Princess cake or Princess Torte[1][2] (Swedish: prinsesstårta) is a traditional Swedish layer cake or torte consisting of alternating layers of airy sponge cake, pastry cream, and a thick-domed layer of whipped cream.

The cake is covered by a layer of rolled marzipan, giving it a smooth, rounded top.

[3] While the original recipe did not contain any fruit, modern versions usually include layers of jam or fresh fruit, usually raspberries.

The original recipe first appeared in the 1948 Prinsessornas kokbok cookbook, which was published by Jenny Åkerström (1867–1957), teacher of the three daughters of Prince Carl, Duke of Västergötland.

[5][6][7] Variants with other colours of marzipan are occasionally called prinstårta (prince cake) for yellow marzipan and operatårta (opera cake) for red or pink marzipan.