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 wanted to make a Swedish princess torta. This is my American/Swedish version of a Swedish favorite traditional cake. I decided I wanted to recreate it a little. I realize this is a little late for the 4th of July but that’s what I created this recipe for and what we had on the 4th of July for dessert. I recreated this Swedish traditional cake with an American twist and perhaps flavor. My twist is adding blueberry jam. Swedes often go out in the summer and pick blueberries in the forest so perhaps they will find this a wonderful addition.
I wanted a red, white, and blue version. I know it’s not traditional but this is also a grain free version and a combination of my love for both countries. My idea was to put homemade blueberry jam on the bottom layer instead of raspberry. Then the next layer would have whipped cream with raspberry jam on top of that. On top of the raspberry jam is a Swedish Vanilla Sauce recipe that I came up with for this recipe. Then whipped cream topped by the last cake layer and lastly homemade marzipan.
I haven’t added any food coloring as I don’t believe that they are healthy for us. Normally this cake is a light green color in Swedish bakeries. This is my version and recipes so that’s why it’s called an American Swedish Princess cake. I hope you enjoy.
1 recipe American Swedish Vanilla cake
1 recipe Stabilized Whipped Cream
1 recipe Swedish Vanilla Sauce
1 recipe Homemade Marzipan
1 recipe homemade blueberry jam
Make one recipe of each of the above recipes. The jams can be made weeks in advance. The cakes, vanilla cream and marzipan can all be made a day in advance. Or make the cake and vanilla cream the day before. It will make the day of putting the Princess cake together a lot easier and less stressful. Once all the components are made begin by putting it together.
Take your cakes and using a bread knife or other knife carefully scratch off the outer browner crumb. This allows the jams and other toppings to adhere to the top of the cake better. See photos below
Be sure to remove crumb on wax paper or plastic wrap. Then the next time you make a cake you can grease your pans and use the crumb to flour your cake pans. Just pick up wax paper or plastic wrap and pour crumbs into a sealable plastic bag and place in freezer for up to 4 months. Next time you need a cake just remove and measure out the amount of crumb you need place the remainder back in the freezer. Next, add a thin layer of homemade blueberry jam or homemade raspberry jam or homemade strawberry jam. See the photo below.
Top with another cake layer. For a 4th of July look top that layer with a small portion of stabilized whipped cream and a little homemade raspberry jam or homemade strawberry jam. Then top with a generous amount of vanilla cream.
Top with stabilized whipped cream making sure not to go along the edge of the cake. You want a generous amount of stabilized whipped cream. Once whipped cream is on, take your a finger or a spoon and run along the outer edge leaving a small area with no topping.
Place remaining cake layer on. Frost the whole outside with the stabilized whipped cream.
It’s time for the marzipan layer. Now remove your marzipan from the fridge. Place two sheets of plastic wrap slightly overlapping down on your counter. Place marzipan on top of plastic wrap. Place two more sheets slightly overlapping on top of the marzipan. Now take out your rolling pin and roll your marzipan out into a thin layer. Not too thin. But between 1/8″ and 1/4″ about the thickness of rolled out cookie dough. If it is to thin it will break. Not to thick as people won’t want to eat a thick marzipan.
Make sure to roll out your marzipan to cover the whole cake. Remove the top layer of plastic wrap and lift up the marzipan carefully place over the top of your cake. Once marzipan is on cake carefully peel off the outer plastic wrap.
Now you will go around the cake and gently push and adjust the marzipan so that there are no wrinkles or overlapping. Using a fondant tool that I think is called a gum paste icing smoother. Use it to smooth out your marzipan. Lastly, cut off any excess marzipan. You can eat excess or make a rose.
My cake could be a little smoother. To make a rose get a small strip of marzipan and roll into a log. Then place the marzipan between pieces of plastic wrap. Gently rub only on one side of the log making it thinner at the base than at the top. Then gently roll the strip up and slowly curve the last little bit of marzipan.