Or “Happy Birthday!” for those of you whose Swedish isn’t quite up to scratch! On Monday it was my brother Will’s birthday and he was home in Cornwall from Sweden for the first time in a while. The Swedish seem to be pretty keen on their cake, even having a word, “fika” for coffee and cake. So I decided to bake Will a traditional Swedish birthday cake or a Pricesstårta. The Swedish Princess Cake consists of a fatless sponge layered with pastry cream and raspberry jam and lots of whipped cream all covered with green marzipan and finished with a pink flower.
I have a Swedish recipe book that Will got me a couple of years ago for Christmas so I used the recipe from there as a basis then had a look at a few others online to come up with this recipe. Most of the recipes used potato flour or potato starch in the cake but I replaced this with cornflour which is much easier to get hold of. I was planning on making the traditional pink flower out of marzipan but I couldn’t get any pink food colouring so I made one out of tissue paper instead.
Pricesstårta (Swedish Princess Cake)
225g caster sugar
70g plain flour
1 tsp baking powder
Creme patisserie ingredients
4 egg yolks
65g caster sugar
300ml whipping cream
pack of marzipan
green food colouring
Start with the cake:
- Preheat the oven to 180°C/Gas 4 and line and grease a 9 inch loose bottom cake tin.
- Beat together the eggs and sugar until they are very pale and thick.
- Sift in the flours and baking powder and carefully fold into the eggs and sugar.
- Pour into the cake tin and bake for about 40 minutes.
While the cake is cooking make the creme patisserie:
- Whisk together the sugar and egg yolks until they are pale and golden.
- Whisk in the cornflour.
- Split the vanilla pod, scrape out the seeds and at the seeds and the pod to the milk in a pan.
- Heat the milk until it simmers.
- Sieve out the vanilla pod and pour half of the hot milk onto the egg mixture, whisking all the time so that the eggs don’t scramble.
- Add the egg and milk mixture back to the pan with the rest of the milk.
- Bring the creme patisserie back to the boil stirring all the time.
- When it has boiled pour it into a baking sheet lined with cling film.
- Cover with more cling film to stop a skin forming then pop in the fridge to cool.
When the cake and creme patisserie are cool:
- Whip the cream until it is stiff.
- Colour the marzipan with the food colouring and roll out.
- Cut the cake into three layers.
- Sandwich the first two cake layers together with the raspberry jam and half of the creme patisserie.
- Spread on the rest of the creme patisserie and add the final cake layer.
- Cover the whole cake with a thin layer of whipped cream then pile the rest of the cream onto the top of the cake and shape into a dome.
- Carefully cover with the green marzipan.
- Sprinkle with icing sugar and add the pink flower for decoration.