It's a beautiful video and I love Swedish desserts even if I make them gluten-free and vegan, I wanted to make a note when you said that you use the same bowl of fresh eggs and that they would be pasteurized with the hot cream, I correct that it is not true because the moment you put the custard in a cold bowl, the cream begins to cool immediately and does not have the possibility of pasteurizing the remaining grounds. I recommend always using pasteurized eggs to avoid problems with salmonella. 🧡
That is untrue, the pastry cream is more than hot enough to pasteurize the 1 table spoon of egg that's left. You only need to bring the eggs to 140°F to have them pasteurized. But I guess if you wanna be on the safe side use pasteurized eggs. 😊 Though here in Sweden and the rest of Scandinavia you can't even find it, since we don't have a problem with salmonella in our eggs. 👍🫶
@@georgefriderichandel8417 An average egg without the shell weighs about 50g, of which about 30g are egg whites and about 20g are yolks. An egg has many different functions, depending on the type of preparation that needs to be made, it has a different function. Sometimes, it is WHIPPED, other times, it is used LIQUID, and other times, the YOLKS are separated from the WHITES, and these also have their own characteristics. The egg is fundamental to recipes, especially in sponge cakes and creams. To replace it, it is therefore important to understand how it is made and how it works. In the vegan world, no single ingredient is capable of carrying out all these functions together. HOW IS IT DONE? We need to understand what the egg is for in the recipe we need to prepare, does it have to whip? Does it have to thicken? Does it have to give structure? Do we only need the yolk? Or only the egg white? Once we have understood this we need to try to break it down, so for example water + proteins + fats + lecithin, etc and try to use different plant ingredients that can help us obtain the same result. Note that however, the egg is not always replaced with an equal quantity of a plant ingredient, sometimes it is easier to create a vegan recipe from scratch without trying to replace every single component of the egg. For the sponge cake, we will replace the egg using different ingredients and therefore for 150g of egg, we will use 150g of plant products. As for the creams, we will not replace the yolk in this way, but we will just need to make small changes to the quantities of liquids, starches etc and add an emulsifier and fat. Eggs are made up of water, proteins, fat, and lecithin. We will therefore break them down and add each ingredient individually. Water Vegetable protein Seed oil Soy lecithin powder 150 g of eggs have about 18 g fat --> seed oil 1 g lecithin 131 g egg whites --> 124 g water + 7 g protein EXAMPLE EGGS 124 g water 7 g vegetable protein 18 g seed oil 1 g lecithin Hope you understand 🧡
Love the lil things like still using the leftover pastry cream to the whipped cream!
Det ser gott ut. Och ricktigt vackert. Tack och Hej 🌹🍒🌹🌺🌹🍒
I love Swedish Princess Cake! You made it look so easy!
That is such a pretty cake. I don’t like sweet desserts either, so Swedish desserts are for me. Thank you for sharing.
My most favorite birthday cake!!
I’ve only attempted Princess Cake once but now that you’re saying Amazon has the green marzipan,I’m going to do it again for my husband’s birthday. 💚🩷
This looks amazing ❤
Nice guide, but you’ll never find a princess cake here in Sweden with apple sauce. It’s traditionally made with raspberry jam. Cheers
Agreed. I was thinking whyyyyy!!! You were so close!! 😢
Looks like an awesome 🍰! I’ll try it for sure 😊 🇸🇪
Ooooh Nea. Thumbs up straight off the bat.
Beautiful! I was wondering when you would make this 😍
Shoot looks very tasteful wow might persue to attempt to make something so intimidating for me.
Well, you convinced me that your parchment paper trick is lacking
We never use parchment paper for spunges in Sweden. Cause you dont need it
❤
Nea is a truly brave woman to wear dark clothing to make this delicious cake that I enjoyed ever afternoon at Fika when we were in Sweden.
What is wrong with dark clothing? I want to know.
@@sr2291Nothing’s wrong, the comment just means that had she splashed anything on herself, it would show up on darker clothes.
It's a beautiful video and I love Swedish desserts even if I make them gluten-free and vegan, I wanted to make a note when you said that you use the same bowl of fresh eggs and that they would be pasteurized with the hot cream, I correct that it is not true because the moment you put the custard in a cold bowl, the cream begins to cool immediately and does not have the possibility of pasteurizing the remaining grounds. I recommend always using pasteurized eggs to avoid problems with salmonella. 🧡
Have you made this type of cake vegan before? What do you use to replace eggs? Do you use a mixture of aquafaba and increased leavener?
That is untrue, the pastry cream is more than hot enough to pasteurize the 1 table spoon of egg that's left. You only need to bring the eggs to 140°F to have them pasteurized.
But I guess if you wanna be on the safe side use pasteurized eggs. 😊
Though here in Sweden and the rest of Scandinavia you can't even find it, since we don't have a problem with salmonella in our eggs. 👍🫶
@@georgefriderichandel8417 An average egg without the shell weighs about 50g, of which about 30g are egg whites and about 20g are yolks.
An egg has many different functions, depending on the type of preparation that needs to be made, it has a different function.
Sometimes, it is WHIPPED, other times, it is used LIQUID, and other times, the YOLKS are separated from the WHITES, and these also have their own characteristics.
The egg is fundamental to recipes, especially in sponge cakes and creams. To replace it, it is therefore important to understand how it is made and how it works.
In the vegan world, no single ingredient is capable of carrying out all these functions together.
HOW IS IT DONE?
We need to understand what the egg is for in the recipe we need to prepare, does it have to whip? Does it have to thicken? Does it have to give structure? Do we only need the yolk? Or only the egg white?
Once we have understood this we need to try to break it down, so for example water + proteins + fats + lecithin, etc and try to use different plant ingredients that can help us obtain the same result.
Note that however, the egg is not always replaced with an equal quantity of a plant ingredient, sometimes it is easier to create a vegan recipe from scratch without trying to replace every single component of the egg.
For the sponge cake, we will replace the egg using different ingredients
and therefore for 150g of egg, we will use 150g of plant products.
As for the creams, we will not replace the yolk in this way,
but we will just need to make small changes to the quantities of liquids,
starches etc and add an emulsifier and fat.
Eggs are made up of water, proteins, fat, and lecithin. We will therefore break them down and add each ingredient individually.
Water
Vegetable protein
Seed oil
Soy lecithin powder
150 g of eggs have about 18 g fat --> seed oil
1 g lecithin
131 g egg whites --> 124 g water + 7 g protein
EXAMPLE EGGS
124 g water
7 g vegetable protein
18 g seed oil
1 g lecithin
Hope you understand 🧡
NOOOOO!!! NOT APPLE SAUCE!!! IT NEEDS TO BE RASBERRY JAM. You destroyed the cake right there 😢
Any suggestions for an outside layer other than marzipan?
At that point, you’re making a different dessert. It’s not a prinsesstårta without marzipan. So probably best to find a different dessert to make.
No
That's way too much cream
No such thing 😂
Nope.
No its not . The filling isnt dense. Its fine