Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta!
Prinsesstårta is a Swedish cake which translates to Princess Cake. Traditionally the cake is made up of layers of light sponge cake, raspberry jam, and vanilla creme patisserie, topped with a mound of fluffy whipped cream, covered in green marzipan, and garnished with a marzipan rose.
My vegan version includes layers of cherry fruit spread, creamy raw cashew and coconut ‘creme patisserie’, fluffy vanilla coconut whipped cream topped with a vibrant green pistachio marzipan.
The taste was incredible, well worth the fiddly layering and different preparations. The taste was reminiscent of a coconut bakewell tart. It is not a difficult cake but you will need a few hours to make all the components and assemble the cake, along with some patience and a steady hand! Be especially careful when smoothing the marzipan over the cake. I badly cut my finger on the coconut milk can so my hand was not very stable and managed to mess up the domed shape of the cake (hence the lack of full picture!). It still tasted beautiful and looked beautiful from one side! 🙂
The recipe is enough for a 6 inch round cake, double the recipe for an 8 inch cake. Make components in order listed below.
Vegan Prinsesstårta: Serves 6
For the Coconut Whipped Cream:
- 1 400ml can full-fat coconut milk
- 1/2 tbsp coconut flour
- 1 tsp vanilla extract
- Place the can in the fridge right way up overnight.
- When the cake is cooling, Gently turn the can upside down and open the bottom of the can, pour out the coconut water to be left with the solid cream. Scoop the cream into a bowl and whip with an electric whisk until fluffy like whipped cream, add in the vanilla and coconut flour and whip again until combined and firm.
For the Marzipan:
- 100g shelled pistachios
- 100g icing sugar
- 1-2 tbsp agave syrup (or other syrup)
- Add the nuts to a processor and pulse until coarsely ground. Add the sugar and continue processing until a fine powder.
- Add a tablespoon of syrup and pulse until the mix starts to clump together, add up to a tablespoon more syrup very gradually to get a dough that is cohesive but not sticky.
- Wrap in clingfilm and refrigerate until ready to use.
For the Creme Patisserie: Adapted from The Whole Life Nutrition Kitchen
- 1/2 cup/75g raw cashews, soaked for at least an hour
- 2 tbsp soaking water
- 2 tbsp freshly squeezed orange juice
- 2 tbsp agave syrup (or other syrup)
- 6 tbsp softened coconut butter (I used homemade using 150g coconut for the exact amount)
- 1 tsp vanilla extract
- Drain the cashews reserving 2 tbsp of the soaking water and add to a high speed blender or food processor. Add the reserved water, orange juice and agave syrup. Blend until smooth and creamy, scraping the sides as necessary.
- Add the softened coconut butter to the blender along with the vanilla and blend until smooth.
For the sponge cake: Adapted from Gayathri’s Cook Spot
- 2 tbsp/30g vegan spread
- 1/4 cup/50g unrefined brown sugar
- 1/4 cup/70g soya yoghurt
- 1/2 cup/80g plain flour
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 cup/4 tbsp soya milk
- Preheat the pven to 180’c/350’f and grease a 6 inch round cake tin with cooking spray (or 8 inch for double the recipe).
- Using an electric mixer, cream together the vegan spread and sugar until smooth and fluffy.
- Mix in the yoghurt just until combined.
- Stir in half the flour with the baking powder and soda then half the milk, then the remaining flour and then remaining milk. Mix lightly until smooth then pour into the tin.
- Bake for 20 minutes or until a skewer comes out clean (about 30 mins for 8 inch cake). Remove from the oven and leave to cool for 10 minutes on a wire rack before removing from the tin and allowing to cool completely.
To Assemble the Prinsesstårta:
- Sponge cake
- 40g cherry fruit spread or jam
- creme patisserie (warmed if too hard to spread)
- coconut whipped cream
- A pink rose or carnation (or a marzipan rose)
- Using a sharp, serrated knife, slice the cake horizontally into three thin layers. Keep the middle layer aside for the top.
- Put the base layer onto the serving plate and spread over the jam followed by half the creme patisserie.
- Place the top slice of cake on top then the remaining pastry cream. Add a mound of about 2/3 of the coconut cream and spread in a dome shape.
- Mould the middle slice of cake over the cream, keeping the domed shape. Gently spread the remaining whipped cream over the surface of the cake to smooth it and allow for the marzipan to adhere.
- Roll out the marzipan between 2 sheets of parchment til about 3-5 mm thick. Gently roll around the rolling pin, lift and unravel over the cake, smoothing with your hands, very gently.
- Top with the flower and serve.