Prinsesstårta

This classic Swedish cake was originally named grön tårta (lit. green cake), due to its typical green-colored marzipan decoration. The recipe was first published in a 1948 edition of Prinsessornas Nya Kokbok, and it originally consisted of sponge layers coated in vanilla-flavored buttercream which were then topped with a thick layer of whipped cream and marzipan.

It became increasingly popular in the 1950s, and it soon became known as prinsesstårta. This classic is a staple at every special event in Sweden and is commonly found in most pastry shops. Modern varieties are usually dome-shaped and come with an additional layer of raspberry jelly.