Indulge in a guilt-free treat with our Vegan, Gluten-Free Swedish Princess Cake. Enjoy the classic flavors without any dietary restrictions!
A delicious and allergen-friendly twist on a classic Swedish dessert
Looking to impress your guests with a delicious and unique dessert? This recipe for a vegan and gluten-free raspberry marzipan cake is just what you need. The cake itself is made with a combination of brown rice flour, tapioca flour, and psyllium husk, creating a light and fluffy texture. The layers are then filled with a homemade raspberry jam, a creamy pastry cream, and a whipped coconut cream. To top it off, the cake is covered in a beautiful green marzipan and decorated with a dusting of powdered sugar and cocoa powder.
The combination of flavors and textures in this cake is sure to wow anyone who tries it. The tartness of the raspberries combined with the sweetness of the marzipan and pastry cream creates a perfectly balanced dessert. Plus, the fact that it is vegan and gluten-free means that it is suitable for a wide range of dietary preferences. Whether you’re hosting a dinner party or just looking to treat yourself, this raspberry marzipan cake is a show-stopping dessert that is sure to impress.
Fit for Royalty: Indulge in a Vegan, Gluten-Free Swedish Princess Cake
hey everybody it’s Jerry and today we have something by request and that is a Swedish princess cake now this cake has a lot of different elements so it is fairly complicated and timec consuming but each of the individual elements are actually not that difficult to make so we’ve got two layers of sponge cake.
We’ve got a layer of raspberry jam there is some pastry cream and then some whipped cream and the whole thing is covered with a marzipan so uh let me show you how to do it we’re going to start off by making the cake so we’re going to take four teaspoons of psyllium husk whole husk add one cup of.
Water mix it together and just let it sit for a few minutes to thicken Meanwhile we’re going to take one large Apple which has been peeled CED and chopped place it in a food processor along with 2/3 of a cup of agave and then we’re going to just blend that all together until it’s nice and smooth and then we’re going to add that.
Into the psyllium husk mixture and then we’re going to add 1/4 cup of oil and a teaspoon of vanilla mix that all together and then we’re going to add in our dry ingredients which is going to be 1 and 13 cups of brown rice flour 2/3 of a cup of tapioca.
Flour 2 tbspoon of baking powder and a half a teaspoon of xanthan gum mix that all together till it’s all combined and then just Beat It by hand for a minute uh it’ll just thicken up a little bit and then we’re going to pour that into a 9in spring form pan Which has been sprayed with oil and flowed with.
Some brown rice flour just to make sure nothing sticks just shake it until it’s nice and even and bake at 350° for about 30 to 35 minutes uh or until a toothpick comes out clean next we’re going to make the raspberry jam so we’re going to take 1 6 oz package of.
Raspberries add 2 tablespoons or 3 tablespoons actually of agave just depends on how sweet your raspberries are how much Agave you want to add and we’re just going to cook that over medium heat until it all breaks down and eventually it will thicken up a little bit and it’ll get nice and syrupy and then you can just remove that from.
The Heat and let it cool next we’re going to take one cup of oats which have been blended with two cups of water place that in a saucepan add to it 1 half a cup of sugar and about 2 teaspoon of vanilla extract and just mix that together with a whisk and we’re going to heat that up over medium heat meantime time we’re.
Going to take two tablespoons of kuzu combined with 1/4 cup of water and mix that until it’s completely dissolved and just set it aside while the oat milk mixture is cooking it’s going to thicken so just keep whisking it so it doesn’t burn and once it comes to a boil add the kuzu mixture in and whisk that in over and.
Lower the heat to low heat and mix that up until it’s all well combined and dissolved and then we’re also going to add in 2 tpoon of agar agar powder and just continue mixing that until that’s completely dissolved and mixed in and.
Then you can remove that from the Heat and let that cool next we’re going to make our whipped cream and this is just very standard coconut whipped cream we’re going to take three cans of coconut milk which have been chilled overnight or for a few days until the cream all.
Separates you can also just use cans of coconut cream and we’re going to place that in a stand mixer and just start whipping that together till it starts to get creamy and then we’re going to add in about 3 tpoon of vanilla.
Extract and half a cup of powdered sugar and just continue whipping that until it gets nice and creamy and everything is well combined and then just put that in the refrigerator to chill while we’re waiting to be ready for it now once the cake is completely cooled we’re going to cut it into three.
Layers and we’re going to take the pastry cream mixture which has been cooled and place that in a stand mixer and just beat that up and if it’s a little too thick just add a little bit of water until it comes together to make a nice creamy texture and then we’re going to pipe that onto.
The outer edge of the First cake layer with a nice thick Edge and then take the raspberry jam and spread that inside of the outer edge of pastry cream and then we’re going to take about a third of the whipped cream and fold that into the remaining pastry.
Cream just fold that together until that’s all well combined and then take about half and spread that on top of the jam and then we’re going to take the second layer of cake and place that on top spread the remaining pastry cream whipped cream combo on top of the cake and then take the the final layer.
Of cake place that on top and Spoon the remaining whipped cream on top of that and then we’re going to shape that whipped cream into a nice rounded Dome on top of the cake and then we’re going to place that in the freezer for about 30 minutes to an hour now we’re going to make the marzipan so we’re going to take two.
Teaspoon of psyllium husk and 1/3 cup of water mix that together let that sit for a minute to thicken and then in a stand mixer with a dough mixer on it we’re going to put four cups of almond flour in the mixing bowl add in the celium husk mixture and just mix that at medium.
Speed let that all combine and then we’re going to add in our powdered sugar so we’re going to add in about 2 and 1/2 cups of powdered sugar and just keep mixing it and it should come together to form a nice dough and then we’re also going to add some food.
Coloring so we’re going to add some green food coloring to get the uh shade that you like and once that’s all mixed together we’re going to take it out of the bowl and we want to just make sure it’s not sticky at all so just depending on how sticky it is add in some more flour and or.
Sugar until it’s not sticking to your hands at all and then we’re going to take a surface which is covered with some plastic wrap and powder the U one side of the dough with some powdered sugar and flour the top as well with some powdered.
Sugar and we’re going to roll this out to about 14 in nice 14in Circle want to make sure that we have plenty to cover the cake with and then just take it and flip it onto the cake and remove the plastic wrap and then just adjust the marzipan on top and cut off any.
Excess just shape it with your hands and then take a damp brush and just brush off any excess sugar from the top and then transfer it onto your serving dish and just finish adjusting it with your hands and then if you want to decorate it we can take some uh 1/4 cup of powdered sugar a tablespoon of either cocoa.
Powder or caram powder whichever you prefer and just add a little bit of water at a time just to make a frosting so we’re just going to mix that together until we get the consistency we’re looking for and if it’s too thick just add a little bit more water you want to go a little bit at a.
Time so that you don’t get it to be too thin and once you get the consistency you want place it in a squeeze bottle and decorate it however you like and it’s ready to serve thanks everybody for watching please tune in next time for some more recipes uh make some comments if you want some requests for recipes that you would like.
To see and I will see you next time
Can you please list the ingredients and make this more concise. I need to make this for a friend for her birthday in july.