Gâteau Suèdois

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cake, PEI, Recipe

This recipe comes from the Culinary Institute in Charlottetown and is provided by Chef Ilona Daniels. I was thinking of a certain blogger Roijoyeux who prepares cakes every Sunday for his friend Tauche and spouse.

Swedish Princess Cake

Recipe Adapted by Chelsea Willis

Vanilla custard

2 cups whole milk

2 Tbsp vanilla

6 egg yolks

½ cup sugar

¼ cup cornstarch

4 Tbsp unsalted butter

In a pot over medium heat, heat the milk with the vanilla until it simmers. Turn off heat and let it sit. Mix egg yolks, cornstarch, sugar, and a pinch of salt. Slowly pour milk into the bowl, stirring constantly. Return to the pot and whisk 4 to 5 minutes over medium heat, until very thick. Add butter and stir until melted. Cover and refrigerate for at least an hour.

Sponge Cake

4 eggs

¾ cup cornstarch

¾ cup all-purpose flour

1 tsp baking powder

½ tsp salt

1 tsp almond extract (optional)

4 Tbsp unsalted butter, melted and cooled

Preheat the oven to 350 F and prepare a greased 9-inch springform pan. In a bowl, beat eggs and ¾ cup sugar until very thick and pale, about 5-7 minutes. Add almond extract. Add flour, cornstarch, salt and baking powder to egg and sugar mixture then fold to combine. Stir in melted butter just to combine. Pour batter into prepared pan and bake for 20-30 minutes, until golden. Let cool completely and turn onto rack.

Chelsea Willis creates some layers with sponge cake, pastry cream and jam. Time and focus are key in making a Swedish Princess Cake.

TO ASSEMBLE YOU’LL NEED:

1 batch of vanilla custard

1 batch of sponge cake

4 Tbsp of your preferred jam

1 pound of fondant

2 ½ cups of heavy cream

2 Tbsp sugar

Green gel food coloring

When the cake is completely cooled, use a serrated knife to carefully slice it into 3 even layers. Divide the jam evenly between the first two layers, spreading a thin layer over the top. Next, add the sugar to the heavy cream and whip until it holds stiff peaks. Fold half of the whipped cream into the pastry cream, reserving the other half. Evenly divide the pastry-whipped cream mixture between the first two layers, spreading it carefully over the jam layer.

Stack the first two layers and then top with remaining cake slice. Use a spatula to shape the remaining whipped cream into a dome shape on top of the cake, then set the whole thing in the fridge for an hour to set. While the cake is chilling, knead your fondant until pliable. Add a small amount of green gel food coloring and knead until it reaches a light lime colour. Place it between two sheets of waxed paper and roll into a 16-inch diameter circle, large enough to cover the cake.

Take the cake out of the fridge and gently drape the fondant over the cake. Shape and smooth the fondant around the cake to get a clean appearance, then trim the edges and tuck them neatly under the cake. Decorate with a pink fondant rose on top or a sprinkle of powdered sugar.