Swedish Princess Cake

Arla’s prinsesstårta layers a wheat-and-potato-starch sponge with vanilla cream and covers the domed cake with whipped cream and marzipan. Icing sugar and a marzipan rose finish this version.

Three eggs and granulated sugar are beaten until light and fluffy. Wheat flour, potato starch and baking powder are mixed in, and the sponge bakes in a greased, breadcrumb-coated round tin before cooling on a rack.

Milk, a separate cream portion, two yolks, sugar and potato starch are heated gently until thickened. Gelatin sheets soak in cold water and melt into the warm custard; the pan stands in separate cold water to cool before cream whipped with vanilla sugar is folded in.

The sponge is cut into three layers. Half the filling covers the bottom layer and the remainder covers the middle layer, piled higher at the centre, before the thin top layer closes the cake.

A third cream portion is whipped and spread over the cake’s sides and domed top. The prepared marzipan cover, brought to room temperature in its packaging, is laid over the cake, which is decorated with icing sugar and a marzipan rose.