Princess cake

Princess cake or princess torte^[1][2] (Swedish: prinsesstårta) is a traditional Swedish layer cake or torte consisting of alternating layers of airy sponge cake, pastry cream, and a thick-domed layer of whipped cream. The cake is covered by a layer of rolled marzipan, giving it a smooth, rounded top. The marzipan overlay is usually green, sprinkled with powdered 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 of jam^[4] or fresh fruit, usually raspberries.

Princess cake

Homemade 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
Media: Princess cake

Origin and name

The original recipe first appeared in the 1948 Prinsessornas kokbok cookbook, which was published by Jenny Åkerström (1867–1957), teacher of the three daughters of Prince Carl, Duke of Västergötland.^[5]

The cake was originally called grön tårta (green cake), but was given the name prinsesstårta or "princess cake" because the Swedish princesses were said to have been especially fond of the cake. The princesses were Princess Margaretha (1899–1977; later Princess of Denmark), Princess Märtha (1901–1954; later Crown Princess of Norway), and Princess Astrid (1905–1935; later Queen of the Belgians).^[6][7][8]

Name and variants

Prinsesstårta has historically been called, or appeared in variants known as, green cake, regent cake, and opera cake.^[9]

Variants with different colors of marzipan covering may be called prince cake, and sometimes Carl Gustaf cake when covered with yellow marzipan. A frog is a type of pastry that (aside from a bit of buttercream) is a smaller kind of prinsesstårta decorated to resemble a frog’s face, where a cut in the marzipan forms the mouth.

Variants with jam in the bottom layer are often called opera cake.^[10]

One theory behind the cake being called prinsesstårta is that the princesses taught by home economics teacher Jenny Åkerström were especially fond of it.^[11] Another theory links the name to princess almond (prinsessmandel), which during the latter half of the 19th century and first half of the 20th century was marketed as the finest variety of almond.^[12]

Variants with other colours of marzipan are occasionally called prinstårta (prince cake) for yellow marzipan and operatårta (opera cake) for red or pink marzipan.

It's traditional to fight over who get the marzipan rose. Since 2004, there's been a "princess cake week" in Sweden held each September, with proceeds going to a royal charity.^[13]

• 
  Individual serving size
• 
  Pink and gold
• 
  Green with marzipan rose
• 
  Decorated with a Christmas theme

Theme week

Marzipan cake decorated with the text “Fössta tossdan i mass”.

Since 2004, the organization Sveriges bagare & konditorer (Sweden's Bakers & Confectioners) has promoted the last week of September as "Princess Cake Week".^[14]

The first Thursday in March has become a well-known concept, primarily in Småland, 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 the Småland dialect, it is called "fössta tossdan i mass".^[15]

Storage

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.^[16]

See also

• Frog cake, a broadly similar Australian dessert^[4]
• List of almond dishes
• List of cakes