Princess cake is actually the most Popular cake in Sweden. And I think it's Pretty obvious why. I mean, just look at It. It is stunning. I'm going to be Honest. I've actually avoided making Princess cake for a long time because I Was intimidated. And maybe you've been Scared to make it, too. And when I wrote This recipe, I really wanted to simplify It. So, really, anyone can make it. Once It's baked, the sponge will be firm, Lightly golden, and will spring back When you press it. For custard, you Usually have to temper your eggs, but This method is way easier. We're just Going to weigh everything into a Saucepan, whisk it, then stir it over a Medium heat until it's really thick and Glossy. The whipped cream is the heart Of this cake, and we're going to Stabilize it with muskap pony, which Gives it body and structure and will Help the cake really hold its shape. For The jam and the masipan, we're going to Keep it simple. We're just going to buy Really good quality raspberry jam and Ready-made masipan. Dust your work Surface with powdered sugar and then Roll it out to about a 12in circle. Grab Yourself a mixing bowl and just gently Lay your maza pan into the bowl. Smooth It into the shape, lifting and Repositioning as you need. So now it's Time to build. You're going to start
With a layer of whipped cream and then You're going to work that up around the Sides. That's going to help the cake Look really smooth. Then we're going to Go in with sponge, then your jam, and Then that gorgeous custard. And then Finally, another sponge layer on top. Fold the masa pan over to seal it. And Then just flip it over. Woohoo! You've Got the most beautiful, stressfree Princess
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner.  She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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