(smooth jazz music)
(birds chirping)
- Come on, let's go bake.
The Swedish Princess
Cake is really beautiful.
There isn't a cake quite like
it anywhere in the world.
Sweden sell half a million
of them every single year,
and I do recommend
making it over two days.
I always start with all the fillings,
and then I make the cake and
assemble it the next day.
First up, we're gonna do
the vegan whipped cream.
Let me assure you, this whipped cream,
although we are using
some coconut products,
is not going to taste like coconut.
It's really, really delicious.
The first ingredient we're
going to need is a can of this.
Now, this is Nature's Charm
coconut whipping cream.
They are sponsoring the show,
however, I have been using
their products for many years.
They're really great.
Just pop this in the freezer
for exactly one hour and 10 minutes.
So we have our blender, we're
got some melted coconut oil.
Some soy milk,
icing sugar, so now we're gonna add in
our xanthan gum.
Now we're gonna add vanilla bean paste.
Look how beautiful that is,
and it's really nice and thick.
So I'm just gonna blend
that on a low speed.
Perfect, okay, it's gonna
be a little bit thick,
which is exactly what you want.
And about 20 minutes before you
take out your coconut cream,
I pop it in the freezer.
Okay, I'm just gonna clean this up
while our ingredients chill,
and then we can whip it together.
So now that our ingredients
are really nice and cold,
we can whip them.
So first up, we're gonna
measure out our whipped cream.
Now, it's really important that you check
that it's cold enough.
Ah, perfect.
And the way that you can
do that is just making sure
that it's almost frozen on the top.
Now I'm just gonna whip this
until it becomes really nice and thick.
See how it's really nice and thick
and there's no lumps?
That's how you want it.
Now we can pour in our soy milk mixture,
really nice and slowly
on a low-to-medium speed.
And it's come together perfectly.
Ah, look how thick this is!
Now there's one more
ingredient we're going to add,
that's some rice vinegar,
and I'm just gonna add
a small amount of this.
It's gonna curdle my cream,
and it's gonna help it
be really nice and thick.
(smooth jazz music)
And we're done.
Ah, it's absolutely perfect,
and I swear,
mm, it doesn't taste like coconut.
It takes absolutely beautiful
and melts in the mouth.
Now because I want this to be quite firm
to help create that dome shape,
I'm gonna leave it in
the fridge overnight,
but you can use it straight away.
It's perfect for scones.
Now we're gonna make our pastry cream,
so what you're gonna need is some butter,
and we're gonna melt most
of it in our saucepan,
and then I'm gonna add in some corn flour,
and essentially what I'm
doing is making a paste.
Now we're gonna add the
rest of our ingredients.
So we've got some soy milk.
We need some icing sugar.
And then, of course, we need some vanilla,
and a pinch of salt, and
the salt is just gonna help
bring out that sweetness.
And then some vanilla.
Now before I pop it back on the heat,
I'm just gonna add the tiniest amount
of yellow food coloring.
I'm just gonna stir all
of these ingredients
together on the heat,
and I'm just gonna keep whisking it
until it starts to get really
nice and thick and creamy.
Oh, that's creamy!
Okay, now I'm just gonna
take it off the heat,
and we're gonna add in our
last little bit of butter.
What the butter is going to do is
just give it a little bit of shine.
So once that's all melted through,
what we're going to do then
is just grab our strainer,
pour the pastry cream into the strainer.
Oh, it's so beautiful!
So once you've strained that,
you just wanna help it
go through the strainer,
and what that's gonna do is
it's just gonna eliminate any lumps.
I'm just gonna grab a small
square of baking paper,
and I'm just gonna push it into the top
so that it doesn't develop a skin,
and then we're just gonna
pop it into the fridge
and leave it overnight.
Now I'm gonna clean up and
then we're gonna move on
to our raspberry jam.
Okay, so I've measured out my raspberries.
I'm using frozen.
You can use fresh if you have them.
And then I'm just gonna
add some lemon juice,
and some castor sugar.
Now I have that on a low heat,
and I'm just gonna mix it until
all the sugar is dissolved.
So once all your sugar's dissolved,
you're just gonna boil it for
around three to four minutes.
You don't wanna over-boil it though,
otherwise it's gonna become really gluggy,
and I'll show you a little trick
so you know when it's ready.
Mm, don't you just love the smell of jam?
I'm just gonna take that off the heat,
and just grab a tablespoon,
and just grab some of the
jam and coat the spoon in it.
Now be careful, it's gonna be hot.
Now I'm just gonna run
my finger down the middle
and if it's not seeping
back into the middle,
your jam's ready.
(lips smacking) Mm!
I'm just gonna pour it into a bowl.
Ah, look at that gorgeous color!
And grab some baking paper.
Now I'm just gonna push the baking paper
into the jam for the same
reason as the pastry cream.
So I don't wanna form a
skin on the top of my jam.
And I'm just gonna pop that
in the fridge overnight.
For the sponge, you're just gonna need
three eight-inch cake tins,
and I've greased and lined
them with some baking paper.
Now don't forget to
also preheat your oven.
Now I'm just gonna set these aside,
and we're gonna start
by creaming our butter
and our sugar together.
I'm just gonna mix them together
on a low speed until they
become really nice and creamy.
Okay, now I'm gonna measure out my flour
and all my other dry ingredients.
Some baking soda and baking powder,
and I always sieve these as well,
'cause sometimes they have lumps in them.
So I'm just gonna give
these a quick whisk.
I'm just gonna mix our
soy milk with some vinegar
to create a really nice buttermilk.
We're going to add some vanilla,
and a little bit of water,
and give that a good stir.
So now we're gonna put our mixer on low
and add a third of our flour
and a third of our milk,
and mix that in,
and just continue that process
until it's completely combined.
And I'm just gonna mix
in that last little bit
of milk myself, because with cakes,
you never wanna over-mix the batter
and sometimes I find there's a little bit
of butter on the bottom,
and I'm just gonna fold that through.
We're just gonna pour our
batter into our cake tins.
Oh, look at that, it's perfect, beautiful!
Now it is going to be quite thick.
What I'm going to do is weigh each of them
to make sure they're the same weight.
I'm just going to grab
a little offset spatula,
and I'm going to spread them out evenly.
Perfect!
Let's pop them in the oven.
(smooth jazz music)
Ah, yum, look how lovely, and
light and fluffy that cake is.
Fresh out of the oven,
you can't beat that.
Now you're just gonna let
it sit for a few minutes
and then we're gonna turn
it onto a cooling rack.
Now these layers are going
to be quite flat and thin.
They're about an inch
thick, which is exactly
what we need for this recipe.
Now I'm actually going to allow my sponge
to cool overnight, and
I'm gonna assemble my cake
first thing tomorrow morning.
Mm, yum!
So, we've got our cakes,
and they're completely
cool from the night before,
and I'm just gonna grab a knife,
and with my first layer, the
first thing I'm going to do
is just simply cut a centimeter
around the outside.
And all I'm doing here is
just removing that crust.
Look how beautiful that sponge is.
So nice and soft.
Now, these layers are
generally pretty flat,
but you just wanna check.
If there's any lumps, you
just wanna grab your knife
and you're just gonna run it over the top.
We're gonna get the second layer
and we're gonna help
create that dome effect
by just cutting a little bit extra.
So you wanna go just a tiny
bit more than one centimeter,
and I'm gonna show you
what to do, as well.
Okay, so that's like a smidgen
bigger, as you can see,
the thickness of that.
Now what we need to do is you're
just gonna grab your knife.
You wanna gently cut off those corners.
If your cake did rise a
little bit more than this,
just cut the top off.
Look how beautiful and white and fluffy
that sponge is underneath.
So we're gonna do the same.
We're gonna cut about a
centimeter and a half around.
Now I've really reduced
this layer right down.
I've cut all the corners
and the sharp edges
off the side, and I've made the cake
as dome like as I possibly can,
and I'm just gonna clean this space up
and get it ready for our next step.
So I've cleaned everything up
and I've got my turntable out,
and I'm going to put the cake
on an eight-inch cake
board, like this one.
And the first thing I wanna
do is actually secure it
to my turntable,
so I'm just gonna grab
a piece of paper towel
and just wet it, and pop it on the bottom.
And this'll just secure your board
so it's nice and secure,
and the cake doesn't move.
All right, and let's grab
our filling ingredients
out of the fridge,
and we can see what they look like.
Aw, yum!
Let's have a quick look.
All right, so first up I've got the jam.
Look how beautiful and
rich and red that is,
and it's set really nice.
It's still got a little bit of legs,
as you would say, but
it's nice and firm enough.
The cake's going to be great!
And, ah, the pastry cream.
See it's still quite firm,
but it's still a little bit wobbly,
and ah, look at this!
Okay, so this is the whipping cream,
and look how beautiful and thick this is.
It's kinda almost like buttercream.
The trick is to keep it cold,
and that way it stays nice and firm.
It's gonna taste so divine.
All right, so the first
thing we wanna do is secure
our bottom layer to our cake board,
so I'm just gonna grab a
little bit of whipped cream
and grab our first layer.
Just make sure it's nice in the center,
push any of those crumbs in.
It's always good to have
a bowl of warm water
on the side, just so you can
continue to clean your utensils
as you go along.
So I'm just gonna grab a
little bit of whipped cream,
and what I wanna do, I just wanna give it
a really thin coat,
because this is where the jam goes,
and I wanna stop the jam
from sinking into the cake
and making it a bit soggy.
You don't have to do this,
but I like to do it.
I just wanna seal all the crumbs in
around the side of the cake
and this will help seal
the moisture in a little bit, as well.
So I've just got a piping bag,
and I've got a 12-millimeter
tip, round tip.
Aw, I love this cream so much!
Can you believe how thick this is?
Thank god there are other wonderful,
amazing vegan chefs that
have started on recipes
similar to this before me.
Like Gretchen Price,
she has a great recipe.
Miyoko who makes the amazing
vegan cheese in America.
She's got a recipe, as well,
so you can always go check them out, too.
Now what we wanna do is we're gonna create
a dam in our cake,
and what that does is it's
gonna secure the filling.
So I'm just going to pipe, ah, so thick.
Okay, so that's our dome,
our dam (laughs), that's our dam,
almost at the dome.
I'm just gonna grab a spoon.
So, we're going to add in our jam.
(smooth jazz music)
So beautiful and tart.
I love how tart this recipe is,
and how easy it is to make.
You don't want too much jam,
like you don't want to overfill it,
'cause it spills over the top
and it stops your cake from sealing,
which makes it harder to cover over.
Put this over here.
Now, we're gonna put the next layer on.
Now if your cake is moving,
you can pop some toothpicks in the middle
just to keep it in place.
It stops your cake from sliding.
Now there is a little
bit of a corner there.
I'm going to show you a quick trick.
Get some scissors.
Okay, that's my little trick.
Now if you wet your offset
spatula in some hot water,
it just helps melt that cream in.
Now pastry cream.
I'm just gonna smooth that out,
make sure it's nice and level.
Now we're ready to put the top layer on.
Same feel again.
These are amazing.
They're like a really thick plastic.
They're just like, I
guess, a little scraper
that you can buy at
cake decorating stores.
Now I'm just gonna pop it into the freezer
for about 10 minutes just to set it
and then we can put the dome on the top.
Okay, so I've taken the
cake out of the freezer.
It's been in there for about 15 minutes,
and all that does is just
helps the cake keep it's shape
whilst we decorate.
So grab your whipped cream,
and what we're gonna do is
just pipe around the top.
Less is more with this, as well.
And I'm just gonna grab my little scraper
and help create that dome.
So you'll notice as the cream warms up,
it gets quite sticky and a bit more runny.
This cake is quite forgiving
with the dome, as well.
It doesn't have to be absolutely perfect.
You don't have to stress
too much about it.
It's gonna get eaten in
like 10 minutes anyway.
Okay, I'm just gonna
put this in the freezer
for another 10 minutes while
I roll out the marzipan.
(smooth jazz music)
I've got quite a lot of marzipan here,
and I do have a recipe for it,
but I'm saving it for the Battenberg Cake.
Now you can buy vegan marzipan.
Just wanna save a little
bit for the rose on top
and just put that aside.
Maybe about that much.
Now I just wanna work my
marzipan into a nice ball.
Now I wanna color my
marzipan a really nice,
pastel lime green color,
so I'm just gonna start
with a tiny little dot
and then I'm just gonna
work it into my marzipan.
Now I have gloves on 'cause
I don't want my hands
to go green.
So the Swedish Princess
Cake actually originated
in 1948 and was created
by a home economics teacher called Jenny,
and she had three Swedish
princesses in her class.
And they loved this cake,
and originally it was called a Gron Tarta,
meaning green cake.
They loved this cake so much
that she renamed it after them
and called it a Princess Cake.
So when you're rolling out your marzipan
you just want to put some icing sugar
on your bench, and I've got a rolling pin,
which I'm just gonna put a
little bit of icing sugar on.
And then I'm gonna roll it
out into a large circle.
So it's all rolled out and it's
absolutely perfectly smooth,
and it's about three
to four millimeters thick in thickness.
Now, I just gotta go grab
the cake out of the freezer.
This is the fun part.
So you wanna gently roll up your marzipan.
(laughs) It's a bit tricky.
Oh, perfect, and you're
just gonna place it
over the top of your cake like so.
Okay, so, what we wanna do
is gently work
the marzipan smoothly around the cake,
and the way I do that,
I kinda just pull out the marzipan
and push down with my hand.
And now we're just gonna
cut off the extra marzipan.
I have a sharp knife.
Now I kinda like to do it twice,
so I just cut off all the excess first.
Now I'm just gonna grab my smoothing tool.
(smooth jazz music)
Oh, so pretty!
Now I'm just gonna pop it in the fridge
while we make the marzipan rose.
Now for your marzipan rose,
you need a heart-shaped cutter,
your rolling pin, and some icing sugar,
and I just got a little
bit of food coloring,
pink food coloring, and
rolling the marzipan
really works the color
through a lot quicker.
I find that if you chill your marzipan,
it actually helps with
cutting out the rose petals.
It makes it a lot easier and
helps them keep their shape,
so I'm just gonna pop this in the freezer
for like five minutes just to chill it up
before I roll it out.
Now just dust down your surface
with a bit more icing sugar,
have your rolling pin,
and we're just gonna roll it out.
You just want it to be big
enough to fit your hearts.
Now grab your heart cookie cutter,
and we're just going to cut
out as many hearts as we can.
Now that's gonna make eight to nine,
I find is a good number.
Now grab your little sharp knife again,
and we're just gonna cut
out the petals like so.
So you just wanna make
like a little teardrop.
I like to push my thumb into the center,
and it just gives it that
little, petal-like effect.
And just grab the rest of your marzipan,
roll it into a ball,
and that's gonna make the little blossom
that goes in the middle
and then you pinch the top
into a little point.
And I like to flatten
the bottom a little bit.
Now what I wanna do is grab a rose petal,
and just wrap it around the bulb
so that top of the petal
just meets the pointy bit
of the bulb.
And you're gonna have
a little bit of excess,
but that's fine.
I'll show you what you
need to do at the end.
And then you wanna grab the next petal
and push it halfway
around the first petal,
and then just keep repeating that process
in the center, halfway
around the other petal,
and then just fold it around the bulb.
See how cute that is?
Now I'm just gonna literally squeeze
this excess marzipan off the bottom.
I'm just gonna cut this off,
so it's nice and flat,
and then you can just
work your petals around
a little bit more, if
you wanna push them out
or push them in, and
that's my marzipan rose.
How cute is it?
It's so cute!
(smooth jazz music)
Now for the finishing touches.
So, I'm just gonna wet the
bottom of my little marzipan rose
with a tiny bit of water on my finger.
It's gonna make it a little bit sticky,
and I'm just gonna place it on top,
and I've just got some simple lace.
I just wrap it around the bottom,
and that's my Swedish Princess Cake.
Isn't it so pretty?
Let's cut into the cake
and see how it looks inside.
Aw, look at that cream!
I'm just gonna undo the lace.
(gasps) Aw, that looks so nice!
Mm, (laughs) so if you love cakes
and you love vegan baking,
make sure you sign up
to my Patreon account
for $3 a month, and you can watch the rest
of the episodes and grab
some amazing recipes
of cakes from all around the world.
