My recipes are grain free, refined sugar free and most are dairy free. My diet has changed for health reasons and so far my health is improving. I have also been able to go back to the gym. I am currently taking water aerobics with a friend. I know I need to pace myself or I will overdo. I have tried to make this cake several times. I get so happy after trial and error when a recipe just finally comes together. My mother is from Sweden and I am very proud of that fact. If you read my about page then you also know I went to high school there. I loved growing up on many of the dishes, culture, traditions, and customs.
My mom is from Sweden and I went to high school there. Recipes like this bring me back to my roots. Perhaps my love of being creative and writing recipes come from when I was little and we had a Scandinavian restaurant in the small town of Ririe, Idaho. My mom made everything from scratch and all of us kids wore folk costumes and David played Scandinavian music on the accordion. He is now a friend of our family. Or perhaps it was when I went to high school in Sweden during my junior year, and I got to take a cooking class. It has always been a wonderful memory. I don’t know where or when the love of being artful and creating my own recipes started taking form. All I do know is that it is a gift from above. I am thankful for my gift and hope that you enjoy them as much as my family. I love writing recipes and putting my spin on it.
This is a grain free cake that you can frost with Stabilized whipped cream or put Swedish Vanilla cream in between the layers and top with the Whipped cream and top with strawberries for Midsummer. This cake took a lot of trial and error to get right. Just don’t let this cake overcook or it will get hard. Or you can use this recipe combined with others to make American Swedish Princess Cake.
*Please use Swan Potato Flour as other flours are just not what you are looking for and will give your cake a potato flavor and Swans will not. I can find it at some local stores
1/4 cup homemade coconut brown sugar
1/3 cup monk fruit sugar
1/2 cup milk
1/4 cup heavy whipping cream
1 vanilla bean
*1 teaspoon vanilla (optional)
1/4 cup melted butter
1 cup cassava flour
1/3 cup Swan potato flour
1 teaspoon baking powder
1/2 teaspoon cream of tartar
1 teaspoon vanilla
1/8 teaspoon salt
Preheat oven to 350 F. Get three 6 inch cake pans and prep them. Butter and add cake crumbs (crumbs from a previous cake -stored in the freezer) to flour the pan. In a big bowl combine 2 egg yolk, 2 eggs, 1/4 cup coconut brown sugar, monk fruit sugar and whip until creamed. Add 1/4 cup cream and 1/2 cup milk to the egg mixture. Cut off the tips of the vanilla bean ends and slice the bean down the center. Using your knife open up the vanilla bean where you sliced it. Scrape out the caviar (vanilla seeds) from the center. Add the vanilla caviar, vanilla extract (optional) and melted butter to the egg mixture and blend until well blended. In a sperate bowl add cassava flour, potato flour, baking powder, cream of tartar and salt and stir until thoroughly combined. Combine a little at a time of the flour mixture with the egg mixture. Once combined pour into greased and crumb cake pans. Place baking even strips on to your cake pans. This will allow your cake pans to bake with an even top and no crowns. Place pans into the oven on a cookie sheet. Bake 15 – 20 minutes. Remove from oven. After 10 minutes or so remove cake from cake pans by flipping cakes over and lifting up the cake pan. After they have cooled you can add filling of Swedish Vanilla Sauce and frost with Stabilized Whipping Cream.