My friend, for her birthday, asked me to make her a Swedish Princess Cake. It involves a thing of cake cut into three layers, brushed with sugar syrup, layered with raspberry jam and pastry cream and then topped with a mound of whipped cream and covered in green marzipan. I am a veganizing queen. I tried several recipes to see what would make the best vegan whipped and pastry creams for this cake.
I used BRYANNA'S VEGAN LEMON GENOISE CAKE minus the lemon zest and extract baked in a 9 x 2 inch pan.
For the whipped cream I used Soyatoo topping cream (NOT the stuff you buy in a can). I would suggest three of these, although what I did for this cake is use two of these and then one recipe for this.
For the pastry cream I used the Joy of Vegan Baking recipe mixed with this recipe.