Prinsesstårta (Princess Torte – A light sugar cake)

Prinsesstårta (Princess Torte – A light sugar cake)

To make the cake you need these ingredients: (Double the ingredients if you make the torte like we did with two round cakes.)

  • 4 eggs
  • 1 cup sugar*
  • 1/2 cup cake flour
  • 1/2 cup potato flour (potato flour makes the cake light and spongy)
  • 1 teaspoon baking powder

Preheat the oven to 350 degrees and butter the round cake pan (about 8").

Whip the eggs and sugar together until frothy. Mix the flours and baking powder together and stir carefully into the batter. Pour the batter into the pan. Bake in the lower part of the oven for about 40 minutes. Let the cake cool before removing from the pan. The cake has to be completely cooled before assembly.

Filling for the layers –

Bavarian Crème

You can make the filling from scratch or use vanilla pudding, prepared as directed by the package.

  • Crème filling or one large box of prepared vanilla pudding
  • Whip up 1 1/2 cups to 2 cups of Heavy Whipping Cream

Stir a little less than half of the whipped cream into the pudding until just combined.

Raspberry Filling

Purchase a can of prepared raspberry filling.

The Marzipan Top

This torte has a marzipan top which is an almond and sugar paste. You can purchase marzipan in a tube usually about 7-8 ounces. Cut open the tube and start kneading the paste. Add several drops of green and yellow food coloring and continue kneading until the color is smooth. You want a light green color. Form the marzipan into a ball and roll it out between two pieces of waxed paper. Sprinkle each side with powdered sugar as you roll it out – it really does help! You need the marzipan rolled out large enough to cover the entire cake including the sides.

Assembling the cake:

  • Cut the cakes into 2 layers (4 total layers).
  • Place one of the cake bottoms on your serving platter.
  • Spread half of the vanilla mixture on that half.
  • Place the other half of the cake onto the vanilla mixture.
  • Spread a generous amount of Raspberry filling on top of that cake.
  • Place the next cake bottom on top of the raspberry filling.
  • Spread the rest of the vanilla mixture on that half.
  • Place the other half of this cake onto the vanilla mixture.

Ice the cake with the remaining whipped cream topping- sides and top!

Carefully remove the rolled marzipan from the wax paper and center it on the cake. Smooth the sides as best you can, so that the cake is covered completely. Sprinkle the top with powdered sugar. The cake can be chilled, but needs to be served the same day as the marzipan becomes moist.

*Healthy Option: unrefined sugar (Sucanat or Rapadura)

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