Prinsesstårta cheesecake
Prep time: 45 minsTotal time: 
Prinsesstårta cheesecake
This is a cheesecake version of the cheerful Swedish prinsesstårta (princess) layer cake. Wear disposable gloves when making the icing to avoid green fingers!
Prep time: 45 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
For the sponge base
- 100g salted butter, softened
- 125g golden caster sugar
- 2 medium eggs
- 50g plain flour
- 50g ground almonds
- ½ tsp baking powder
- zest of 1 lemon, plus 2 tsp juice
For the cheesecake filling
- 1kg mascarpone
- 200g Taste the Difference Madagascan Vanilla Custard
- 120g icing sugar, sifted, plus extra to dust
- 200ml double cream
- 200g raspberry jam
To decorate
- 400g ready-to-roll white marzipan
- green and pink gel food colouring
- 100g fresh raspberries
Step by step
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Preheat the oven to 180°C, fan 160°C, gas 4. Grease the base and sides of a deep 20cm springform cake tin and line with baking paper.
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Put all the sponge ingredients into a large bowl and beat together with an electric hand whisk, until smooth and creamy. Tip into the cake tin and bake for 20-22 minutes or until golden and a toothpick inserted in the centre comes out clean. Leave in the tin to cool.
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To make the cheesecake filling, put the mascarpone, custard and icing sugar in a large bowl and beat together until combined and starting to thicken. Add the cream and whisk until thickened again, being careful not to overbeat. Spoon the jam over the sponge and spread into an even layer. Spread the cheesecake filling over the jam. Transfer to the fridge for 5 hours or overnight.
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When ready to decorate, knead the marzipan on your kitchen surface until pliable then set aside 100g. Gradually add drops of the green gel colouring to the 300g, kneading until the colour is mostly uniform, dusting the surface with some icing sugar if it gets a bit sticky. Repeat with the reserved marzipan and pink food gel.
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Dust the surface with more icing sugar and roll out the green marzipan into a long 3-4mm-thick rectangle. Cut a strip 35cm in length and equal to the height of the cheesecake (about 7cm). Re-roll the scraps of marzipan and repeat, cutting another strip with the same dimensions. Roll out the pink marzipan to about 3-4mm thickness and cut into a 2.5cm-wide strip. Cut it into small triangles.
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Remove the cheesecake from the fridge and carefully remove from the tin along with the baking paper. Transfer to a large serving plate or board. Wrap the strips of green marzipan around the outside of the cheesecake, carefully trimming any overlap on the sides and making flush with the top of the cheesecake. Brush the pink triangles with a little water to help stick and use to decorate the sides of the cheesecake. Pile the raspberries into the centre of the cheesecake and serve.
