Learn how to make a classic Swedish Princess cake at home! Its easier than it looks!
CAKE:
220g Eggs
88g* Egg yolk
140g Sugar
140g flour
66g* melted butter
*if you’re off by a gram or two, its ok!
Heat egg, yolk, and sugar to 130C/55F in a Bain Marie
Whip until super light and fluffy
Fold in sifted flour
Fold in melted butter
Bake immediately at 180C/350F for ~20 minutes
RASPBERRY JAM:
250g Raspberries
200g Sugar
Lemon juice to taste
Cook until raspberries and sugar until thick
PASTRY CREAM:
500g Milk
1ea Vanilla Bean
100g Sugar
50g cornstarch
120g Egg Yolk
25g Butter
Bring milk and vanilla to a boil
Whisk yolk, cornstarch and sugar together
Temper in the hot milk
Bring back to a boil, whisking continuously
Boil until thick and glossy
Pull off heat, immediately stir in butter
Pass through a strainer
Cool, will set up very firm
Whip before use
