 Swedish Princess Cake | |
| Alternative names | Prinsesstårta, grön tårta, prinstårta, prinsessbakelse |
|---|---|
| Type | Cake |
| Place of origin | Sweden |
| Created by | Jenny Åkerström |
| Main ingredients | Sponge cake,whipped cream, raspberries, pastry cream,marzipan,powdered sugar |
Princess cake orprincess torte[1][2] (Swedish:prinsesstårta) is a traditional Swedishlayer cake ortorte consisting of alternating layers of airysponge cake,pastry cream, and a thick-domed layer ofwhipped cream. The cake is covered by a layer of rolledmarzipan, giving it a smooth, rounded top. The marzipan overlay is usually green, sprinkled withpowdered sugar, and often decorated with a pink marzipan rose.[3][4] While the original recipe did not contain any fruit, modern versions usually include layers ofjam[4] or fresh fruit, usuallyraspberries.
The originalrecipe first appeared in the 1948Prinsessornas kokbokcookbook, which was published byJenny Åkerström (1867–1957), teacher of the three daughters ofPrince Carl, Duke of Västergötland.[5]
The cake was originally calledgrön tårta (green cake), but was given the nameprinsesstårta or "princess cake" because the Swedish princesses were said to have been especially fond of the cake. The princesses werePrincess Margaretha (1899–1977; later Princess of Denmark),Princess Märtha (1901–1954; later Crown Princess of Norway), andPrincess Astrid (1905–1935; later Queen of the Belgians).[6][7][8]
Prinsesstårta has historically been called, or appeared in variants known as,green cake,regent cake, andopera cake.[9] Variants with other colours of marzipan are occasionally calledprinstårta (prince cake) and sometimesCarl Gustaf cake when covered with yellow marzipan.Operatårta (opera cake) is a variant with red or pink marzipan.
Afrog cake is a broadly similar Australian dessert that (aside from a bit of buttercream) is a smaller kind of prinsesstårta, decorated to resemble a frog’s face, with a cut in the marzipan forms the mouth.[4]
Variants with jam in the bottom layer are often calledopera cake.[10]
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Since 2004, there's been a "princess cake week" in Sweden held each September, with proceeds going to a royal charity.[11]Since 2004, the organizationSveriges bagare & konditorer (Sweden's Bakers & Confectioners) has promoted the last week of September as "Princess Cake Week".[12]
The first Thursday in March has become a well-known concept, primarily inSmåland, where princess cake is eaten on this day. This is because the first Thursday in March is Småland's unofficial national day, and to honor theSmåland dialect, it is called "fössta tossdan i mass" ('First Thursday in March').[13]
Princess cake contains cream and can be stored in the refrigerator for several days, or frozen. The powdered sugar melts when it becomes moist. To prevent this, moisture-resistant powdered sugar can be used, or it can be dusted on just before delivery or serving.[14]
