The cake is described as old-fashioned and "retro", with its round shape with the pink rose as a small nipple on top of the bulging green. "Very, very sexy", writes the newspaper.
American restaurants and food influencers with lots of followers, such as Molly Yeh, have fallen for the cake and started experimenting with both content and form. It has become something of a thing to vary the recipe, which originally consists of sponge cake bottom, vanilla cream and marzipan lid.
Emily Kihlström, a Swede who runs the restaurant Hildur in Brooklyn, New York, is amazed by the popularity. She herself is not a huge fan of the princess cake. It has tasted the same for decades.
It's on every table now. It's fun that this particular thing became a phenomenon, says Emily Kihlström to The Guardian.
Originally, the cake was included in "The Princesses' cookbook" by Jenny Åkerström-Söderström from 1929.
