Princess cake demystified (prinsesstårta)
On my first trip to Sweden in 1998 I fell in love with prinsesstårta (PRIN-sess-TOHR-tuh). The spongy layers of cake alternating with jam, vanilla custard and whipped cream topped with a thin layer of bright green marzipan had me hooked from the first bite. But it wasn’t until recently that I really started to wonder about this cake and it’s origins. Is it Swedish? Why is it called princess cake? Why is it typically green and how is it made? So the search began for more information on prinsesstårta. I wasn’t able to find any definitive information about why the books were called the princess cookbooks or why the princesses agreed to have their images on the cover other than the fact that Jenny Åkerström was their teacher and the princesses were seen as role models. Being a preservation gal at heart, I couldn’t resist going online and finding a first edition of the Prinsessornas Kokbok. As far as the name of prinsesstårta, it’s certainly more appealing than “green cake.” Make the cake 1.