The princess cake is a traditional Swedish layer cake consisting of alternating layers of airy sponge cake, pastry cream, and a thick-domed layer of whipped cream. This is topped by marzipan, giving the cake a smooth rounded top. The marzipan overlay is usually green, sprinkled with powdered sugar, and often decorated with a pink marzipan rose.
The original recipe first appeared in the 1948 Prinsessornas Kokbok (the cookbook of the princesses) which was published by Jenny Åkerström, a teacher of the three daughters of H.R.H. Prince Carl, Duke of Västergötland. The cake was originally called grön tårta (green cake), but was given the name prinsesstårta or “princess cake” because the princesses were said to have been especially fond of the cake.