Princess Torte

Photo: Jakob Fridholm/


Princess Torte

  • 4 eggs
  • 2dl sugar
  • 1dl wheat flour
  • 1dl potato flour
  • 2 teaspoon baking powder
  • 3½dl sugar
  • 1¾dl water (+ 2 tablespoons)
  • 180g almonds, ground
  • Green food coloring
Vanilla cream:
  • 2dl milk
  • vanilla pod
  • 2 egg yolks
  • 1½ tablespoons potato flour
  • 1 tablespoon sugar
  • 2 leaves gelatin
  • 2 teaspoon vanilla sugar
  • 3dl cream, whipped

  1. Grease and bread a round shape, approximately 26 cm in diameter.
  2. Beat eggs and sugar until fluffy.
  3. Mix both the flour and baking powder. Fold the mixture into the batter and mix well. Pour into shape.
  4. Bake on bottom rack in the oven for about 40 minutes.
  5. Turn the cake and let it cool. Cut the cake into three layers. The top should be slightly less than 1 cm thick.
  1. Make a syrup of sugar and water and cook until the mixture reach 118-121°C.
  2. Place the ground almonds in a food processor with dough hook and add 2 tablespoons water.
  3. Allow bubbles to cool in the syrup and pour it over the almonds. Keep working until the pasta stick together. Color with green food coloring.
  4. Knead small portions of the pasta with your fingers until smooth.
  5. Roll out the marzipan into a round and smooth cake covering the cake bottom. Save the left over for the decoration.
Vanilla cream:
  1. Cut a slit in the vanilla pod and scrape out the seeds.
  2. Add both the seeds and pod in a stainless steel saucepan, pour in the milk and bring to the boil.
  3. Whisk egg yolks, potato flour and sugar fluffy. Stir the mixture into the milk. Simmer on low heat, whisking. The cream should not boil. When it thickens, it is ready. Fish out the vanilla pod.
  4. Put the gelatin leaves in cold water. Remove the gelatin leaves and stir them into the hot custard.
  5. Add the whipped cream and flavor with vanilla sugar
  1. Place the bottom cake layer on a cake plate. Spread with a bit of the vanilla cream.
  2. Apply another layer and shape the vanilla cream to a hill (save some of cream).
  3. Add top cake layer and spread the remaining cream on top and around the sides of the cake.
  4. Roll up the marzipan on a rolling pin and gently place it over the cake. Cut off excess marzipan with a spur or a knife.
  5. Sift over icing sugar and garnish with optional decoration.

The Princess torte is one of the most popular cakes in Sweden. It’s made out of cake layers, whipped cream, vanilla cream and green marzipan with icing sugar on top. It is first mentioned in a famous Swedish cookbook, “Prinsessornas kokbok”, written by Jenny Åkerström-Söderström in 1929 where it was simply called “Green cake”.

  • Dizzymoe37

    Looking lovely outside…enjoy!!!

  • Karin

    But we are so going to after work-ski at Hammarbybacken this winter! More snow, yey!

    • Artur

      Even I’m convinced this year :)

  • Larryculver

    Great for St Patrick’s Day too!

  • Karen Schwartz

    This reminds me of the Princess Cake I’ve purchased from Viktor Benes Bakery in Los Angeles, California.

  • Nassi-2008

    i tried this torte pricess whene i has been tin sweden . it is relly delicious.

  • plumbing supplies

    The pin that features handles does not need much effort to flatten the dough when compared with the one without handles because the handles make for an easier roll.

  • Sofia Maass

    Oh this cake brings all kind of joyful memories to my head. I’m gonna do this recipe for the next party, my friend are going to be thrilled.

    Thank you Very Much!