bowl and whisk them until they are pale and fluffy.

Measure the same amount of flour as you did of eggs and sugar. Sift the flour into the egg and sugar mixture. Fold the flour in very gently so that the foam does not go flat.

Bake for approximately 1-2 hours, or until a toothpick comes out clean.

Let the cake cool before cutting it in half.

The Filling

Part 1

-1 1/2 dl or 3/4 cup full fat milk

- 1 1/2 dl or 3/4 cup cream

- 2 egg yolks

-3 tbls superfine sugar

-1 tsp vanilla extract

-1 tbls potato flour

-4 gelatine leaves

Part 2

-2,5 dl or 1 cup whipped cream

Place the gelatine leaves into cold water.

Take a small saucepan and measure the cream, milk, sugar, vanilla extract, egg yolks and potato flour into it.

Place the saucepan on medium heat and let it warm stirring constantly. It is done when you see your first bubble and it has thickened.

Take the saucepan off the heat and stir the gelatine leaves into it.

Place the saucepan into some ice cold water after the leaves have dissolved. Stir it occasionally when it is cooling.

Whip the cream in part 2.

Mix the whipped cream with the part 1 mixture after it has completely cooled down and you have placed it through a fine mesh to get rid of all the clumps which might be in it.

Take the same springform pan you used to bake the sponge and line it with some cling film. Place the other half of the sponge into it and then place the filling on top of it, finish with the other half of the sponge.

Place the cake into the fridge to firm up. This takes approximately 2 hours.

When the cake is ready take it out of the fridge, you can see how firm the gelatin makes the filling.

The Topping

-2,5 dl or 1 cup whipped cream

- 1/2 tsp vanilla extract

-1 tbls sugar

-600 grams or 21 ounces marzipan

- a rose made from marzipan or a real one

-some confectioner’s sugar

Whip the cream and add the sugar and the vanilla extract to it.

Place the cream on top of the cake and try to make it as smooth as possible. I used a regular knife and got it to be quite smooth. Make the cream higher on top of the cake.

Take the marzipan and form it into a ball.

Place the marzipan between two sheets of baking paper and flatten it with a rolling pin until it is big enough to cover the cake. It is important to have the marzipan thick enough so that it does not break. 600 grams is exactly the right amount for a cake this size.

There will be a little bit leftover and it can be used to make a decoration which will cover the edge of the cake if needed.

Covering the cake with the marzipan can be difficult since it tends to get into folds which will rip, but if the method above is used, there will be no folds.

Run your hand along the sides like in the picture and you will have a smooth finish to the cake. Place your hand on top of the cake and then run it down the side. Repeat this until you have gone through the whole cake. Cut the rest of the marzipan away so that you will have clean edges on the cake.

Place a ribbon around the cake, or a marzipan ribbon made with the leftover marzipan.

Finally sift some confectioner’s sugar on top.

Marzipan does not hold well, especially because of the whipped cream on top, so this cake should be eaten in a couple hours after the marzipan has been placed on it. Another option for the cake would be buttercream - this will change the taste - but the marzipan will not get wet as easily.