This classic Swedish dessert includes many layers including white cake, raspberry jam, custard, whipped cream, and marzipan on top. How to make everything from scratch (except for the marzipan and jam!).

Swedish Princess Torte Cake Recipe

Cake

breadcrumbs
4 eggs
salt
¾ cup + 2 tablespoons of sugar
½ cup flour
½ cup corn starch
½ tsp baking powder

Custard

2 tbsp cornstarch
2 tbsp sugar
3 egg yolks
1 ½ cup whole milk
1 tbsp vanilla extract

Marzipan/Whipped Cream

14 ounces of marzipan (I get two boxes from Amazon)
5 drops green food coloring 
1 drop red food coloring 
Raspberry jam
Handful of fresh raspberries
2 ½ cups heavy cream 

Pre-heat oven to 350 F. Brush springform pan with vegetable oil and line with parchment paper. Sprinkle bread crumbs into the bottom of the pan. Place four egg whites and a pinch of salt into a mixer and mix on medium until shiny with stiff peaks. Add sugar (a quarter at a time) and the egg yolks to the mixture. Then fold in the flour, corn starch and baking powder. Pour mixture in to the cake tin and bake for 30 minutes.

Whisk the cornstarch, sugar, and egg yolks together. Slowly whisk in ½ cup milk. Boil 1 cup of whole milk over medium heat. Once at boiling, temper the eggs by pouring the milk into the egg mixture slowly while whisking. Put combine mixture back on medium heat until it becomes thick (about 5 minutes). Stir in vanilla, cover, and cool to room temperature, then refrigerate.

Remove cake from oven and cool down to room temperature. Slice the cake into thirds horizontally. 

Place the heavy cream into the electric mixer and whip until it becomes whipped cream with stiff peaks. Put a third of of into the fridge for later. Stir the other 2/3 of whipped cream into the custard. Place the bottom layer of the cake on a cake plate (it will be heavy and hard to move later) and start building:

• Spread with raspberry jam and a layer of fresh raspberries.
• Spread half of the custard cream.
• Stack second layer of cake and cover with remaining custard cream.
• Stack third layer of cake and cover with a dome of the whipped cream. Refrigerate for 30 minutes until firm (I don’t always do this if I’m low on time).

Open up the marzipan and set aside a small ball for the rose decorations. Knead green food coloring into the large ball, then place the marzipan between to pieces of plastic wrap and roll it out largely enough to cover the stacked cake. Set aside.Take the ball of marzipan that you set aside and add the red food colouring. Place between to pieces of plastic wrap and roll out. Cut out petal shapes and roll a ball with a point for the centre. Drape petals around the center, creating a rose shape (you can make one or two).

Drape the green marzipan on top of the cake and trim around the bottom. Using a cookie cutter, you can cut out shapes with the extra marzipan to place on top of the cake. Finish off with the roses and whatever other crafty things you would like to add.

Related Video: How to Make A Photo Cake Portrait