Harvey loves taking his mother to Sant Ambroeus in New York to enjoy the famous Principessa cake. It’s a refined version of the traditional Swedish Prinsesstårta, which originated in the 1920s. The original was created by Jenny Åkerström, a Swedish home economics instructor who taught the daughters of Prince Carl, Duke of Västergötland. The cake was named "Princess Cake" because the princesses were particularly fond of it.

We’re particularly fond of it too — not just the taste, but the scent! Its layers of Lemon Sponge Cake, Vanilla Pastry Cream, and Almond Marzipan make us all so happy. This past Holiday season, we all went to New York together. We stayed at our favorite hotel (The Carlyle) and walked across the road for Sant Ambroeus’ Principessa Cake every day. Sitting with Harvey’s mom, we decided to make a Principessa Candle for Mother’s Day.

Prinsesstårta is a complex Candle. It has sweet, powdery Almond and sultry spices. As it burns, it releases a creamy whiff of Heliotrope Flowers — reminiscent of Marzipan. Earthy Oakmoss at the heart. And musky Amber at the base. Together, this limited-edition Prinsesstårta Candle is a tribute to the mothers in our family: complex, strong, comforting, and sweet. And you can have as much as you want and you’ll never get fat. 

Fragrance Notes:
Breezy, resinous, sultry, and sweet. 

Top: Heliotrope Flower, Jasmine Petals, Lemon Peel
Heart: Oakmoss, Neroli Leaves, Toasted Cinnamon
Base: Amber, White Moss, Warm Incense